Servings 12
Calories 104 kcal
Crepes- makes 12
1 cup water
4 eggs
4 ounces coconut cream from a can or use cream cheese if not paleo
1 cup sesame flour or almond flour if no nut allergy
1/4 tsp salt
1/2 tsp vanilla liquid stevia OPTIONAL
Optional Maple Cream Filling -serves 6
6 ounces cream cheese or coconut cream
2 tbsp heavy cream
2 tbsp water
1 tsp maple extract
1 tsp ground cinnamon
1/2 tsp vanilla liquid stevia
Optional Toppings
1/2 cup heavy cream whipped
1/2 cup fresh blueberries or blackberries
1/2 tsp vanilla liquid stevia
2 tsbp Sugar Free Maple Syrup

9 months agoAdd the crepe ingredients to your blender and blend until smooth.

Heat a small non stick pan with butter or olive oil cooking spray to coat lightly.

Add 1/4 cup of batter to the skillet, lift off the heat while you swirl it all over the bottom of the skillet. Allow to cook 2-3 minutes.

Once you start to see some bubbles forming in the center of the crepe and you can loosen your spatula around the edges without it ripping, you can carefully flip it over. Cook another minute on this side and simple slide it off the pan onto a baking pan or plate to cool while you make the rest.  Remember watch the heat, if you start to see too much browning on the crepe you made, it will be crispy and hard to roll. Reduce the heat a bit until the next one is more pliable once cooked.

Once cooled you can stack these on top of each other and refrigerate in a covered container.

Recipe Notes

Net Carbs for 1 crepe: 1g

Nutritional Information does not include filling or toppings.

This recipe was first published in Feb.2018 and updated with video in Nov.2020.

Nutrition Facts
Low Carb Keto Nut Free Crepes
Amount Per Serving (1 crepe)
Calories 104
Calories from Fat 81
% Daily Value*
Fat 9g
Saturated Fat 3g
Cholesterol 54mg
Sodium 70mg
Potassium 50mg
Carbohydrates 2g
Fiber 1g
Protein 4g
Vitamin A 80IU
Vitamin C 0.2mg
Calcium 29mg
Iron 0.8mg
* Percent Daily Values are based on a 2000 calorie diet.

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I most recently have a little time, I had been looking on the internet yesterday. Looking for fresh, exciting tips, inspiring meals that We have never tried before, to delight my family with. Looking for a long time but couldn’t discover lots of interesting things. Just before I thought to give up on it, I discovered this delicious and easy dessert by luck over Suncakemom. It seemed so tempting
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That being said I’m encouraged presenting my own formulas in the same way. Thanks for the idea.
I had been tweaking the main formula create it for the taste of my loved ones. I’ve got to say it turned out an awesome success. They enjoyed the flavour, the overall look and loved getting a delicacy such as this in the middle of a busy week. They ultimately asked for lots more, many more. So the next time I am not going to make the same miscalculation. I am gonna twin the amount to keep them happy.

Thanks to SunCakeMom for the mouth-watering Strawberry Lemonade Cake.


Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
Combine all ingredients together.
Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
Pour the batter into parchment papered and/or greased baking form.
Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
Let it cool a bit then shape it by removing the uneven parts.
Slice the cake into three layers.


Bring the chopped strawberries and water to boil with the lid on.
Cook the strawberries on medium heat until soft.
Mash them or use a hand blander to puree.
Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.


Beat cream cheese and sweetener of choice until soft and creamy.
Mix in the strawberries.
Beat heavy cream and lemon juice until hard peaks form.
Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.


Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
Repeat it with the second layer.
On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.