Egg Fast Lemon Ricotta Crepe Cake – KEEPING UP WITH THE KETODASHIANS

by Vy & Regina Jump to Recipe Print Recipe

This recipe was inspired by my love of lemon ricotta pancakes, crepes, and crepe cakes. It’s crazy how extracts can change the egg fast game completely. It’s the perfect dessert while on an egg fast and is great even the next day.

The possibilities are endless!

4 Tbsp Cream cheese
1 Tbsp Golden Monkfruit sweetener
1 Tsp Lemon extract
salt
1/4 Cup Ricotta
1 Tsp Vanilla extract
Lemon zest

Blend the eggs, cream cheese, tablespoon of monkfruit, a dash of salt, and lemon extract. I used my nutribullet.
In a separate bowl, mix ricotta, tsp of monkfruit, vanilla extract, and lemon zest.
Pour 1/4 cup of the crepe mixture into a hot non-stick pan. Swirl it around to create a thin layer. Let the crepe cook until the edges curl up. Carefully loosen the edges and then flip the crepe (use tongs!)
Repeat until all of the batter is used up.
Once the crepes are made, spread a layer of ricotta filling on one crepe, layer with another crepe, spread more ricotta, and repeat.

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We are food loving travel enthusiasts who love to go out to eat, cook, shop, and share our finds. We’ve been living low carb lifestyles now for 6 years and have been loving the health benefits of a ketogenic diet.