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Pistachio & Coconut Crepe Cake

 

One for a lazy Sunday afternoon or a more extravagant Shrove Tuesday; this low carb cake from health blogger, The Primitive Palate, is beyond delicious.

Deceptively simple to make, this cake promises layers upon layers of freshly cooked crepes and perfectly whipped cream with a nutty crunch. Plus, from start to finish, this impressive dessert only takes 45 minutes to make.

Pistachio & Coconut Cake

Ingredients


1 tub of cream cheese
8 eggs
10 packets stevia sweetener
450ml double cream
2 tsp vanilla extract
135g unsalted pistachios, chopped coarsely
200g unsweetened coconut flakes, toasted
Zest of 1 orange

Method


  1. Put the cream cheese, eggs and 4 packets of stevia into a blender (our favourite is the VonShef Premium Jug Blender) and blend until a smooth batter is formed
  2. Pour 100ml (or 1/2 cup) of the batter onto a crepe maker (we recommend this one) or a hot pan greased with butter. Cook for 2 minutes until golden brown; flip over and cook for another minute. Repeat with the rest of the batter
  3. While the crepes cool, add cream, vanilla and the remaining stevia packets into a mixing bowl or stand mixer and whip into stiff peaks
  4. Place the first crepe onto a plate or cake stand. Spread a thin layer of whipped cream on top and sprinkle a little coconut and pistachio. Add another crepe and another layer of whipped cream. Repeat until you’ve run out of crepes
  5. When finished layering the cake, cover the top and sides with a thin layer of cream
  6. With your hands, coat the sides of the cake with toasted coconut
  7. Pipe rosettes of whipped cream on the top, or use a spatula to smooth out the cream
  8. Garnish with the remaining pistachios and orange zest

For the full recipe, visit: The Primitive Primate

Tried it? Let us know how you got on! Or, read on for our Overstuffed Pulled Pork Burritos recipe

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