Low Carb & Gluten Free Pumpkin Crepe Cake

Makes 8 servings

For the cake layers:

8 oz cream cheese, softened
8 eggs
1/2 cup pumpkin puree
1/3 cup granulated sugar substitute
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/4 cup coconut flour
1/2 tsp baking powder

For the frosting:

8 oz cream cheese, softened
1 cup pumpkin puree
1/4 cup granulated sugar substitute
1 tsp cinnamon
1 tsp vanilla extract
2 Tbl heavy cream

pecan halves to garnish (optional)

To make the cakes, combine all ingredients in a blender or food processor and blend on medium speed until smooth.  Let the batter rest for 5 minutes.  Pour about one fifth of the batter into a greased 8 inch microwavable pan - round or square depending on your preference.  You should have about 1/4 inch depth of batter covering the bottom.  Microwave for 3 minutes on high.  Let cool for 2 minutes and remove to a clean surface while you make your other layers.  Repeat until you have five layers.  Alternatively, you can bake it in the oven at 350 for about 8-10 minutes or until firm.

Meanwhile, beat together your softened cream cheese, pumpkin, splenda, and cinnamon until very smooth.  Add the vanilla and heavy cream and beat until fully combined.  You can do this in the blender, food processor, or in a heavy duty mixer on high speed.  Adjust sweetness to your preference.

To assemble, place a cake layer on the dish or pan of your choice.  Cover with a thin layer of frosting.  Repeat until you have five layers.  Frost the sides of the cake, and garnish with pecan halves if desired.

Approximate nutrition information per serving:  313 calories, 26g fat, 4.25g net carbs, 12g protein

 

Link to original recipe