Berries & Cream Crepe Cake

This beautiful creation is that of reader Barbara, who used a basic cream cheese pancake recipe to create a delicious, grain free dessert that is not too sweet but all kinds of delicious. This low carb crepe cake is nut free and features the great flavors of fresh strawberries and blueberries. I suspect this could also be made with frozen berries as well.

Keto Ingredients


“This is a good, light dessert for summer,” says Barbara. She adds, “I don’t know if it freezes well because it’s never lasted that long for me!”
Just one look at this tantalizing low carb dessert had my mouth watering, so I knew it would make an excellent reader submission. Barbara also has a tiramisu version of this cake that I will try to feature at a later date. This makes a nice, high fat, moderate protein and very low carb dessert that is great and refreshing. The berries begin to mix with the cream as it sets, and the flavor is simply phenomenal.

Berries & Cream Crepe Cake


Berries & Cream Crepe Cake

Makes 8 servings per cake. 2g net carbs per serving.


  • 6 oz. cream cheese or neufchatel cheese
  • 5 eggs
  • 2 T sweetener of choice
  • 8 oz. cream cheese or neufchatel cheese (mascarpone should also work)
  • 1-2 T sugar free white chocolate syrup (or to taste)
  • ½ C sliced strawberries
  • ½ C sliced blueberries
  • ¾ C heavy cream
  • ¼ C sweetener of choice (I recommend Swerve)


  1. Prepare pancakes in a crepe or frying pan by pouring batter until you get 6-7 inch wide circles.
  2. Cook over medium heat, and then flip pancakes when they begin to bubble. Remove to cool. You should get about 6-7 pancakes.
  3. In a large bowl, beat together cream cheese and white chocolate syrup (to taste) until light and fluffy. Set aside.
  4. In another bowl, whip heavy cream and sweetener to make sweetened whipped cream.
  5. Place one pancake on a plate, then smother in cream cheese filling mixture. Top with a few berries, then top with another pancake. Repeat cream cheese blend and berries on each layer until you’ve used all the pancakes.
  6. Frost with whipped cream, then garnish with the remaining sliced berries.
  7. Refrigerate cake for 1-2 hours, then slice and eat. Will last 3-4 days in the refrigerator.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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