Low carb pikelet layer cake with chocolate cream cheese frosting
My friend introduced me to an amazing low carb crepe recipe from I Breathe I’m Hungry. It’s also extremely adaptable! So when my friend had the brilliant idea for a low carb crepe cake with a dark chocolate ganache frosting, I thought I’d give it a go too, except I’d adapt the original recipe to get pancakes instead of crepes - because I wasn’t going to stand around making all those bajillion layers :P
I also used a mini egg frypan so that I could get a consistent shape. Because it’s so small, I guess I got pikelets (aka mini pancakes). They are so cute!
Considering the extreme experimentation at every step, I’m surprised it turned out edible. Oooh yes, very edible. I brought it to work and even my expert baker colleague was impressed.
Makes four 10cm pikelets
- 2 eggs
- 2 oz cream cheese, softened
- 1.5-2 tbs coconut flour
- 1/4 tsp baking powder
- generous sprinkle of cinnamon
- optional: maple syrup or other sweetener (I used about 1 tbs)
- butter or other fat for frying
- Beat eggs and cinnamon together.
- Beat in the rest of the ingredients.
- Melt a sliver of butter in an egg frypan. Drop in a quarter of the batter mixture. Swirl continuously so that the mixture spreads out evenly (it will look too thick to spread properly but it will!). Repeat for the rest of the mixture.
- Cool on a wire rack.
All measures are approximate - I eyeballed the amounts and didn’t actually measure them. It doesn’t matter overly much though, as it’s frosting :)
- 2 oz cream cheese
- 1.5 tbs cream
- Optional: maple syrup or other sweetener to taste (I used about 1/2 tbs)
- 25g dark chocolate (I used 70%)
- Beat cream cheese, cream and sweetener (if using) together till smooth.
- Reserve 1/4 of the mixture.
- Melt chocolate over a water bath.*
- Mix in melted chocolate with 3/4 of the cream cheese mixture.
* Remember to use GENTLE heat - I’ve split my chocolate too many times to count because of my impatience :(
Putting it all together
- Make a pikelet stack, spreading the reserved white frosting in between the layers. Put in freezer for a couple of minutes to set it.
- If there’s any leftover white frosting, mix it into the chocolate frosting mixture.
- Apply chocolate frosting to outside of pikelet stack. It’s a bit fiddley because it’s so small but I find it helps if you dollop frosting on top then swoop it down over the sides with a palette knife.
- Optional: Top with toasted nuts (I’ve used flaked almonds here).
- Chill to set frosting.