Скачать с ютуб Tastys Crepe Cake made Keto- Plus tutorial on how to make a crepe!! в хорошем качестве

Tastys Crepe Cake made Keto- Plus tutorial on how to make a crepe!!

#coconut flour Wanted to see if it was possible to create a keto crepe cake as seen on Tasty. And man was this good! Crepes are not the easiest thing to make even non-keto ones. So this is a step by step video, showing you how to make a crepe and the correct way to fill and layer a crepe cake Complete Crepe Cake Recipe Below!!!!   / ketoupgrade   https://paypal.me/KetoUpgrade?country... Follow me on Instagram for sneak peaks at whats to come. Instagram-@Ketoupgradechef   / ketoupgrade.  . Reddit-u/KetoUpgrade   / ketoupgrade   Facebook Page -   / keto-upgrade-101196711864226   Keto Upgrade e-mail - [email protected] Amazon Affiliate Links for products I use: In a pinch I usually order my keto ingredients on Amazon, but you can get a lot of items on Thrive market and at Wegmans or Whole foods. But Amazon only takes one or two days most of the time. Powdered monkfruit- https://amzn.to/3eHaz7u Egg white protein powder- https://amzn.to/3nBsTTN Liquid Stevia - https://amzn.to/3nGEReD Spatulas- https://amzn.to/3u8rQNw Mini Offset Spatula - https://amzn.to/3e4i09O Mixing bowls- https://amzn.to/32ZZclx (As an Amazon Associate I earn from qualifying purchases) Coconut Flour Crepe Cake with cocoa hazelnut pili nut butter filling 2 eggs 1/4 cup coconut flour (30g) 1/4 cup egg white protein (32 g) 1 cup cashew/almond milk 1 cup water 1/2 tsp. xanthan gum 2 Tbs. powdered monkfruit sweetener 1 tsp. vanilla 1/2 tsp. liquid stevia 4 Tbs. melted unsalted butter Place everything but the melted butter preferably into a blender but can use a food processor also, just make sure the food processor can handle the amount of liquid. After the initial blend, scrap down the blender then stream in the melted butter as it is blending. Let sit for 20 to 30 minutes before cooking. Place an 8 inch skillet over medium to medium low heat, the stove used makes a great difference in how the crepes cook, so stove tops temperatures may vary. Lightly grease the skillet and when a speck of batter laid on the skillet, sizzles, the pan is hot enough. Lift the skillet off the heat and pour a 1/4 cup of batter into the skillet as you swirl the batter around into a thin layer. Cook for 2 minutes or until the edges start pulling away from the pan and see a tiny bit of browning. Carefully flip with a spatula or fingers and cook for 30 more seconds on second side. Place on a plate and lay them flat to cool completely, stack and refrigerate while making filling. Filling Recipe: You can use any kind of nut butter or flavor you like! 1 cup Heavy Whipping Cream 4 oz. Cream Cheese (room temperature) 1 Tbs. Cocoa Powder 4 Tbs. Lakanto Powdered Monkfruit Sweetener 1 oz. Hazelnut-Cacao Pili Nut Butter (or butter of choice) Whip heavy cream, cocoa powder and sweetener to soft peaks. Add the butter of choice and cream cheese and whip to stiff peaks. Assembly: Lay a tiny bit of filling onto the serving plate. Lay the first crepe down and add about an ounce of filling, making sure to spread thin and out to the very edge. Repeat with all the crepes. Top the last crepe with more filling and optionally decorate with cocoa powder or piped whipped cream. Macros for 12-15 crepes: 868 calories 63 g fat 10 g fiber 12 g net carbs 46 g protein Macros for filling: 1,268 calories 122 g fat 3 g fiber 8 g net carbs 11 g protein Macros for 1/8 of this crepe cake: 267 calories 23 g fat 1.6 g fiber 2.5 g net carbs 7 g protein Original crepe recipe link used: https://www.foodnetwork.com/recipes/a...