PALEO CREPES CAKE WITH LEMON STRAWBERRY COCONUT CREAM

May 03, 2016

263

This cake is made out of paleo crepes layered with rich, sweet lemon coconut cream and fresh strawberries. It’s a gluten free dessert, that’s perfect for a spring brunch!

For the crepes:
1 1/2 Cup Unsweetened vanilla almond milk
1/4 Cup + 2 Tbsp Coconut flour (39g)
1/4 Cup + 2 Tbsp Tapioca Flour (45g)
3 Tbsp Coconut sugar
3 Tbsp Coconut oil, melted
6 Eggs
Generous pinch of sea salt
For the coconut cream:
1 1/2 Cups Coconut cream * (See notes)
3 Tbsp Honey
Zest of 3 LARGE lemons ** (see notes)
1 1/2 Tbsp Fresh lemon juice
1/2 Tbsp Vanilla extract
1 Lb Package Fresh strawberries, Hulled and very thinly sliced (about 3 cups after slicing)

To make the crepes: 1. In a large blender, blend all ingredients for the crepes until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the...
See the full directions on my site

Nutritions

Calories
219

Sodium
368mg
15% DV

Fat
6g
10% DV

Protein
2g
5% DV

Carbs
40g
13% DV

Fiber
2g
9% DV