Lower Calorie Boston Cream Crepe Cake (High Protein Dessert)
Want a dessert that feels fancy but won't wreck your goals? This lower calorie Boston cream crepe cake has thin, tender crepes layered with silky custard cream and topped with a glossy chocolate glaze. At about 220 calories and 12 g of protein per slice, it's a healthy, high protein dessert that's easier than it looks.
Ingredients
For the custard cream
- 4 egg yolks
- ½ cup + 2 Tbsp (120g) erythritol or stevia
- 2 tsp vanilla paste
- 2 cups (460 ml) 2% milk
- ⅓ cup (50g) cornstarch
- 1 cup (240g) plain Greek yogurt, 2%
- ¼ cup (60g) light cream cheese
For the crepes
- 4 egg whites
- 2 large eggs
- 2 cups (460 ml) milk
- 1¼ cups (175g) all-purpose flour
- ¼ tsp salt
- 2 Tbsp (14g) light oil, plus extra for brushing the pan
For the chocolate glaze
- ¼ cup (50g) dark chocolate, chopped
- 5 Tbsp (50 ml) 2% milk
Instructions
Custard cream
- Make the custard cream first. Whisk the egg yolks, sweetener, vanilla paste, and cornstarch in a bowl until smooth. Warm the milk in a saucepan over medium heat until hot but not boiling.
- Temper the yolks. Slowly whisk half of the hot milk into the yolk mixture, then pour it all back into the saucepan. Cook 1 to 2 minutes, whisking, until thick like pudding.
- Cool. Transfer to a clean bowl, press plastic wrap directly on the surface, and cool completely.
- Finish the cream. Whisk the Greek yogurt and cream cheese until smooth, then gradually mix into the cooled custard. Chill.
Crepes
- Make the crepes. Use the same method as in my High Protein Crêpes. Blend the egg whites, eggs, milk, flour, and salt until smooth, then mix in the oil. Cook about ¼ cup batter per crepe in a lightly oiled non-stick pan over medium heat, about 30 seconds on the first side and 10 to 15 seconds on the second. Cool completely.
Assemble
- Assemble. Layer the crepes with a thin layer of custard cream between each, finishing with a crepe on top.
- Chill. Refrigerate for at least 3 to 4 hours, or overnight.
Chocolate glaze
- Make the glaze after the cake has cooled. Heat the milk until steaming, pour it over the chopped chocolate, wait 1 minute, and stir until smooth. Cool a few minutes, then pour over the chilled cake.
- Serve. Chill 15 more minutes, then slice with a sharp knife.
Notes
Nutrition for Lower Calorie Boston Cream Crepe Cake
| Calories (1 serving, 150g): 220 kcal | Calories (per 100g): 150 kcal |
|---|---|
| Protein: 12 g | Protein: 7.8 g |
| Carbohydrates: 23 g | Carbohydrates: 15.5 g |
| Fat: 9 g | Fat: 6 g |