Keto Cremeschnitte
Indulge in the decadence of Keto Cremeschnitte, a low-carb twist on the classic European dessert. This luscious recipe features buttery almond flour pastry layers sandwiching a rich, velvety custard made from heavy cream, cream cheese, and a hint of vanilla. Sweetened with erythritol for a keto-friendly touch, this dessert is the perfect balance of indulgence and health-conscious eating. With a light dusting of powdered erythritol as the finishing touch, Keto Cremeschnitte satisfies your sweet tooth without the guilt. Quick to prep and perfect for an elegant dinner party or a treat-yourself moment, this dessert is a must-try for keto dieters and pastry lovers alike.
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Recipe Information
Ingredients
- 180 grams Almond flour
- 100 grams Unsalted butter
- 1 Egg
- 60 grams Erythritol
- 2 teaspoons Vanilla extract
- 500 ml Heavy cream
- 200 grams Cream cheese
- 2 teaspoons Gelatin powder
- 3 tablespoons Cold water
- 2 tablespoons Powdered erythritol
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine almond flour, 60 grams of erythritol, and butter. Mix until it resembles breadcrumbs.
Add the egg and 1 teaspoon of vanilla extract to the flour mixture and mix until a dough forms.
Split the dough into two equal parts. Roll each part between two sheets of parchment paper until it is about 5mm thick.
Transfer the rolled dough to a baking sheet and bake for 10 minutes until golden brown. Let them cool completely.
For the custard, start by sprinkling gelatin over 3 tablespoons of cold water and let it bloom for about 5 minutes.
In a saucepan, heat 250 ml of heavy cream over medium heat until it simmers, then remove from heat and add the bloomed gelatin, stirring until fully dissolved.
In a separate bowl, beat the cream cheese until smooth, then add the remaining 250 ml of heavy cream, 1 teaspoon of vanilla extract, and 2 tablespoons of powdered erythritol. Beat until well combined.
Gently fold the gelatin mixture into the cream cheese mixture until well incorporated.
Line a square or rectangular dish with parchment paper. Place one layer of the baked pastry at the bottom.
Pour the custard mixture over the pastry and smooth the top with a spatula.
Place the second pastry layer over the custard, gently pressing down to adhere.
Refrigerate for at least 2 hours or until the custard is set firmly.
Once chilled, sprinkle a little extra powdered erythritol on top before slicing and serving. Enjoy your Keto Cremeschnitte!
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.2 g | 536% | |
| Saturated Fat | 198.7 g | 993% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 15.1 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 627 mg | 48% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
