Keto Engadiner Nusstorte
Indulge in the rich, nutty flavors of this Keto Engadiner Nusstorte, a low-carb twist on the classic Swiss walnut tart. This delectable dessert features a buttery almond flour crust that cradles a luscious walnut-caramel filling, sweetened with keto-friendly erythritol. Perfectly golden and crisp, the torte is brushed with egg wash for an enticing finish. With its balance of creamy, crunchy, and sweet elements, this keto-approved masterpiece is ideal for satisfying dessert cravings without sabotaging your diet. Whether served at a special occasion or as a weeknight treat, this guilt-free indulgence is a showstopper that's as delicious as it is stunning!
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Recipe Information
Ingredients
- 250 grams Almond flour
- 100 grams Granulated erythritol
- 150 grams Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 200 milliliters Heavy cream
- 300 grams Chopped walnuts
- 50 grams Powdered erythritol
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the almond flour, granulated erythritol, and salt.
Add in the butter, cut into small pieces, and rub it into the flour mixture using your fingers until it resembles breadcrumbs.
Beat one egg and add it to the mixture along with the vanilla extract. Mix until a dough forms.
Divide the dough into two portions (about 2/3 and 1/3), wrap them in plastic wrap, and chill for at least 30 minutes.
For the filling, in a saucepan, combine the chopped walnuts, heavy cream, and powdered erythritol. Heat over medium heat until the mixture bubbles. Stir frequently to avoid burning.
Reduce the heat to low and let the mixture simmer for an additional 5 minutes or until it thickens slightly. Allow it to cool.
Roll out the larger dough portion between two sheets of parchment paper. Fit it into the bottom of a 9-inch springform pan, pressing the dough up the sides.
Pour the cooled nut filling into the crust-lined pan.
Roll out the remaining dough and cover the filling, sealing the edges carefully.
Whisk the second egg and brush it over the top crust for a nice golden finish.
Prick the top with a fork to create steam holes. Bake your torte in the preheated oven for 45–50 minutes, or until the top is golden brown.
Allow the Nusstorte to cool completely before removing from the pan and serving.
Nutrition Facts
Calories |
5350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.7 g | 679% | |
| Saturated Fat | 145.0 g | 725% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 19.8 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 824 mg | 63% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1429 mg | 30% | |
*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.
