Keto Napoleon Cake
Indulge in a luxurious treat with this Keto Napoleon Cake, a low-carb twist on the classic French dessert that's perfect for satisfying your sweet tooth without compromising your diet goals. This recipe features almond flour and powdered erythritol for the delicate pastry layers, paired with a velvety cream cheese and heavy cream filling enhanced by vanilla and a touch of gelatin for a perfectly smooth texture. With only 30 minutes of prep time and a bake time of 20 minutes, this show-stopping dessert is surprisingly simple to make. Ideal for keto enthusiasts and dessert lovers alike, this layered masterpiece is a stunning choice for celebrations, afternoon tea, or a guilt-free indulgence any time. Serve chilled and enjoy the perfect balance of creamy decadence and nutty richness in every bite!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Unsalted butter
- 2 large Egg whites
- 80 grams Powdered erythritol
- 1 teaspoon Vanilla extract
- 250 grams Cream cheese
- 250 milliliters Heavy cream
- 5 grams Gelatin
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour and 50 grams of powdered erythritol.
Melt the unsalted butter and add it to the almond flour mixture. Stir well.
Separate the egg whites and beat them until they form stiff peaks. Gently fold the beaten egg whites into the almond flour mixture until well combined.
Spread the mixture evenly onto the prepared baking sheet, creating a thin layer.
Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and let it cool completely.
While the pastry cools, prepare the filling. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.
In a saucepan, heat the heavy cream until simmering. Remove from heat and add bloomed gelatin, stirring until dissolved. Allow to cool slightly.
In a separate bowl, beat the cream cheese with the remaining 30 grams of powdered erythritol and vanilla extract until smooth.
Gradually add the cooled gelatin mixture to the cream cheese, mixing until fully incorporated. Set aside.
Once the pastry has cooled, carefully cut it into even rectangular layers.
To assemble the Keto Napoleon Cake, place one pastry layer on a serving plate and spread a generous amount of cream cheese filling on top.
Repeat the process, layering until all pastry pieces and filling have been used, finishing with a pastry layer on top.
Chill the cake in the refrigerator for at least 2 hours to allow it to set firmly.
Before serving, dust with additional powdered erythritol if desired. Slice and enjoy your Keto Napoleon Cake.
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.1 g | 455% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 17.6 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 469 mg | 10% | |
*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.
