Keto Nuss Gipfeli
Indulge in the rich, buttery flavors of Keto Nuss Gipfeli—a low-carb twist on the classic Swiss crescent pastry. Perfectly crafted with a blend of almond and coconut flour, psyllium husk powder, and cream cheese, these keto-friendly treats boast a flaky texture that rivals traditional versions. The luscious walnut-cinnamon filling, sweetened naturally with erythritol, adds a warm, nutty richness that pairs beautifully with a morning coffee or as an afternoon snack. With just 20 minutes of prep and a golden finish from an egg glaze, this sugar-free and gluten-free delight is ideal for those following a ketogenic diet without compromising on taste. Make a batch for 12 servings and savor the joy of guilt-free indulgence!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 10 grams Psyllium husk powder
- 5 grams Baking powder
- 2 grams Salt
- 100 grams Butter
- 3 Eggs, large
- 100 grams Cream cheese
- 50 grams Erythritol
- 5 ml Vanilla extract
- 100 grams Ground walnuts
- 2 grams Ground cinnamon
- 30 ml Almond milk, unsweetened
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In a saucepan over low heat, melt the butter and cream cheese, stirring until smooth. Remove from heat.
Add the melted butter and cream cheese mixture to the dry ingredients. Crack in two of the eggs, and mix until a dough forms.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes to firm up.
In a separate bowl, combine the ground walnuts, erythritol, ground cinnamon, and almond milk to create the nut filling.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper into a circle about 1/4 inch thick.
Cut the dough into 12 triangles, like slicing a pizza.
Place about a teaspoon of the nut filling onto the wide end of each triangle, then roll them up towards the tip to form crescent shapes.
Place the crescents on the prepared baking sheet.
Beat the remaining egg and brush it over the crescents for a glaze.
Bake in the preheated oven for 20-25 minutes, or until the crescents are golden brown.
Let them cool on a wire rack before serving.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.4 g | 354% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 15.4 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 722 mg | 56% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1100 mg | 23% | |
*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.
