Keto Tompouce
Indulge guilt-free with this irresistible recipe for Keto Tompouce, a low-carb twist on the classic Dutch pastry. Perfectly flaky almond and coconut flour pastry layers sandwich a velvety sugar-free vanilla custard, offering a delightful balance of texture and flavor. This delectable treat is topped with a vibrant sugar-free glaze, making it a stunning and satisfying dessert for keto dieters or anyone seeking a healthier indulgence. Ready in just under an hour and bursting with rich buttery notes and creamy goodness, this dessert is ideal for special occasions or to elevate your everyday tea time. Whether you're embracing a ketogenic lifestyle or simply love refined, low-carb desserts, this Keto Tompouce will become your go-to sweet delight.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 20 grams Coconut flour
- 40 grams Powdered erythritol
- 80 grams Unsalted butter
- 2 large Egg whites
- 250 milliliters Heavy cream
- 100 milliliters Almond milk, unsweetened
- 30 grams Granulated erythritol
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Xanthan gum
- 1 teaspoon Gelatin powder
- 100 grams Sugar-free powdered sweetener
- 2 tablespoons Water
- 1 drop Pink food coloring (optional)
Instructions
Preheat your oven to 175°C (347°F). Line a baking sheet with parchment paper.
In a medium bowl, mix almond flour, coconut flour, and powdered erythritol. Cut the butter into small cubes and work it into the flour mixture until crumbly.
Add the egg whites to the mixture and knead until it forms a smooth dough. Divide the dough into two equal portions.
Roll each portion of dough out into a thin rectangle (about 20cm x 10cm) between two sheets of parchment paper. Transfer to the prepared baking sheet.
Bake for 10-12 minutes or until lightly golden. Let the pastry layers cool completely before removing from the parchment paper.
While the pastry is cooling, prepare the custard: In a medium saucepan, heat the heavy cream, almond milk, and granulated erythritol over medium heat until steaming (do not boil).
In a small bowl, whisk together the vanilla extract, xanthan gum, and gelatin powder. Gradually add the gelatin mixture to the hot cream mixture, whisking constantly until thickened. Allow the custard to cool slightly, then refrigerate until set.
Once the custard is set, whisk it to a smooth consistency. Spread the custard evenly onto one layer of the cooled pastry.
Place the second pastry layer on top of the custard. Chill in the fridge for 15 minutes to help it set.
For the icing, mix the sugar-free powdered sweetener, water, and pink food coloring if using. Spread the icing evenly over the top pastry layer.
Allow the tompouce to chill for another 15 minutes before slicing into 6 equal pieces. Serve chilled and enjoy!
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 6.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 464 mg | 36% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 290 mg | 6% | |
*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.
