Low Carb Baumkuchen
Discover the decadent charm of Low Carb Baumkuchen, a healthier take on the classic German "tree cake." This layered dessert features an irresistible combination of almond and coconut flours, sweetened with erythritol for a guilt-free indulgence. Each thin, golden layer is artfully baked to perfection, creating the signature striped pattern that makes Baumkuchen so iconic. Topped with a luscious dark chocolate glaze, this cake is a feast for the eyes and palate, ideal for low-carb or keto diets. With just 30 minutes of prep time, this impressive yet approachable recipe is sure to wow your guests at any gathering while keeping your carb count in check.
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Recipe Information
Ingredients
- 12 large Eggs
- 200 grams Unsalted butter
- 200 grams Cream cheese
- 150 grams Almond flour
- 50 grams Coconut flour
- 100 grams Erythritol sweetener
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Dark chocolate (85% cocoa or higher)
- 50 ml Heavy cream
Instructions
Preheat your oven to 200°C (392°F). Prepare a 20 cm (8-inch) springform pan by lining the bottom with parchment paper and greasing the sides with butter.
Separate the eggs. Place the egg whites in a large mixing bowl and beat until stiff peaks form. Set aside.
In another bowl, cream together the butter and erythritol sweetener until light and fluffy. Add in the cream cheese and mix until smooth.
Gradually add the egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture until well combined.
Gently fold in the beaten egg whites into the batter in batches, taking care not to deflate the mixture too much.
Using a ladle or measuring cup, pour a thin layer of batter onto the bottom of the prepared pan, spreading it evenly. Bake for 5-6 minutes until lightly golden.
On top of the baked layer, spread another thin layer of batter, then bake again for 5-6 minutes. Repeat this process until all the batter is used up, ending with a baked layer.
Once all layers are baked, cool the cake in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the chocolate glaze by melting dark chocolate with heavy cream in a double boiler or microwave until smooth.
Pour the chocolate glaze over the cooled Baumkuchen and spread it evenly over the top and sides.
Allow the chocolate to set at room temperature before slicing and serving your low carb Baumkuchen.
Nutrition Facts
Calories |
4846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.9 g | 559% | |
| Saturated Fat | 204.3 g | 1022% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 2927 mg | 976% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 43.4 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 972 mg | 75% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2120 mg | 45% | |
*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.
