Low Carb Cremeschnitte
Indulge in the luscious decadence of this Low Carb Cremeschnitte—a guilt-free take on the classic European dessert. This keto-friendly recipe swaps traditional ingredients for almond flour, coconut flour, and powdered erythritol, ensuring a treat that aligns with low-carb diets without sacrificing flavor. Featuring layers of buttery, golden crust and a silky vanilla cream filling made with unsweetened almond milk, gelatin, and whipped heavy cream, every bite is a delicate balance of richness and lightness. Perfectly chilled and beautifully set, this dessert is a stunning centerpiece for dinner parties or family gatherings. Easy to prepare in under an hour and tailored for those seeking a refined, sugar-free indulgence, this recipe proves you can enjoy elegance in every bite while sticking to your carb goals!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 100 grams Butter
- 2 large Egg
- 100 grams Powdered erythritol
- 2 teaspoons Vanilla extract
- 400 milliliters Heavy cream
- 1 teaspoon Gelatin powder
- 3 tablespoons Water
- 200 milliliters Milk (unsweetened almond)
Instructions
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, and baking powder.
Melt the butter and add it to the dry ingredients along with one egg and mix until a dough forms.
Divide dough in half. Roll out each half on parchment paper into thin rectangular sheets. Transfer both to the baking sheet.
Bake the crusts for 10-12 minutes or until golden. Let them cool completely on a wire rack.
In a small bowl, dissolve gelatin in water. Let it bloom for 5 minutes.
In a saucepan, combine milk and 50 grams of erythritol over medium heat until erythritol is dissolved and the mixture is steaming.
Reduce heat to low, add bloomed gelatin, and stir until completely dissolved. Set aside to cool slightly.
In a bowl, whip heavy cream with 50 grams of erythritol and vanilla extract until stiff peaks form.
Fold the cooled milk mixture into whipped cream gently until well combined.
Place one crust on a serving tray, spread the cream mixture evenly over it.
Top with the second crust, pressing gently.
Refrigerate for at least 2-3 hours, or until the filling is set.
Slice into squares or rectangles to serve, dusting with additional erythritol if desired.
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.4 g | 433% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 11.4 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 891 mg | 69% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 497 mg | 11% | |
*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.
