Low Carb Engadiner Nusstorte
Discover the magic of Swiss baking with this Low Carb Engadiner Nusstorte, a healthier twist on the classic walnut tart that’s perfect for keto enthusiasts and those seeking a low-sugar dessert. Embracing the rich, buttery flavors of traditional Engadiner Nusstorte, this recipe swaps out wheat flour for almond and coconut flour, while natural sweeteners like xylitol or erythritol deliver guilt-free sweetness. The highlight is the luscious caramel-like walnut filling, infused with heavy cream and butter, encased in a golden, flaky crust. Easy to prepare in under 90 minutes, this show-stopping tart is ideal for special occasions or indulgent weekend treats. Whether you're following a low-carb lifestyle or just love nutty desserts, this recipe offers all the decadence without the carbs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 120 grams Unsalted butter
- 60 grams Xylitol or erythritol
- 2 large Eggs
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 250 grams Walnut halves
- 200 milliliters Heavy cream
- 120 grams Xylitol or erythritol (for filling)
- 60 grams Butter
Instructions
Preheat your oven to 180°C (355°F) and grease a 9-inch (23 cm) tart pan.
In a large bowl, combine almond flour, coconut flour, xylitol, and salt. Mix well.
Add the diced cold butter to the flour mixture and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the eggs and vanilla extract to the mixture and mix until a dough forms.
Divide the dough into two parts. Press one part evenly into the bottom of the greased tart pan to form the base.
Roll out the second part between two pieces of parchment paper to form the lid and set aside.
In a medium saucepan, melt butter over medium heat, then add xylitol. Stir until dissolved.
Add heavy cream and bring the mixture to a gentle simmer.
Add the walnut halves and simmer the mixture for about 5 minutes, stirring occasionally, until thick and caramel-like.
Pour the walnut filling over the crust in the tart pan and spread it evenly.
Carefully place the dough lid over the walnut filling, sealing the edges well with the base.
Prick the dough lid gently with a fork to allow steam to escape during baking.
Bake the tart in the preheated oven for about 35-40 minutes, or until the crust is golden brown.
Allow the Engadiner Nusstorte to cool completely in the pan before removing and slicing.
Serve and enjoy your delicious low-carb Engadiner Nusstorte.
Nutrition Facts
Calories |
5522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.2 g | 640% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 275.5 g | 100% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 19.1 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 696 mg | 54% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1408 mg | 30% | |
*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.
