Low Carb Napoleon Cake
Indulge in the decadent layers of this *Low Carb Napoleon Cake*, a guilt-free twist on the classic French dessert! Featuring a flaky, buttery crust made with almond and coconut flours and a velvety custard filling enriched with cream cheese, whipped cream, and a hint of vanilla, this recipe delivers all the indulgence without the carbs. The use of erythritol and gelatin ensures a perfectly sweet yet keto-friendly treat, while each layer is expertly baked to golden perfection. Ideal for special occasions or as a make-ahead dessert, this low-carb delight is sure to impress with its delicate texture and luxurious flavors. Refrigerate overnight for the ultimate melt-in-your-mouth experience, and serve with a sprinkling of powdered erythritol for that elegant finishing touch. Perfect for those following a low-carb, gluten-free, or keto lifestyle!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 1 teaspoon Xanthan gum
- 150 grams Butter, cold and cubed
- 3 large Eggs
- 4 tablespoons Ice water
- 250 grams Cream cheese, softened
- 200 ml Heavy cream
- 2 teaspoons Vanilla extract
- 100 grams Erythritol sweetener
- 1 tablespoon Gelatin powder
- 3 tablespoons Water for gelatin
Instructions
Preheat your oven to 180°C (356°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, and xanthan gum.
Add in cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Separate the yolk of one egg and set aside for brushing the pastry later. Add the remaining whole eggs and the egg white to the flour mix.
Add ice water, one tablespoon at a time, mixing until a dough forms. Knead gently until smooth.
Divide the dough into four equal parts. Roll out each part between two sheets of parchment paper into a thin rectangular sheet. Each piece should fit your prepared baking sheets.
Bake each sheet in preheated oven for 10-12 minutes or until golden brown. Let cool completely.
While the pastry layers are cooling, prepare the custard filling. In a small bowl, sprinkle gelatin over three tablespoons of water and let it bloom for about 5 minutes.
In a large bowl, beat softened cream cheese with erythritol until smooth and well-combined.
In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form.
Heat the gelatin in the microwave for about 15-20 seconds or until completely dissolved. Allow it to cool slightly.
Gradually fold whipped cream into the cream cheese mixture. While folding, slowly pour in the dissolved gelatin.
To assemble the cake, place one baked pastry rectangle on a serving platter. Spread an even layer of the custard filling over it.
Top with another pastry sheet, pressing down gently. Repeat the process until all layers are used, finishing with custard on top.
Let the assembled cake rest in the refrigerator for at least 4 hours or overnight, allowing the layers and filling to set properly.
Before serving, optionally garnish with a light dusting of additional erythritol for decoration.
Nutrition Facts
Calories |
4274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.7 g | 511% | |
| Saturated Fat | 189.2 g | 946% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1367 mg | 456% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 21.7 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 806 mg | 62% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 807 mg | 17% | |
*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.
