Low Carb Nuss Gipfeli
Indulge in the rich, nutty flavors of this Low Carb Nuss Gipfeli, a guilt-free take on the classic Swiss crescent pastry. Perfect for anyone following a keto or low-carb lifestyle, these pastries feature a delicate almond and coconut flour dough enhanced with xanthan gum for a flaky, tender texture. The filling is a luscious blend of finely ground almonds and walnuts, sweetened with erythritol for a hint of natural sweetness, and spiced with cinnamon for a warm, aromatic touch. Each crescent is finished with a golden egg yolk glaze and baked to perfection, resulting in an irresistible combination of crisp edges and buttery softness. Quick to prepare and ideal for breakfast, dessert, or an afternoon treat, these gluten-free and sugar-free Nuss Gipfeli will satisfy your cravings while keeping things wholesome. Perfectly portable and endlessly delicious, they're sure to become a low-carb favorite!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 0.5 teaspoons Xanthan gum
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 100 grams Butter, chilled and cubed
- 2 large Eggs
- 1 teaspoons Apple cider vinegar
- 50 grams Erythritol
- 100 grams Almonds, finely ground
- 50 grams Walnuts, finely ground
- 120 milliliters Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 1 teaspoons Cinnamon
- 1 large Egg yolk, for glazing
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Whisk well to ensure even distribution.
Add chilled butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a separate bowl, beat 1 egg and mix in apple cider vinegar. Pour this mixture into the flour and butter mixture, stirring until a dough forms.
Knead the dough lightly until smooth, then cover with plastic wrap and refrigerate for 15 minutes.
While the dough chills, prepare the filling. In a medium saucepan, combine erythritol, ground almonds, ground walnuts, almond milk, and vanilla extract over medium heat.
Stir continuously until the mixture thickens and starts to resemble a paste. Remove from heat and stir in cinnamon. Allow to cool to room temperature.
On a lightly floured surface or between two sheets of parchment paper, roll out the chilled dough into a rectangle approximately 25x35cm.
Cut the rolled dough into 8 triangles, similar to a pizza or pie shape.
Place a small spoonful of the nut filling on the base (wider side) of each triangle. Roll each triangle from the base towards the pointed end, forming a crescent shape.
Place the filled crescents on the prepared baking sheet.
In a small bowl, beat the remaining egg yolk and brush it over the top of each Nuss Gipfeli.
Bake for 18-20 minutes until golden brown and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.9 g | 331% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 15.1 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 966 mg | 74% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1344 mg | 29% | |
*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.
