Low Carb Nussgipfel
Indulge in the delightful flavors of a classic pastry reinvented with a healthy twist in this Low Carb Nussgipfel recipe. Perfect for those following keto or gluten-free diets, these buttery, nut-filled crescents feature a rich almond and coconut flour dough, lightly sweetened with erythritol for guilt-free enjoyment. The filling combines creamy walnut paste with a hint of natural sweetness, creating a balance of textures and flavors. Topped with a golden egg wash and sprinkled with unsweetened grated coconut, these pastries bake to perfection in just 25 minutes. Ideal for breakfast, snack-time, or a wholesome dessert, Low Carb Nussgipfel gives you all the decadence without compromise.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 50 grams Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Butter, chilled and cubed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 100 grams Walnut halves
- 2 tablespoons Heavy cream
- 20 grams Unsweetened grated coconut
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, and salt.
Add the cubed butter to the dry ingredients and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
Whisk one egg with the vanilla extract, then incorporate it into the flour mixture until a dough forms.
Shape the dough into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate for 15 minutes.
While the dough is chilling, prepare the filling by processing the walnut halves, 2 tablespoons of erythritol, and heavy cream in a food processor until a thick paste forms.
After chilling, roll out the dough between two sheets of parchment paper to about 1/4 inch thickness.
Cut the dough into 8 triangles, much like you would cut a pizza.
Place a small amount of the walnut mixture at the base of each triangle and roll it towards the tip, forming a croissant shape.
Beat the remaining egg and brush it over each Nussgipfel for a golden crust.
Sprinkle the tops with unsweetened grated coconut.
Bake in the preheated oven for 20-25 minutes until golden brown and firm.
Allow the Nussgipfel to cool on a wire rack before serving.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.5 g | 365% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 15.2 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 585 mg | 45% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 839 mg | 18% | |
*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.
