Low Carb Tompouce
Indulge in the irresistible charm of a classic dessert with a guilt-free twist—this Low Carb Tompouce is a keto-friendly delight that satisfies your pastry cravings without breaking your healthy eating goals. Featuring a buttery almond and coconut flour crust, layered with a velvety vanilla custard filling, and topped with a glossy sugar-free pink icing, this recipe is perfect for those seeking a low-carb alternative to traditional pastries. The addition of sugar-free strawberry jam adds a fruity burst, elevating each bite to perfection. Easy to prepare with straightforward ingredients like erythritol and gelatin, this homemade treat is as elegant as it is delicious. Ideal for special occasions or simply an indulgent dessert, serve these layered custard pastries chilled for a refined finish.
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Recipe Information
Ingredients
- 150 g Almond flour
- 30 g Coconut flour
- 100 g Butter (cold)
- 60 g Cream cheese (softened)
- 4 Eggs
- 80 g Granulated erythritol
- 200 ml Heavy cream
- 250 ml Unsweetened almond milk
- 2 tsp Vanilla extract
- 5 g Gelatin powder
- 2 tbsp Sugar-free strawberry jam
- 50 g Powdered erythritol (for icing)
- 1 tbsp Water
- 1 drop Pink food coloring (optional)
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, and granulated erythritol. Add the cold butter and cream cheese, then use your hands or a pastry cutter to incorporate the ingredients until a crumbly dough forms.
Add one egg to the dough mixture and knead until smooth. Form a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough between two sheets of parchment paper until it is about 3 mm thick. Cut the dough into 16 equal rectangular pieces (approximately 10 cm x 5 cm each). Place them on the prepared baking sheet.
Bake the pastry rectangles for 12-15 minutes, or until lightly golden. Let them cool completely before handling.
To prepare the custard filling, whisk together the almond milk, heavy cream, three egg yolks, 40 g of erythritol, and vanilla extract in a saucepan. Heat the mixture on medium-low, stirring continuously until slightly thickened.
Sprinkle the gelatin powder over 2 tablespoons of water and let it bloom for 5 minutes. Stir the gelatin into the warm custard until fully dissolved. Refrigerate the custard for 1-2 hours, stirring occasionally, until it thickens further.
Whip the remaining erythritol with the custard using a hand mixer until it becomes smooth and creamy.
To assemble the tompouce, pipe or spread the custard filling onto 8 of the pastry rectangles. Top them with the remaining 8 pastry pieces to create a sandwich.
For the icing, whisk together powdered erythritol, water, and a drop of pink food coloring, if desired. Spread the icing onto the top layer of each tompouce. Let it set before serving.
Optionally, add a small dollop of sugar-free strawberry jam under the icing for a fruity layer. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.4 g | 348% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 11.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 969 mg | 75% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 676 mg | 14% | |
*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.
