Paleo Cremeschnitte
Indulge in the guilt-free decadence of Paleo Cremeschnitte, a refined twist on a classic European dessert crafted to suit paleo diets. This recipe combines a perfectly balanced almond, coconut, and tapioca flour crust with a creamy, honey-sweetened coconut milk custard that's expertly thickened with gelatin. Free from dairy and gluten, every bite delivers a silky, naturally sweet flavor and a satisfyingly moist texture. With simple steps to bake the crust layers and prepare the custard filling, this wholesome, grain-free treat is as enjoyable to make as it is to eat. Perfectly portioned for 8 servings, it sets beautifully in the fridge before slicing into layers of paleo-friendly perfection. Whether you're embracing a clean eating lifestyle or simply craving an indulgent yet nourishing dessert, this Paleo Cremeschnitte will delight your taste buds and impress your guests alike.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.25 cups tapioca flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons sea salt
- 0.25 cups coconut oil
- 0.25 cups honey
- 1 teaspoons vanilla extract
- 3 large eggs
- 2 cups full-fat coconut milk
- 2 tablespoons gelatin
- 0.25 cups water
- 0.5 cups honey (for custard)
- 1 teaspoons vanilla extract (for custard)
Instructions
Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and sea salt.
In a separate bowl, mix melted coconut oil, honey, vanilla extract, and eggs until well blended.
Incorporate the wet mixture into the dry mixture, stirring until a dough forms.
Divide the dough in half and press one half evenly onto the prepared baking pan, forming a thin even layer.
Bake the crust for 12-15 minutes or until firm and lightly golden. Allow it to cool, and then repeat for the second half of the dough.
To make the custard filling, start by blooming the gelatin. Mix gelatin with 1/4 cup of cold water and set aside.
In a saucepan, heat the coconut milk and 1/2 cup honey until warm but not boiling.
Add the bloomed gelatin to the coconut milk mixture and whisk until the gelatin dissolves completely.
Remove from heat and stir in 1 teaspoon of vanilla extract. Let the custard cool to room temperature but not set.
Place one baked crust layer on the bottom of an 8x8 inch (20x20 cm) dish.
Pour the cooled custard over the crust, spreading evenly.
Place the second crust layer on top, pressing gently.
Refrigerate the assembled Cremeschnitte for at least 2-4 hours or until set firmly.
Slice into desired portions and serve. Enjoy your Paleo Cremeschnitte!
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 23.0 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 366 mg | 8% | |
*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.
