Keto Bee Sting Pastry (Bienenstich)

Delight in the low-carb indulgence of Keto Bee Sting Pastry (Bienenstich), a sugar-free twist on the classic German dessert. This keto-friendly marvel features a moist, almond flour cake layered with a luscious, creamy filling and topped with a rich, caramelized almond glaze made with sugar-free maple syrup. Perfectly balanced between sweetness and texture, it’s a guilt-free treat that’s ideal for those following a ketogenic or gluten-free diet. Ready in under an hour, this dessert combines the nuttiness of toasted almonds, the buttery richness of the filling, and the soft, cake-like base for a show-stopping dish that will wow at gatherings or simply satisfy a sweet craving. Savor the classic flavors of Bienenstich without compromising your health goals!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 150 g Almond flour
• 30 g Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 150 g Cream cheese
• 100 g Unsalted butter
• 120 g Erythritol sweetener
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 240 ml Heavy cream
• 1 teaspoon Gelatin powder
• 50 g Almond slices
• 30 g Butter
• 50 ml Sugar-free maple syrup

Directions

Step 1

Preheat the oven to 175°C (350°F). Line a 9-inch round springform pan with parchment paper.

Step 2

In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.

Step 3

In another bowl, melt the cream cheese and butter together until smooth. Stir in 80g of erythritol. Beat in eggs one by one, mixing well after each. Add vanilla extract.

Step 4

Combine the wet and dry ingredients, mixing until a smooth batter forms.

Step 5

Pour the batter into the prepared springform pan and spread evenly.

Step 6

Bake for 20-25 minutes until golden and cooked through. A toothpick inserted into the center should come out clean. Cool completely.

Step 7

For the filling, whisk together heavy cream, remaining erythritol, and gelatin powder in a saucepan. Heat gently, stirring until the gelatin dissolves completely. Allow to cool slightly, then refrigerate until slightly thickened.

Step 8

Meanwhile, toast almond slices in a dry pan until golden. In another saucepan, melt 30g butter and add sugar-free maple syrup. Stir in the toasted almonds.

Step 9

Carefully remove the cooled cake from the springform pan and slice horizontally to create two layers.

Step 10

Spread the thickened cream filling onto the bottom layer of the cake. Place the top layer gently over the filling.

Step 11

Pour and spread the almond syrup mixture over the top layer evenly.

Step 12

Refrigerate the assembled cake for at least an hour before serving to allow the filling and topping to set.

Nutrition Facts

Serving size	(1135.6g)

Amount per serving	% Daily Value*
Calories	3847.4

Total Fat 363.5g	0%
Saturated Fat 159.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1427.4mg	0%
Sodium 2763.8mg	0%
Total Carbohydrate 194.2g	0%
Dietary Fiber 32.5g	0%
Total Sugars 16.5g
Protein 85.5g	0%

Vitamin D 168.8IU	0%
Calcium 713.3mg	0%
Iron 12.4mg	0%
Potassium 1041.3mg	0%

*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.

Source of Calories

Fat: 74.5%

Protein: 7.8%

Carbs: 17.7%