Keto Bienenstich (Bee Sting Cake)

Indulge in the decadence of Keto Bienenstich, a low-carb twist on the classic German Bee Sting Cake that’s as luxurious as it is guilt-free. This keto-friendly dessert features a moist almond and coconut flour cake crowned with a crunchy caramel-like almond topping, achieving the perfect balance between nutty richness and delicate sweetness. Layered with a velvety cream cheese filling enhanced by a hint of vanilla, this cake is irresistibly creamy yet light. With simple ingredients like powdered erythritol, unsweetened almond milk, and gelatin, this dessert is completely sugar-free and perfect for keto and gluten-free diets. Ideal for everything from celebrations to low-carb treats, this showstopping cake is as visually stunning as it is delicious. Serve it chilled for the ultimate slice of keto indulgence!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 0.5 cup erythritol
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 4 large eggs
• 1 cup unsweetened almond milk
• 0.5 cup unsalted butter
• 2 teaspoons vanilla extract
• 0.5 cup sliced almonds
• 1 cup heavy cream
• 4 ounces cream cheese
• 0.25 cup powdered erythritol
• 1 teaspoon gelatin
• 2 tablespoons water

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.

Step 2

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

Step 3

In another bowl, beat the eggs and blend with almond milk, melted butter, and vanilla extract.

Step 4

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

Step 5

Pour the batter into the prepared springform pan and smooth the top.

Step 6

For the almond topping, melt some butter in a small saucepan and mix in erythritol and sliced almonds until coated and slightly caramelized.

Step 7

Spread the almond topping over the batter in the pan.

Step 8

Bake for 30-35 minutes until golden and set. Allow cooling completely.

Step 9

To make the filling, mix gelatin with water and let stand for 5 minutes.

Step 10

In a saucepan, heat the creamy mixture until it begins to steam, and then add softened gelatin until dissolved.

Step 11

In a bowl, whip the heavy cream until soft peaks form.

Step 12

In another bowl, beat cream cheese with powdered erythritol until smooth and slowly fold in the gelatin mixture.

Step 13

Gently fold in the whipped cream until smooth and creamy.

Step 14

Once the cake is cooled, slice it horizontally into two layers.

Step 15

Spread the cream cheese filling evenly over the bottom layer, then place the top layer with almonds back on.

Step 16

Chill the assembled cake in the refrigerator for at least 2 hours before serving.

Nutrition Facts

Serving size	(1374.9g)

Amount per serving	% Daily Value*
Calories	3572.5

Total Fat 323.6g	0%
Saturated Fat 118.7g	0%
Polyunsaturated Fat 2.4g
Cholesterol 1222.5mg	0%
Sodium 1948.4mg	0%
Total Carbohydrate 266.7g	0%
Dietary Fiber 42.0g	0%
Total Sugars 17.8g
Protein 94.5g	0%

Vitamin D 251.8IU	0%
Calcium 1281.1mg	0%
Iron 15.4mg	0%
Potassium 1255.2mg	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: 66.8%

Protein: 8.7%

Carbs: 24.5%