Keto Engadiner Nusstorte

Delight in the indulgence of this *Keto Engadiner Nusstorte*, a low-carb twist on the classic Swiss walnut tart. Made with almond flour, granulated erythritol, and a luscious filling of chopped walnuts and creamy caramelized erythritol, this keto-friendly dessert achieves the perfect balance of nutty richness and buttery crust—all without the guilt. With its golden, flaky top and a dense, velvety filling, this gluten-free treat is as beautiful as it is delicious. Perfect for special occasions or as a luxurious snack, this easy-to-follow recipe lets you enjoy a refined European pastry while staying true to your ketogenic lifestyle. Serve slices with a dollop of whipped cream or a hot espresso for an unforgettable pairing!

Nutriscore Rating: 61/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 8

Ingredients

• 250 grams Almond flour
• 100 grams Granulated erythritol
• 150 grams Unsalted butter
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 200 milliliters Heavy cream
• 300 grams Chopped walnuts
• 50 grams Powdered erythritol

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine the almond flour, granulated erythritol, and salt.

Step 3

Add in the butter, cut into small pieces, and rub it into the flour mixture using your fingers until it resembles breadcrumbs.

Step 4

Beat one egg and add it to the mixture along with the vanilla extract. Mix until a dough forms.

Step 5

Divide the dough into two portions (about 2/3 and 1/3), wrap them in plastic wrap, and chill for at least 30 minutes.

Step 6

For the filling, in a saucepan, combine the chopped walnuts, heavy cream, and powdered erythritol. Heat over medium heat until the mixture bubbles. Stir frequently to avoid burning.

Step 7

Reduce the heat to low and let the mixture simmer for an additional 5 minutes or until it thickens slightly. Allow it to cool.

Step 8

Roll out the larger dough portion between two sheets of parchment paper. Fit it into the bottom of a 9-inch springform pan, pressing the dough up the sides.

Step 9

Pour the cooled nut filling into the crust-lined pan.

Step 10

Roll out the remaining dough and cover the filling, sealing the edges carefully.

Step 11

Whisk the second egg and brush it over the top crust for a nice golden finish.

Step 12

Prick the top with a fork to create steam holes. Bake your torte in the preheated oven for 45–50 minutes, or until the top is golden brown.

Step 13

Allow the Nusstorte to cool completely before removing from the pan and serving.

Nutrition Facts

Serving size	(1157.2g)

Amount per serving	% Daily Value*
Calories	5350.2

Total Fat 529.7g	0%
Saturated Fat 145.0g	0%
Polyunsaturated Fat g
Cholesterol 904.1mg	0%
Sodium 1409.8mg	0%
Total Carbohydrate 244.8g	0%
Dietary Fiber 46.8g	0%
Total Sugars 19.8g
Protein 117.2g	0%

Vitamin D 82IU	0%
Calcium 824.5mg	0%
Iron 17.9mg	0%
Potassium 1429.1mg	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: 76.7%

Protein: 7.5%

Carbs: 15.8%