Keto Napoleon Cake

Indulge in the decadence of a classic dessert—with a low-carb twist! This Keto Napoleon Cake brings all the elegance of the traditional French pastry while staying completely keto-friendly. Made with layers of golden almond flour pastry and a luscious cream cheese filling sweetened with powdered erythritol, this dessert is the perfect combination of light, flaky textures and rich, creamy flavor. Each layer is crafted to perfection with a touch of vanilla and a delicate gelatin-stabilized cream, making it ideal for satisfying your sweet tooth without breaking your diet. With just 30 minutes of prep and 20 minutes of baking time, this sugar-free, gluten-free dessert is perfect for special occasions or simply elevating your everyday keto menu. Serve it chilled for a luxurious finish, garnished with a light dusting of powdered erythritol.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 100 grams Unsalted butter
• 2 large Egg whites
• 80 grams Powdered erythritol
• 1 teaspoon Vanilla extract
• 250 grams Cream cheese
• 250 milliliters Heavy cream
• 5 grams Gelatin
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine the almond flour and 50 grams of powdered erythritol.

Step 3

Melt the unsalted butter and add it to the almond flour mixture. Stir well.

Step 4

Separate the egg whites and beat them until they form stiff peaks. Gently fold the beaten egg whites into the almond flour mixture until well combined.

Step 5

Spread the mixture evenly onto the prepared baking sheet, creating a thin layer.

Step 6

Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and let it cool completely.

Step 7

While the pastry cools, prepare the filling. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Step 8

In a saucepan, heat the heavy cream until simmering. Remove from heat and add bloomed gelatin, stirring until dissolved. Allow to cool slightly.

Step 9

In a separate bowl, beat the cream cheese with the remaining 30 grams of powdered erythritol and vanilla extract until smooth.

Step 10

Gradually add the cooled gelatin mixture to the cream cheese, mixing until fully incorporated. Set aside.

Step 11

Once the pastry has cooled, carefully cut it into even rectangular layers.

Step 12

To assemble the Keto Napoleon Cake, place one pastry layer on a serving plate and spread a generous amount of cream cheese filling on top.

Step 13

Repeat the process, layering until all pastry pieces and filling have been used, finishing with a pastry layer on top.

Step 14

Chill the cake in the refrigerator for at least 2 hours to allow it to set firmly.

Step 15

Before serving, dust with additional powdered erythritol if desired. Slice and enjoy your Keto Napoleon Cake.

Nutrition Facts

Serving size	(984.8g)

Amount per serving	% Daily Value*
Calories	3627.4

Total Fat 355.1g	0%
Saturated Fat 157.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 723.9mg	0%
Sodium 994.7mg	0%
Total Carbohydrate 139.0g	0%
Dietary Fiber 21.4g	0%
Total Sugars 17.6g
Protein 66.1g	0%

Vitamin D 0IU	0%
Calcium 699.6mg	0%
Iron 7.5mg	0%
Potassium 468.8mg	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: 79.6%

Protein: 6.6%

Carbs: 13.8%