Keto Nussecken (Nut Corners)

Indulge in a guilt-free twist on a classic German treat with this Keto Nussecken (Nut Corners) recipe! Perfectly balancing rich, nutty flavors and a buttery, crumbly base, these low-carb delights are topped with a luscious layer of sugar-free apricot jam, a caramelized hazelnut and almond topping, and finished with a dip of velvety sugar-free dark chocolate. Made with almond and coconut flour and sweetened with erythritol, this keto-friendly dessert is as wholesome as it is indulgent. Ready in under an hour and with only 4 net carbs per serving, these nutty triangles are ideal for satisfying your sweet tooth while staying true to your ketogenic lifestyle. Pair them with a hot cup of coffee for a delightful treat, or bring them to your next gathering as an elegant, crowd-pleasing dessert.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 16

Ingredients

• 150 grams Almond flour
• 30 grams Coconut flour
• 50 grams Erythritol sweetener
• 100 grams Salted butter, melted
• 1 teaspoon Vanilla extract
• 1 large Egg
• 100 grams Hazelnuts, chopped
• 100 grams Almonds, chopped
• 80 grams Unsalted butter
• 100 milliliters Heavy cream
• 100 grams Sugar-free apricot jam
• 100 grams Dark chocolate (sugar-free)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line an 8x8-inch baking pan with parchment paper.

Step 2

In a mixing bowl, combine the almond flour, coconut flour, erythritol sweetener, melted salted butter, vanilla extract, and egg.

Step 3

Mix until a dough forms, then press the dough evenly into the bottom of the prepared baking pan.

Step 4

Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.

Step 5

To prepare the nut topping, add the unsalted butter, heavy cream, and erythritol sweetener to a saucepan over medium heat.

Step 6

Stir continuously until the butter melts and the sweetener dissolves, then bring to a simmer.

Step 7

Add the chopped hazelnuts and almonds to the saucepan and stir to coat the nuts. Cook for an additional 2-3 minutes until the mixture thickens slightly.

Step 8

Remove from heat and let it cool slightly.

Step 9

Spread the sugar-free apricot jam over the baked crust, then pour the nut topping over the jam layer, spreading it evenly.

Step 10

Return the pan to the oven and bake for another 12-15 minutes, or until the nut topping is golden and bubbly.

Step 11

Let the Nussecken cool completely in the pan before removing it and cutting it into 16 squares, then into triangles.

Step 12

Melt the sugar-free dark chocolate in a microwave or double boiler until smooth.

Step 13

Dip the corners of each triangle into the melted chocolate, and place them on a wire rack to set.

Step 14

Once the chocolate has hardened, the keto Nussecken are ready to enjoy!

Nutrition Facts

Serving size	(970.2g)

Amount per serving	% Daily Value*
Calories	4551.6

Total Fat 421.8g	0%
Saturated Fat 154.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 718.1mg	0%
Sodium 843.6mg	0%
Total Carbohydrate 201.0g	0%
Dietary Fiber 73.7g	0%
Total Sugars 16.3g
Protein 88.4g	0%

Vitamin D 53.8IU	0%
Calcium 840.9mg	0%
Iron 27.7mg	0%
Potassium 2459.1mg	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: 76.6%

Protein: 7.1%

Carbs: 16.2%