Keto Tompouce

Indulge in the whimsy of a classic Dutch treat with a low-carb twist in this irresistible Keto Tompouce recipe! Perfectly flaky almond and coconut flour pastry layers sandwich a luxurious, creamy vanilla custard, all topped with a vibrant pink sugar-free glaze for a show-stopping finish. This keto-friendly dessert is surprisingly easy to make with just 30 minutes of prep time and uses wholesome, low-carb ingredients like powdered erythritol, heavy cream, and unsweetened almond milk. Whether you're satisfying a sweet tooth on a ketogenic diet or simply exploring new flavors, this delicious creation delivers all the elegance of traditional tompouce without the sugar. Slice into six perfectly portioned servings, chill, and enjoy a guilt-free treat that's as delightful to eat as it is to look at!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 120 grams Almond flour
• 20 grams Coconut flour
• 40 grams Powdered erythritol
• 80 grams Unsalted butter
• 2 large Egg whites
• 250 milliliters Heavy cream
• 100 milliliters Almond milk, unsweetened
• 30 grams Granulated erythritol
• 1 teaspoon Vanilla extract
• 0.5 teaspoons Xanthan gum
• 1 teaspoon Gelatin powder
• 100 grams Sugar-free powdered sweetener
• 2 tablespoons Water
• 1 drop Pink food coloring (optional)

Directions

Step 1

Preheat your oven to 175°C (347°F). Line a baking sheet with parchment paper.

Step 2

In a medium bowl, mix almond flour, coconut flour, and powdered erythritol. Cut the butter into small cubes and work it into the flour mixture until crumbly.

Step 3

Add the egg whites to the mixture and knead until it forms a smooth dough. Divide the dough into two equal portions.

Step 4

Roll each portion of dough out into a thin rectangle (about 20cm x 10cm) between two sheets of parchment paper. Transfer to the prepared baking sheet.

Step 5

Bake for 10-12 minutes or until lightly golden. Let the pastry layers cool completely before removing from the parchment paper.

Step 6

While the pastry is cooling, prepare the custard: In a medium saucepan, heat the heavy cream, almond milk, and granulated erythritol over medium heat until steaming (do not boil).

Step 7

In a small bowl, whisk together the vanilla extract, xanthan gum, and gelatin powder. Gradually add the gelatin mixture to the hot cream mixture, whisking constantly until thickened. Allow the custard to cool slightly, then refrigerate until set.

Step 8

Once the custard is set, whisk it to a smooth consistency. Spread the custard evenly onto one layer of the cooled pastry.

Step 9

Place the second pastry layer on top of the custard. Chill in the fridge for 15 minutes to help it set.

Step 10

For the icing, mix the sugar-free powdered sweetener, water, and pink food coloring if using. Spread the icing evenly over the top pastry layer.

Step 11

Allow the tompouce to chill for another 15 minutes before slicing into 6 equal pieces. Serve chilled and enjoy!

Nutrition Facts

Serving size	(847.3g)

Amount per serving	% Daily Value*
Calories	2261.9

Total Fat 216.0g	0%
Saturated Fat 97.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 427.1mg	0%
Sodium 307.4mg	0%
Total Carbohydrate 111.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 6.9g
Protein 40.3g	0%

Vitamin D 37.1IU	0%
Calcium 463.7mg	0%
Iron 5.7mg	0%
Potassium 289.8mg	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: 76.2%

Protein: 6.3%

Carbs: 17.5%