Low Carb Bee Sting Pastry (Bienenstich)

Indulge in the classic charm of a Bee Sting Pastry with a guilt-free twist in this Low Carb Bienenstich recipe! Crafted with almond flour, sugar-free sweeteners, and a creamy vanilla filling, this keto-friendly dessert delivers the rich, buttery flavors of the traditional German treat—without the carbs. The fluffy almond-flour base is topped with a luscious custard layer made from sugar-free pudding and crowned with a golden, toasty almond glaze for the perfect crunch. Whether you're managing your dietary goals or simply seeking a lighter dessert option, this gluten-free Bienenstich is an irresistible, healthier alternative. Prep it in under 30 minutes, let it chill, and enjoy a slice of low-carb heaven with every bite!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 1 teaspoon Baking powder
• 100 grams Butter
• 100 grams Sweetener (like erythritol or xylitol)
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 200 ml Heavy cream
• 100 ml Unsweetened almond milk
• 50 grams Unsalted butter for topping
• 50 grams Sliced almonds
• 1 packet Sugar-free vanilla pudding powder

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.

Step 2

In a large bowl, combine almond flour and baking powder.

Step 3

Melt 100 grams of butter in a microwave or on the stovetop, then add to the dry ingredients along with the sweetener. Mix well.

Step 4

Add eggs and vanilla extract to the mixture, and whisk until you get a smooth batter.

Step 5

Pour the batter into the prepared springform pan, spreading it evenly.

Step 6

Bake in the preheated oven for about 20-25 minutes or until the edges are golden brown.

Step 7

While the base is baking, prepare the topping. In a small saucepan over low heat, melt 50 grams of butter.

Step 8

Stir in the sliced almonds and allow them to toast lightly, stirring occasionally. Remove from heat and set aside.

Step 9

For the cream filling, in a medium saucepan, bring heavy cream and almond milk to a slight simmer over medium heat.

Step 10

Gradually whisk in the sugar-free vanilla pudding powder until the mixture begins to thicken. Remove from heat and let it cool completely.

Step 11

Once the cake base is baked, remove it from the oven and allow it to cool completely before removing it from the springform pan.

Step 12

Spread the cooled pudding mixture evenly over the cooled cake base.

Step 13

Gently spread the toasted almond topping over the cream filling.

Step 14

Place the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.

Step 15

Cut into slices and enjoy your low-carb Bee Sting Pastry!

Nutrition Facts

Serving size	(986.9g)

Amount per serving	% Daily Value*
Calories	3490.2

Total Fat 330.5g	0%
Saturated Fat 125.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1103.7mg	0%
Sodium 1637.8mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 28.2g	0%
Total Sugars 10.5g
Protein 73.5g	0%

Vitamin D 208.3IU	0%
Calcium 873.3mg	0%
Iron 12.0mg	0%
Potassium 669.1mg	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: 75.7%

Protein: 7.5%

Carbs: 16.8%