Low Carb Bienenstich (Bee Sting Cake)

Indulge in the guilt-free decadence of Low Carb Bienenstich (Bee Sting Cake), a lighter take on the beloved German dessert that doesn’t skimp on flavor or tradition. This keto-friendly version pairs a fluffy, almond flour-based cake with a creamy, vanilla-infused filling that’s stabilized with gelatin for the perfect texture. Topped with a golden, buttery layer of toasted sliced almonds, this dessert offers all the nostalgic charm of the classic treat without the sugar-laden guilt. Perfect for those following low-carb, gluten-free, or ketogenic diets, this show-stopping cake is easy to make and ideal for everything from special occasions to everyday indulgence. Prep, bake, and chill for a dessert that’s as satisfying as it is wholesome! Keywords: low carb bee sting cake, keto Bienenstich, almond flour dessert, sugar-free cake recipe, gluten-free German dessert.

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 100 grams Erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 75 grams Butter, melted
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 250 milliliters Heavy cream
• 1 teaspoon Gelatin powder
• 100 grams Almonds, sliced
• 50 grams Butter, for topping
• 100 grams Cream cheese
• 1 teaspoon Vanilla extract, for filling
• 2 tablespoons Erythritol, for filling

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9-inch round springform pan with parchment paper.

Step 2

In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.

Step 3

Add melted butter, eggs, and vanilla extract to the dry ingredients and mix until a smooth batter forms.

Step 4

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 5

Bake for 20-25 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6

While the cake is cooling, prepare the almond topping by melting butter in a small saucepan over medium heat. Add sliced almonds and cook, stirring often, until golden brown. Set aside to cool.

Step 7

For the filling, sprinkle gelatin powder over 2 tablespoons of cold water and let it sit for about 5 minutes to bloom.

Step 8

In a medium saucepan, heat heavy cream until it's just beginning to simmer. Stir in cream cheese, vanilla extract, erythritol, and the bloomed gelatin. Mix until smooth and well combined.

Step 9

Allow the filling to cool slightly before spreading it evenly over the cooled cake.

Step 10

Sprinkle the almond topping over the cake, pressing lightly to adhere.

Step 11

Chill the cake in the refrigerator for at least 1 hour before serving to set the filling.

Step 12

Slice and serve, enjoying a low-carb twist on the classic Bee Sting Cake!

Nutrition Facts

Serving size	(1050.6g)

Amount per serving	% Daily Value*
Calories	3851.6

Total Fat 363.7g	0%
Saturated Fat 150.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1369.4mg	0%
Sodium 2020.6mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 28.6g	0%
Total Sugars 15.1g
Protein 88.5g	0%

Vitamin D 233.1IU	0%
Calcium 829.0mg	0%
Iron 12.9mg	0%
Potassium 1158.3mg	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: 75.9%

Protein: 8.2%

Carbs: 15.9%