Low Carb Cremeschnitte

Indulge in the irresistible charm of this *Low Carb Cremeschnitte*, a guilt-free take on the classic European dessert. This recipe combines a buttery, almond flour-based crust with a luscious, airy cream filling, all sweetened with powdered erythritol for a keto-friendly twist. Featuring a delicate interplay of almond and coconut flours, velvety whipped cream, and a hint of vanilla, this dessert is both satisfying and low in carbs. The addition of bloomed gelatin ensures a perfectly set, creamy layer, while unsweetened almond milk keeps it wonderfully light. Perfect for special occasions or a weeknight treat, this elegant dessert delivers sophistication without compromising your low-carb lifestyle. Serve chilled and enjoy the creamy decadence in every bite!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 30 grams Coconut flour
• 1 teaspoon Baking powder
• 100 grams Butter
• 2 large Egg
• 100 grams Powdered erythritol
• 2 teaspoons Vanilla extract
• 400 milliliters Heavy cream
• 1 teaspoon Gelatin powder
• 3 tablespoons Water
• 200 milliliters Milk (unsweetened almond)

Directions

Step 1

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

Step 2

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

Step 3

Melt the butter and add it to the dry ingredients along with one egg and mix until a dough forms.

Step 4

Divide dough in half. Roll out each half on parchment paper into thin rectangular sheets. Transfer both to the baking sheet.

Step 5

Bake the crusts for 10-12 minutes or until golden. Let them cool completely on a wire rack.

Step 6

In a small bowl, dissolve gelatin in water. Let it bloom for 5 minutes.

Step 7

In a saucepan, combine milk and 50 grams of erythritol over medium heat until erythritol is dissolved and the mixture is steaming.

Step 8

Reduce heat to low, add bloomed gelatin, and stir until completely dissolved. Set aside to cool slightly.

Step 9

In a bowl, whip heavy cream with 50 grams of erythritol and vanilla extract until stiff peaks form.

Step 10

Fold the cooled milk mixture into whipped cream gently until well combined.

Step 11

Place one crust on a serving tray, spread the cream mixture evenly over it.

Step 12

Top with the second crust, pressing gently.

Step 13

Refrigerate for at least 2-3 hours, or until the filling is set.

Step 14

Slice into squares or rectangles to serve, dusting with additional erythritol if desired.

Nutrition Facts

Serving size	(1205.3g)

Amount per serving	% Daily Value*
Calories	3601.6

Total Fat 337.4g	0%
Saturated Fat 140.7g	0%
Polyunsaturated Fat 6.4g
Cholesterol 1074.0mg	0%
Sodium 1505.0mg	0%
Total Carbohydrate 166.0g	0%
Dietary Fiber 33.7g	0%
Total Sugars 11.4g
Protein 65.8g	0%

Vitamin D 208.1IU	0%
Calcium 891.4mg	0%
Iron 11.1mg	0%
Potassium 497.4mg	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: 6.6%

Carbs: 16.8%