Low Carb Engadiner Nusstorte

Indulge in the rich, nutty decadence of a classic Swiss dessert reimagined with a healthy twist in this Low Carb Engadiner Nusstorte. Crafted with a buttery almond and coconut flour crust, this keto-friendly tart is layered with a luscious caramel-like walnut filling sweetened naturally with xylitol or erythritol. Perfect for guilt-free indulgence, this low-carb version retains the signature flavors of the original while offering a gluten-free and sugar-free alternative. Ideal for special occasions or an everyday treat, this elegant dessert pairs beautifully with a dollop of whipped cream or a steaming cup of coffee. Whether you're following a low-carb lifestyle or simply looking for a delicious yet nourishing dessert, this Engadiner Nusstorte delivers pure satisfaction in every bite.

Nutriscore Rating: 59/100

Prep Time:40 mins

Cook Time:40 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 30 grams Coconut flour
• 120 grams Unsalted butter
• 60 grams Xylitol or erythritol
• 2 large Eggs
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract
• 250 grams Walnut halves
• 200 milliliters Heavy cream
• 120 grams Xylitol or erythritol (for filling)
• 60 grams Butter

Directions

Step 1

Preheat your oven to 180°C (355°F) and grease a 9-inch (23 cm) tart pan.

Step 2

In a large bowl, combine almond flour, coconut flour, xylitol, and salt. Mix well.

Step 3

Add the diced cold butter to the flour mixture and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 4

Add the eggs and vanilla extract to the mixture and mix until a dough forms.

Step 5

Divide the dough into two parts. Press one part evenly into the bottom of the greased tart pan to form the base.

Step 6

Roll out the second part between two pieces of parchment paper to form the lid and set aside.

Step 7

In a medium saucepan, melt butter over medium heat, then add xylitol. Stir until dissolved.

Step 8

Add heavy cream and bring the mixture to a gentle simmer.

Step 9

Add the walnut halves and simmer the mixture for about 5 minutes, stirring occasionally, until thick and caramel-like.

Step 10

Pour the walnut filling over the crust in the tart pan and spread it evenly.

Step 11

Carefully place the dough lid over the walnut filling, sealing the edges well with the base.

Step 12

Prick the dough lid gently with a fork to allow steam to escape during baking.

Step 13

Bake the tart in the preheated oven for about 35-40 minutes, or until the crust is golden brown.

Step 14

Allow the Engadiner Nusstorte to cool completely in the pan before removing and slicing.

Step 15

Serve and enjoy your delicious low-carb Engadiner Nusstorte.

Nutrition Facts

Serving size	(1147.2g)

Amount per serving	% Daily Value*
Calories	5522.3

Total Fat 499.2g	0%
Saturated Fat 158.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 978.7mg	0%
Sodium 1749.9mg	0%
Total Carbohydrate 275.5g	0%
Dietary Fiber 49.5g	0%
Total Sugars 19.1g
Protein 103.9g	0%

Vitamin D 91.6IU	0%
Calcium 696.2mg	0%
Iron 17.1mg	0%
Potassium 1408.2mg	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: 74.8%

Protein: 6.9%

Carbs: 18.3%