Low Carb Magenbrot

Delight in the cozy flavors of traditional Swiss Magenbrot with a modern low-carb twist! This Low Carb Magenbrot recipe swaps out refined sugar and wheat flour for almond and coconut flour, creating a gluten-free and keto-friendly treat that’s perfect for the festive season or any time you crave a warm, spiced snack. Infused with aromatic spices like cinnamon, cloves, nutmeg, and allspice, and lightly sweetened with erythritol, this soft and flavorful pastry pairs beautifully with tea or coffee. With a prep and bake time of under an hour, this easy-to-make recipe yields 12 satisfying portions that are sure to become a family favorite. Whether you're following a low-carb diet or looking for a healthier spin on a classic, this delicious Magenbrot delivers all the comforting flavors you love without the guilt!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 200 grams almond flour
• 50 grams coconut flour
• 100 grams erythritol
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground allspice
• 100 grams unsalted butter
• 100 milliliters water
• 2 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder

Directions

Step 1

Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, cloves, nutmeg, and allspice until well combined.

Step 3

In a small saucepan over low heat, melt the unsalted butter and add the water. Stir the mixture continuously until combined, then remove from heat and let it cool slightly.

Step 4

In a separate bowl, beat the eggs with vanilla extract until frothy.

Step 5

Create a well in the center of the dry ingredients and pour in the melted butter mixture, followed by the beaten eggs. Stir gently until a thick dough forms.

Step 6

Turn the dough out onto a lightly floured surface (using almond or coconut flour) and knead lightly until the dough is smooth. Pat the dough into a thick rectangle, approximately 1-inch thick.

Step 7

Cut the dough rectangle into strips around 2 inches wide and 5 inches long. Arrange the strips on the prepared baking sheet, ensuring they are slightly spaced apart.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the Magenbrot is firm to the touch and golden brown.

Step 9

Remove from the oven and allow to cool completely on a wire rack.

Step 10

Once cooled, you can optionally sift a little unsweetened cocoa powder over the top for an extra touch of flavor.

Step 11

Store in an airtight container. Enjoy your low-carb Magenbrot with a cup of coffee or tea.

Nutrition Facts

Serving size	(695.4g)

Amount per serving	% Daily Value*
Calories	2345.8

Total Fat 210.6g	0%
Saturated Fat 68.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 660.5mg	0%
Sodium 742.4mg	0%
Total Carbohydrate 192.2g	0%
Dietary Fiber 49.7g	0%
Total Sugars 12.3g
Protein 68.5g	0%

Vitamin D 107.5IU	0%
Calcium 629.6mg	0%
Iron 14.2mg	0%
Potassium 704.8mg	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: 64.5%

Protein: 9.3%

Carbs: 26.2%