Low Carb Napoleon Cake

Indulge in a guilt-free dessert with this irresistible Low Carb Napoleon Cake, a keto-friendly twist on the classic French pastry. Made with a delicate almond and coconut flour pastry, this recipe ensures a flaky, buttery texture while staying low-carb. The luscious custard filling combines cream cheese, whipped heavy cream, and a hint of vanilla, all sweetened with erythritol for a sugar-free treat. Gelatin adds a perfect set to the layers, creating a sliceable masterpiece. With just 40 minutes of prep and a few simple steps, this sophisticated dessert is perfect for impressing guests or satisfying your sweet tooth without compromising your lifestyle. Let it chill overnight for the ultimate melt-in-your-mouth experience!

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 50 grams Coconut flour
• 1 teaspoon Xanthan gum
• 150 grams Butter, cold and cubed
• 3 large Eggs
• 4 tablespoons Ice water
• 250 grams Cream cheese, softened
• 200 ml Heavy cream
• 2 teaspoons Vanilla extract
• 100 grams Erythritol sweetener
• 1 tablespoon Gelatin powder
• 3 tablespoons Water for gelatin

Directions

Step 1

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

Step 2

In a large mixing bowl, combine almond flour, coconut flour, and xanthan gum.

Step 3

Add in cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

Separate the yolk of one egg and set aside for brushing the pastry later. Add the remaining whole eggs and the egg white to the flour mix.

Step 5

Add ice water, one tablespoon at a time, mixing until a dough forms. Knead gently until smooth.

Step 6

Divide the dough into four equal parts. Roll out each part between two sheets of parchment paper into a thin rectangular sheet. Each piece should fit your prepared baking sheets.

Step 7

Bake each sheet in preheated oven for 10-12 minutes or until golden brown. Let cool completely.

Step 8

While the pastry layers are cooling, prepare the custard filling. In a small bowl, sprinkle gelatin over three tablespoons of water and let it bloom for about 5 minutes.

Step 9

In a large bowl, beat softened cream cheese with erythritol until smooth and well-combined.

Step 10

In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form.

Step 11

Heat the gelatin in the microwave for about 15-20 seconds or until completely dissolved. Allow it to cool slightly.

Step 12

Gradually fold whipped cream into the cream cheese mixture. While folding, slowly pour in the dissolved gelatin.

Step 13

To assemble the cake, place one baked pastry rectangle on a serving platter. Spread an even layer of the custard filling over it.

Step 14

Top with another pastry sheet, pressing down gently. Repeat the process until all layers are used, finishing with custard on top.

Step 15

Let the assembled cake rest in the refrigerator for at least 4 hours or overnight, allowing the layers and filling to set properly.

Step 16

Before serving, optionally garnish with a light dusting of additional erythritol for decoration.

Nutrition Facts

Serving size	(1225.2g)

Amount per serving	% Daily Value*
Calories	4273.8

Total Fat 398.7g	0%
Saturated Fat 189.2g	0%
Polyunsaturated Fat g
Cholesterol 1366.9mg	0%
Sodium 1200.3mg	0%
Total Carbohydrate 191.2g	0%
Dietary Fiber 42.4g	0%
Total Sugars 21.7g
Protein 96.0g	0%

Vitamin D 219.4IU	0%
Calcium 805.9mg	0%
Iron 13.2mg	0%
Potassium 807.1mg	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: 8.1%

Carbs: 16.1%