Low Carb Nussgipfel

Indulge in the irresistible charm of Low Carb Nussgipfel, a guilt-free twist on the classic Swiss walnut croissant. Crafted with a grain-free almond and coconut flour base, these buttery, flaky pastries are lightly sweetened with erythritol, making them perfect for low-carb and keto-friendly diets. Each Nussgipfel is delicately filled with a creamy walnut paste and topped with a sprinkle of unsweetened coconut for a nutty, refined crunch. With just 30 minutes of prep time and simple rolling techniques, this easy-to-follow recipe delivers bakery-quality results in your own kitchen. Serve these delightful treats as a satisfying breakfast, a nourishing snack, or a decadent dessert that pairs beautifully with coffee or tea. Perfect for anyone seeking healthier baked goods without compromising on flavor or texture!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 30 grams Coconut flour
• 50 grams Erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 100 grams Butter, chilled and cubed
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 100 grams Walnut halves
• 2 tablespoons Heavy cream
• 20 grams Unsweetened grated coconut

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, and salt.

Step 3

Add the cubed butter to the dry ingredients and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.

Step 4

Whisk one egg with the vanilla extract, then incorporate it into the flour mixture until a dough forms.

Step 5

Shape the dough into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate for 15 minutes.

Step 6

While the dough is chilling, prepare the filling by processing the walnut halves, 2 tablespoons of erythritol, and heavy cream in a food processor until a thick paste forms.

Step 7

After chilling, roll out the dough between two sheets of parchment paper to about 1/4 inch thickness.

Step 8

Cut the dough into 8 triangles, much like you would cut a pizza.

Step 9

Place a small amount of the walnut mixture at the base of each triangle and roll it towards the tip, forming a croissant shape.

Step 10

Beat the remaining egg and brush it over each Nussgipfel for a golden crust.

Step 11

Sprinkle the tops with unsweetened grated coconut.

Step 12

Bake in the preheated oven for 20-25 minutes until golden brown and firm.

Step 13

Allow the Nussgipfel to cool on a wire rack before serving.

Nutrition Facts

Serving size	(640.3g)

Amount per serving	% Daily Value*
Calories	3039.2

Total Fat 284.5g	0%
Saturated Fat 89.6g	0%
Polyunsaturated Fat g
Cholesterol 617mg	0%
Sodium 1239.7mg	0%
Total Carbohydrate 132.4g	0%
Dietary Fiber 42.7g	0%
Total Sugars 15.2g
Protein 79.7g	0%

Vitamin D 142IU	0%
Calcium 584.6mg	0%
Iron 13.6mg	0%
Potassium 838.9mg	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: 75.1%

Protein: 9.4%

Carbs: 15.5%