Low Carb Tompouce

Delightfully indulgent yet diet-friendly, this Low Carb Tompouce is a sugar-free take on the classic Dutch pastry that combines flaky almond and coconut flour layers with a luxuriously creamy, keto-approved custard filling. Perfectly sweetened with erythritol and rounded out with a glossy pink icing, this dessert keeps carbs at a minimum without sacrificing flavor or tradition. A touch of vanilla extract and optional sugar-free strawberry jam elevate this guilt-free treat to new heights, making it perfect for any special occasion or afternoon indulgence. Quick to prepare and visually stunning, this low-carb, gluten-free tompouce is a must-try for anyone seeking to satisfy their sweet tooth while staying on track with their healthy lifestyle.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 150 g Almond flour
• 30 g Coconut flour
• 100 g Butter (cold)
• 60 g Cream cheese (softened)
• 4 Eggs
• 80 g Granulated erythritol
• 200 ml Heavy cream
• 250 ml Unsweetened almond milk
• 2 tsp Vanilla extract
• 5 g Gelatin powder
• 2 tbsp Sugar-free strawberry jam
• 50 g Powdered erythritol (for icing)
• 1 tbsp Water
• 1 drop Pink food coloring (optional)

Directions

Step 1

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

Step 2

In a mixing bowl, combine almond flour, coconut flour, and granulated erythritol. Add the cold butter and cream cheese, then use your hands or a pastry cutter to incorporate the ingredients until a crumbly dough forms.

Step 3

Add one egg to the dough mixture and knead until smooth. Form a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 4

Roll out the chilled dough between two sheets of parchment paper until it is about 3 mm thick. Cut the dough into 16 equal rectangular pieces (approximately 10 cm x 5 cm each). Place them on the prepared baking sheet.

Step 5

Bake the pastry rectangles for 12-15 minutes, or until lightly golden. Let them cool completely before handling.

Step 6

To prepare the custard filling, whisk together the almond milk, heavy cream, three egg yolks, 40 g of erythritol, and vanilla extract in a saucepan. Heat the mixture on medium-low, stirring continuously until slightly thickened.

Step 7

Sprinkle the gelatin powder over 2 tablespoons of water and let it bloom for 5 minutes. Stir the gelatin into the warm custard until fully dissolved. Refrigerate the custard for 1-2 hours, stirring occasionally, until it thickens further.

Step 8

Whip the remaining erythritol with the custard using a hand mixer until it becomes smooth and creamy.

Step 9

To assemble the tompouce, pipe or spread the custard filling onto 8 of the pastry rectangles. Top them with the remaining 8 pastry pieces to create a sandwich.

Step 10

For the icing, whisk together powdered erythritol, water, and a drop of pink food coloring, if desired. Spread the icing onto the top layer of each tompouce. Let it set before serving.

Step 11

Optionally, add a small dollop of sugar-free strawberry jam under the icing for a fruity layer. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1186.1g)

Amount per serving	% Daily Value*
Calories	2975.6

Total Fat 271.4g	0%
Saturated Fat 120.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1224.7mg	0%
Sodium 1390.2mg	0%
Total Carbohydrate 194.9g	0%
Dietary Fiber 29.2g	0%
Total Sugars 11.8g
Protein 73.3g	0%

Vitamin D 321.1IU	0%
Calcium 969.0mg	0%
Iron 11.5mg	0%
Potassium 675.7mg	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: 69.5%

Protein: 8.3%

Carbs: 22.2%