Sugar-Free Bienenstich (Bee Sting Cake)

Indulge in the guilt-free pleasure of Sugar-Free Bienenstich (Bee Sting Cake), a low-carb twist on the classic German dessert! This luscious cake features a fluffy almond flour base sweetened with granulated erythritol, making it completely free of refined sugar. Topped with a golden layer of caramelized sliced almonds and filled with a velvety custard made from sugar-free vanilla pudding and airy whipped cream, this treat strikes the perfect balance of texture and flavor. With easy step-by-step instructions and wholesome ingredients like unsweetened almond milk and heavy cream, this diabetic-friendly dessert is ideal for health-conscious bakers. Perfect for special occasions or a sophisticated everyday indulgence, this sugar-free Bee Sting Cake is guaranteed to impress!

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 250 g Almond flour
• 1 tsp Baking powder
• 0.5 tsp Salt
• 200 ml Unsweetened almond milk
• 3 large Eggs
• 100 g Butter, melted
• 2 tsp Vanilla extract
• 50 g Granulated erythritol
• 100 g Almonds, sliced
• 250 ml Heavy cream
• 1 package Sugar-free vanilla pudding mix
• 200 ml Unsweetened whipped cream

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, baking powder, and salt.

Step 3

In another bowl, combine the unsweetened almond milk, eggs, melted butter, vanilla extract, and 25g of erythritol. Mix well.

Step 4

Pour the wet ingredients into the dry ingredients and mix until combined. Pour the batter into the prepared springform pan.

Step 5

In a small saucepan over low heat, melt the remaining 25g of erythritol with the sliced almonds. Stir until well coated, then evenly spread the almond topping over the cake batter.

Step 6

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7

While the cake bakes, prepare the filling by whipping the heavy cream until soft peaks form. In a separate bowl, prepare the sugar-free vanilla pudding mix according to the package instructions using the unsweetened almond milk.

Step 8

Gently fold the whipped cream into the prepared pudding to create a creamy custard filling.

Step 9

Once the cake is baked and completely cooled, carefully slice it in half horizontally to create two layers.

Step 10

Spread the custard filling evenly over the bottom layer, then replace the top layer with the almond topping.

Step 11

Chill the cake in the refrigerator for at least 1 hour before serving to allow the filling to set.

Step 12

Serve and enjoy this delightful sugar-free Bienenstich cake!

Nutrition Facts

Serving size	(1421.6g)

Amount per serving	% Daily Value*
Calories	4814.1

Total Fat 429.4g	0%
Saturated Fat 165.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1292.1mg	0%
Sodium 3402.5mg	0%
Total Carbohydrate 192.1g	0%
Dietary Fiber 39.5g	0%
Total Sugars 18.9g
Protein 104.0g	0%

Vitamin D 246.6IU	0%
Calcium 1403.2mg	0%
Iron 17.4mg	0%
Potassium 1165.5mg	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: 76.5%

Protein: 8.2%

Carbs: 15.2%