cremeschnitte

 cremeschnitte

Ingredients:

For the Pastry Layers:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Vanilla Custard:

• 2 cups unsweetened almond milk
• 4 egg yolks
• 1/3 cup erythritol or your preferred keto-friendly sweetener
• 2 tablespoons coconut flour
• 1 tablespoon vanilla extract

Instructions:

For the Pastry Layers:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine almond flour, coconut flour, sweetener, melted butter, eggs, vanilla extract, and salt. Mix until a dough forms.

3. Divide the dough into two equal portions. Roll out each portion between two sheets of parchment paper to form two rectangles.

4. Place the rectangles on the prepared baking sheet and bake for about 10-12 minutes or until golden brown. Allow them to cool completely.

For the Vanilla Custard:

1. In a saucepan, heat the almond milk over medium heat until it's warm but not boiling.

2. In a separate bowl, whisk together the egg yolks, sweetener, and coconut flour until well combined.

3. Slowly pour the warm almond milk into the egg mixture, whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a custard-like consistency.

5. Remove the custard from heat and stir in the vanilla extract. Allow it to cool.

Assembling the Keto Cremeschnitte:

1. Place one baked pastry layer on a serving dish.

2. Spread the cooled vanilla custard evenly over the first pastry layer.

3. Gently place the second pastry layer on top of the custard.

4. Optionally, dust the top with a bit of powdered erythritol for decoration.

5. Refrigerate for a few hours to allow the custard to set.

6. Once chilled, slice into squares and serve

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