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Himmlische Low Carb Nussecken zum Dahinschmelzen

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These classic German nut corners feature a tender, buttery shortbread base, generously topped with a rich, caramelized nut mixture. Each triangular piece is then dipped in a smooth, dark chocolate coating, offering a delightful contrast of textures and flavors. The nutty crunch and sweet caramel complement the delicate shortbread, while the chocolate adds a sophisticated finish. This baked treat is perfect for an afternoon coffee or as a satisfying dessert.

Ingredients

Scale
  • **For the Shortbread Base:**
  • 1 ½ cups (150g) almond flour
  • ½ cup (50g) coconut flour
  • ½ cup (100g) erythritol or preferred low-carb sweetener blend
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • **For the Nut Topping:**
  • 1 cup (100g) chopped almonds
  • 1 cup (100g) chopped hazelnuts
  • ½ cup (113g) unsalted butter
  • ½ cup (100g) erythritol or preferred low-carb sweetener blend
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • **For the Chocolate Coating:**
  • 4 ounces (113g) sugar-free dark chocolate, chopped
  • 1 teaspoon coconut oil (optional, for smoother melting)

Instructions

  1. **Prepare the Shortbread Base:** Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and vanilla extract, mixing until a soft dough forms. Press the dough evenly into the prepared baking pan. Bake for 15-20 minutes, or until lightly golden. Remove from oven and set aside.
  2. **Prepare the Nut Topping:** While the base bakes, combine chopped almonds and hazelnuts in a bowl. In a saucepan over medium heat, melt the butter. Stir in the erythritol, heavy cream, vanilla extract, and a pinch of salt. Bring to a gentle simmer, stirring constantly, until the sweetener dissolves and the mixture thickens slightly, about 3-5 minutes. Remove from heat and stir in the chopped nuts until well coated.
  3. **Assemble and Bake:** Evenly spread the nut topping over the warm shortbread base in the baking pan. Return to the oven and bake for another 20-25 minutes, or until the nut topping is golden brown and bubbly.
  4. **Cool and Cut:** Remove the pan from the oven and let it cool completely on a wire rack. Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan. Carefully cut the slab into squares, then cut each square diagonally to form triangles.
  5. **Add Chocolate Coating:** In a microwave-safe bowl, melt the sugar-free dark chocolate with coconut oil (if using) in 30-second intervals, stirring until smooth. Dip two adjacent sides of each nut corner into the melted chocolate. Place the dipped corners on a parchment-lined baking sheet and allow the chocolate to set at room temperature or in the refrigerator for quicker setting.

Notes

Ensure the shortbread base is fully cooled before adding the nut topping for best texture.

For easier cutting, use a sharp, warm knife. Clean the knife between cuts.

Store Nussecken in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Adjust the amount of sweetener in both the base and topping to your personal preference.

Nutrition

Find it online: https://schmausenjetzt.de/himmlische-low-carb-nussecken-zum-dahinschmelzen/