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Prepare time: 20 min
Bake: 30 min
Ready in: 50 min
Servings: 4

(Low-Carb High-Quality) – This sweet Low-Carb Cream Sandwich Pie brings the classic in a whole new format. You can expect a heavenly creamy snack, which is ideal for cozy evenings and in between.

We wish you a lot of fun baking, cheers Andy & Diana.

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Low-Carb Tips

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  • 5 eggs
  • 500 g heavy cream
  • 1 tbsp. lemon juice
  • 1/2 tsp. baking soda
  • 40 g natural cocoa powder
  • 180 g birch sugar
  • 50 g ground almonds
  • juice of 1/2 a lemon
  • 6 sheets of gelatine
  • 5 eggs
  • 17.6 oz heavy cream
  • 1 tbsp. lemon juice
  • 1/2 tsp. baking soda
  • 1.4 oz natural cocoa powder
  • 6.3 oz birch sugar
  • 1.4 oz ground almonds
  • juice of 1/2 a lemon
  • 6 sheets of gelatine



Preheat oven to 160°C / 320°F (circulating air) or 180°C / 355°F (top / bottom heat).


Crack the eggs into a large bowl, add 100 g of the cream, as well as the lemon juice and stir everything until even.


Mix the natural cocoa powder with 100 g of birch sugar, almonds and baking soda and stir everything.


Spread the dough on the bottom of a springform pan (26 cm / 10 in) and bake it in the preheated oven for about 30 minutes.


In the meantime, mix the pie cream. Prepare the gelatine by placing it in a bowl of water. Allow to soak for 10 minutes, then squeeze gently and warm until it melts. Beat the remaining cream with a blender, then add the orange juice and the remaining birch sugar. Gradually stir in the gelatine afterwards.


Allow the baked cake base to cool and cut the bottom into two flat halves. Coat one of the halves with the cream evenly. Now put the other half back on, so the cream is between the two halves of the pie. Enjoy!

Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Kcal KJ carbs fat protein
257 1077 3,3 g 19,7 g 6,4 g

Low-Carb Cream Sandwich Pie in 10 Seconds

Low-Carb Cream Sandwich Pie in 10 seconds
Low-Carb Cream Sandwich Pie in 10 seconds

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