Are you ready to indulge in a tantalizing dessert that combines the delicate flavors of almond and honey? Look no further than this Gluten Free Bee Sting Cake Recipe filled with sugar free vanilla pudding and kissed with an irresistible honey-almond glaze.
Inspired by Germany’s famous Bee Sting Cake, this low carb bee sting cake puts a gluten free spin on the beloved classic. So, get ready to be swept away by the heavenly flavor and light, fluffy texture of this delightful keto pudding cake!
Or make a traditional Bee Sting Cake.
This Gluten Free Bee Sting Cake Recipe Adds a Delicious Twist to the Classic
Inspired by Germany’s beloved bee sting cake (Bienenstich), the keto version offers a low-carb twist on the classic favorite.
The low carb Bienenstich features two layers of naturally gluten-free, almond flour-based cake, with a luscious, sugar-free vanilla pudding filling.
The cake is crowned with a rich honey-almond topping, which caramelizes during baking to create the signature sweet, sticky glaze that makes Bienenstich so irresistible.
Although topped with honey, this keto pudding cake still fits your low-carb lifestyle, with just 8.9 net carbs per serving.
You might also like Keto Black Forest Bundt Cake.
Enjoy a Keto Take on Germany’s Classic Bee Sting Cake
In the realm of culinary innovation, few things are as delightful as reimagining a beloved classic.
This modern gluten-free twist on the traditional Bee Sting Cake is crafted for those mindful of carbs and calories. Every bite of this low-carb Bienenstich captures the essence of the original, offering indulgence without compromising your health goals.
Trending now: Keto Chocolate Chip Stollen.
This Gluten Free Bee Sting Cake Recipe Will Have You Buzzing for More!
While traditional German Bee Sting Cake relies on all-purpose flour, our low carb Bienenstich shines with almond flour as the star ingredient. Not only does it lend a delightful nutty flavor, but it also makes the cake completely gluten-free!
Packed with healthy fats, vitamins, and minerals, almond flour is low in carbs, making this keto-friendly treat a perfect option for those exploring alternative baking choices.
Or try delicious Keto Orange Indian Spice Cake.
What You’ll Need to Make Keto Bee Sting Cake
This is all you need to make this scrumptious keto pudding cake.
- A bowl
- A whisk
- Two round 6×2 cake pans
Ingredients in This Gluten Free Bee Sting Cake Recipe
These are the ingredients in this easy gluten free bee sting cake recipe.
For the Gluten Free Almond Cake
- 3 Cups Sifted Almond Flour (300 grams)
- 3 Teaspoons Baking Powder (9 grams)
- ¼ Teaspoon Salt (1 gram)
- 3 Large Eggs
- ⅔ Cup Granulated Sweetener of Choice (157 grams) – sugar or keto-friendly, zero-calorie monk fruit
- ½ Cup Unsalted Butter (114 grams), melted
- ¾ Cup Sour Cream (180 grams)
- 2 Teaspoons Pure Vanilla Extract (8 grams)
The Sugar Free Pudding Filling
- 1½ Cups Milk – nonfat milk (354 ml)
- 1 Ounce Instant Vanilla Pudding (28 grams) – To keep the calories down, opt for instant sugar free vanilla pudding.
- ½ Cup Heavy Cream (118 ml) – You will whip it to create soft peaks.
- 2 Tablespoons Water
- 2 Teaspoons Unflavored Gelatin (5 grams) – to stabilize the filling, so the custard doesn’t squirt out when you cut and eat the cake.
The Honey-Almond Glaze
- 2 Tablespoons Butter (28 grams)
- 1 Tablespoon Honey (18 grams)
- ½ Cup Sliced Almonds (45 grams)
You might also like Cherry Meringue Pie in an Almond Crust.
Instructions to Make This Gluten Free Bee Sting Cake Recipe
Here’s how to make this vibrant keto bee sting cake.
Make the Low Carb Bienenstich Batter and Add the Signature Honey-Almond Glaze
1. SET YOUR OVEN: Preheat your oven to 350°F (180°C). Then, grease and line two round 6-inch cake pans with parchment paper.
2. SIFT THE ALMOND FLOUR: Sift the almond flour into a medium-sized bowl. Then, whisk in the baking powder and salt until well combined.
3. WHISK THE EGGS AND BEAT IN SOME INGREDIENTS: In a separate medium-sized bowl, lightly whisk the eggs. Then, gently beat in the sugar or monk fruit until light and fluffy. Gradually add the melted butter, sour cream and vanilla extract.
4. ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS: Slowly add the dry ingredients to the wet mixture, making sure there are no lumps to make this gluten free bee sting recipe.
5. POUR THE BATTER INTO THE PREPARED CAKE PANS: For even layers, use a kitchen scale to make sure each pan has an equal amount of batter.
6. MAKE THE HONEY-ALMOND GLAZE: While the cakes bake, melt the butter in a small saucepan and mix in the almonds and honey. Stir until well combined.
7. BAKE THE CAKES FOR 15 MINUTES: Then take them out of the oven.
8. SPREAD THE HONEY-ALMOND MIXTURE ONTO ONE OF THE TWO CAKES: Use a spoon or small spatula to quickly spread the honey-almond mixture onto one of the two cakes.
9. BAKE A LITTLE LONGER: Return the cakes to the oven and bake for an additional 10-15 minutes.
10. COOL THE CAKES: Take the cakes out of the oven and let them cool for 30 minutes, allowing the honey-almond topping to set. As they cool, gently run a thin spatula or plastic knife along the edges to loosen them.
The Sugar Free Vanilla Pudding Filling
1. PREPARE THE GELATIN: Combine water and gelatin; it will thicken quickly. Transfer the thickened mixture to a small saucepan and melt it over low heat. Let it cool slightly.
2. WHIP THE HEAVY CREAM: Beat the heavy cream until soft peaks form.
3. INCORPORATE THE GELATIN: Gently fold the cooled gelatin into the whipped cream.
4. MIX THE VANILLA PUDDING: Prepare the instant sugar-free vanilla pudding by mixing it with milk until it thickens, about 2 minutes.
5. COMBINE CREAM AND PUDDING: Quickly fold the whipped cream into the pudding before it thickens too much.
How to Assemble Low Carb Bee Sting Cake
1. RELEASE FROM PANS: After 30 minutes, carefully flip both cakes – the caramelized almonds will stay intact.
2. ADD THE VANILLA PUDDING FILLING: Spoon or pipe the vanilla pudding filling onto the bottom cake layer which doesn’t have the honey-almond glaze.
3. STACK AND CHILL: Place the second cake layer on top and refrigerate for at least 2 hours to allow the gelatin to set before serving this gluten free bee sting cake.
Or try Keto Lemon Poppy Seed Cake.
Tips for the Perfect Keto Pudding Cake
Keto bee sting cake can be a bit messy – that’s just part of the charm of Bienenstich! Here are some helpful tips to keep things neat:
PRE-SLICE THE TOP LAYER: Cut the top cake layer into slices before placing it over the pudding-filled bottom layer. This way, when serving, you only need to cut through the bottom layer, minimizing the chance of pudding spilling out.
SERVE SLICES ON THEIR SIDE: Position the slices on their side instead of upright. This helps prevent the pudding filling from squirting out when you cut into the low carb bee sting cake with your fork.
Pudding or Pastry Cream in Keto Bee Sting Cake?
There are many variations on this cake’s luscious vanilla cream filling.
- INSTANT VANILLA PUDDING: Germans usually make Bee Sting Cake with instant vanilla pudding. If you’re watching your carbs and calories, try instant sugar free vanilla pudding.
- VANILLA PASTY CREAM
- STABILIZED WHIPPED CREAM
- CHOCOLATE PUDDING: I’ve made this cake before with chocolate pudding. However, I simply prefer vanilla pudding with the caramelized honey-almond glaze.
- FRUIT AND BERRIES: For a colorful twist, add sliced raspberries, strawberries, mandarins or other fruits to the filling.
How to Store Gluten Free Bee Sting Cake
This keto pudding cake is easy to store.
Refrigerate This Gluten Free Bee Sting Cake Recipe
Refrigerate for up to 4 days.
Freeze This Keto Pudding Cake Recipe
Freeze your keto bee sting cake for up to 2 months – Yes, the custard filling freezes.
Recipe Card
Gluten Free Bee Sting Cake Recipe: A Delicious Keto Bee Sting with Pudding
Equipment
- 1 Bowl
- 1 Whisk
- 2 Round 6×2 Cake Pans
Ingredients
Low-Carb Bee Sting Cake Batter
- 3 Cups Sifted Almond Flour (300 grams)
- 3 Teaspoons Baking Powder (9 grams)
- ¼ Teaspoon Salt (1 gram)
- 3 Eggs
- ⅔ Cup Granulated Sweetener of Choice (157 grams) Use zero-calorie monk fruit for a low-carb cake.
- ½ Cup Unsalted Butter, Melted (114 grams)
- ¾ Cup Sour Cream (180 grams)
- 2 Teaspoons Vanilla Extract (8 grams)
Sugar-Free Vanilla Pudding Filling
- 1½ Cups Milk (354 ml)
- 1 Ounce Instant (Sugar-Free) Vanilla Pudding (28 grams)
- ½ Cup Heavy Cream (118 ml)
- 2 Tablespoons Water
- 2 Teaspoons Unflavored Gelatin (5 grams)
Honey-Almond Glaze
- 2 Tablespoons Butter (28 grams)
- 1 Tablespoon Honey (18 grams)
- ½ Cup Sliced Almonds (45 grams)
Instructions
Make the Batter and Add the Honey-Almond Glaze
- SET YOUR OVEN: Preheat your oven to 350°F (180°C). Then, grease and line two round 6-inch cake pans with parchment paper.
- SIFT THE ALMOND FLOUR: Sift the almond flour into a medium-sized bowl. Then, whisk in the baking powder and salt until well combined.
- WHISK THE EGGS AND BEAT IN SOME INGREDIENTS: In a separate medium-sized bowl, lightly whisk the eggs. Then, gently beat in the sugar or monk fruit until light and fluffy. Gradually add the melted butter, sour cream and vanilla extract.
- ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS: Slowly add the dry ingredients to the wet mixture, making sure there are no lumps.
- POUR THE BATTER INTO THE PREPARED CAKE PANS: For even layers, use a kitchen scale to make sure each pan has an equal amount of batter.
- MAKE THE HONEY-ALMOND GLAZE: While the cakes bake, melt the butter in a small saucepan and mix in the almonds and honey. Stir until well combined.
- BAKE THE CAKES FOR 15 MINUTES: Then take them out of the oven.
- SPREAD THE HONEY-ALMOND MIXTURE ONTO ONE OF THE TWO CAKES: Use a spoon or small spatula to quickly spread the honey-almond mixture onto one of the two cakes.
- BAKE A LITTLE LONGER: Return the cakes to the oven and bake for an additional 10-15 minutes.
- COOL THE CAKES: Take the cakes out of the oven and let them cool for 30 minutes, allowing the honey-almond topping to set. As they cool, gently run a thin spatula or plastic knife along the edges to loosen them.
Make the Sugar Free Vanilla Pudding Filling
- PREPARE THE GELATIN: Combine water and gelatin; it will thicken quickly. Transfer the thickened mixture to a small saucepan and melt it over low heat. Let it cool slightly.
- WHIP THE HEAVY CREAM: Beat the heavy cream until soft peaks form.
- INCORPORATE THE GELATIN: Gently fold the cooled gelatin into the whipped cream.
- MIX THE VANILLA PUDDING: Prepare the instant sugar-free vanilla pudding by mixing it with milk until it thickens, about 2 minutes.
- COMBINE CREAM AND PUDDING: Quickly fold the whipped cream into the pudding before it thickens too much.
Assemble the Keto Almond Pudding Cake
- RELEASE FROM PANS: After 30 minutes, carefully flip both cakes – the caramelized almonds will stay intact.
- ADD THE VANILLA PUDDING FILLING: Spoon or pipe the vanilla pudding filling onto the bottom cake layer which doesn't have the honey-almond glaze.
- STACK AND CHILL: Place the second cake layer on top and refrigerate for at least 2 hours to allow the gelatin to set before serving.
Notes
Thanks, Cathy for this delicious recipe. We loved it. Great idea!
You’re welcome. Glad you enjoyed it!
I love this recipe! But I want to make it for my girlfriend, who can’t have sour cream? Do have any suggestions on possible alternatives?
I haven’t experimented with any variations, so I don’t have any suggestions.