Desserts
Low-Carb Quark Pie
Vanilla and erythritol flavour the filling.
Servings in this printout: 8
Ingredients
- 150 g almond flour
- 75 g butter
- 1 egg
- 300 g quark
- 2 eggs
- 1 dl whipping cream
- 2 tbsp erythritol
- 1 tsp vanilla extract
Method
- Mix almond flour, butter and egg. Press the dough into the greased pie pan.
- Whisk together the quark, eggs, cream, erythritol and vanilla for the filling.
- Pour the filling on the bottom and bake at 175 °C for about 35 minutes.
- Cool properly so that the filling sets.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 2.67 g
- Total carbohydrates (incl. fibre and polyols)
- 7.73 g
- Protein
- 10.32 g
- Fat
- 23.9 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- almond flour · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · calculated part below 1 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The calculated part applies only to this whole-almond grinding version, not arbitrary almond flour. Omitted almond carbohydrate is0.975g/serving, only0.025g below the individual limit. The source point is not a batch guarantee.
GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 150 g · almond flour
- 75 g · butter
- 1 · egg
- 300 g · quark
- 2 · eggs
- 1 dl · whipping cream
- 2 tbsp · erythritol
- 1 tsp · vanilla extract
Mix almond flour, butter and egg. Press the dough into the greased pie pan. Whisk together the quark, eggs, cream, erythritol and vanilla for the filling. Pour the filling on the bottom and bake at 175 °C for about 35 minutes. Cool properly so that the filling sets.
Separate version amounts and preparation
Servings for these amounts · 8
- 150 g · whole dried unroasted almonds, ground at home
- 75 g · butter
- 165 g · shelled eggs, original 1 + 2 eggs using the source measure
- 300 g · plain low-fat quark
- 100 g · unsweetened whipping cream, 38% fat
- 2 tbsp · Foodin 100% erythritol, original spoon amount retained
- 5 g · weighed vanilla extract
Use the original method with these details.
This batch makes 8 servings. Weigh 150 g whole dried unroasted almonds before grinding. Grind finely and keep every part; do not blanch, defat or sieve any away. Use 75 g butter and 165 g shelled eggs in total. The filling contains 300 g quark and 100 g cream using its own source measure. Retain 2 tbsp pure Foodin erythritol. Weigh 5 g vanilla extract separately; this does not assert a teaspoon mass. Bake at175°C for about35 minutes, then cool. Keep the original division of eggs between crust and filling.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
Assumption sensitivity
0–4.837 / serving
This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.
- VOI · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
- KANANMUNA, KUORETON · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
- RAHKA, MAITORAHKA, MAUSTAMATON, RASVAA <0,5 % · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
- KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
- MEXT05001 · MEXT2023 corrected2026-03-27, native CHOAVL mass05001 only. Dried unroasted whole almonds, all150g retained after grinding; not arbitrary almond flour.0.975gCHO/serving is only0.025g below the individual omission limit. Native point, not a lot-certified upper. 日本食品標準成分表（八訂）増補2023年から引用.CARBOHYDRATE
- vanilla-physical-cap · Whole weighed edible mass is a positive carbohydrate upper bound only, not a nutrient point or a zero.BOUND
- foodin-erythritol · Foodin pure erythritol label: explicit100g carbohydrate minus100g polyols. The computational zero-mass marker never removes the original sweetener.CARBOHYDRATE
- PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Current existing dairy coding for these exact native IDs; neither a measured meal GI nor new GI constant.PUBLISHED_CODING
Notes
- Check for doneness and finally season according to your own taste.