Keto Cream Horns

Indulge in a decadent dessert that's both low-carb and irresistibly creamy with these Keto Cream Horns! Perfectly flaky, golden pastry shells made from a blend of almond and coconut flours are baked to perfection, then filled with a luscious, velvety cream that combines heavy whipping cream, cream cheese, and a touch of vanilla. Sweetened with powdered erythritol, these sugar-free treats make a guilt-free delight for keto enthusiasts and anyone craving a sophisticated dessert. With straightforward, step-by-step instructions and just 30 minutes of prep time, these keto cream horns are a show-stopping addition to your low-carb dessert repertoire. Serve them at special occasions or enjoy as an elegant treat to satisfy your sweet tooth while staying on track with your diet!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Powdered erythritol
• 1 teaspoon Baking powder
• 0.5 teaspoon Xanthan gum
• 0.5 cup Unsalted butter, cold and cubed
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream
• 4 ounces Cream cheese, softened
• 0.25 cup Powdered erythritol (for cream filling)
• 1 teaspoon Vanilla extract (for cream filling)

Directions

Step 1

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

Step 2

In a medium bowl, mix together the almond flour, coconut flour, powdered erythritol, baking powder, and xanthan gum.

Step 3

Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 4

In another bowl, whisk two eggs until well combined. Add the vanilla extract.

Step 5

Combine the dry ingredients with the wet ingredients, mixing until a dough forms. If the dough is too sticky, add a little more almond flour until manageable.

Step 6

Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes to make it easier to handle.

Step 7

After chilling, roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.

Step 8

Cut the dough into strips about 1 inch wide and wrap the strips around cream horn molds.

Step 9

Place the wrapped molds on the prepared baking sheet.

Step 10

In a small bowl, beat the remaining egg and brush it over the dough-wrapped molds for a golden finish.

Step 11

Bake for 15-20 minutes until golden brown. Allow to cool completely before gently removing the pastry from the molds.

Step 12

For the filling, beat the heavy cream until stiff peaks form.

Step 13

In another bowl, beat the softened cream cheese until smooth and creamy.

Step 14

Add the powdered erythritol and vanilla extract to the cream cheese, mixing until well combined.

Step 15

Gently fold the whipped cream into the cream cheese mixture.

Step 16

Once the pastry horns are cooled, use a piping bag to fill each horn with the cream mixture.

Step 17

Refrigerate the filled cream horns for at least an hour before serving to set the filling.

Nutrition Facts

Serving size	(989.5g)

Amount per serving	% Daily Value*
Calories	3249.1

Total Fat 306.4g	0%
Saturated Fat 146.6g	0%
Polyunsaturated Fat g
Cholesterol 1181.9mg	0%
Sodium 1173.8mg	0%
Total Carbohydrate 239.3g	0%
Dietary Fiber 28.6g	0%
Total Sugars 13.3g
Protein 63.8g	0%

Vitamin D 181.3IU	0%
Calcium 538.0mg	0%
Iron 9.9mg	0%
Potassium 546.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 6.4%

Carbs: 24.1%