Keto Italian Cream Stuffed Cannoncini Recipe
Keto Italian Cream Stuffed Cannoncini are a delicious, low-carb twist on the classic Italian pastry, filled with a creamy, sugar-free filling. Crispy, flaky, and satisfying, they’re perfect for any occasion!
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Rolling Pin
- Cannoncini or Cannoli Shell Forms
- Baking Sheet
- Piping Bag or Ziploc Bag
Ingredients
- Almond Flour: 1 1/2 cups
- Butter melted: 1/4 cup
- Egg: 1 large
- Baking Powder: 1 tsp
- Heavy Cream: 1 cup
- Powdered Erythritol: 1/4 cup
- Vanilla Extract: 1 tsp
- Salt: pinch
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine almond flour, baking powder, and a pinch of salt in a large bowl.
- Add melted butter, egg, and vanilla extract to the dry ingredients and stir until dough forms.
- Roll the dough out between two sheets of parchment paper until 1/4 inch thick.
- Cut dough into rectangles and wrap around cannoncini forms.
- Bake for 12-15 minutes until golden and crisp. Cool completely.
- Beat heavy cream until soft peaks form, then add erythritol and vanilla, beating until stiff peaks form.
- Pipe cream filling into cooled shells.
- Serve immediately or refrigerate.