Ingredients:
For the Pastry:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol or your preferred keto sweetener
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 oz cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
Instructions:
For the Pastry:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare Dough:
- In a large bowl, combine almond flour, coconut flour, powdered erythritol, and salt.
- Add softened butter, cream cheese, egg, and vanilla extract. Mix until a dough forms.
- Chill Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Shape Cones:
- Divide the chilled dough into portions. Roll each portion into a long, thin strip.
- Wrap the strip around a cream horn mold, starting from the tip and working towards the wider end. Ensure there are no gaps in the pastry.
- Place the horns on a baking sheet lined with parchment paper.
- Bake:
- Bake in the preheated oven for 12-15 minutes or until the pastry is golden brown. Keep an eye on them to prevent over-baking.
- Cool:
- Allow the pastry horns to cool completely before removing them from the molds.
For the Filling:
- Prepare Whipped Cream:
- In a chilled bowl, whip the heavy whipping cream until soft peaks form.
- Add powdered erythritol and vanilla extract. Continue whipping until stiff peaks form.
- Fill the Horns:
- Once the pastry horns are completely cooled, use a piping bag to fill them with the whipped cream.
- Serve:
- Optionally, dust the tops with a sprinkle of powdered erythritol.
- Serve immediately and enjoy your delicious keto cream horns!
