Fresh Keto Cream Horns

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:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. 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.
3. Chill Dough:
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. 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.
5. 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.
6. Cool:
   • Allow the pastry horns to cool completely before removing them from the molds.

For the Filling:

1. 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.
2. Fill the Horns:
   • Once the pastry horns are completely cooled, use a piping bag to fill them with the whipped cream.
3. Serve:
   • Optionally, dust the tops with a sprinkle of powdered erythritol.
   • Serve immediately and enjoy your delicious keto cream horns!