Here’s a keto-friendly recipe for cream horns:
Ingredients:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons powdered erythritol (or any keto-friendly sweetener of your choice)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 large egg whites
- Sugar-free chocolate chips (optional, for dipping)
- Heavy cream, whipped, for filling
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Prepare dough: In a mixing bowl, combine almond flour, coconut flour, powdered erythritol, vanilla extract, salt, and softened butter. Mix until well combined.
- Form dough: In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the dough mixture until fully incorporated.
- Shape dough: Divide the dough into 8 equal portions. Roll each portion into a thin, long strip, about 1/2 inch wide. Wrap each strip around cream horn molds, starting from the pointed end and overlapping as you spiral upwards. Make sure the dough is tightly wrapped around the molds.
- Bake: Place the wrapped molds on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the cream horns are golden brown and crispy.
- Cool: Allow the cream horns to cool completely on the molds before carefully removing them.
- Fill: Once cooled, fill each cream horn with whipped heavy cream using a piping bag or spoon.
- Optional: Melt sugar-free chocolate chips in a microwave or double boiler and dip the tips of the cream horns into the melted chocolate for added flavor and decoration.
- Serve: Serve your keto cream horns immediately or refrigerate until ready to serve.
Enjoy your keto-friendly cream horns as a delicious low-carb treat!
