Keto Cream Horns
Indulge in the decadence of Keto Cream Horns—a low-carb twist on a classic pastry that’s perfect for satisfying your sweet tooth while staying on track with your ketogenic lifestyle. Featuring a golden, flaky crust made from almond and coconut flours, these cream horns are wrapped around molds and baked to perfection for a delightful crunch. The rich, velvety filling combines whipped heavy cream, softened cream cheese, and powdered erythritol for a luscious yet guilt-free treat, all infused with a hint of vanilla. With a prep time of just 30 minutes and 20 minutes of baking, these keto-friendly pastries are not only delicious but also surprisingly easy to make. Serve them chilled and wow your guests with a dessert that’s as beautiful as it is carb-conscious!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, powdered erythritol, baking powder, and xanthan gum.
Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In another bowl, whisk two eggs until well combined. Add the vanilla extract.
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.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes to make it easier to handle.
After chilling, roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
Cut the dough into strips about 1 inch wide and wrap the strips around cream horn molds.
Place the wrapped molds on the prepared baking sheet.
In a small bowl, beat the remaining egg and brush it over the dough-wrapped molds for a golden finish.
Bake for 15-20 minutes until golden brown. Allow to cool completely before gently removing the pastry from the molds.
For the filling, beat the heavy cream until stiff peaks form.
In another bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered erythritol and vanilla extract to the cream cheese, mixing until well combined.
Gently fold the whipped cream into the cream cheese mixture.
Once the pastry horns are cooled, use a piping bag to fill each horn with the cream mixture.
Refrigerate the filled cream horns for at least an hour before serving to set the filling.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.4 g | 393% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 13.3 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 538 mg | 41% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 546 mg | 12% | |
*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.
