Low Carb Cornetto
Indulge guilt-free with this delightful Low Carb Cornetto recipe, a keto-friendly twist on the classic Italian pastry. Crafted with almond and coconut flour, these buttery, flaky crescent-shaped treats are enriched with a touch of vanilla and sweetened with erythritol, making them perfect for anyone following a low-carb diet. Each cornetto is filled with decadent dark chocolate or sugar-free chocolate chips, delivering a rich, satisfying bite without the sugar overload. With just 25 minutes of prep and light golden perfection baked in under 20 minutes, these cornetti are a quick and rewarding addition to your breakfast or snack rotation. Whether served fresh or paired with a cup of coffee, this healthier rendition will impress your taste buds while keeping your carb count in check.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.25 cup Low carb sweetener (erythritol or similar)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 1 tablespoon Milk (almond milk or similar)
- 0.5 cup Dark chocolate or sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt, then set aside.
In a separate bowl, cream together the butter and low carb sweetener until light and fluffy using an electric mixer.
Add the large egg and vanilla extract to the butter mixture and beat until well incorporated.
Gradually add the dry ingredient mixture to the wet ingredients by mixing slowly until a dough forms.
Divide the dough into 8 equal portions.
Roll each portion into a ball, then flatten and shape it into a triangular shape, similar to a croissant. Place a few pieces of dark chocolate or sugar-free chocolate chips onto the widest part of the triangle.
Carefully roll the dough from the wide end to the tip, curving it slightly to form a crescent shape.
Place the cornetti onto the prepared baking sheet.
Mix the egg yolk with the almond milk to create an egg wash. Brush the egg wash over the tops of the cornetti.
Bake in the preheated oven for about 18-20 minutes or until golden brown.
Remove from oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 29.1 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 776 mg | 17% | |
*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.
