Description
Enjoy the delightful taste of keto authentic sfogliatelle with crisp layers and a sweet filling that satisfy your cravings while keeping you on track.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup butter, melted
- 1/2 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup ricotta cheese
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together almond flour, coconut flour, and salt.
- In another bowl, beat eggs, then add melted butter, erythritol, vanilla, and almond extract.
- Combine the wet and dry ingredients until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll out the dough into thin sheets.
- Spread ricotta cheese and lemon zest mixture onto the sheets.
- Roll the sheets tightly and cut them into pieces.
- Place on a baking sheet and bake for 20-25 minutes until golden brown.
- Allow to cool before serving.
Notes
- These sfogliatelle can be stored in an airtight container in the refrigerator for up to a week.
- For extra crispiness, bake them a little longer.
- Feel free to adjust the sweetness according to your preference.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg