Description
Deliciously airy cannoncini filled with a rich keto-friendly cream, perfect for a low-carb dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup powdered erythritol
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup mascarpone cheese
- 1 tsp gelatin (optional)
- 1 pinch salt
Instructions
- Preheat the oven to 375°F (190°C).
- Mix almond flour, erythritol, and salt in a bowl.
- Add beaten eggs and vanilla extract to the dry ingredients and mix until smooth.
- Pipe the dough onto a lined baking sheet to form small cylinders.
- Bake for 15-20 minutes or until golden brown.
- Cool the shells completely before filling.
- Whip together heavy cream, mascarpone, and gelatin (if using) until stiff peaks form.
- Pipe the cream mixture into the cooled cannoncini shells.
Notes
- Ensure the cannoncini shells are completely cool before filling to prevent the filling from melting.
- These can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cannoncino
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg