Keto Italian Cream Stuffed Cannoncini

By deiv3 on September 14, 2024

Introduction:

Keto Italian Cream Stuffed Cannoncini offer a delightful twist on the classic Italian pastry, traditionally filled with sweetened ricotta cheese or pastry cream. This keto-friendly version maintains the essence of the original while adhering to low-carb principles, making it suitable for those following a ketogenic diet or simply looking to reduce their carbohydrate intake. With a crisp almond flour crust enveloping a creamy, vanilla-infused filling, these cannoncini are perfect for satisfying cravings without compromising on flavor or texture.

Making the Cannoncini Dough:

The process begins with preparing the cannoncini dough, a crucial element for achieving the pastry's signature crispness. A combination of almond flour, coconut flour, and powdered erythritol forms the base, providing a wholesome and keto-friendly alternative to traditional wheat flour. Cold cubed butter is incorporated into the dry ingredients, creating a crumbly texture that yields a delicate, flaky crust. Binding everything together is a single egg and a touch of vanilla extract, imparting a subtle sweetness and depth of flavor to the dough.

Crafting the Cream Filling:

The cream filling serves as the luscious heart of these cannoncini, striking a perfect balance between richness and lightness. Softened cream cheese forms the foundation, lending a creamy texture and tangy note to the filling. Sweetness is added with powdered erythritol, a zero-calorie sugar substitute that won't spike blood sugar levels. Vanilla extract enhances the flavor profile, infusing the filling with aromatic undertones. Whipped heavy cream is gently folded into the cream cheese mixture, resulting in a luxuriously smooth and airy filling that harmonizes beautifully with the crisp exterior of the cannoncini.

Assembling and Baking:

Assembly of the cannoncini involves rolling out the chilled dough into thin triangles, which are then filled with a generous dollop of the cream filling. Carefully rolled into cone shapes, the cannoncini are arranged on a baking sheet and baked until golden brown and irresistibly crisp. Optional embellishments such as chopped pecans or almonds can be sprinkled atop the cannoncini before baking, adding a delightful crunch and nutty flavor to the finished pastries. Once out of the oven, a dusting of powdered erythritol lends a delicate sweetness and a touch of elegance to these delectable treats.

Conclusion:

In summary, Keto Italian Cream Stuffed Cannoncini are a testament to the ingenuity of low-carb baking, showcasing how traditional favorites can be reinvented to align with dietary preferences and restrictions. Whether enjoyed as a decadent dessert, a special brunch indulgence, or a delightful afternoon snack, these cannoncini are sure to captivate taste buds with their irresistible combination of textures and flavors. Embrace the art of keto baking and savor every bite of these delightful pastries, guilt-free and full of culinary delight.

Keto Italian Cream Stuffed Cannoncini

Ingredients:

For the Cannoncini Dough:

1 cup almond flour
2 tablespoons coconut flour
2 tablespoons powdered erythritol (or preferred keto-friendly sweetener)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cubed
1 large egg
1 teaspoon vanilla extract

For the Cream Filling:

4 ounces cream cheese, softened
1/4 cup powdered erythritol (adjust to taste)
1/2 teaspoon vanilla extract
1/4 cup heavy cream

For Finishing:

1/4 cup chopped pecans or almonds (optional)
Powdered erythritol for dusting (optional)

Instructions:

Making the Cannoncini Dough:

In a mixing bowl, combine almond flour, coconut flour, powdered erythritol, baking powder, and salt.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
Add the egg and vanilla extract to the mixture. Mix until a dough forms. If the dough is too dry, you can add a teaspoon of cold water, but be careful not to add too much.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Making the Cream Filling:

In a mixing bowl, beat the softened cream cheese until smooth.
Add powdered erythritol and vanilla extract to the cream cheese. Mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Set aside.

Assembling the Cannoncini:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Take the chilled dough out of the refrigerator and unwrap it. Place it between two sheets of parchment paper and roll it out into a thin rectangle, about 1/8 inch thick.
Using a sharp knife or a pizza cutter, cut the dough into long, thin triangles.
Spoon a small amount of the cream filling onto the wide end of each triangle.
Starting from the wide end, roll each triangle up into a cone shape, enclosing the cream filling inside. Place the rolled cannoncini seam-side down on the prepared baking sheet.
Optional: Sprinkle chopped pecans or almonds over the top of each cannoncini for added crunch.
Bake in the preheated oven for 12-15 minutes, or until the cannoncini are golden brown and crispy.
Remove from the oven and let cool slightly. Dust with powdered erythritol before serving, if desired.

Enjoy your Keto Italian Cream Stuffed Cannoncini as a delightful low-carb treat!