A crisp, flaky pastry is something many people miss on a gluten free diet. I decided to create a recipe for gluten free horns because I have been wanting to test out my cream horn molds. I decided to use my keto and gluten free quick phyllo dough recipe instead of my gluten-free cannoli shells since the cannoli shells are deep-fried and the phyllo dough may be baked. They came out crisp, golden brown, flavorful and outright delicious!…

I can’t believe I just made this very successful Keto Cream Horns recipe! You don’t even understand how incredibly excited I am about this dessert! Last year, about this time, I made this non Keto Easy Cream Horns recipe. I remember thinking how easy it was and how everyone loved it. Little did I know at this point in my life that just one month later from making that recipe I would be knee deep in my Ketogenic Diet research about to start my own journey!

Gluten free cream horns

These babies were to die for! Crumbly, soft and rich.
I have wanted to do this for a while, and was more than happy about the results 🙂

Dough:

280gr Gluten free flour (I used Toro)
1 tsp psyllium husk
1 tsp salt
4 tablespoons (56 g) butter
2 dl ice cold water, maybe more

Quickly mix the dry ingredients, then add and crumble the butter until wet sand texture. Add most of the water, and more as necessary. When using psyllium husk remember that the dough will continue to absorb moisture for a while, so add a bit more water than you feel is right.

Butter packet:

16 tablespoons (224 g) cold butter
Flour for sprinkling

Shape into a square of about 10 by 10cm using a rolling pin and a plastic bag or parchment paper. Sprinkle some flour as you go. I folded a bag into a square and pushed the butter out into the corners. Let rest in fridge for about 15 minutes.

Filling:

Vanilla custard, whipped cream or whipped cream mixed with vanilla custard, banana, or jam or really whatever floats your boat and fills your horn.

Roll out the dough into a square large enough to easily accommodate the butter package and the flaps. Put the package in the middle, and fold over leaving some room around the edges that you press down to keep the butter from escaping.

1st turn:
Gently roll out and elongate the end to make a long rectangle. Fold into a third from top and bottom, and turn clockwise. Repeat. Let rest in fridge until chilled, about 15 minutes.

Repeat 2-6 times.
Bake out and use for sweet or savory pastries.
Keeps well in fridge or freezer.

To make cream horns:
Make long straight stripes of dough and carefully wrap around a mold made from aluminum foil (or purchased). The molds should be oiled. Brush on egg wash and bake at around 200C until golden.

Keto Cream Horns Recipe

Cream Horns

Recipe by AdminCourse: Blog

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

144

kcal

Ingredients

Crust:
1 3/4 cup Mozzarella cheese
2 tablespoons Cream Cheese
3/4 cup Almond Flour
1 Egg
1/2 tsp Stevia Powder
1/2 tsp Vanilla Extract
Whipped Cream filling:
1 cup heavy cream
1 Tbsp Stevia or Powdered Swerve
1 tsp vanilla extract

Directions

Start by placing 1 3/4 cups of Mozzarella cheese, Cream Cheese and Almond Flour in a microwave-safe bowl. Heat it on high for exactly 1 minute.
Add one egg, stevia powder, and vanilla extract to the heated mixture and stir it until all the ingredients come together. The dough will be sticky.
Allow the dough to cool for a couple of minutes before you handle it.
Split the dough into two equal parts.
Layout a huge sheet of parchment paper. This will create a nonstick surface for you to roll this dough out. Place one part of the dough onto the parchment paper.
Lay another piece of parchment paper over the top of the other sheet of parchment paper with your dough in the middle of both sheets. The dough will feel a bit sticky but it will come together the more you start to roll it out and mold it.
Use a rolling pin (or your hands) smooth out the dough over the top of the parchment paper.
Use a pizza cutter and cut strips of dough long enough to cover the stainless steel cream horns mold.
Spray each mold with non-stick cooking spray to avoid sticking. (Update: after doing this a few times I find it easier to wrap parchment paper around the horn mold before wrapping the dough on. It makes life easier when you remove the horn and it comes out perfect every time!)
Place each mold on a baking pan lined with a silicone mat or parchment paper to avoid sticking.
Bake them at 350 degrees for about 12 to 15 minutes until they are a light golden brown color.
Allow them to cook before attempting to remove the stainless steel cream horns mold.
Start making the whipped cream filling while the cream horns are baking. Combine all the ingredients and use a hand mixer to mix it on high for about 5 minutes or so until the whipped cream becomes nice and thick. Once it’s done, fill a piping bag with the whipped cream filling.
Once the cream horns have cooled, Fill the center of each cream horn with sugar-free vanilla flavored whipping cream.
Top each cream horn with your favorite Keto friendly fruit option! We love to use blueberries, strawberries or raspberries!es!

Nutrition