Ingredients (Makes 8–10 horns)

  • 1 ½ cups shredded low-moisture mozzarella
  • 2 oz cream cheese
  • 1 cup almond flour (fine)
  • 1 tbsp coconut flour
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp powdered erythritol (or monk fruit blend)
  • Pinch of salt

Optional

  • 1 egg yolk + 1 tsp cream (egg wash)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  2. In a microwave-safe bowl, melt mozzarella and cream cheese (about 60–90 seconds), stirring until smooth.
  3. Stir in almond flour, coconut flour, sweetener, salt, egg, and vanilla. Knead until dough forms.
  4. Roll dough between parchment sheets to about ⅛ inch thick.
  5. Cut into ¾-inch strips.
  6. Wrap strips around greased metal cream horn molds, overlapping slightly.
  7. Brush with egg wash (optional).
  8. Bake 10–14 minutes until golden brown.
  9. Cool completely before gently removing molds.

🍨 Keto Italian Cream Filling

Ingredients

  • 1 cup heavy whipping cream
  • ½ cup mascarpone cheese
  • 3 tbsp powdered erythritol or monk fruit sweetener
  • 1 tsp vanilla extract
  • Optional: zest of ½ lemon

Instructions

  1. Beat heavy cream until soft peaks form.
  2. In a separate bowl, mix mascarpone, sweetener, and vanilla.
  3. Fold whipped cream into mascarpone mixture.
  4. Pipe into cooled cannoncini shells.
  5. Chill 20–30 minutes before serving.

🍫 Optional Toppings

  • Sugar-free dark chocolate drizzle
  • Powdered keto sweetener dusting
  • Chopped pistachios (classic Italian touch)

💡 Tips

  • Best filled just before serving to keep shells crisp.
  • Store shells unfilled in an airtight container up to 3 days.
  • Net carbs: ~3–4g per cannoncino (varies by brand).

If you’d like, I can also give you a version closer to traditional Italian bakery style (like those found in Northern Italy) but fully keto.