June 11, 2021

Homemade Keto Cream Horns - (Sugar free, low carb cream horns and filling)


Ahh... one of the VERY few dessert/sweets I love.  Cream Horns!  Give me a cream horn, a cream puff or a plain vanilla sugar cookie and I'm happy.  Keep your everything else.  However, those goodies are not good to eat when you are trying to follow a low carb, sugar free way of life, right?  So of course we come up with ways to make them sugarfree and low carb.

Enter the 'fat head' mozzarella dough... again.  Yep, from pizza crust to bread sticks, bagels to bars... the mozzarella dough is used for pretty much everything in keto baking isn't it?  This too.

Relatively simple, yet time consuming. 

You can use your own favorite version of the mozzarella dough.  They are all basically the same, except some add a bit of baking powder and an egg, and others don't.  

Here is one of my many items made with a mozzarella dough;
my low carb bagel recipe - LOW CARB BAGELS

using the mozzarella dough.


For the keto cream horn pastry I used this basic version:

1 3/4 c shredded mozzarella cheese
2 T cream cheese
3/4 c almond flour
1/4 c natural sweetener mixture (I usually blend erythritol, allulose, monk fruit)
1/2 t vanilla
1 egg

Microwave the cheese mixture until melty, add the other ingredients and mix well either with a food processor pulsing with an S-blade, a kitchenaid type mixer with the paddle attachment or by hand.  When it all comes together, roll out your dough on parchment (I sprinkled some Longivity flour and almond flour on the parchment to help it not stick).  It also helps to divide your dough into half or thirds and only roll one part at a time.

Make sure to spray your cream horn molds lightly with Pam (etc.) or grease them.

Cut your dough into strips with a pizza cutter.  Roll strips around your cream horn molds and lay on parchment paper or foil lined baking sheets.

I always sprinkle my cream horns with sweetener before baking - optional.

Bake at 350 until puffy, and golden.  (About 15 ish minutes).

Remove and let cool about 2 minutes, then carefully slide off the molds to cool completely on racks before filling.  

Fill with your favorite sugar free frosting, whipped cream or pudding.  

I opted to use my favorite "non low carb, sugar free" frosting but made it into a sugar free, low carb version.  

Here is my ORIGINAL (non sugar free or low carb) version of
Cream Horns and the Filling:  2007 Post for CREAM HORNS and FILLING

Fill these with whipped heavy cream, sweetened with a natural sweetener and a dash of vanilla or any filling YOU like.
Here is one that does use shortening; but this makes it perfect to hold up at room temperature and 'warmer' summer temperatures.
Cream Horn Filling (made into sugar free by substitutions)

1/2 c Crisco
1/2 c butter 
2 c powdered sweeteners (I use a blend of erythritol, allulose, monk fruit)
2 t vanilla
1/2 package sugar free marshmallows, melted in the microwave (LINKS BELOW POST)

Cream the Crisco and butter. Add the sweetener gradually and then the marshmallow and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms.




You might be interested in related products;

Cream Roll Horn Molds, Set of 6
Norpro 6 Piece Cream Horn Case Set

If you don't want to have to bake in 'batches' because you don't have enough molds, consider buying this 16 pc set or double order the 6 pc because I can tell you it's not fun to have to wait and bake them all in batches using just 6 molds. 

Cream Horn Molds EURICA 5-inch Large Size Cream Horn Forms Pack of 16  



Normally you can use marshmallow fluff for the filling but I always have LaNouba sugar free marshmallows on hand in the pantry so I just grab a pack and melt them to make my own.


  La Nouba Sugar-Free Marshmallows 2.7 Oz (6 bags) 


As for the sweeteners, regular readers know I just keep a container in the pantry where I 'mix' at least 2 or 3 versions for best flavor.  I use monk fruit, eyrithritol and allulose and just keep adding to the container as it goes down with use.  



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