Ingredients
- 1 cup (100 g) almond flour
- 2 tablespoons coconut flour
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon powdered erythritol
- Pinch of salt
- 1 cup heavy whipping cream
- 4 oz (115 g) cream cheese, softened
- 3 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free cherry preserves or chopped cherries
- Optional: powdered erythritol for dusting
- Optional: extra cherries for topping
Instructions
- In a bowl, whisk almond flour, coconut flour, and salt.
- In another bowl, mix eggs, almond milk, melted butter, vanilla, and sweetener.
- Combine wet and dry ingredients to form a smooth batter.
- Heat a non-stick skillet and lightly grease it.
- Pour a small amount of batter and swirl to form a thin crepe.
- Cook 1–2 minutes per side until lightly golden, then cool.
- Roll cooled crepes into cannoli shapes and let them set.
- Whip heavy cream to soft peaks.
- In another bowl, beat cream cheese, erythritol, and vanilla until smooth.
- Fold whipped cream into cream cheese mixture.
- Gently fold in cherry preserves or chopped cherries.
- Transfer filling to a piping bag and fill crepe shells from both ends.
- Dust with powdered erythritol and garnish if desired.
- Serve immediately.
Notes
- Ensure crepes are fully cooled before rolling to prevent tearing.
- Use powdered sweetener to avoid grainy texture.
- Keep filling chilled for best consistency.
- Assemble just before serving for best texture.
- Adjust sweetness to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
