Fresh Keto Cream Horns – Flaky, Low-Carb Pastry with Whipped Cream Filling .
A Bakery-Style Dessert Made Keto-Friendly
If you miss bakery treats while following a low-carb lifestyle, these fresh keto cream horns will bring that indulgent experience right back—without the sugar or carbs. This guilt-free dessert has everything you love about classic cream horns: flaky, buttery pastry spirals filled with sweet, whipped cream—but in a keto-friendly form.
These low-carb cream horns are ideal for special occasions, holiday tables, or just an elevated everyday treat. They’re visually stunning and taste just as good as they look.
What Are Cream Horns?
Traditionally, cream horns (or lady locks) are made by wrapping puff pastry around a horn mold, baking until crisp, then filling with sweetened whipped cream or custard.
In our keto version, we ditch the high-carb puff pastry and create a low-carb pastry dough that mimics the flaky texture using ingredients like almond flour, coconut flour, and mozzarella cheese (yes—cheese! It works, trust the process). The filling is a simple sugar-free whipped cream or cream cheese-based frosting.
Why You’ll Love This Keto Cream Horns Recipe
- ✅ Low in carbs and sugar-free
- ✅ Gluten-free and grain-free
- ✅ Golden, flaky pastry with rich vanilla cream
- ✅ Perfect for keto dessert tables or entertaining
- ✅ Customizable with different fillings and toppings
Key Ingredients Breakdown
For the Pastry Dough:
- Almond flour – A low-carb flour substitute that gives structure
- Coconut flour – Helps absorb moisture and keep the pastry firm
- Shredded mozzarella – Part of the “fathead dough” base; provides elasticity
- Cream cheese – Adds moisture and smoothness
- Egg – Binds the ingredients together
- Baking powder & xanthan gum – Help the pastry puff and hold shape
For the Cream Filling:
- Heavy whipping cream – Whipped to stiff peaks
- Powdered erythritol or monk fruit sweetener – For a sweet, sugar-free finish
- Vanilla extract – Brings out the dessert flavor
- Cream cheese (optional) – For a thicker, cheesecake-like texture
How to Shape Cream Horns Without Horn Molds
Don’t worry if you don’t have traditional cream horn molds! You can:
- Wrap foil into cone shapes and wrap dough around them
- Use cannoli molds
- Even shape the dough around greased parchment paper cones
Just be sure to let them cool completely before removing the molds.
Customize Your Cream Horns
- Add sugar-free chocolate chips to the cream for a chocolate swirl
- Use a cream cheese and peanut butter filling for a richer taste
- Dust the horns with powdered erythritol for a classic finish
- Drizzle with sugar-free chocolate syrup or melted keto chocolate
Storing & Serving
- Refrigerate filled cream horns for up to 3 days
- Freeze unfilled pastry shells for longer shelf life
- Fill just before serving for optimal texture
- Let pastry cool completely before adding whipped filling to avoid melting
Tips & Tricks
- Work quickly with the dough while warm—it’s easiest to shape when pliable
- Reheat slightly in microwave if dough becomes too stiff while shaping
- Don’t overbake—the horns will crisp more as they cool
- Use a piping bag with a star tip to fill the horns for a professional finish
- Chill the filling before piping for maximum firmness
Quick Recipe Summary
Fresh Keto Cream Horns
Description:
These keto cream horns feature flaky, golden low-carb pastry spirals filled with sweet vanilla whipped cream. Perfect for holidays, entertaining, or treating yourself without breaking your keto goals.
Duration
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Cool Time: 15 minutes
- Total Time: ~50 minutes
- Servings: 6–8 cream horns
Ingredients
For the Pastry Dough:
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 3/4 cup almond flour
- 2 tbsp coconut flour
- 1 large egg
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- Pinch of salt
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1/2 tsp vanilla extract
- Optional: 2 oz softened cream cheese (for thicker filling)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, melt mozzarella and cream cheese in the microwave (about 1–2 minutes), stirring until smooth.
- Add almond flour, coconut flour, xanthan gum, baking powder, and salt. Mix well.
- Stir in egg until a dough forms. If sticky, chill for 5 minutes.
- Roll dough into long ropes and wrap around foil or pastry molds in spiral form.
- Place on baking sheet and bake for 15–18 minutes, until golden. Let cool fully before removing molds.
- For the filling: whip cream, sweetener, and vanilla (and cream cheese if using) until stiff peaks form.
- Pipe whipped filling into cooled pastry shells using a piping bag.
- Dust with additional sweetener or drizzle with melted keto chocolate if desired. Serve chilled or immediately.