Keto Italian Cream Stuffed Cannoncini

Instructions:

Making the Cannoncini Dough:

1. In a mixing bowl, combine almond flour, coconut flour, powdered erythritol, baking powder, and salt.
2. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg and vanilla extract to the mixture. Mix until a dough forms. If the dough is too dry, you can add a teaspoon of cold water, but be careful not to add too much.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Making the Cream Filling:

1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Add powdered erythritol and vanilla extract to the cream cheese. Mix until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Set aside.

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