Keto Italian Cream Stuffed Cannoncini

Assembling the Cannoncini:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Take the chilled dough out of the refrigerator and unwrap it. Place it between two sheets of parchment paper and roll it out into a thin rectangle, about 1/8 inch thick.
3. Using a sharp knife or a pizza cutter, cut the dough into long, thin triangles.
4. Spoon a small amount of the cream filling onto the wide end of each triangle.
5. Starting from the wide end, roll each triangle up into a cone shape, enclosing the cream filling inside. Place the rolled cannoncini seam-side down on the prepared baking sheet.
6. Optional: Sprinkle chopped pecans or almonds over the top of each cannoncini for added crunch.
7. Bake in the preheated oven for 12-15 minutes, or until the cannoncini are golden brown and crispy.
8. Remove from the oven and let cool slightly. Dust with powdered erythritol before serving, if desired.

Enjoy your Keto Italian Cream Stuffed Cannoncini as a delightful low-carb treat!