Keto French Canele
A keto twist on the classic French pastry, featuring a rich, custard-like filling and a caramelized sugar crust.
Ingredients
- ●1 1/2 cups Almond flour
- ●1/2 cup Granulated sugar substitute
- ●2 Large eggs
- ●1 cup Heavy cream
- ●1/4 cup Unsalted butter, melted
- ●1 tsp Vanilla extract
- ●1/4 tsp Salt
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a medium bowl, whisk together almond flour, granulated sugar substitute, and salt.
- 3
In a separate bowl, whisk together eggs, heavy cream, and vanilla extract.
- 4
Add melted butter to the egg mixture and whisk until smooth.
- 5
Add the egg mixture to the almond flour mixture and mix until well combined.
- 6
Pour the batter into a greased and floured canele mold.
- 7
Bake for 15-20 minutes, or until the edges are golden brown.
- 8
Let cool in the mold for 5 minutes before transferring to a wire rack to cool completely.
- 9
Serve warm, dust with powdered sugar if desired.
- 10
Note: Traditionally, canele are baked in copper molds, which gives them a distinctive shape and flavor.
- 11
If you don't have copper molds, you can use a regular muffin tin and adjust the baking time accordingly.
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