Pastry Cream Cigars Without Guilt

Prepare the shells: Preheat oven to 175°C (350°F). Mix almond flour, coconut flour, tapioca starch, and erythritol in a bowl. Add eggs, coconut oil, and vanilla. Mix to form a dough.

Roll dough thin between parchment paper. Cut into rectangles (~10x6 cm). Wrap each around a metal cannoli tube or form into cigar shapes manually.

Place on baking tray lined with parchment paper. Bake for 12–15 minutes until golden. Let cool completely.

Make the pastry cream: In a saucepan, whisk together almond milk, erythritol, cornstarch, vanilla, and egg yolks over medium heat. Stir constantly until thickened (about 5–7 minutes). Add turmeric if desired.

Let cream cool, then transfer to piping bag. Pipe cream into cooled cigar shells.

Serving and Storage Tips