For the custard cream (crema pastiera):
3 egg yolks
3 tablespoons (30 gr) almond flour
1/2 cup (100 gr) erythritol (or your preferred keto-friendly sweetener)
1 teaspoon of vanilla extract
8 oz (235 ml) of almond milk
For the cannoncini:
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered erythritol to decorate
