Keto Roscón de Reyes (Sugar-Free)

Name: Keto Roscón de Reyes (Sugar-Free)
Total time: 3000 s
Yield: 10 servings
Ingredients: 4 1/2 oz cream cheese, at room temperature (125 grams); 1/4 cup butter, at room temperature (60 grams); 2 tablespoons xylitol (25 grams); 3 eggs; 2 teaspoons orange blossom water (10 ml); 1 teaspoon vanilla extract (5 ml); 2 cups finely ground almond flour (210 grams); 1/4 cup coconut flour (25 grams); 2 teaspoons baking powder (10 grams); Pinch salt; For decorating; 1 egg; Sliced almonds; Chopped almonds; For the filling; 2 tablespoons unsweetened cocoa powder (10 grams); 2 tablespoons xylitol (25 grams); 3/4 cup heavy whipping cream (200 grams); 1 3/4 oz cream cheese (50 grams)

Fini Bautista Angulo @finibautista

https://youtube.com/@Cocinaconfini?si=odlvDJ2JSjmpKG6A

Fini Bautista Angulo @finibautista

https://youtube.com/@Cocinaconfini?si=odlvDJ2JSjmpKG6A

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Ingredients

50 minutes

10 servings

4 1/2 ozcream cheese, at room temperature (125 grams)
1/4 cupbutter, at room temperature (60 grams)
2 tablespoonsxylitol (25 grams)
3eggs
2 teaspoonsorange blossom water (10 ml)
1 teaspoonvanilla extract (5 ml)
2 cupsfinely ground almond flour (210 grams)
1/4 cupcoconut flour (25 grams)
2 teaspoonsbaking powder (10 grams)
Pinchsalt
For decorating
1egg
Sliced almonds
Chopped almonds
For the filling
2 tablespoonsunsweetened cocoa powder (10 grams)
2 tablespoonsxylitol (25 grams)
3/4 cupheavy whipping cream (200 grams)
1 3/4 ozcream cheese (50 grams)

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Steps

50 minutes

1

In a bowl, combine the butter, cream cheese, vanilla extract, and orange blossom water. Add the xylitol and beat with an electric mixer until smooth and creamy.
2

Add the eggs one at a time, beating with the electric mixer. Once the eggs are incorporated, add the almond flour, coconut flour, pinch of salt, and baking powder. Mix everything together with the mixer until well combined.
3

Line a baking sheet with parchment paper. Grease a round mold or a glass and place it in the center of the baking sheet. Spread the dough around the mold to form a ring shape. Wet your hands to help shape the dough into a ring. Brush the top with beaten egg and sprinkle with sliced and chopped almonds.
4

Preheat the oven to 350°F (180°C). Bake for 30 minutes with heat from top and bottom. Let cool, then slice the ring in half horizontally. In a bowl, whip the heavy cream with an electric mixer. When it starts to thicken, add the xylitol and continue whipping. Add the cream cheese and whip until well combined. Add the cocoa powder and finish whipping until fully incorporated. Transfer the filling to a piping bag.
5

Fill the roscón with the cream mixture and it's ready to serve.