Savory Bacon Cannoli
Testimony of the Day
Phone Client Testimony:“Hi Maria! I couldn’t be more excited to update you. For the first time in my life I LOST weight on vacation! I am so thankful I was able to email you during my trip, I stuck to your suggestions and was determined to make you proud. But the coolest part was, I ate like a QUEEN!” Hillary
To get the results fast, click HERE for easy to follow keto-adapted meals.
KETO APPETIZER
I am hosting Easter brunch with a group of 9 keto friends and I couldn’t be more excited to cook for them! I always enjoy cooking for people, but it is extra special when I know that they are on this journey with us.
Brunch is my absolute favorite type of food. I had a hard time deciding what to make but I know I am starting the morning off with these Savory Bacon Cannoli appetizers!
If you are curious on how we survive during dinner parties, here is what the menu looks like: Our friend Matt is making deviled eggs, Wendy is making my Cinnabon Cheesecake for dessert, the 
others are bringing other keto appetizers such as cheese platters, salami/meat platters and olives. I am making a variety of things such as my Biscuits and Gravy which the boys and I already prepared the biscuits so all I have to do is bake them that morning (see photo).
We also have someone coming who doesn’t eat pork (more Cannoli’s for me!) so instead of doing a traditional ham, we are doing steak and eggs with my Brown Butter Mushrooms. I will be serving a salad with my Dairy-Free Avocado Ranch Dressing. I also will prepare my Slow Cooker French Toast Casserole the night before so all I have to do is turn it on when I wake up!
And Craig insisted on frying a bunch of my “Maple” Breakfast Patties (which I always have a
large batch of extras in the freezer for easy breakfasts).
For the kids, I have Easter baskets filled with sugar-free truffles and suckers.
I think we will be stuffed!
This Savory Bacon Cannoli can be found in my International Best-Selling book The 30 Day Ketogenic Cleanse which is on SALE for only $13! Click HERE to find!
I love that I can easily open a jar of Primal Kitchen mayo and Primal Kitchen mayo and I can make these Savory Bacon Cannoli in no time!
Primal Kitchen is SO generous that they are doing a special discount for all of my readers! Use code: Maria for 20 % off!
Click HERE to get Primal Kitchen Products!
NOTE: Place a piece of parchment around the bacon form or the bacon tends to stick to the mold. The parchment helps with easy removal.
Savory Cannoli
Ingredients
- 6 thin-cut sugar free bacon
- EGG SALAD
- 8 eggs
- 1/2 cup homemade mayo OR store-bought Paleo Mayo
- 2 TBS Primal Kitchen Dijon mustard
- 1 TBS fresh dill or your favorite herb
- 1 tsp paprika
- Celtic sea salt and pepper to taste
- GARNISH:
- Dill tarragon or other herb
- Dairy-Free Avocado Ranch
- OTHER FILLING IDEAS:
- Chicken Salad
- Tuna Salad
Instructions
- To Make the Bacon Shells, click HERE.
- To make egg salad, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, and salt and pepper. Mash well with a fork or wooden spoon.
- To make chicken salad, click HERE.
- When you are ready to fill, use a pastry bag or cut the corner of a Ziploc bag. Fill each cannoli with extra filling sticking out of each end. Sprinkle ends with chopped herbs, drizzle with Avocado Ranch and enjoy!
Notes
112 calories, 11.2g fat, 4.9g protein, 0.5g carbs 89% fat, 10% protein, 1% carb
It would be fun to cook for others who eat the same as you. It’s quite a challenge to do so for people who look at you like you’re from another planet when you say you don’t eat grains or added sugar (my experience) Happy Easter/Spring!
Do you personally count total carbs, Maria?
No, I know what to eat so I don’t count carbs.
Sounds very yummy Maria!! I agree with anonymous. I too am look at like I’m from another planet. Happy Easter to you and your family!! I’m looking forward to your new cookbook. 🙂
Thanks!
Maria,
I’m finally ready to purchase a kitchenmaid stand mixer for making bread. I have a family of five…which quart size do you recommend? (I’ve never used one of these, so I’m a bit lost.)
For me the bigger the better. I make double and triple batches a lot to save time. 🙂
Maria, a general question: Is there a natural way to curb flatulence? I find the older I get (female, age 53) the more I have. It is not constant, but more than I would like. I’ve tried the remedies I’ve researched, such as peppermint tea, ginger tea, fennel etc. Also tried the over-the-counter pills, which I’m sure are not a good idea anyway! I remember you saying in a webinar that no one should really have gas if eating right, but isn’t it unavoidable to a point?
Hmm, not sure. Stay away from sugar alcohols (erythritol, swerve, etc). That can help. 🙂
Hi Maria, Do you approve of Konjac flour? For thickening sauces..
It is an ok ingredient (one of the ingredients in the miracle noodles I use). 🙂
Maria how is the best way to store protein bread. I wait until completely cool and put in a plastic bag. Well the outside of the bread gets soggy and it molds easily. We love the bread fried in bacon grease before we make a sandwich . My daughter (I have 9) did it on accident because we had no bacon and she wanted bacon and turkey sandwich. Highly recommend this. Thanks for all you do.
I store in fridge for up to a week or so and in freezer for longer. 😉
Do you wrap it in plastic or just in a freezer bag? I am trying to avoid the moist outside of the loaf. Thanks
If it is fully cool you can put in a freezer bag. You can put a piece of paper towel around it to ensure any moister doesn’t soften outside. 🙂
Saw miracle noodles and the reviews are all in or hate. We like kelp noodles but are looking for different types of noodles or a rice alternative . How do you think they compare to kelp?
The are more like a well cooked noodle (not el dente). 🙂
Hi Maria. Should these cannolis be eaten warm/hot or do they taste okay cooler? I’m thinking of making them to take to a dinner party across town.
We ate them cold. Just add the filling as late as you can so the bacon stays crisp. 🙂