Savory Cannoli

By March 26, 2015 February 9th, 2019 appetizer, Bacon

Savory 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.

Savory Cannoli

 EASTER 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 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 Savory Cannoliothers 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 aSavory Cannoli 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!

Savory Cannoli

I’m also SUPER excited to find a store-bought mayo option for my clients as well as readers which will work perfect for the filling of the Savory Cannolis!

Primal mayo is now here!

Click HERE to find it on sale now!

Savory Cannoli.

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
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 6 Thin slices bacon
  • EGG SALAD
  • 8 eggs
  • ½ cup homemade mayo OR store-bought Paleo Mayo
  • 2 TBS Dijon-style 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
  1. To Make the Bacon Shells, click HERE.
  2. 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.
  3. To make chicken salad, click HERE.
  4. 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
NUTRITIONAL INFO (per cannoli)
112 calories, 11.2g fat, 4.9g protein, 0.5g carbs

89% fat, 10% protein, 1% carb
Savory Cannoli

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

19 Comments

  • anonymous says:

    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?

  • Pam says:

    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. 🙂

  • Lisa McDaniel says:

    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.)

    • Maria Emmerich says:

      For me the bigger the better. I make double and triple batches a lot to save time. 🙂

  • anonymous says:

    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?

    • Maria Emmerich says:

      Hmm, not sure. Stay away from sugar alcohols (erythritol, swerve, etc). That can help. 🙂

  • Appletree says:

    Hi Maria, Do you approve of Konjac flour? For thickening sauces..

  • Barbara says:

    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.

  • Barbara says:

    Do you wrap it in plastic or just in a freezer bag? I am trying to avoid the moist outside of the loaf. Thanks

    • Maria Emmerich says:

      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. 🙂

  • Barbara says:

    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?

  • Robyn F. says:

    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.

    • Maria Emmerich says:

      We ate them cold. Just add the filling as late as you can so the bacon stays crisp. 🙂