Keto Cannoli
Ingredients
- 2 packages plain egglife wraps
CANNOLI FILLING:
- 1/2 cup heavy cream
- 15 ounces whole milk ricotta cheese strained
- 1/2 cup Natural Sweetener or allulose
- 1/2 teaspoon stevia glycerite
- 1/2 teaspoon vanilla extract or almond extract
- 1/8 teaspoon ground cinnamon
- The Good Chocolate chopped fine, optional garnish
Instructions
- To make the keto cannoli shells, preheat oven to 325 degrees F.
- Take one egglife wrap and wrap it around a cannoli tube (click HERE to find).
- Repeat with remaining egglife wraps.
- Place the wrapped keto cannoli shells onto a baking sheet. Bake for 25-35 minutes or until the wraps are crisp. Remove from oven and allow to totally cool. If they are not crispy once they cool, place back into the oven for 15 minutes.
- To make the cannoli filling, in the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
- In the same mixing bowl, place the ricotta cheese, powdered sweetener, stevia glycerite, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream. Taste and adjust sweetness to your liking.
- Place in the fridge to chill for 2 hours before filling the shells.
- Place the cannoli filling into a piping bag or large Ziplock with a 1/2 inch hole cut into the corner. Pipe the filling into each keto cannoli shell.
- Chop The Good Chocolate into small pieces. Garnish the exposed filling with the chocolate pieces.
Nutrition
Calories: 114 | Fat: 9g | Protein: 7g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 0.7