KETO CANNOLI

Preheat oven to 350 F.
Toss freshly grated cheese with cinnamon and natural sweetener.
Place parchment paper on a cookie sheet. Grease with coconut oil spray. Place 3 TBS of cheese in a circle about 4 inches in diameter. Leave at least 2 inches in between each circle of cheese.
Bake 4 to 5 minutes until they are golden brown.
To mold them into a cannoli, have a 1 inch round object close to you. Once you remove the cookie sheet from the oven, move quickly and form the cheese around the round object. Allow for 10 minutes to cool. Once cool fill with filling.

Using a large bowl, combine the cold whipping cream, mascarpone cheese, natural sweetener and extract using an electric mixer on high. Beat until the mixture thickens.
Once thickened, add the unsweetened almond milk slowly while mixing on low speed until combined and smooth.
Refrigerate the mixture in a sealed container a few hours before using. It will keep well refrigerated for up to a week.

Place cocoa butter in a double boiler and heat on medium high until fully melted (or use a microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
Stir in natural sweetener.
Stir in extract and salt and desired amount of unsweetened baking chocolate.
Pour chocolate into a candy mold of your desired liking. Place in freezer for 5 minutes or until set. Shave with a cheese grater for shavings.

When you are ready to fill, use a pastry bag or cut the corner of a Ziploc bag. Fill each cannoli with some extra filling sticking out of each end. Sprinkle ends with "healthified" chocolate shavings and enjoy!