Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup erythritol
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, erythritol, cinnamon, and salt.
- Add eggs and vanilla extract, stirring until a dough forms.
- Roll the dough out and cut into circles.
- Bake for 15 minutes until golden brown.
- Let cool and prepare the filling by mixing ricotta cheese, heavy cream, cocoa powder, and vanilla extract.
- Once the shells are cool, fill them with the ricotta mixture.
- Chill before serving to enhance the flavors.
Notes
- Ensure the cannoli shells are completely cool before filling to prevent sogginess.
- You can substitute the ricotta with mascarpone for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Keto
Nutrition
- Serving Size: 1 cannoli
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg