Servings: 8 servings
Calories: 180kcal
Ingredients
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 tbsp erythritol or preferred keto sweetener
- 1/4 tsp cinnamon
- 1 egg
- 1 tbsp melted butter
- 1 cup ricotta cheese
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Sugar-free chocolate chips optional
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Mix the almond flour, coconut flour, sweetener, cinnamon, egg, and melted butter until a dough forms. Roll the dough into thin circles and wrap each one around a cannoli mold (or use foil to make a makeshift mold).
- Bake for 8-10 minutes until golden and crispy. Let the shells cool completely before removing them from the molds.
- Whip the ricotta cheese, sweetener, vanilla extract, and cinnamon until smooth. Fold in sugar-free chocolate chips if using.
- Once the shells are cool, pipe the ricotta filling into each shell. Refrigerate for at least 30 minutes before serving.
Notes
Chef's Tip: Let the baked shells cool completely before filling them - piping the ricotta into a warm shell will make it soften and lose its crunch. Keto Swap: traditional fried pastry shells are replaced with baked almond and coconut flour shells.
Nutrition
Calories: 180kcal | Protein: 6g | Fat: 14g | Fiber: 2g
Tried this recipe?Let us know how it was!