Enjoy our keto cannoli recipe paired with delicious, salted caramel ice cream: A low-carb twist on the classic Italian treat, filled with creamy ricotta and a hint of cinnamon, all nestled in a crispy, golden shell.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine almond flour, coconut flour, monk fruit sweetener, and salt. Mix until a combined.
Further add an egg, melted butter, vanilla extract, and mix until a dough forms.
On a clean surface, sprinkle/ dust some vanilla-flavored protein powder. Transfer the dough to the dusted surface and roll the dough into a big round sheet. Using a 3-inch round cookie cutter, cut out circles.
Grease the outer side of the cannoli tubes with softened butter.
Carefully lift each smaller circles and wrap it around a cannoli tube or a metal cylinder, sealing the edges together. Place the wrapped tubes seam side down on the prepared baking sheet.
Bake the cannoli shells in the preheated oven for 15 minutes, or until the edges are golden brown and firm. Remove from the oven and let them cool completely before removing the tubes.
While the shells are cooling, prepare the filling. In a large mixing bowl, using hand mixer beat the softened cream cheese, and powdered sweetener, until smooth and creamy.
Stir in the softened salted caramel ice cream and vanilla extract until fully incorporated into the cream cheese mixture.
Fold in the sugar-free chocolate chips until evenly distributed throughout the filling. Transfer the prepared cannoli filling to a piping bag and cut off the end.
Once the cannoli shells are completely cooled, carefully remove the tubes.
Using a piping bag, fill each cannoli shells with the salted caramel ice cream filling mixture.
Serve the keto cannoli immediately as a delicious and indulgent dessert.
Leave a comment