
Low Carb Sicilian Cannoli
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- Serves 8
- Cooks in 35 mins (20m prep + 15m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
low carb cannoli sicilian
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a medium bowl, whisk together the almond flour and melted coconut oil until a dough forms.
- 2.Roll out the dough on a lightly floured surface to 1/4 inch thickness, then cut into 4-5 inch circles using a biscuit cutter or glass rim.
- 3.Heat a small amount of coconut oil in a frying pan over medium heat. Working in batches, fry the circles until golden brown, about 1-2 minutes per side. Remove and let cool completely.
- 4.In a separate bowl, mix together the ricotta cheese, stevia, and vanilla extract until smooth and creamy.
- 5.Transfer the mixture to a piping bag or ziplock bag with the corner snipped off. Pipe the filling into the cooled cannoli shells, then sprinkle with mini chocolate chips and dust with powdered sugar.
lightbulb_outline Tips
- For an even lower-carb option, substitute the stevia with your favorite low-carb sweetener.
- Be sure to let the cannoli shells cool completely before filling, or the filling will melt and become runny.