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Keto Cannoli Cookie Cups

Keto Cannoli Cookie Cups

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Enjoy guiltfree indulgence with Keto Cannoli Cookie Cups Lowcarb and delicious for your cravings Try them today for a satisfying treat

Ingredients

Scale
  • 2 cups of almond flour
  • 1/2 cup of coconut oil
  • 1/3 cup of erythritol
  • 1 cup of heavy cream
  • 1 cup of ricotta cheese
  • 1 teaspoon of vanilla extract
  • 1/4 cup of dark chocolate chips

Instructions

  • Preheat your oven to 350°F (177°C).
  • In a mixing bowl, combine almond flour, melted coconut oil, and erythritol to form a dough.
  • Press the dough into a greased muffin tin to form cup shapes.
  • Bake for 10-15 minutes or until golden brown.
  • Whip the heavy cream until it forms stiff peaks.
  • In a separate bowl, mix ricotta cheese, vanilla extract, and whipped cream until smooth.
  • Once the cookie cups have cooled, fill them with the cream mixture.
  • Top with dark chocolate chips and refrigerate for at least one hour before serving.

Notes

The delightful crunch of a traditional Italian cannoli meets the low-carb elegance of keto ingredients in the quintessential Keto Cannoli Cookie Cups. This delicious twist on a classic dessert combines the best of both worlds, offering all the taste you crave with none of the guilt.