Description
Keto Italian Ricotta & Lemon Cannoli Bites are irresistible!
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup powdered erythritol or your favorite keto sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon baking powder
- 1/2 cup sugar-free dark chocolate chips, chopped
- 1/4 cup crushed pistachios (optional, for garnish)
Instructions
- Preheat your oven to 350°F and prepare a baking sheet with parchment paper.
- In a large bowl, blend the ricotta cheese, powdered erythritol, vanilla extract, lemon zest, lemon juice, ground cinnamon, and sea salt until velvety and well combined. Set aside.
- In a separate bowl, mix together the almond flour, coconut flour, cocoa powder, melted butter, egg, and baking powder until a cohesive dough forms.
- Take small portions of the dough and shape them into flat rounds on the lined baking sheet. Press down in the center of each round to create a small indentation.
- Spoon the ricotta filling into each indentation, then gently fold the edges of the dough over the filling to form mini cannoli shapes.
- Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown. Allow to cool slightly on the baking sheet.
- Sprinkle the tops with crushed pistachios before serving. Enjoy warm or at room temperature.
Notes
- For a chocolate twist, incorporate a tablespoon of unsweetened cocoa powder into the ricotta filling.
- Experiment with different flavorings such as almond extract or orange zest for a refreshing variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg