Keto Cannoli Cups Recipe
Discover delicious Keto Cannoli Cookie Cups with our easy recipe perfect for lowcarb dessert lovers
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cups
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup ricotta cheese
- 1 tablespoon erythritol
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, erythritol, and a pinch of salt in a bowl. Add melted butter and vanilla extract, stirring until the mixture resembles wet sand.
- Press this dough firmly into the bottom of each muffin cup to form the base and sides.
- Bake for 10-12 minutes, until golden brown. Cool completely on a wire rack before adding your filling.
- Whisk together ricotta cheese, erythritol, cocoa powder, and vanilla extract until smooth. Optionally fold in a few dark chocolate chips.
- Spoon the filling into each cookie cup. Chill the completed cups for at least an hour.
Notes
Indulge in Keto Cannoli Cookie Cups—a low-carb treat with a creamy ricotta filling inside a crisp cookie cup. Perfect for keto enthusiasts!