Eggnog Cannoli Cupcakes

A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream.

Prep Time1

Cook Time20

Cooling Time1

Total Time2 20

Course: Dessert, Snacks

Keyword: Eggnog

Recipe Creator: Joe Stauffer

Servings: cupcakes

Calories: 291.71kcal

Author: Joe Stauffer

Ingredients

Cupcakes

1 cup almond flour
1 tbsp coconut flour
1 serving Eggnog Keto Chow (or 1 scoop)
2 tsp baking powder
1/4 cup allulose
4 egg(s) room temperature
2 tbsp salted butter room temperature
1/2 tsp liquid stevia

Cannoli Filling

1/2 cup ricotta cheese (undrained)
1/2 cup mascarpone cheese
1/4 cup heavy cream
1 serving Eggnog Keto Chow (or 1 scoop)
1/4 cup allulose
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp liquid stevia

Instructions

Cupcakes

Preheat oven to 350F.
In a bowl, combine all dry ingredients.
Beat in eggs, butter, and stevia.
Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
Scoop into 8 cupcake molds.
Bake at 350F for 20 minutes or until they pass the toothpick test.
Allow to cool before frosting.

Cannoli Cream

Using a high speed mixer, beat together mascarpone and ricotta cheese.
Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
Add in heavy whipping cream as you continue to mix.
Allow to chill in the fridge until ready.
Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this cannoli cupcake recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.

Depending on the time of year, you can use any flavor of Keto Chow.

Nutrition