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
Directions:
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.
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 Facts
Eggnog Cannoli Cupcakes
Serving Size
1 cupcake
Amount per Serving
Calories
291.71
% Daily Value*
Fat
23.85
g
37
%
Saturated Fat
10.12
g
63
%
Trans Fat
0.49
g
Polyunsaturated Fat
2.58
g
Monounsaturated Fat
9.05
g
Cholesterol
127.34
mg
42
%
Sodium
414.31
mg
18
%
Potassium
572.37
mg
16
%
Carbohydrates
21.74
g
7
%
Fiber
3.69
g
15
%
Sugar
16.25
g
18
%
Sugar Alcohol
14.18
g
Net Carbs
3.88
g
Protein
14.26
g
29
%
Vitamin A
618.42
IU
12
%
Vitamin C
34.34
mg
42
%
Calcium
350.14
mg
35
%
Iron
1.53
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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