Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.
I used to visit the Italian bakery in the city when I travelled there often for work!
The biscotti and cannoli were my go to treats there!!
I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!
Perfect topped with additional whipped cream and chocolate shavings for presentation!
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Low Carb Cannoli Pie
1 cup ricotta cheese
11 oz cream cheese; softened
1 1/2 Tbsp vanilla extract
1/2 cup confectioners erithrytol/swerve
1/2 tsp stevia drops
1 Tbsp gelatin
2/3 cup heavy cream; whipped with 8 drops liquid stevia
1 cup sugar free chocolate chips
1 cup almond flour
5 Tbsp monkfruit or granulated erithrytol
1/8 tsp stevia powder
1/8 tsp maple extract
3 Tbsp butter; softened
Preheat oven to 350F.
Make the crust 1st so it can cool while you make the filling.
In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.
Now make the filling.
Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.
Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.
Now mix in the whipped cream last until smooth. Stir in the chocolate chips.
Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!