5-Minute Keto Cannoli
Craving crispy shells, creamy filling and that satisfying cannoli crunch? This is the easiest no-fail keto cannoli recipe, made with cinnamon Egglife wraps.
The shells don't stay crunchy in the fridge, so I make 3 at a time and bake the shells fresh.
Video tutorial: https://youtu.be/8xZkheZmm0U
5-Minute Keto Cannoli
Ingredients
Cannoli filling
- 8 oz ricotta cheese, drained
- 8 oz mascarpone cheese
- 2 tbsp heavy cream
- 1/2 cup powdered Swerve, plus more for dusting
- 1/4 tsp orange extract
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/3 cup mini chocolate chips (optional)
Cannoli shells
- 1 pack cinnamon Egglife wraps
- Cannoli molds or aluminum foil
- Avocado oil spray
Instructions
- Combine the filling ingredients and whip until creamy.
- Preheat the oven to 325°F.
- Roll the wraps around the molds or foil. Spray the edges so they stick, or hold them with a toothpick.
- Bake 15 minutes and check that they held together. If not, add a toothpick and bake until the edges are brown and the shells are crispy.
- Cool completely, then remove the molds.
- Fill with the cannoli filling, dust with powdered Swerve, and enjoy!