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These cookie cups are quickly becoming a favorite here! They’re chewy, bite sized cookies filled with cannoli cream and topped with chocolate chips. What could be better than that for a midday treat or dessert?! This recipe for keto cannoli cookie cups makes 12 servings, so if you meal plan, you can make these and enjoy them throughout the week.
How To Make Sugar Free Cannoli Cookie Cups
Begin by preheating the oven to 350 degrees. Grease a standard 12-well muffin pan with coconut oil or avocado oil spray.
Combine the almond flour, Confectioner’s Swerve, salt, and cinnamon in a large mixing bowl. Use a hand mixer to mix in the softened butter until a crumbly dough forms. Add in one egg and the vanilla until just mixed.
Scoop an even amount of dough into each prepared wells of the muffin tin. Using your fingers, mold the dough up the sides, coming about 3/4ths of the way up to form the cookie cups. Spray your fingers with cooking spray if the dough gets difficult to work with.
Bake for 13-16 minutes, until the edges are browned. Remove from the oven and let the cookie cups cool in the pan while you prepare the filling. When the cookie cups are completely cool, carefully remove them from the muffin tin and place them on a cooling rack.
Preparing The Cannoli Cream Filling
Start to prepare the cannoli cream filling by straining the ricotta so there is no excess liquid. You can place it on some folded paper towels or a clean kitchen towel and pat it dry to absorb as much moisture as possible. Set aside.
Pour the whipping cream into a large mixing bowl. Using an electric mixer, whip the cream into stiff peaks. Add in the Confectioner’s Swerve, cinnamon, ricotta, and vanilla. Use the electric mixer to mix until everything is smooth.
Fill a pastry bag or a zip top bag with the ricotta cream filling. If you are using a zip top bag, cut a small opening in the corner of one of the bottom corners to push the filling out of. Fill each one of the cookie cups up about 3/4ths of the way full with the filling. Top each one with 1 teaspoon of chocolate chips.
You can serve the cannoli cookie cups immediately, or store leftovers in the refrigerator for up to a week (if they last that long!)
Cannoli Cookie Cups
Ingredients
Cookie Cups
- 2 cups almond flour
- 1/4 cup Swerve confectioners’-style sweetener
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 3 tbsp unsalted butter softened
- 1 large egg
- 1 tsp Vanilla Extract
Cream Filling
- 1 cup whole milk ricotta cheese
- 1/3 cup heavy whipping cream
- 1/4 cup Swerve confectioners’-style sweetener
- pinch of cinnamon
- 1/2 tsp vanilla extract
- 1/4 cup lily's chocolate chips
Instructions
-
Preheat the oven to 350 degrees and grease a standard 12-well muffin pan with coconut oil or avocado oil spray.
-
In a large mixing bowl, combine almond flour, confectioner’s swerve, salt, and cinnamon. Use a hand mixer to mix in the butter until a crumbly dough forms. Add in an egg and vanilla until just mixed.
-
Scoop an even amount of dough into each prepared wells of the muffin tin. Use your fingers to mold the dough up the sides, coming about 3/4ths of the way up, forming cups. If the dough gets hard to work with, you can spray your fingers with cooking spray.
-
Bake for 13-16 minutes, until the edges are browned.
-
Let the cookie cups cool in the pan while you prepare the filling.
-
To prepare the cream filling, start by straining the ricotta so there is no excess liquid. Place it on some folded paper towels or a clean kitchen towel and pat it dry to absorb as much moisture as possible and set aside.
-
Pour the whipping cream into a large mixing bowl. Use an electric mixer to whip the cream into stiff peaks. Add the confectioner’s swerve, cinnamon, ricotta, and vanilla and use the electric mixer to mix until everything is smooth.
-
When the cookie cups are completely cool, carefully remove them from the muffin tin and place them on a cooling rack.
-
Fill a pastry bag or a zip top bag with the ricotta cream filling. If you are using a zip top bag, cut a small opening in the corner of one of the bottom corners to push the filling out of.
-
Fill each one of the cookie cups up about 3/4ths of the way full with the filling. Top each one with 1 teaspoon of chocolate chips. Serve immediately or store leftovers in the refrigerator for up to a week.
Nutrition
If you enjoy these cannoli cookie cups, make sure to check out these keto friendly dessert recipes for even more sweet treat ideas!
The post Cannoli Cookie Cups: A Bite Sized Sweet Treat! appeared first on Keto Karma.
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March 1, 2021 at 10:30AM
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