Easy Keto Cannoli Cookie Cups
Create delightful Keto Cannoli Cookie Cups with this easy familyapproved recipe tested in my Texas kitchen Theyre a quick lowcarb treat Try this recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 12 cookie cups
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 200 grams of almond flour
- 100 grams of granulated erythritol
- 60 ml of coconut oil
- 2 large eggs
- 250 grams of ricotta cheese
- 1 teaspoon of vanilla extract
- 50 grams of mini chocolate chips (sugar-free)
- 50 grams of chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together almond flour, erythritol, and a pinch of salt in a mixing bowl.
- In another bowl, mix melted coconut oil, eggs, and vanilla extract until well combined.
- Slowly incorporate the dry ingredients, stirring until a dough forms.
- Press tablespoon-sized portions of dough into the greased cups of a muffin tin, shaping them up along the sides.
- Bake for 10-12 minutes or until golden brown; let cool completely.
- Prepare the filling by mixing ricotta cheese, more erythritol, mini chocolate chips, and chopped nuts.
- Once the cookie cups have cooled, generously fill each one with the ricotta mixture.
- Serve immediately or refrigerate to enhance flavors.
Notes
These Keto Cannoli Cookie Cups are a delightful way to embrace the season without breaking your dietary goals, featuring a creamy filling and perfect cookie base.
Find it online: https://familiesrecipes.com/keto-cannoli-cookie-cups/