Keto Cannoli Cookie Cups

4.60 from 5 votes

Keto Cannoli Cookie Cups are sugar-free, low carb cookies with a ricotta filling. The cookie cups take the place of a cannoli shell allowing the Keto dieter a delicious Italian like treat over the holidays without going out of ketosis!

Course Keto Desserts

Cuisine American

Keyword Cannoli Cookie Cups, Cannoll Cream, Keto Cannoli, Keto Cannoli Cookies, Keto Cookies, sugar-free cookies

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 125kcal

Author Shelby Law Ruttan

Ingredients

For the Cookie Cups:

2 ounces cream cheese room temperature
6 tablespoon butter room temperature
½ cup KetoseSweet + Powder and Steviva Blend
2 cups almond flour
2 tablespoon coconut flour
½ teaspoon salt
1 teaspoon vanilla extract

For the Cannoli Cream Filling:

1 cup whole milk ricotta cheese
2 tablespoon heavy cream
2 tablespoon KetoseSweet + Powder and Steviva Blend
½ teaspoon vanilla extract
¼ cup mini sugar free chocolate chips optional

Instructions

To make the cookie cups:

Preheat oven to 350 degrees F.
In a medium bowl, using a hand mixer, blend together the cream cheese and butter until creamy.
Add KetoseSweet + Powder and Steviva Blend and vanilla extract, mix well.
Add almond flour and coconut flour. Stir until combined. Dough will become firm.
Shape 1 tablespoon of dough into a ball and place in mini muffin tin.
Using mini tart shaper, press into dough to press dough into a cup shape.
Bake cookie cups for 20 minutes, or until browned. If using a non stick pan, bake for less time.

To make the Cannoli Cream Filling:

In a large mixing bowl, whip together the ricotta cheese, heavy cream, sweetener, and vanilla extract until thoroughly combined.
Stir in the mini chocolate chips. Fill each cookie cup with 1 tablespoon of ricotta filling.

Notes

Net Carbs = 2

Nutrition