Egg Nog Cannoli Cupcakes (Keto Chow)
A play on cream filled cupcakes. These delicious cannoli cream filled cupcakes are perfect for the holidays. During other times of the year, simply switch out the flavor of keto chow.
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Servings: 8
Calories: 292kcal
Ingredients
Cupcakes
- 1 cup almond flour
- 1 tbls coconut flour
- 1 serving Keto Chow eggnog flavor
- 2 tsp baking powder
- 1/4 cup Allulose
- 4 eggs room temperature
- 2 tbls butter room temperature
- 1/2 tsp liquid stevia
Cannoli filling
- 1/2 cup Ricotta Cheese (undrained)
- 1/2 cup Mascarpone Cheese
- 1/4 cup heavy whipping cream
- 1/4 cup allulose
- .5 tsp cinnamon
- .25 tsp nutmeg
- 1/2 tsp liquid stevia
- 1 serving Keto Chow Egg Nog flavor
Instructions
Cupcakes
- preheat oven to 350 degrees
- in a bowl, combine all dry ingredients
- Beat in eggs, butter and stevia
- Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture
- Scoop into 8 cupcake molds
- Bake at 350 degrees for 20 minutes or until they pass the toothpick test
- Allow to cool
Cannoli Cream
- Using a high speed mixer, beat together mascarpone and ricotta cheese.
- Once well combined, add keto chow, cinnamon, allulose, nutmeg and stevia
- combine well
- Add in heavy whipping cream as you continue to mix
- Allow to chill in fridge until ready.
Assembly
- Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cup cake like a frosting
Notes
Important note: Usually when making cannoli cream, people drain the ricotta in a cheese cloth. DO NOT do that with this recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.
You can substitute powdered swerve for the Allulose. It will have a slightly different texture but taste just as good.
Depending on the time of year, you can use any flavor keto chow.
Nutrition
Serving: 1cupcake | Calories: 292kcal | Carbohydrates: 20g | Protein: 13.4g | Fat: 24.2g | Saturated Fat: 10.6g | Fiber: 3.3g | Net Carbs: 2.7g | Allulose: 14g
Tried this recipe?Mention @2krazyketos or tag #2krazyketos!
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