In Desserts, Keto Chow, Recipes

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.
5 from 1 vote
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Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 15 minutes
1 hour
Servings: 8
Calories: 292kcal

Ingredients

Cupcakes

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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