- 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
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
Using a high speed mixer, beat together mascarpone and ricotta cheese.
Once well combined, add keto chow, cinnamon, allulose, nutmeg and stevia
Add in heavy whipping cream as you continue to mix
Allow to chill in fridge until ready.
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
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.
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