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This recipe originated from a huge failure. I was attempting to make normal cannoli, but since almond flour is much coarser than wheat flour, the pastry dough crumbled in a matter of seconds. The best looking one pretty much resembled Roman ruins, except the Colosseum actually still looks nice. Needless to say, making canollis the low carb way took a little extra creativity.
I ended up pressing the batter into muffin tins to help the batter to create little bowls for the cream. This way, the cannoli batter perfectly kept its shape as it cooked and created adorable little cups. I would recommend using a silicone muffin pan for the cannoli cups because it makes removing them a breeze. To add the cream into the bowls, I used a pastry bag with a wide tip.
As it turns out, they’re just as delicious in “cup form” and were a huge hit with family and friends.
- 2 cups almond flour
- 1/4 cup granulated stevia erythritol sweetener
- 1/2 tsp ground cinnamon
- 3 tbsp cold butter
- 1 egg
- 3 tbsp sweet marsala wine
- 2 tbsp butter
- 1 tbsp + 1 tsp vanilla extract (divided)
- 12 oz softened cream cheese
- 1/4 tsp lemon zest
- 3 tbsp plus 1 tsp granulated stevia erythritol sweetener (divided)
- 1/3 cup mini dark chocolate chips plus extra for garnish
- 2/3 cup whipping cream
- Preheat oven to 375 degrees fahrenheit and spray muffin pan with oil of your choice.
- In a medium bowl, whisk together the almond flour, sweetener, and ground cinnamon.
- Once the dry ingredients have been combined, cut the butter into the dry ingredients using a fork, your fingers, or a pastry blender.
- When the mixture resembles coarse crumbs, add the egg and marsala and mix until all ingredients are combined and the batter sticks together.
- Spray muffin tins with an oil of your choice.
- Begin placing evenly sized amounts of batter in each muffin tin and then spreading them out to thinly cover the bottom and sides of the tin. If you have trouble spreading the batter, wet your hands with cold water to make it easy to spread.
- Once complete, place in lower third of oven and bake for 15-20 minutes, depending on the thickness of the cups. When finished, cups should be slightly golden brown in color.
- To allow cups to get more crispy, let cool for at least 20 minutes before adding the cream.
- In a small bowl, use an electric mixer to blend the whipping cream. Once you reach soft peaks, add 1 tsp vanilla extract and 1 tsp sweetener and blend until stiff peaks.
- In a separate bowl, combine cream cheese, zest, 1 tbsp vanilla, butter, chocolate chips, and 3 tbsp sweetener using an electric mixer.
- Next, fold 1/3 of the whipped cream to the cream cheese mixture. Once combined, fold in the remaining whipped cream.
- To add the cream to the cups, carefully spoon equal amounts into each cup or use a pastry bag to create a more polished look.
- Garnish with the chocolate chips and you're done!
- You can substitute the granulated stevia erythritol sweetener with the sweetness equivalent of pure stevia. If you would like to use normal sugar, double the amount of sweetener.