Keto Cannoli Cookies
Enjoy a rich bakery dessert that is low carb and keto friendly. This sweet treat is wonderfully satisfying and delicious.
Equipment
- fine mesh strainer
Ingredients
For The Cookies
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 6 tbsp Unsalted Butter
- 1/2 cup Allulose
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1 tsp Orange Zest
For The Cannoli Filling
- 3/4 cup Whole Milk Ricotta
- 1/4 cup Mascarpone Cheese
- 1/4 cup Powdered Allulose
- 1 tsp Vanilla Extract
- 1/4 cup Sugar-Free Mini Chocolate Chips
Instructions
- Drain the ricotta in a fine mesh strainer for at least 30 minutes so the filling stays thick. Mix it with the mascarpone, powdered allulose, vanilla, and mini chocolate chips, then refrigerate.
- Heat the oven to 350°F and line two baking sheets with parchment. Whisk the almond flour, coconut flour, baking powder, sea salt, and cinnamon together.
- Beat the softened butter and allulose until creamy. Beat in the egg, vanilla, and orange zest, then stir in the dry ingredients.
- Divide the dough into 24 small balls, flatten each to about 1/3 inch thick, and space them apart on the pans.
- Bake for 9 to 11 minutes, until the edges are lightly golden. Cool completely so the cookies become sturdy enough to sandwich.
- Divide the chilled cannoli filling evenly among the flat sides of 12 cookies. Top with the remaining cookies and press gently.
- Refrigerate the sandwich cookies for 20 minutes before serving for the best creamy center and crisp-tender cookie contrast.