Tender low carb vanilla cupcakes with a creamy keto cannoli frosting. Top them with a few sugar-free chocolate chips and you are in healthy dessert heaven!
If you’ve ever spent much time in the Boston area, chances are you’ve been to the famous North End. This is the Italian district and it’s like suddenly stepping out of the US and into some place in Europe. The streets are more narrow, the houses are older and closer together, there’s no parking to be had, and many people around you are speaking Italian. Italian restaurants on every corner, and two famous pastry shops right across the street from each other in an epic cannoli battle. You’re either a fan of Mike’s Pastry or a fan of Modern Pastry. You can’t be both.
It’s very possible that my first taste of cannoli was from Mike’s Pastry. They have a long glass display case to showcase their wares, and most of the space is taken up with a vast array of cannoli. So many delicious flavours, so little time! Wonderful crisp shell, deliciously creamy ricotta filling, sometimes drizzled in a bit of chocolate, dusted with powdered sugar. So good with a cappuccino!
I channeled that delicious cannoli experience for these adorable low carb cupcakes. I discovered that ricotta alone has too high a liquid content to make a proper frosting so I combined it with some cream cheese. I also found that blending the ricotta first helped me get a perfectly smooth mixture. I took these sweet little mini cupcakes to a friend’s for the Fourth of July and they were a huge hit with kids and adults alike!
Jenny says
I just finished frosting these & eating one!! Oh my goodness its a cannoli cupcake! I love them! I did add a little cinnamon in the batter & ricotta frosting because that’s how I grew up eating them..& they taste so good! Thank you for these! I made 12 regular size cupcakes too!
Leslie says
Hello Carolyn thank you for the recipe, it looks delish! Can I make this into an 8″ or 9″ cake?
Carolyn says
You should be able to but if you are trying to make a layer cake, I would increase the cake to 1.5 times and maybe double the frosting.
Leslie says
Perfect Carolyn, I’ll do 1.5x to 2x the amt. Yes I’d like to make a layer cake. I’ll send a pic of the finished cake, fingers crossed it turns out well. 🙂 It’s for my husband’s b’day on Friday. Appreciate the prompt response.
Toni Randall says
Is there a way to make the icing dairy free, my little girl can not have dairy?
Carolyn says
A friend told me that there is a dairy-free ricotta but I have no idea what brand it is or where to get it. That’s about all I can suggest, since this recipe is based on ricotta and thus it’s integral to the flavour of the cupcakes.
Kimberly says
Kite hill makes an almond milk ricotta. I have found it at whole foods market
Alys says
For extra moist and spongy cupcakes I use almond milk instead of water and use egg whites instead of whole eggs. I beat the egg whites until almost to meringue and fold it into the batter last. It makes spongy moist cupcakes.
Tahsha says
Did you use the same number of eggs or increase it because I’m not using the oaks?
Jennifer says
Hi, Is here a substitute for the whey protein powder, ie coconut flour? Thank you.
Carolyn says
No substitute except egg white protein powder. You can skip it but your cupcakes may not rise as well.
Nonnie says
It’s egg white protein powder and not just egg white powder? Will that work as well as the whey powder. I ordered the wrong thing so I have a whole lb of Egg white powder.
Carolyn says
That should be fine…that’s all the egg white protein powder really is.
Karen says
O.M.G. First the tart, now the cupcakes. Cannoli Freakin’ Heaven. Thank you.
olga says
Hi Carolyn,
I checked out your cannoli recipe on a Sweet Life, but was wondering… Can I use Vanilla Whey Protein Powder in lieu of the unflavored whey protein powder. I love the taste of vanilla anyhow, but would that substitution alter the recipe and make it something else? Thanks- Olga
Carolyn says
Sure, just don’t add anymore vanilla extract.
Terry says
I did