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!