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All Day I Dream About Food

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August 6, 2017

Mini Cannoli Cupcakes

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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!

Mini Low Carb Cannoli Cupcakes

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.

Keto Cannoli Cupcakes Recipe

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!

Delicious little grain-free sugar-free Cannoli cupcakes. LCHF Banting Keto THM recipe

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!

Please see my low carb Mini Cannoli Cupcakes on A Sweet Life.

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Filed Under: Cakes, Gluten Free, Low Carb Tagged With: almond flour, chocolate chips, ricotta

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. olga says

    August 6, 2017 at 8:50 am

    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

    Reply
    • Carolyn says

      August 6, 2017 at 8:58 am

      Sure, just don’t add anymore vanilla extract.

      Reply
  2. Karen says

    August 9, 2017 at 8:12 am

    O.M.G. First the tart, now the cupcakes. Cannoli Freakin’ Heaven. Thank you.

    Reply
  3. Jennifer says

    August 10, 2017 at 9:27 pm

    Hi, Is here a substitute for the whey protein powder, ie coconut flour? Thank you.

    Reply
    • Carolyn says

      August 10, 2017 at 10:38 pm

      No substitute except egg white protein powder. You can skip it but your cupcakes may not rise as well.

      Reply
      • Nonnie says

        July 14, 2018 at 10:18 am

        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.

        Reply
        • Carolyn says

          July 15, 2018 at 5:57 pm

          That should be fine…that’s all the egg white protein powder really is.

          Reply
  4. Alys says

    August 13, 2017 at 2:16 pm

    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.

    Reply
    • Tahsha says

      November 3, 2018 at 1:17 pm

      Did you use the same number of eggs or increase it because I’m not using the oaks?

      Reply
  5. Toni Randall says

    August 31, 2017 at 9:59 pm

    Is there a way to make the icing dairy free, my little girl can not have dairy?

    Reply
    • Carolyn says

      September 1, 2017 at 9:02 am

      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.

      Reply
      • Kimberly says

        November 19, 2017 at 10:20 am

        Kite hill makes an almond milk ricotta. I have found it at whole foods market

        Reply
  6. Leslie says

    October 10, 2017 at 8:05 pm

    Hello Carolyn thank you for the recipe, it looks delish! Can I make this into an 8″ or 9″ cake?

    Reply
    • Carolyn says

      October 10, 2017 at 9:34 pm

      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.

      Reply
      • Leslie says

        October 11, 2017 at 12:38 pm

        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.

        Reply
  7. Jenny says

    November 9, 2017 at 9:44 pm

    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!

    Reply

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