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These low-carb cannoli nearly got the better of me. I tried and failed to create light and crispy cannoli shells and was just about ready to give up when Martina suggested using her recipe for keto sugar cones and adapting it.

Ta da!!!! It worked! Perfect crispy, crunchy tubes ready to be filled with luscious ricotta filling. And they are 100% keto!

I highly recommend buying a cone maker, they’re inexpensive and don’t take up a lot of room. And, you can make waffle cones. Enjoy!

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0 days, 0 hours, 10 minutes Hands-on 1 hour Overall 1 hour 10 minutes Serving size 1 cannolo Allergy information for How to Make Low-Carb Cannoli ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 cannolo)

Net carbs 3.1 grams Protein 7 grams Fat 15.5 grams Calories 180 kcal Calories from carbs 7%, protein 16%, fat 77% Total carbs 4.3 grams Fiber 1.1 grams Sugars 1.3 grams Saturated fat 8.3 grams Sodium 61 mg ( 3 % RDA ) Magnesium 25 mg ( 6 % RDA ) Potassium 115 mg ( 6 % EMR )

Ingredients (makes 12 cannoli) Cannoli tubes: 2 / 3 cup almond flour (67 g/ 2.3 oz)

cup almond flour (67 g/ 2.3 oz) 1 tbsp psyllium powder (8 g/ 0.3 oz)

1 / 2 tsp vanilla powder

tsp vanilla powder pinch of sea salt

1 / 2 cup granulated Swerve or Erythritol (100 g/ 3.5 oz)

cup granulated Swerve or Erythritol (100 g/ 3.5 oz) 1 / 4 cup melted ghee (60 ml/ 2 fl oz)

cup melted ghee (60 ml/ 2 fl oz) 2 large eggs

1/ 2 cup coconut milk or cream (120 ml/ 4 fl oz) Ricotta filling: 2 cups full-fat ricotta cheese (480 g/ 16.9 oz)

3 / 4 cup powdered Swerve or Erythritol (120 g/ 4.2 oz) - you can use less to taste

cup powdered Swerve or Erythritol (120 g/ 4.2 oz) - you can use less to taste 1 / 2 tsp sugar-free vanilla extract

tsp sugar-free vanilla extract 1 tbsp orange zest

1/ 2 tsp cinnamon

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman