Whether you’re eating Keto or not, these cannoli cups are delicately delicious… and who doesn’t love getting their own individual dessert? Not eating Keto? Just omit the erythritol and sweeten to taste with confectioner’s sugar.

Items used to make this recipe:

(affiliate links)

• red ramekins https://amzn.to/3GOJrja

• pure vanilla extract (the good stuff) https://amzn.to/3ovS9fE

• swerve confectioner’s (erythritol) https://amzn.to/365IxSB

• Lily’s stevia-sweetened premium dark chocolate chips https://amzn.to/3gFzV73

Keto Cannoli Cups

makes 4 servings

Printable Recipe

Ingredients

• 8 ounces whole milk ricotta cheese, room temperature

• 4 ounces mascarpone cheese, room temperature (or cream cheese)

• 1/2 cup swerve confectioner’s (erythritol)

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon ground cinnamon

• 60 mini stevia-sweetened premium dark chocolate chips, divided (I use Lily’s)

Directions

1. In a medium mixing bowl, whip together the ricotta cheese, mascarpone cheese, powdered swerve, vanilla, and cinnamon until smooth; stir in 40 of the chocolate chips.

2. Divide the mixture evenly among four 4-ounce ramekins and decorate the top of each with 5 chips; chill well before serving.

Note

• If desired, mixture can be thinned with heavy whipping cream.

Macros: 235 calories, 5g protein, 20g fat, 4g carbs, 1g fiber, total 3 net carbs.