How to Make Low-Carb Cannoli


Step 1Place the almond flour, psyllium, vanilla powder and salt in a large mixing bowl.

Step 2In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.

Step 3Add the dry ingredients into the bowl with the eggs and mix well.

Step 4Pour the batter, about 2 tablespoons (38 g/ 1.3 oz) per cannoli tube, in the cone maker and close the lid.

Step 5Cook for 5 minutes, or until it's lightly browned and cooked through.

Step 6Once ready, use a spatula to lift the wafer from the cone maker and roll it around a cannoli tube. You can buy cannoli tubes or use any clean round item that you have around the house.

Step 7Let it cool down for 1-2 minutes before sliding the tube out from the centre.

Step 8Continue until all of the mixture is used.
Note: This can feel a bit time consuming as you need to cook each tube individually, but it’s worth it. I promise.

Step 9Meanwhile, in-between batches mix all of the ricotta ingredients together with a stand mixer and whip until smooth and fluffy.

Step 10Pipe ricotta into tubes from either end.

Step 11Store in the fridge for up to five days.

Step 12You can optionally dust tubes with powdered Swerve to finish.