Low Carb Cannoli Pie

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

Tap photo to PIN to PINTEREST

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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Keto Cinnamon Swirl Mini Bagels

Bagels are usually super dense and sometimes hard to chew! Well these are a cross between a bagel in chewiness and a donut in softness…..and shape😊

Investing in a doughnut pan is worth it since you can also make Cinnamon sugar donuts OR Chocolate covered donuts with it too!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Cinnamon Swirl Mini Bagels

1/4 cup coconut oil, melted and cooled

5 large eggs

1/4 cup coconut flour

1/4 cup Bobs red mill whey protein powder

1/2 tsp salt

1 tsp baking powder

1 tsp xanthan gum

Cinnamon swirl ingredients:

2 tsp ground cinnamon

1 tsp liquid stevia

1 tsp heavy cream

2 tsp water

Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.

Cool in pan 5 minutes then remove.

They are best kept in the fridge. Toast it up to warm it up!!

Per mini bagel:

13g fat

8g protein

2.9g carb

1.7g fiber


Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 Tbsp unsweetened almond milk

1/2 tsp vanilla extract

3 Tbsp almond flour

2 Tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Low Carb Chocolate Frosty Clouds

I loved getting the frozen chocolate treat known as a frosty!

Chocolate and frozen=😍

Now you can get close to the real thing here quickly and with tons of flavor!

Cashew butter has a sweeter flavor and is also milder than almond butter. Almond butter would work fine as a substitute.

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Frosty Clouds

1/2 cup heavy cream
1 tbsp cocoa powder
1.5 tsp cashew butter, or almond butter
1/2 tsp vanilla extract
5 drops liquid stevia

Put all in a bowl of a stand mixer and whip until stiff peaks. Put in a ziploc bag. Cut one corner. Pipe 4 swirls on a small plate. Freeze 10 min. Enjoy!


Low Carb Carrot Cake🥕

It was the cake I made for my babies 1st birthday, so every time I have it now it reminds me of when she was little!

My daughter will soon be 9 so it was some time ago! She even loved this one, but had no idea it was made without sugar!

Now if you haven’t already, go make some of my baking mix!! It is the basis for over 6 of my recipes and counting!

Now that you have the baking mix ready, let us make some cake!!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Low Carb Carrot Cake

1.5 cups low carb baking mix

1/4 cup Bobs Red Mill plain whey powder

1/3 cup unsweetened shredded coconut

3/4 cup Swerve granulated (or regular erithrytol)

3/4 tsp powdered stevia (pure is best)

1.5 tsp ground cinnamon

1/2 tsp each: nutmeg, allspice, ginger

1/4 tsp ground cloves

1/4 tsp sea salt

2 tsp baking powder

1/2 cup unsweetened almond milk (may need more if your almond milk is store bought)

3 Lg eggs

3 to 4 egg whites to make 1/2 cup

1/3 cup coconut oil/OR butter melted

2 small (5″long) carrots finely shredded

Quick frosting:

4oz cream cheese, very soft

1/2 stick butter, softened

1 tsp vanilla

2.5 Tbsp Swerve Confectioners sugar

1/4 tsp liquid monkfruit sweetener /OR liquid stevia

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Preheat oven to 350F. Grease an 8×8 pan. Glass is preferred.

In a large bowl whisk all dry ingredients.

In a separate small bowl whisk eggs and almond milk.

Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.

After well whisked, slowly add in melted coconut oil /OR butter a little at a time.

Each small addition should be followed by a folding/whipping motion.

Once all incorporated, fold in the carrot shreds.

Bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.

Cool completely.

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Start making frosting!

With a hand mixer, or with a whisk, mix all frosting ingredients in a small bowl.

It should be smooth and thick.

Spread over cooled cake.

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Optional: sprinkle with 1/4 cup chopped pecans

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When cut into 16 pieces……

2g net carb each.

When cut into 8 pieces…….

4 net carb each.

This will vary depending on your brand choice of sweeteners, length of carrots used, and type of coconut.


Low Carb French Waffle Casserole

Have you made low carb waffles before?

You will need to make some for this low carb spin on an old classic breakfast casserole!!

Visit my two previous posts where I give you great, quick and easy recipes for low carb waffles!

>>KETO WAFFLES<<

>>KETO WAFFLES W/QUEST PROTIEN POWDER<<

>>KETO WAFFINS<<

Ok, now you have your waffles which is the base of this casserole!

If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

LOW CARB FRENCH WAFFLE CASSEROLE

4 to 5 cups low carb waffles

4 lg eggs

1 cup unsweetened almond milk

1/2 cup heavy cream

1 tbsp monkfruit granulated sweetener

1/2 tsp caramel stevia drops(or regular liquid stevia)

1 1/2 tsp vanilla extract

1/4 tsp salt

1/2 tsp ground cinnamon

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2 Tbsp cold butter; cut into pea sized cubes

….

2 tbsp monkfruit

1/2 tsp maple extract

1 tsp cinnamon

Preheat oven to 350F.

In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.

Cut waffles into small squares and distribute evenly in a greased 8×8 pan.

Pour liquid mixture over waffles.

Press down with a spoon to soak up mixture better.

Dot the top with cold butter cut into pea-sized amounts.

Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.

Sprinkle on top of casserole.

Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.

The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.

You can let this sit for overnight covered in the fridge if desired.

Reheats well in 350F oven for 8 min.

Store in fridge up to 5 days.

Carb count depends on your waffle you choose.

Makes approx. 6 servings.


Keto Lemon Poppyseed Muffins

Lemon is keto? Yes, when it is Organic Frontier Lemon extract it is!!

This muffin is moist, full of great fiber and oh so delicious!

You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves. It all tastes great! Plus the poppyseeds give it a nuttiness that cannot be beat!!

KETO LEMON POPPYSEED MUFFINS

¾ cup almond flour

¼ cup flaxseed meal

1/3 cup erythritol

1 teaspoon baking powder

2 tablespoons poppy seeds

¼ cup salted butter, melted COOLED

¼ cup heavy cream

3 large eggs

3 tsp lemon extract

1 teaspoon vanilla extract

10 drops liquid Stevia

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Preheat oven to 350F.

Blend all wet ingredients in a blender, blend well. Add all of the rest of the ingredients, blend well. Scraping sides a couple of times.

Bake 20 to 30 min.

You need to check at the 20 min mark in case your oven runs hot.

You want them to be lightly golden on top.

Cool 8 min in pan.

Makes approximately 9 muffins

3.1g carb

1.8g fiber

1.3g net carb

Watch me make these tasty muffins here in my video!


Keto Blueberry Waffins

Since getting my Bella ceramic waffle maker I have been dreaming up things to make in it!

I did chocolate waffins last time, now it’s blueberry! They turned out to be like super rich waffles!

Soo so good! I gave instructions on how you could turn them into muffins if you don’t have a wafflemaker. But why don’t you have a wafflemaker yet?🤔

Go make these cause 2 will fill you up nice! It wouldn’t hurt to put some butter on them and have with Lakanto Maple flavor syrup either, just saying😍

Keto Blueberry Waffins

Dry:

2 cups almond flour

3 Tbsp Lakanto monkfruit sweetener

1 1/2 tsp baking powder

Wet:

4 lg eggs, room temperature

5 Tbsp butter + 3 Tbsp coconut oil; melted&cooled

1/2 cup heavy cream

2 Tbsp lemon juice

1 tsp vanilla extract

1/4 tsp stevia glycerite/liquid stevia

1 cup frozen blueberries

Whisk dry. Whisk wet. Add wet to dry while whisking.

Stir in blueberries.

Either scoop onto waffle iron and cook 3 min.

-or-

Scoop into 12 muffin tins and bake at 350F for 20 to 25min until set. Cool for 10 min in the pan.

2.3 net carb per waffin, or muffin.


Keto Copycat Soft Oreo Cookies

If there is one thing I miss its oreo cookies. I actually have not eaten them in a long time since going gluten free, but I have fond memories of them.

I used to eat oreos with my Dad in the morning when I was little before he went to work! He would let me dunk them in his coffee, soo good!

So when I made this cookie I was imagining them with icing in the middle, or with some keto ice cream for a keto ice cream sandwich. I will probably do some whipped cream and freeze it!

They come together quickly and are soooooo good!!

I love that it uses ingredients I already have for my keto baking😍

Keto Copycat Soft Oreo Cookies

3 Tbsp coconut oil

3.5 oz bar of 85% dark chocolate;chopped and divided

1 egg

1/3c monkfruit sweetener

1/4 tsp stevia glycerite

3 Tbsp cocoa powder

3 Tbsp almond flour

2 Tbsp coconut flour

1/2 tsp vanilla

1/2 tsp baking soda

Pinch salt

2 Tbsp collagen

350F

Melt coconut oil and half of chopped chocolate.

Whisk in monkfruit and egg.

Stir in rest. Divide into 6 scoops onto parchment lined pan.

Bake 12 min or until slightly firm.

Cool 10 minutes. Then devour😋

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Makes 6 large cookies

Per cookie=18g fat/5g carb/5g fiber/5g protien
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Paleo Low Carb Chocolate Chip Blondies

I originally made these keto in this recipe here at 4g net carbs per 1/16th.

Now I have tried this recipe with Nutiva’s Organic Coconut Sugar and they turned out AMAZZZZIIINNNGG!

The net carb increases to 9g (10g – 1g fiber)

I saved up my carbs for this treat this evening! It was soooo worth it!

1 stick butter

1/2 c almond butter

2/3 cup Nutiva Organic Coconut Sugar

1/4 tsp stevia glycerite

1/4 tsp maple extract

2 tsp vanilla

2 eggs, room temperature

1 1/2 c almond flour

1/4 tsp salt

3/4 baking powder

2/3 c sf choc chips

Preheat oven to 350°F. Line an 8×8 pan with parchment paper. Melt butter and almond butter in medium saucepan. Mix sweeteners and extracts in a small bowl. Mix into saucepan. Beat in eggs one at a time. Whisk well. Now add flour, salt and baking powder. Stir in chocolate chips. Bake for 30 to 35 minutes until toothpick tested mostly clean with a few crumbs. Cool before lifting out of pan and cutting into 16 squares.

10g carb/1g fiber

Keto:

Replace coconut sugar with monkfruit

1 square= 7g carbs / 3 g fiber

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