Cinnamon Chocolate Coconut Cannoli

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PREP TIME

35 minutes

Serving size

6 Cannolis

INGREDIENTS:

For the cannoli

6 Carbonaut Original Gluten-Free Tortillas

2 tbsp Vegan butter

1/4 tsp Cinnamon

1/4 tsp Granulated sugar replacer of your choice

For the filling

1 cup Dairy-Free Heavy Whipping Cream

1/2 tsp Granulated sugar replacer of your choice

2 tbsp Keto chocolate spread

1/4 tsp Cinnamon

Cinnamon, chocolate, and coconut—those are the three Cs in this out of this world low carb cannoli that will send your taste buds straight to Mars.

Folks, prepare for takeoff.

If you’ve been searching the universe for a stellar way to get your sweet fix on, this recipe idea is for you.

This Italian-inspired dessert is gluten-free and boasts only 2 grams net carbs per cannoli! We use a fabulous zero net carb coconut-flavored Silk Dairy Free Heavy Whipping Cream Alternative, Sanotti O’Sesame Keto Dark Chocolate Spread, and our very own numbers conscious Carbonaut Original Gluten Free Tortillas to create the most rewarding dessert EVER.

You think you’ve gone to Heaven, but the magic happens in your own kitchen. Holy, cannoli!

You. Are. Welcome.

INSTRUCTIONS:

Pre-heat your oven to 350°F
Melt butter spread and add ¼ teaspoon of both cinnamon and stevia. Mix well.
Lay tortillas on prep surface and thinly brush with melted butter mixture on both sides.
Roll into cones, taking care to leave the center with enough space to stuff with whipping cream.
Place crease-side down on baking pan and bake in preheated oven for 15 minutes or until golden brown.
Remove and allow to cool completely (about 10-15 minutes).
Melt chocolate spread.
Carefully fill each cannoli with whipping cream.
Once all are filled, drizzle with melted chocolate spread, and sprinkle with cinnamon. Add a tiny bit more granulated stevia to create a sparkle effect if you desire.

TIPS:
• If you find the cannoli difficult to get whipping cream into after baking, simply pipe it in using a sandwich bag with a snipped corner.
• Try adding ½ tsp. vanilla, almond, or hazelnut extract to the whipping cream to obtain a different flavor profile.
• Place a stainless-steel bowl in the freezer for about 15 minutes prior to whipping your cream to create stiffer peaks.
• Make the cannoli ahead of time (the day before, even!) to avoid the wait while they bake and cool.