START COOKING
Eggnog Cannoli Cupcakes
Print Recipe Pin Recipe
5 from 1 vote

Eggnog Cannoli Cupcakes

A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream.
Prep Time1 hour
Cook Time20 minutes
Cooling Time1 hour
Total Time2 hours 20 minutes
Course: Desserts, Snacks
Keyword: Eggnog
Keto Chow Flavor: Eggnog
Recipe Creator: Joe Stauffer
Serving: 8
Author: Joe Stauffer

Ingredients

Cupcakes

Cannoli Filling

  • 1/2 cup ricotta cheese (undrained)
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy whipping cream
  • 1 serving Eggnog Keto Chow (or 1 scoop)
  • 1/4 cup allulose
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp liquid stevia

Instructions

Cupcakes

  • Preheat oven to 350F.
  • In a bowl, combine all dry ingredients.
  • Beat in eggs, butter, and stevia.
  • Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
  • Scoop into 8 cupcake molds.
  • Bake at 350F for 20 minutes or until they pass the toothpick test.
  • Allow to cool before frosting.

Cannoli Cream

  • Using a high speed mixer, beat together mascarpone and ricotta cheese.
  • Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
  • Add in heavy whipping cream as you continue to mix.
  • Allow to chill in the fridge until ready.
  • Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.
Depending on the time of year, you can use any flavor of Keto Chow.

Photos by Sarah DeYoung Photography

START COOKING