Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes
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.
Servings: 8
Ingredients
Cupcakes
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 serving Eggnog Keto Chow (or 1 scoop)
- 2 tsp baking powder
- 1/4 cup allulose
- 4 eggs, room temperature
- 2 tbsp butter, room temperature
- 1/2 tsp liquid stevia
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
