Cannoli Cream Recipe | Low Carb, Sugar-Free - KetoConnect (2024)

FAQs

Cannoli Cream Recipe | Low Carb, Sugar-Free - KetoConnect? ›

Managing dessert cravings with diabetes

You need to plan when to indulge. Choose healthier options and control your portion sizes. Cannoli filling might be a delightful option for a low-sugar dessert, especially for individuals looking to satisfy their cravings without compromising their sugar intake.

Managing dessert cravings with diabetes

You need to plan when to indulge. Choose healthier options and control your portion sizes. Cannoli filling might be a delightful option for a low-sugar dessert, especially for individuals looking to satisfy their cravings without compromising their sugar intake.

Cannoli (1 each - 3 1/2" long) contains 29g total carbs, 28.2g net carbs, 8.7g fat, 6.1g protein, and 219 calories.

THE BEST RICOTTA CHEESE:

A huge component of this Homemade Cannoli Cream is, of course, the delicious Galbani® Ricotta Cheese. This rich and creamy cheese can be found in your local market's dairy aisle and is the perfect cheese to use for a delicious and rich cannoli cream.

If a recipe calls for 1 tbsp cornstarch, you can substitute it with 2 tbsp of flour. You can mix the flour with sugar first, and then add the liquids. It makes incorporating the flour to other ingredients much more easier.

Sweets can be enjoyed in moderation. Another option for people with diabetes is to choose sweets with alternative sweeteners, including sucralose, erythritol, allulose, stevia and monk fruit. These sweeteners won't raise blood sugar as much as a traditional sugary dessert.

In small quantities, full-fat ricotta may be fine on the keto diet. But thanks to its macros, you're not going to be able to sit down to a big bowl of it. “Ricotta is higher in carbs. While it can be a good option once in a while, you have to watch portions,” says Weiss.

What is the difference between Italian and American cannoli? ›

Chief among them is the type of milk used for each. The Italian version makes use of sheep's milk, while Italian-American cannoli employs cow's milk (leading to significant distinctions in taste and consistency).

Your cannoli cream is a runny mess. My recommendation at this point is to add about ¼ to ½ cup of heavy whipping cream and an additional 1 - 2 tablespoons of powdered sugar. Beat with a hand mixer on medium until it thickens up. It will fill more cannoli shells but will save you tossing the soupy filling out.

A cannoli is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling. The crispy pastry shell is made with the usual suspects: flour, sugar, whole eggs, and butter. It's usually spiked with marsala, a fortified wine that adds distinct flavor and sweetness.

Drain the ricotta: One essential technique for achieving a thick and creamy cannoli filling is to drain the ricotta overnight in the refrigerator. Place the ricotta on paper towels to absorb excess moisture, which will help prevent a watery filling [1].

Why is my cannoli filling grainy? Ricotta cheese, the traditional cannoli filling, can be grainy due to its mixture of curds and whey. The moisture content in ricotta can make the gritty, grainy feel stand out.

Cheese. Low-fat types like cottage cheese, ricotta cheese, or mozzarella are high-protein choices that help keep your blood sugar in check. Enjoy a quarter-cup of cottage cheese with a half-cup of fruit, a piece of low-fat string cheese, or ricotta spread on whole-grain crackers.

Worst: Cannoli

The filling is full of more fat and calories, in the form of ricotta cheese and sugar.