Cannoli Cream Recipe | Low Carb, Sugar-Free
Servings 4 servings
Place a cheese cloth in a bowl and spoon the ricotta into the cloth. Ring out as much liquid as possible from the ricotta cheese and place into a dry bowl.
Add the powdered erythritol, cinnamon and vanilla extract and combine. Set aside.
Add the heavy whipping cream to a small bowl and whip to stiff peaks using a hand mixer. Once stiff peaks are achieved fold it into the ricotta mixture until thoroughly combined.
Fold in the chocolate chips and chill for 1-2 hours.
Calories: 163.75kcal | Carbohydrates: 4.25g | Protein: 7.25g | Fat: 13g | Fiber: 0.25g