Feel like the delicious, delicate flavours of Cannoli without the hassle of making it the traditional way? This low-carb cannoli dip recipe gives you exactly that in a keto-friendly, make-anytime format. This sweet dip is also a hit at parties too!
Keto Cannoli Dip Recipe
Ingredients:
- 1 cup ricotta cheese
- 1 cup quark (*Or substitute ½ cup whipped cream cheese and ½ cup sour cream)
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- ¼ teaspoon liquid stevia (vanilla-flavoured if you have it)
- 1 teaspoon pure vanilla extract
- 2 tablespoons brandy (*Or ¼ teaspoon brandy extract mixed with 1½ tablespoons water)
- 1 teaspoon white wine vinegar
- 1 tablespoon unsweetened almond milk
- ⅛ teaspoon espresso powder, Turkish coffee (*my favourite), or instant coffee
- ⅛ teaspoon flaky sea salt (like Maldon or Fleur de sel
- ¼ cup shape-as-you-like-chocolate shapes into chips/chunks or Lily’s baking chips if you don’t feel like making it then yourself (or use raw cacao nibs)
- ¼ cup salted shelled pistachios, chopped
- Pinch of ground cinnamon
Directions:
In a small mixing bowl, stir together all ingredients except the chocolate chips, pistachios and cinnamon. Fold in chocolate chips, and pistachios, leaving a small handful for garnishing the top.
Garnish with remaining pistachios, cocoa nibs and a sprinkle of ground cinnamon, and an extra pinch of flaky sea salt. Store in fridge until ready to serve with keto graham crackers, or as a topping for keto waffles or pancakes.
Did you try this keto cannoli sweet dip recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation.
