Chocolate Cannoli Cake

I just love my Cannoli Dip and wanted to use the dip as much as possible, so I decided to make a Cannoli Cake.

This one just happens to be Chocolate!

I wasn’t sure if I just wanted it topped with fresh slice strawberries or topped with Chocolate Ganache, so I did both.

I made this for our Easter dessert, but will be making it more often.

No ratings yet

Keto Chocolate Cannoli Cake

This chocolate keto sponge cake combined with keto cannoli dip and chocolate ganache is a clean keto, low carb gastric delight!

Course: Dessert

Cuisine: Keto

Servings:

Calories: 261kcal

To make the cake:
Separate the eggs into 2 bowls
Beat the egg yolks until they are light and pale
Add powdered sugar and beat until it becomes a light, cream color
Add the cocoa, vanilla, and chocolate extract and mix until well incorporated
In a separate bowl, beat the egg whites until the form a stiff peak
Fold the egg whites into the egg yolk mixture until well mixed
Divide mixture into 2 cake pans (I use silicone so I do not need to grease)
Bake at 350 F for 20 minutes or until a toothpick comes out clean
Let cakes cool completely
For the Cannoli Filling:
Place all ingredients into a bowl and mix with a hand mixer until it is light and fluffy
Refrigerate until needed
For the Chocolate Ganache:
Put heavy cream in a small sauce pan
Heat until bubbles form - do not boil
Finely chop the chocolate and place in a bowl
Take cream off of burner and pour over the chopped chocolate
Let chocolate melt for about 5 minutes then stir
Pour over the cake