Keto Cannoli Roll

It was Dr Karl’s birthday the other day, and his favorite cake is Cannoli Roll.

I have also made a Cannoli Cake which he also loves.

Print Recipe
4.5 from 2 votes

Keto Cannoli Roll

This Chocolate Cannoli Roll is amazing! Great cannoli taste!
Course: Dessert
Cuisine: Keto
Servings: 8
Calories: 315kcal

Ingredients

Cannoli Filling

  • 16 oz ricotta cheese
  • 8 oz marscapone cheese
  • 1 tsp vanilla extract
  • 35 grams xylitol any sweetener or liquid stevia

Chocolate Sponge Cake

  • 6 eggs separated
  • 62 grams xylitol any sweetener
  • 30 grams cocoa powder
  • 1 tsp gelatin
  • 1/2 tsp chocolate extract optional

Instructions

Cannoli Filling

  • Add ricotta and marscapone to a mixing bowl and beat with a hand mixer until combined
  • Add the vanilla,gelatin, and sweetenerand beat until light and fluffy
  • Refrigerate until the sponge cake is ready to roll

Chocolate Sponge Cake

  • In a mixing bowl, whip the egg whites to a stiff peak
  • Set the egg whites aside until the egg yolk mixture is ready
  • In a large mixing bowl, beat the egg yolks until they are light and pale
  • Add the sweetener gradually and beat until the mixture is light and creamy
  • Add the cocoa powder, gelatin, and extracts and mix well
  • Fold the egg white mixture into the egg yolk mixture 1/3 at a time until fully incorporated
  • Once it is all mixed in, pour into a parchment paper lined jelly pan (1/2 baking sheet) and spread out evenly
  • Bake at 350 F for 20 minutes
  • Remove from oven and cover with parchment paper.
  • Let cool for about 20 minutes. The cake should still be warm but not hot
  • Flip the cake over onto parchment paper and remove the top parchment paper
  • Top the cake with the cannoli filling
  • Roll the cake up to form a roll
  • Refrigerate for at least 1 hour
  • Slice and enjoy!

Nutrition

Calories: 315kcal | Carbohydrates: 17g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Fiber: 1g | Sugar: 1g


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