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!
Servings: 9
Calories: 261kcal
Ingredients
Cake Ingredients
- 6 eggs separated
- 62 grams powdered xylitol or sweetener of your choice
- 30 grams cocoa powder
- 1 tsp vanilla
- 1/2 tsp chocolate extract
Cannoli Filling
- 8 oz ricotta cheese
- 4 oz marscapone cheese can sub cream cheese
- 1 tsp vanilla
- 17 grams powdered xylitol or sweetener of your choice
Chocolate Ganache
- 1/2 cup heavy cream 250 grams
- 4 oz chocolate 250 grams
Instructions
- 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
Nutrition
Calories: 261kcal | Carbohydrates: 12g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Fiber: 2g | Sugar: 7g