#KETO CANNOLI PIE WITH A LOW CARB PIE CRUST | ONLY 7 NET CARBS | Easy Keto Recipes For Beginners

#KETO CANNOLI PIE WITH A LOW CARB PIE CRUST | ONLY 7 NET CARBS | Easy Keto Recipes For Beginners

Easy keto recipes – LIKE THIS CANNOLI PIE RECIPE – are THE BEST #keto recipes! This low carb cannoli pie is the perfect keto dessert, and has everything that you love about cannoli’s, but just in pie form! Oh, and the almond flour keto pie crust for this pie is absolutely divine! This is the only keto pie crust you’ll need, and it has just 4 ingredients.

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OTHER KETO RECIPES:
Keto Pizza:
Keto Chocolate Peanut Butter Breakfast Bars:
Keto Pound Cake:
Keto Chocolate Cream Cheese Cookies:
Keto Strawberry Cheesecake Fat Bombs For Keto:

THINGS I USED IN TODAY’S KETO RECIPE:

Food Scale:

Lily’s Chocolate Chips:

Gelatin:

Granulated Erythritol:

Confectioners Erythritol:

Almond Flour:

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KETO CANNOLI PIE!

Keto Pie Filling Ingredients:

2 Cups (480g) Ricotta Cheese
8 oz Cream Cheese
1/2 Tbsp Vanilla Extract
1 Packet (7g) Gelatin
3/4 Cup (100g) Confectioners Erythritol (Swerve)
1/2 Cup (112g) No-Sugar-Added Lily’s Chocolate Chips

KETO Pie Crust Ingredients:

Heaping 1 1/2 Cup (150g) Almond flour
1/4 Cup (40g) Granulated Erythritol
1/4 Cup (55g) Melted Butter
Pinch of salt

INSTRUCTIONS:
Add all of the filling ingredients to a large bowl (EXCEPT THE CHOCOLATE CHIPS)

Combine with a hand mixer until smooth.

Add the chocolate chips, fold them in with a spatula, and refrigerate the bowl while you work on the crust.

In a medium sized bowl add all of the ingredients (EXCEPT THE BUTTER) and use a whisk to combine them.

Once combined, add the butter, and use a spatula to incorporate the ingredients until crumbly.

Once crumbly, spray a 9x9in. pie plate with baking spray, and add the crumbles to the plate.

Press the crumbles into one another, and work them from the middle of the plate outwards.

Bake the pie crust for 10-12 minutes (or until golden brown) at 325 Degrees F.

Remove the crust from the oven, and let it cool completely.

Once cooled, add the cannoli filling from the fridge to the crust, and then refrigerate another 1-2 hours (or until set)

Cannoli Pie INCLUDING THE CRUST Macros (Per Slice – Recipe Makes 8 Slices):

370 Calories

15g Protien
14g Carbs
(7g fiber)…depending on how you calculate the net carbs from ricotta
7 NET CARBS
30g Fat

*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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