Low Carb Cannoli Bites Recipes

LOW CARB CANNOLI BITES (DIABETIC FRIENDLY) RECIPE - (4.5/5)

Low Carb Cannoli Bites (Diabetic Friendly) Recipe - (4.5/5) image

Provided by sandiB2010

Number Of Ingredients 13

Ingredients

CANNOLI CUPS:
2 cups almond flour
5 tablespoons sweetener
1/2 teaspoon cinnamon
1/2 teaspoon dark cocoa powder
1/4 cup butter, softened
1 large egg
CANNOLI FILLING:
1 container (15 oz) Ricotta cheese
3/4 cup sweetener
2 tablespoons of sugar free chocolate chips (optional)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Mix all cup/tart ingredients until well combined. Spray mini muffin tin with non stick cooking spray. Press cup mixture into mini tin making a large area in the middle to fit cannoli mixture. Bake for 15 minutes and then let cool. 2.Mix all cannoli filling with electronic mixture until fluffy. Let cannoli filling sit in the fridge until cups are completely cooled. 3.Once cooled, pipe cannoli mixture into cannoli cups and top with small sugar free chocolate chips (if desired).

LOW-CARB CHICKEN NACHO BITES

Low-Carb Chicken Nacho Bites image

These tasty little treats are full of flavor and amazingly snackable. Always a game day winner!

Provided by SunnyDaysNora

Categories Chicken Appetizers

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 large cooked chicken breast, shredded
1 cup pico de gallo, divided
1 cup sour cream, divided
1 cup shredded Mexican cheese blend
1 tablespoon taco seasoning mix
cooking spray
1 (8 ounce) package mini sweet bell peppers, halved lengthwise and seeded
1 (2.25 ounce) can chopped olives

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 11.7 g, Cholesterol 93.7 mg, Fat 26.1 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 15.7 g, Sodium 933.6 mg, Sugar 2.8 g

LOW CARB CANNOLI PARFAITS

Low Carb Cannoli Parfaits image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1-ounce unsweetened chocolate, chopped
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1/4 teaspoon real almond extract
1 teaspoon no sugar added vanilla extract
1/3 cup whole milk ricotta cheese

Steps:

Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling.
While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break.
Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 312 calorie, Fat 30 grams, SaturatedFat 19 grams, Carbohydrate 8 grams, Fiber 1 grams

CANNOLI PIE BITES

Cannoli Pie Bites image

Make and share this Cannoli Pie Bites recipe from Food.com.

Provided by Food.com

Categories Pie

Time 1h

Yield 18-20 pie bites

Number Of Ingredients 11

Ingredients

8 ounces whole milk ricotta cheese
8 ounces mascarpone cheese
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
all-purpose flour, for dusting work surface
1 (15 ounce) package frozen rolled double-crust pie dough, one roll thawed
nonstick cooking spray
1 1/2 cups semisweet mini chocolate chips, divided
2 teaspoons vegetable oil
1/2 cup pistachios, chopped fine
1/2 cup rainbow nonpareil candy sprinkles

Steps:

Equipment:.
Mini muffin tin.
Rolling pin.
Cooling rack and baking sheet.
Pastry bag and large star tip.
Directions:.
Preheat oven to 400 degrees F. In a large bowl, stir to combine the ricotta, mascarpone, vanilla extract and powdered sugar until smooth. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
On a lightly floured surface, roll thawed pie dough into a thin round. Use a 2 1/2 -inch round cutter to cut out circles. Press rounds into the bottom and up the sides of an ungreased mini muffin tin. Spray the pie dough lightly with cooking spray and bake until golden and crisp, about 12-15 minutes. Let cool completely.
In a small bowl, microwave to melt 1 cup mini chocolate chips with vegetable oil, stirring to combine well. Working one at a time, dip the cooled pie shells into the chocolate, coating the top rim and letting excess drip off. Transfer to a wire rack fitted over a sheet tray and sprinkle edges with pistachios or sprinkles. Leave a few with plain chocolate. Let chocolate dry, about 15-20 minutes.
Fill shells with cannoli filling, piping into a star shape, and top with pistachios, sprinkles and mini chocolate chips.

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