There is something so comforting to me about a mouthful of cannoli filling… The sweet blend of fluffy ricotta and dark chocolate chips is irresistible!

These cannoli-inspired pancakes are a great way to enjoy that yum and still keep it sugar- and grain-free!

Ingredients

Cannoli filling
1 cup ricotta, strained
1/2 cup powdered erythritol
2 Tbsp sugar-free dark chocolate chips
1/2 tsp ground cinnamon

Pancakes
8 large eggs
1 ¼ cup almond flour
1 cup unsweetened almond milk
1/4 cup ricotta
1/4 cup monkfruit sweetener
1/4 cup butter
2 tsp apple cider vinegar or marsala cooking wine
1 tsp vanilla extract
1/2 tsp xanthan gum
Pinch of salt

Yields: 8 servings
Per serving*:
Calories: 328
Net carbs: 5
Protein (grams): 13
Fat (grams): 26

Prep time: 15 min
Cook time: 20 min
Total time: 35 min

* Net carbs and other nutritional information may vary based on brand used

Directions

To prepare the cannoli filling, first you need to strain the ricotta cheese. You can squeeze out excess moisture and dab it with a paper towel, or let it strain 2 to 4 hours in the fridge wrapped in a cheesecloth.

Whisk all the cannoli filling ingredients together and set aside.

For the pancake batter, in a large bowl, whisk together the almond flour, monkfruit, xanthan gum and a pinch of salt.

Add the eggs, ricotta, apple cider vinegar (or marsala cooking wine) and vanilla extract, and whisk well. Optionally, whisk the ingredients with an immersion blender for a smoother texture.

Slowly incorporate the almond milk, until batter is thick but still a it runny. Depending on the ingredients, you may need to use a little less or add a little more. You can adjust as needed after the first pancake.

In a large pan, melt 1-2 Tbsp of butter over medium heat.

Slowly add a ladle of pancake batter. If the batter seems too thick or too runny, adjust before making additional pancakes.

Cook the pancakes in 2-3 batches, adding butter as needed, and cooking about 3-5 minutes per side, until golden. Flip them very gently, as the batter is delicate.

Serve the pancakes stacked with a dollop of the cannoli filling between each layer.

Top each serving with a spoonful of the cannoli filling. Optionally, sprinkle with powdered erythritol.