Keto Cannoli Stuffed Crepes you guys! Is it breakfast? Is it dessert? You decide! I’m just over here eating them at 1:45pm and I’m good with either! Perfect for brunch (and to make ahead,) because unlike traditional cannoli, these taste as good or even better the second day!
I could eat cannoli every day. In fact when we’re in Italy this fall, I might try. Unfortunately, the classic Italian cannoli is nowhere near keto friendly. Loaded with sugar and in a crispy pastry shell, it’s a no go if you’re forsaking carbs. While these Keto Cannoli Stuffed Crepes are lacking the crispy shell, they are an extremely satisfying substitute for the real thing – and they won’t kick you out of ketosis.
Also it’s a breakfast food – so guilt level =
While these Keto Cannoli Stuffed Crepes may not be something you’re going to eat every day (or maybe they will – no judgement here) they are perfect for special occasion breakfasts and of course, Sunday brunch if you’re into that kind of thing.
If that’s the case, you can make and assemble these cannoli stuffed crepes the night before, and keep them covered and refrigerated overnight. Then simply remove from the refrigerator and let sit about 10 minutes to take the chill off before serving. I recommend adding the chocolate drizzle (if using) right before serving as well.
Because ricotta cheese can be high in carbs, I used a combination of ricotta and mascarpone cheese, which made these decadent and rich and amazing! I kept the flavoring classic with a little lemon zest and cinnamon, and a dash of vanilla extract to round it out. You can play around with those flavors to customize the filling to your preference. I’d avoid the traditional candied fruit though, as that is quite high in sugar and carbs.
If you can get sugar free mini chocolate chips, that would be a fun touch, but I couldn’t get them here in Honduras so I opted for melted dark chocolate instead and it worked well. I would have also liked to have garnished these Keto Cannoli Stuffed Crepes with chopped pistachios, but I didn’t have those either. ?
Keto Cannoli Stuffed Crepes Recipe Notes
As an alternative to rolling these crepes as shown, if you’re feeding a crowd you could layer the crepes and filling in a casserole dish and then cut into squares for easy serving. This is also a great idea if your cream cheese pancakes come out less than pretty, or with a few mishaps that prevent them being suitable for rolling – shhhhh, no-one will ever know!
Just to be on the safe side, I’m giving you more batter than you actually need here. If you’re a pro, you’ll have extra pancakes and you can refrigerate or freeze them for another time. If your cream cheese pancake game is still sketchy, this will give you some room for error until you get the process down! You can watch the one minute video on how to make cream cheese pancakes here.
Aaaaand if you want to get really fancy for a shower or brunch, you could definitely make and roll these in miniature, then serve them individually in paper pastry cups like these. Now I wish I had a photo of that presentation because it looks super cute in my head, ha ha! If you try it and take a good photo, email it to me and I’ll add it here to the blog with credit to you! ?
Anyway, no matter how you choose to assemble these Keto Cannoli Stuffed Crepes, or even if you just eat the filling with a spoon (ahem… not that I’d know from experience,) they are going to taste amazing! Pinky promise!!!
Check out the video below to see how easy these cannoli stuffed crepes really are to make!
KETO CANNOLI STUFFED CREPES RECIPE VIDEO ??
- 8 ounces cream cheese, softened
- 8 eggs
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated erythritol sweetener
- 2 tablespoons butter, for the pan
- 6 ounces mascarpone cheese, softened
- 1 cup whole milk ricotta cheese
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon unsweetened vanilla extract
- 1/4 cup powdered erythritol sweetener
- 3 squares of a Lindt 90% chocolate bar
- Combine all of the crepes ingredients in a blender and blend until smooth.
- Let the batter rest for 5 minutes and then give it a stir to break up any additional air bubbles.
- Heat 1 teaspoon of butter in a 10 inch or larger nonstick saute pan over medium heat.
- When the butter is melted and bubbling, pour in about 1/4 cup of batter (you can eyeball it) and if necessary, gently tilt the pan in a circular motion to create a 6-inch (-ish) round crepe.
- Cook for two minutes, or until the top is no longer glossy and bubbles have formed almost to the middle of the crepe.
- Carefully flip and cook for another 30 seconds. Remove and place on a plate.
- Repeat until you have 8 usable crepes.
- Place all of the filling ingredients in a medium-sized bowl and fold gently with a silicone spatula until fully combined.
- Spoon the filling into a pastry bag fitted with a large star tube. (If you don’t have a pastry bag, use a gallon sized plastic bag with the corner cut out to create a 1 inch wide opening.) Alternatively you can just smear it on the crepe with a spoon.
- Pipe a line of filling down the center of one crepe.
- Fold the right side over the filling, and then the left side over the top to create a roll.
- Repeat with the remaining 7 crepes.
- Serve immediately or store, covered, in the refrigerator for up to 3 days.
- Just before serving the crepes, place the squares of chocolate in a small bowl.
- Microwave on high, uncovered, for 30 seconds. Stir. If not melted, microwave for another 10 seconds. Stir.
- Scrape the melted chocolate into a small plastic bag and cut a tiny bit of one bottom corner off.
- Gently squeeze the bag to drizzle the chocolate over the crepes.
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