Keto Cannoli Stuffed Crepes - Low Carb
These Keto Cannoli Stuffed Crepes are perfect for any special occasion breakfast or brunch Tastes like youre cheating, but they are low carb, gluten free, grain free, Atkins, and nut free too
These Keto Cannoli Stuffed Crepes are perfect for any special occasion breakfast or brunch Tastes like youre cheating, but they are low carb, gluten free, grain free, Atkins, and nut free too
- 1/2 teaspoon ground cinnamon
- 8 eggs
- 8 ounces cream cheese softened
- 1/2 teaspoon lemon zest
- 1 cup whole milk ricotta cheese
- 1 tablespoon granulated erythritol sweetener
- 2 tablespoons butter for the pan
- 6 ounces mascarpone cheese softened
- 1/4 teaspoon unsweetened vanilla extract
- 1/4 cup powdered erythritol sweetener
- 3 squares of a lindt 90% chocolate bar
- Carbohydrate 18.2115808155968 g
- Cholesterol 165.562226441541 mg
- Fat 49.8753191105074 g
- Fiber 0.371649991035461 g
- Protein 21.0083253944309 g
- Saturated Fat 29.2324474891447 g
- Serving Size 1 1 serving (414g)
- Sodium 668.356892046022 mg
- Sugar 17.8399308245614 g
- Trans Fat 5.78412023704623 g
- Calories 597 calories
Step-by-step
- 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.
Eggs drive the structure of these flourless crepes, binding the batter entirely through protein coagulation rather than gluten development, which makes letting the blended mixture rest for precisely five minutes vital for dispersing trapped air bubbles before ladling it into the hot skillet. Because sugar substitutes like erythritol behave differently under heat than sucrose, browning occurs much slower, meaning visual cues replace traditional color markers during the cooking process.
Determining Doneness Without a Thermometer
Watch the surface of the batter closely while it cooks in the buttered pan over medium heat, because flipping a crepe too early causes tearing while waiting too long creates rubbery edges. When the top loses its glossy sheen entirely and small bubbles pierce the center surface after roughly two minutes, slide a thin spatula underneath to turn it. Only thirty seconds are required on the second side before stacking the finished rounds. Regarding dairy modifications, swapping mascarpone for full-fat cream cheese alters the final lipid structure and results in a noticeably thinner filling that benefits from an extra hour chilling in the refrigerator to firm up properly.
- Grease the ten-inch nonstick pan with one teaspoon of butter per crepe to prevent sticking.
- Microwave the high-percentage chocolate in thirty-second intervals to avoid scorching the solids.
- Store assembled rolls covered in the refrigerator for up to three days safely.
