KETO CANNOLI PIE

If you are following the Keto diet, you need this keto cannoli pie!

Keto Cannoli Pie Recipe courtesy of Joe Duff -The Diet Chef

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):