Gluten-Free Low-Carb Cannoli Pie

A gluten-free, low-carb cannoli pie sounds delicious! Here’s a recipe to get you started:

Gluten-Free Low-Carb Cannoli Pie

Ingredients:

For the Crust:

• 1 cup almond flour
• 2 tbsp granulated erythritol or your preferred low-carb sweetener
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• Pinch of salt

For the Filling:

• 1 1/2 cups ricotta cheese (drained if very wet)
• 1 cup mascarpone cheese
• 1/2 cup powdered erythritol or your preferred low-carb sweetener
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 cup mini chocolate chips (sugar-free if preferred)
• Optional: 1/4 cup chopped nuts (like pistachios) for garnish

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Crust:
   • In a medium bowl, combine almond flour, erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until well combined.
   • Press the mixture into the bottom and up the sides of a 9-inch pie dish.
   • Bake the crust for 10-12 minutes or until golden brown. Remove from oven and let it cool.
3. Prepare the Filling:
   • In a large bowl, whisk together the ricotta cheese, mascarpone cheese, powdered erythritol, vanilla extract, and cinnamon until smooth and well combined.
   • Gently fold in the mini chocolate chips.
4. Assemble the Pie:
   • Spread the cannoli filling evenly over the cooled crust.
   • Optional: Sprinkle chopped nuts on top for added texture and flavor.
5. Chill:
   • Refrigerate the pie for at least 2 hours to allow it to set properly.
6. Serve:
   • Slice and serve chilled. Enjoy your low-carb cannoli pie!

Feel free to adjust the sweetness or add more chocolate chips based on your preferences!