Italian Cannoli Protein Cups

Ingredients

• 1 cup almond flour
• 1/4 cup vanilla protein powder
• 2 tbsp coconut flour
• 2 tbsp powdered sugar substitute
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 tbsp coconut oil (melted)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp orange zest
• 1 cup ricotta cheese (or cashew cream for dairy-free)
• 1/4 cup vanilla protein powder
• 3 tbsp powdered sugar substitute
• 2 tbsp mascarpone cheese (optional)
• 1 tsp vanilla extract
• 1/2 tsp orange zest
• 1/4 tsp almond extract
• Pinch of salt
• 1/4 cup mini dark chocolate chips
• 2 tbsp candied orange peel (chopped fine)
• 2 tbsp chopped pistachios
• 1 tbsp powdered sugar substitute (for dusting)
• 12 mini chocolate chips (for garnish)
• Orange zest strips

Instructions

1. 1

   Preheat oven to 350°F (175°C) and grease 12-cup mini muffin tin

2. 2

   For cannoli shells, whisk together almond flour, protein powder, coconut flour, powdered sugar substitute, cinnamon, and salt

3. 3

   In another bowl, combine melted coconut oil, maple syrup, vanilla extract, and orange zest

4. 4

   Mix wet ingredients into dry until dough forms

5. 5

   Divide dough into 12 portions and press into mini muffin cups, forming shell shapes with slightly raised edges

6. 6

   Bake for 8-10 minutes until lightly golden, cool completely in pan

7. 7

   For ricotta filling, combine ricotta cheese, protein powder, powdered sugar substitute, mascarpone, vanilla extract, orange zest, almond extract, and salt

8. 8

   Beat until smooth and creamy, about 2-3 minutes

9. 9

   Fold in mini chocolate chips and chopped candied orange peel

10. 10

    Chill filling for 30 minutes to firm up

11. 11

    Remove cooled shells from muffin tin carefully

12. 12

    Pipe or spoon ricotta filling into each shell

13. 13

    Garnish with chopped pistachios and mini chocolate chips

14. 14

    Dust lightly with powdered sugar substitute

15. 15

    Top with orange zest strips and serve immediately