Low Carb Mini Cannoli Cupcakes

Ingredients

Cupcakes:
• 2 cups almond flour
• 1/4 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp butter, softened
• Sweetener equivalent to 1/2 cup sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup water
Frosting:
• 3/4 cup whole milk ricotta cheese
• 4 ounce cream cheese, softened
• Sweetener equivalent to 1/3 cup sugar (powdered or liquid work best here - granulated will result in a gritty frosting.)
• 1/4 tsp vanilla extract
• 2 to 4 tbsp heavy cream
Garnish:
• 1/4 cup sugar free chocolate chips
• 1 tbsp powdered sweetener

Instructions

Cupcakes:
1. Preheat the oven to 325F and line a 24-cavity mini cupcake pan with parchment paper or silicone liners.
2. In a medium bowl, whisk together the almond flour, whey protein, baking powder, and salt.
3. In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs and vanilla extract, then beat in the almond flour mixture. Add the cream and water and beat until full incorporated.
4. Divide the batter among the prepared mini cupcake liners. Bake 18 to 20 minutes, until the cakes are firm to the touch but haven’t browned much on top.
5. Remove and let cool completely.
Frosting:
6. In a blender or food processor, blend the ricotta until smooth.
7. In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in the ricotta and the vanilla extract until well combined. Beat in the heavy cream 1 tbsp at a time until a frosting consistency is achieved.
8. Pipe or spread the frosting on the cupcakes. Sprinkle each with a few chocolate chips and a little powdered sweetener.