Keto Bacon Cannoli Recipe

DIRECTIONS

Ingredient note: We encourage you to choose bacon that is fairly wide, regular thickness cut, that is about 1 ounce per slice for this recipe. Wide bacon slices allow for the bacon to better hold its shape after cooking. Using thick cut or very thinly cut bacon will change the baking time.

1. Heat oven to 400°F.
2. Scrunch and roll foil to make roughly 1-inch diameter cylinders. Roll bacon around the foil, slightly overlapping, to form one cannoli shell with each piece of bacon. Repeat for all bacon slices. Place on a rimmed baking sheet and bake for 18-20 minutes, or until bacon is cooked and beginning to brown. Remove from oven and allow to bacon to cool to the touch.
3. While bacon is cooking, on a paper towel lined plate, smooth ricotta cheese, cover with another paper towel and gently press to remove some of the liquid. Allow to sit until needed, at least 15 minutes.
4. In a medium bowl, use an electric hand mixer to whip heavy cream, confectioners erythritol, vanilla extract, and cinnamon until stiff peaks form. Add ricotta and mix on low until combined. 
5. Once cool, carefully remove bacon from the foil cylinders, allowing the bacon to keep its shape, and place on a serving plate. Use a pastry bag to fill bacon shells with ricotta filling, about 2 tablespoons in each bacon shell. Finely chop the chocolate chips and Atkins Endulge Crunchalicious Chocolate Bars. Sprinkle the ends of the cannoli with chopped chocolate (or gently press each end into chocolate). One bacon shell cannoli as described is one serving.