Sugar Free, Keto Friendly, Gluten Free Cannoli Pie
A while back I made a Cannoli Tart for the family. However, that was a full sugar version and we do try to switch to sugar free as much as possible so I soon after set out on a mission to come up with a sugar free version. I consider this version a huge success and my husband immediately said – You’ve got to share this with your readers! So here it is!
Before we get to the recipe I will say I am not presenting a crust recipe. You can work with one by finding recipes to meet your needs. Since I am not sure if you’d like sugar free or keto friendly (they are not the same thing). What I can do is recommend this pie crust for you since it is keto friendly, gluten free and sugar free.
This recipe can be used as a tart, pie or even as ice cream. We prefer it as ice cream – oh boy is that delicious. We also make a huge batch. When I made this batch of pies it made 5 pies or it would be a huge batch of ice cream. If you opt to make this as ice cream then don’t put it in a dish that is too deep – it can be very stiff coming straight from the freezer and you want to be able to cut through it. I would so no more than 3 inches deep ought to do it.
I am going to give you this recipe as the HUGE batch – trust me on this… Do pies, tarts, ice cream – whatever you want…
This really does need to be stored in the freezer rather than the refrigerator. I have found that the lack of real sugar doesn’t allow the whipped cream to really hold its shape but it is up to you.
Blend 8 cups heavy whipping cream until stiff peaks form (think of whip cream). Then add in 1 teaspoon vanilla and while you are continuing to blend the cream add in 1 1/2 cups xylitol a little bit at a time to add sweetness to your whip cream. Now you can go a little more lightly on the xylitol if you like. The family is split on this – some love how sweet it is while others feel it is just a bit too sweet.
In a separate bowl blend 48 ounces of mascarpone, 4 teaspoons of vanilla, 4 teaspoons of cinnamon and 1 1/2 cups xylitol.
Fold the mascarpone mixture into the whip cream mixture.
Pour into either pie crusts, tart crusts or simply in a dish for ice cream.
Sprinkle mini semi sweet chips on top!