[.feature]6[.feature] sweet cinnamon egglife® wraps
[.feature]1[.feature] cup ricotta cheese
[.feature]2[.feature] cups vegetable oil, divided
[.feature]½[.feature] cup mini chocolate chips, divided
[.feature]¾[.feature] tsp keto-friendly sweetener
[.feature]1[.feature] tbsp orange zest
[.feature]½[.feature] tbsp lemon zest
[.feature]½[.feature] cup 35% heavy cream
Spoon ricotta into fine-mesh strainer lined with cheesecloth; refrigerate until ready to use.
Create six 8- x 1-inch cylinders using foil; brush with 3 tbsp oil. Wrap sweet cinnamon egglife around each cylinder. Secure seam with toothpick.
Heat remaining oil in large skillet set over medium heat; fry wraps for 1 to 2 minutes or until wraps are set in cannoli cone shape but still soft enough to remove toothpick from seam. Transfer to paper towel–lined baking sheet; remove toothpicks. Return to skillet; fry for 2 to 3 minutes or until golden and crispy. Transfer to baking sheet; let cool completely. Remove foil cylinders from cannoli cones.
Reserve 3 tbsp mini chocolate chips; set aside. Transfer remaining chocolate chips to microwavable bowl; microwave, stirring every 30 seconds, for 1 to 2 minutes or until melted and smooth. Dip tips of cannoli cones into melted chocolate; transfer to parchment paper–lined baking sheet. Let cool completely for 18 to 20 minutes or until chocolate is set.
Meanwhile, using electric mixer, beat drained ricotta, sweetener, orange and lemon zest for about 3 minutes or until blended. In separate bowl, whip cream for 3 to 5 minutes or until stiff peaks form; fold gently into ricotta mixture. Transfer to piping bag; pipe evenly into cones.
Sprinkle reserved mini chocolate chips over piped filling at edges of cannoli and enjoy!
For a pretty presentation, dust icing sugar replacement over cannoli.