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Low Carb Pumpkin Cannoli Cream Cups - Cozy, Creamy, and Light

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ricotta cheese: Whole milk ricotta for best texture; drain if very wet.
  • Mascarpone cheese: Adds silkiness and subtle sweetness.
  • Pumpkin puree: Unsweetened, 100% pumpkin (not pumpkin pie filling).
  • Powdered low-carb sweetener: Such as powdered erythritol or a monk fruit/erythritol blend.
  • Vanilla extract: Rounds out the cream.
  • Ground cinnamon: Classic pumpkin spice note.
  • Ground nutmeg: A pinch adds warmth; fresh-grated if possible.
  • Ground ginger: Optional, for a bit of brightness.
  • Fine sea salt: Just a pinch to sharpen flavors.
  • Sugar-free chocolate chips or shaved dark chocolate (85%+): Optional mix-in or garnish.
  • Crushed roasted pistachios or chopped pecans: Optional, for crunch.
  • Almond tart cups or simple serving cups: Store-bought low-carb cups, or use small ramekins or shot glasses.
  • Whipped cream (unsweetened or lightly sweetened with low-carb sweetener): Optional topping.
  • Equipment: Mixing bowls, whisk or hand mixer, rubber spatula, piping bag or zip-top bag (optional), and serving cups.

Method
 

  1. Prep the ricotta: If your ricotta looks watery, place it in a fine-mesh sieve over a bowl for 20–30 minutes. Removing excess moisture keeps the cream thick and stable.
  2. Blend the base: In a medium bowl, whisk together ricotta and mascarpone until smooth and fluffy, about 1–2 minutes. A hand mixer on low speed works well, but a whisk is fine.
  3. Add pumpkin and flavorings: Whisk in pumpkin puree, powdered sweetener, vanilla, cinnamon, nutmeg, ginger (if using), and a pinch of salt. Taste and adjust sweetness and spice. The mixture should be lightly sweet with a warm spice finish.
  4. Fold in extras: If you like texture, fold in a tablespoon or two of sugar-free chocolate chips or finely chopped nuts. Keep some for topping.
  5. Chill to set: Cover the bowl and refrigerate for at least 1 hour, preferably 2–3. Chilling thickens the cream and makes it easier to pipe or spoon neatly.
  6. Assemble the cups: Spoon or pipe the cream into almond tart shells, small ramekins, or dessert glasses. Fill nearly to the top for a clean look.
  7. Finish with toppings: Add a small dollop of whipped cream, a sprinkle of chopped pistachios or pecans, and a few chocolate shavings. A light dusting of cinnamon makes it pop.
  8. Serve: Enjoy chilled. The flavors deepen after a few hours, so they’re excellent made ahead.