Here is a recipe that is fine for Induction as well.  Cannoli is an Italian dessert pastry that is typically filled with a creamy filling, often with a ricotta cheese filling in the center.  This is unusual as it is mixing slightly salty and sweet flavors together, which I adore. I didn’t use ricotta cheese or mascarpone cheese, but rather cream cheese, whipping cream and sour cream. This is not really a recipe as such, as you have to play with it yourself.  Every microwave oven will be different.  The cheese you experiment with will also most likely be different to what I used.  I don’t believe one Cannoli will be more than 0.5 grams net carbs.  I found very mild, slightly thick Gouda cheese slices at the deli in a grocery store that worked best for this application, however, it even worked with grated Mozzarella cheese, so I am sure other cheeses will work as well.  I have a large microwave oven – a Panasonic Inverter, 1200 watts.

8 oz regular cream cheese, (250 g)
1/4 cup sour cream (60 mL)
4 tbsp powdered erythritol (60 mL)
Liquid sweetener to equal 1/4 cup (60 mL)
2 tbsp whipping cream (30 mL)
1/2 tsp vanilla extract (2 mL)
Gouda cheese slices, each slice (0.4 oz; 1 g), OR
  1/4 cup grated Monterey Jack Cheese per Cannoli

In food processor or blender, process softened cream cheese, sour cream, erythritol, liquid sweetener, whipping cream and vanilla extract until smooth.  This is the filling….you will need about 2 tsp (10 mL) filling per Cannoli.

Place a piece of parchment paper on a dinner plate.  Space the cheese slices wide apart (or they will meld together) and nuke approximately 1 minute and 20 seconds.  Allow to cool.  Mop up excess grease with a paper towel.  Spread filling on the cheese slice and roll it up Cannoli-style.  What you want is a flexible cheese slice…not a cracker!  A little bit of experimenting will produce fun results.  Even if you make a cracker…enjoy it with the filling or with some no-sugar-added jam and a cup of tea.

For the grated cheese, you will need parchment paper again….spread the cheese out in a square or oblong shape.  You will only get two per plate, as they need to be properly separated.  Nuke approximately 45 seconds for the cheese to still be pliable, even when it cools down.  Blot excess grease with paper towel.  Fill with Cream cheese filling and roll up.

For other great Low-Carb, Gluten-Free recipes by the team & me:

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