Holy Moly Cannoli
Cannoli Wafer Crusts
1/2 cup blanched almond flour
1/4 cup golden flax meal, PLUS 1 tablespoon
2/3 teaspoon baking powder
2 tablespoons Swerve granular sweetener (or preferred equivalent to 2 tablespoons sugar)
1 teaspoon unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon lemon extract
2 tablespoons light olive oil or melted coconut oil or melted butter
2 tablespoons water
Cannoli Ricotta Filling
1 pound whole milk ricotta
Zest of 1 orange (finely zested)
1 teaspoon vanilla extract
1/2 cup of Swerve "confectioners style" sweetener (or preferred powdered equivalent to 1/2 cup sugar)
70% Cacao Chocolate Chips (or chopped 70% chocolate bar)
Roasted pistachios, almonds or other nuts (optional)
Mix all the crust ingredients together into a thick batter (add additional sweetener if you prefer them sweeter). Drop by tablespoonfuls onto a greased baking sheet or parchment paper lined sheet. Using a small spoon or spatula, spread the batter into thin wafer cookie shaped circles, about 1/4 inch thick. Bake at 375 degrees for about 15 minutes. Check closely during the last couple of minutes to make sure they don't burn. When the wafers feel done to the touch, remove and let sit for a couple of minutes and then transfer to a cooling rack to cool. They crisp as they cool off. While wafer crusts are baking, prepare ricotta filling.
Mix ricotta, orange zest, vanilla and sweetener together until smooth. Taste to adjust sweetness. If desired, fill a decorating bag or small ziploc bag (with corner cut to fit a star decorating tip) with the ricotta mixture and pipe onto wafer crusts. You could also spread and swirl the filling on with a small spatula. Top with chocolate chips and nuts, if desired.
Store the remaining wafer crusts loosely covered to stay crisp (I wrapped mine in parchment paper).