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High Protein Low Carb Cannoli Dip - Sweet, Creamy, And Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup part-skim ricotta cheese (drained if wet)
  • 1 cup plain nonfat or 2% Greek yogurt
  • 3–4 tablespoons powdered erythritol or allulose (or to taste; see notes)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract (optional but classic)
  • 1/2 teaspoon finely grated orange zest (or lemon zest)
  • 1/8 teaspoon fine sea salt
  • 1/3 cup sugar-free mini chocolate chips (or very dark mini chips)
  • Optional add-ins: 1–2 tablespoons mascarpone for extra richness; pinch of cinnamon; 1–2 tablespoons powdered milk for added body and protein
  • For serving: Fresh strawberries, raspberries, low-carb crackers, high-protein waffle pieces, or almond flour cookies

Method
 

  1. Prep the ricotta: If your ricotta looks watery, place it in a fine mesh sieve over a bowl for 10–15 minutes. This keeps the dip thick and creamy.
  2. Whip the base: In a medium bowl, add ricotta, Greek yogurt, sweetener, vanilla, almond extract, zest, and salt. Beat with a hand mixer on medium speed for 1–2 minutes until smooth and slightly fluffy. You can also use a food processor for extra silkiness.
  3. Taste and adjust: Sweeten to your preference. If it needs more richness, blend in mascarpone. If you want thicker texture, add powdered milk 1 tablespoon at a time.
  4. Fold in chocolate chips: Stir in the sugar-free mini chips with a spatula until evenly distributed.
  5. Chill briefly: Cover and refrigerate for 20–30 minutes. This firms it up and lets flavors meld.
  6. Serve: Transfer to a serving bowl. Top with a few extra chips and a sprinkle of zest or cinnamon. Serve with berries or your favorite low-carb dippers.