On Valentine's day, my husband and I went to a Greek Italian Restaurant.  Food was great, although I hate to think exactly how many carbs I consumed!  I love cannolis and only ate half of one that night because I wasn't sure of the carb content.
I took a look online today and found this recipe for cannoli cups.
Again, like most low carb recipes, this calls for almond flour.  I've never used it because I have a severe tree nut allergy, so I will be trying it with soy. Looks fairly easy and I can't wait to try it out!
And big thanks to http://lowcarbcookingwithsandi.blogspot.com  for sharing this awesome recipe!

Ingredients

CANNOLI FILLING:

• 1 cup of whole milk Ricotta cheese
• 1/3 cup of Mascarpone (BelGioiso® or other zero carb brand)
• 1/4 cup + 1 Tbsp of Swerve Confectioner's Sweetener
• 2 squares of a ChocoPerfection Dark Chocolate Bar OR 1/4 cup of sugar-free mini choc chips

CRUST:

• 1 cup blanched almond flour (Honeyville)
• 1/4 cup Bob's Red Mill Gluten-Free All Purpose Baking Flour
• 2 Tbsp Swerve granulated sweetener or granulated erythritol
• 1 tsp guar or xanthan gum
• 1/4 tsp salt
• 1/4 cup butter, well-chilled and cut into small chunks
• 2 to 4 Tbsp ice water

Directions

1. Preheat oven to 350°F and line a mini muffin pan (24 count) with parchment liners.* (Update: I made these again and sprayed the pan instead of using the liners, it worked just fine)
2. For the crust, combine almond flour, GF all purpose flour, Swerve, xanthan gum, and salt, in a food processor. Pulse to combine.
3. Sprinkle butter in, and pulse until mixture resembles coarse crumbs.
4. With processor running on low, add ice water 1 tablespoon at a time, until dough begins to clump together.
5. Cover work surface with a large sheet of parchment paper and sprinkle with almond flour. Turn out dough and form into a disk.
6. Sprinkle with additional almond flour and top with another piece of parchment, then carefully roll out in all directions to form a 10-inch circle.
7. Remove top parchment and use a circle cookie cutter (or a small drinking glass works too) that measures 2 inches across. This size works perfect for the mini muffin pan. Cut as many circles as you can, then gently lift circles with an offset spatula, and press down into the liners.
8. With the remaining scraps, you could just cut pieces and press them into the liners if there are only a few cups left to fill. Or re-roll the scraps and cut more circles.
9. Poke some holes in the bottom of crust with a fork.
10. Bake 10 to 13 minutes or until pastry is light golden brown. Let cool completely in pan before adding the cannoli cream filling.
11. For the filling, in a small bowl add the ricotta, Mascarpone, and Swerve. With a small paring knife shave pieces of the ChocoPerfection squares on a cutting board, then add to the mixture (or just add sugar free mini chocolate chips). With a hand mixer, beat all together until it is nice and creamy smooth.
12. Put the mixture into a pastry bag, or improvise and make your own, and pipe the filling into the cooled mini cups. Keep refrigerated!

* The parchment paper and muffin liners that I use and highly recommend are unbleached and chlorine free, from a company called If You Care®.

Notes
Yield - 24 mini Cannoli Cups
Based on the ingredients I used: For the full crust = 27g net carbs and full amount of filling = 8.8g net carbs.
Each Cannoli Cup is 1.5g net carb, and that's low enough to have 2 Servings, yay!!

Happy Eating!!

Christine