MIX Simple Mills Protein Pancake Mix, arrowroot or tapioca powder, psyllium husk, 2 egg whites, marsala wine, and butter together
PRESS the dough together until it forms a smooth ball.
ROLL dough to about ⅛ an inch thick, then cut 3.5-4 inch circles of dough with a round cutter.
WRAP circles around cannoli form loosely and seal with egg white.
AIR FRYER INSTRUCTIONS: Preheat air fryer to 400ºF. Spay cannoli shells with coconut oil and test 1 cannoli at first to get the time right. Depending on your air fryer, fry until golden, about 2-6 minutes.
DEEP FRYING INSTRUCTIONS: Heat avocado oil in a pot to 360 ºF. Carefully lower about 2-3 cannoli forms in oil, using tongs, and fry until golden, about 1-2 minutes.
MAKE RICOTTA CREAM:
DRAIN the water from the ricotta by squeezing in a cheese cloth or clean towel or patting with a couple of paper towels.
ADD drained ricotta to a medium sized bowl and whisk in honey and vanilla extract until smooth and creamy.
FILL a pastry bag or plastic bag with ricotta cream, snip the tip off, and fill the cannoli shells.
DIP ends in desired toppings.