These stunning Keto Cannoli taste as good as they look! They have a crisp outer shell and a rich creamy center. Serve these sweet sugar-free treats any time of year.
I should have made these easy Keto Cannoli ages ago. Really, they are so good and easy, I truly regret not trying them earlier. But now that I have, I plan on making them frequently.
I’ve had cannoli on the brain ever since I updated my Keto Pizzelle recipe. The pizzelle cookies were so flexible when they came off the iron, I found I could shape them quite easily. Then they crisp up as they sit and stay in their tube shape.
So I purchased some cannoli forms and gave it a go. And it worked better than I could possibly imagined!
A fun and easy dessert recipe
Who doesn’t love a crisp shell filled with a rich and creamy filling? It is such a treat to eat this classic Italian dessert and still stay keto! While they don’t have the fried shell of traditional cannoli, they still satisfy that craving.
I had a lot of fun creating these, and adding pretty finishing touches like chocolate dipped ends or a few chocolate chips.
Using pizzelle cookies as the shells also means that they are much easier to make than the traditional version. Forming and frying shells is serious business that many of us don’t want to bother with.
And at 2g net carbs per cannoli, you can enjoy this sweet treat without worry.
Ingredients you need
- Keto pizzelle batter: You need just half a batch of this batter, which takes eggs, sweetener, almond flour, butter, baking powder, and salt.
- Ricotta: Drain the ricotta for at least three hours before making the cannoli cream. The more water you can drain out of it, the thicker your cream will be.
- Mascarpone: I adore this soft Italian cheese, but you can also use standard cream cheese.
- Powdered sweetener: I do recommend Swerve here. Others may work but I worry that allulose will make the cannoli cream a bit too soft.
- Vanilla: Perfect for flavoring the filling.
- Heavy cream: I like to whip some heavy cream to lighten the filling and give it a little more structure.
- Garnish: You can garnish the keto cannoli in several fun ways. You can dip the ends of the shells in melted chocolate, or add some chocolate chips to the ends of the filling. Chopped nuts are a great addition as well!
Step by step directions
1. Make the pizzelle: Prepare the batter according to the directions in the recipe. Heat the pizzelle press and grease very lightly. Scoop the batter into the press and cook as directed.
2. Form the shells: As each pizzelle comes off the press, quickly roll it around a cannoli mold while it’s still hot. Wrap it tightly and place it seam-side down on a baking rack. Let cool completely (they will continue to crisp up as they cool).
3. Dip the ends: If you plan on dipping the ends in chocolate, melt about 1 ½ ounces of sugar-free chocolate. Dip the ends of the shells in the chocolate and set on a waxed paper lined baking sheet. Refrigerate 20 minutes to set.
4. Prepare the filling: Beat the ricotta and mascarpone together for 2 minutes, until well combined and smooth. Then beat in the sweetener and vanilla extract. In another bowl, beat the whipping cream until it holds stiff peaks. Gently fold into the ricotta mixture.
5. Fill the shells: Pipe the filling into one end of the shells, filling halfway, then pipe into the other end. You can also spoon it in with a small spoon.
6. Garnish: Add a few mini chocolate chips or chopped nuts to each end as garnish. Dust lightly with more powdered sweetener.
Expert tips and FAQ
Ricotta cheese contains a lot of moisture, so you need to drain it properly before making the filling. Line a sieve with some cheesecloth or paper towel and let the moisture drain off for at least 3 hours.
If the cannoli shells aren’t completely crisp when they cool, you can pop them in a warm oven (200ºF) for 10 to 15 minutes. Then let them cool again and they should be more crisp.
Cannoli tend to soften as they sit, because the moisture in the filling softens the shells. So only fill as many of the shells as you think you need. You can then store the cannoli shells and cream separately and make them as you need them.
Classic cannoli are filled with a sweet and creamy ricotta cheese mixture. Some recipes, such as these keto cannoli, also call for mascarpone or cream cheese to give the filling a little more structure. You can stir in sugar-free chocolate chips or chopped nuts as well, or simply decorate the ends of the cannoli.
Conventional cannoli made with wheat and sugar have approximately 20g of carbs per serving. But these keto cannoli have only 3g of carbs and 1g of fiber, so they have a net carb count of 2g.
Keto Cannoli Recipe
Equipment
Ingredients
Shells
- ½ recipe Keto Pizzelle
Cannoli Cream
- 8 ounces ricotta drained (see notes)
- 8 ounces mascarpone cheese, softened can sub cream cheese
- ⅔ cup Swerve Confectioners
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
Garnish
Instructions
Cannoli Shells
- Prepare the batter according to the directions in the recipe. Heat the pizzelle press and grease very lightly. Scoop the batter into the press and cook as directed.
- As each pizzelle comes off the press, quickly roll it around a cannoli mold while it's still hot. Wrap it tightly and place it seam-side down on a baking rack. Let cool completely (they will continue to crisp up as they cool).
- In a large bowl, beat the ricotta and mascarpone together for 2 minutes, until well combined and smooth. Then beat in the sweetener and vanilla extract.
Filling
- In another bowl, beat the whipping cream until it holds stiff peaks. Gently fold into the ricotta mixture.
- Pipe the filling into one end of the shells, filling halfway, then pipe into the other end. You can also spoon it in with a small spoon.
Garnish
- If you plan on dipping the ends in chocolate, you need to do this before you fill them with cannoli cream. Melt about 1 ½ ounces of sugar-free chocolate and dip the ends of the cooled shells in the chocolate. Set on a waxed paper lined baking sheet. Refrigerate 20 minutes to set.
- You can also add mini chocolate chips or chopped nuts to the ends of the filling. Dust the finished cannoli lightly with powdered sweetener.
Evelyn González says
I am in love with this! So good and such an easy filling treat. Even my picky teens like it and ask for it. I just make the filling as a dip but one day I’ll get brave and try to make the shells. Thank you for this recipe! It’s delicious 😋
Laurie says
I’d like to make these but don’t want to invest in the pizzelle. I know my mom made these without that but since she’s not around to ask, I’m glad I found this recipe as I’ve used other recipes you listed. You mention you can put them in the oven to reset them. Can you just bake the batter, then roll it to shape it?
Carolyn says
No, I don’t think that would work very well. This batter needs to be shaped by a pizzelle press to be thin enough.
Jeanie says
I’ve been following you since I found your keto chocolate pie a few years ago and you are my go to site for my husband’s treats (he is a diabetic and an Italian that loves all the Italian foods). Your recipes have given him back his holidays. Thank you!!!!
I have a question. Can I replace all the swerve and sugar alcohols with Stevia or Monk Fruit? We are both quit sensitive to the sugar alcohols. I use them for the pie and it turns out ok…but what are your thoughts on these crispy cookies that I plan to make canolli with?
Carolyn says
It’s hard to say. It’s really going to depend on the recipe. I think you could make the pizzelle with just pure stevia and monk fruit but I don’t know if they will crisp up completely.
SandyB says
Outstanding! Not just good, outstanding!! These cannolis were a little bit of work but sooo worth it! I used a mini pizelle by Dash and the pizelles were crisp and tasty. The filling is light and oh so good! Thanks for this delicious yreaty!
Carolyn says
Wow, thanks so much!
Evangeline King says
Guess I’m making cannoli cookies. The recipe for this batter isn’t flexible. It breaks when trying to wrap around the form.
Carolyn says
It shouldn’t… what brand of almond flour did you use? Many people have made this recipe very successfully.
John says
Wow! These are the bomb! So easy and I recommend adding the chocolate chips! what a great New Year’s Eve treat.
Robert Arslanian says
I was excited to have cannolis after going on a keto diet two years ago. I have had good experiences with other recipes on the site. This recipe offers a neat idea to use a pizzelle maker for the outer shell. When I read the recipe, I was confused as to why there was vanilla extract (and so much of it) in the filling and so much sugar and vanilla in the shell, but as they say, you should make a recipe as written before changing it. Well, the recipe has an overpowering vanilla flavor in both the filling and shell, and the shell is too sweet. Cannoli filling should be sweet, but ricotta (and mascarpone) and cream should be the dominant flavors, not vanilla. In addition, for the cannoli recipe, the pizzelle should be made with way less sugar and maybe just a small amount of vanilla to counter the almond flour flavor. Finally, if possible, the shell should be cooked to a crispy golden brown to better approximate the crunchy cannoli shell. I applaud the idea; I just don’t think its execution is even close to the flavor profile or contrasting textures of the filling and outer shell of an authentic cannoli.
Arlene Travnik says
Sugar? I don’t think you read the recipe. There is no sugar.
Jazz says
Made these today.. first I attempted the shell 3 times before it resulted in a pliable result. To get it, I used powdered swerve and added 2 tablespoons of water. For those wondering, the batter should be a loose pancake batter or crepe batter. You need tolerant fingers to get the hot cookie around the form. But delicious.. will definitely be a staple in my recipe box.
Sandra says
These were wonderful! I used the Dash Mini Pizzelle Maker and the shells came out beautifully. (tip: Mini Pizzelle Maker does NOT mean mini cannolis-use the same sized tubes recommended in post…the warm cookie will just barely overlap. Made about 18 shells which held up perfectly covered on counter or frozen.)
Dawn says
OH BESTILL MY HALF ITALIAN HEART!!! You just made my Christmas!!!! I am putting a pizzelle maker and cannoli forms on my wishlist for Santa and will be praying for a video!!! You are the best!!!! <3
Carolyn says
Have fun! They aren’t exactly like the original but they definitely satisfy!
Sharon says
When it comes to keto/sugarfree food, there is no one as awesome as you! I can’t wait to make this! It’s so beautiful! 😀
Kate says
Any possibility of using a waffle iron to make these. I can buy the cannoli forms but can’t afford the pizzelle maker. Also have a Dash mini. Thanks.
Carolyn says
Waffle irons are too deep to make rollable shells, unfortunately. But you can always make the cream filling and eat it with some crisp keto cookies!
Chas says
The Pizzelle Press is expensive I said the same thing till I saw a mini one for 12.99…at Target online if that helps …
Carolyn says
Perfect!
Kate says
thanks so much – will check it out.
Annette says
Does the mini Pizzelle maker make the same size Pizzelle as the large one ??
Carolyn says
I don’t believe so.
Michael Krupar says
I’m definitely going to try this recipe. For a couple of years now I’ve been making canolli using Caroline’s Pizzelle recipe, but just using ricotta and cream cheese. Now I have to try using mascarpone cheese.
I’ve also added orange peel or lemon peel to the filling and while it adds a wonderful flavor, it does screw up my blood sugar.
I also just want to say THANK YOU for the low carb Pizzelle recipe. It’s AMAZING and it always brings back fond memories of my childhood, making cookies with my mom and Nana.
Jen says
Do you think a waffle cone make would work until I buy a pizzelle maker?
Carolyn says
I would think so, except they make pretty large shells, I believe! So just factor that in.
Teresa says
Sounds delicious! What can you use instead of a pizzelle press?
Carolyn says
Nothiing… there’s really no other way to get the batter really flat, I’m afraid. Well, maybe a tortilla press if you own that.