Happiness is this easy Keto Cannoli Sheet Cake! Creamy cannoli frosting on a tender keto vanilla cake. It’s a heavenly sugar-free dessert that will impress all your friends.
It wouldn’t be exaggerating to say that I am obsessed with making keto sheet cakes. And this gorgeous cannoli cake is my latest and greatest keto dessert creation.
It all started way back when I made this delicious low carb peanut butter sheet cake. It was so good and such an instant hit with readers, I quickly made a keto Texas Sheet Cake. And then I created a gorgeous Salted Caramel Sheet Cake for Swerve.
See? Totally obsessed. I think that I’ve also included a keto sheet cake recipe in most of my cookbooks too. There is a lovely Zucchini Spice Sheet Cake in The Everyday Ketogenic Kitchen and I highly recommend it.
And now, of course, I’ve taken the best flavors of cannoli and made a sheet cake out of that. And it’s absolutely divine, as my new neighbours will tell you. I dropped some pieces off at their door and they were met with rave reviews.
But honestly, how could Cannoli Sheet Cake not be met with anything but rave reviews?
So much to love about Sheet Cake!
I’d never even heard of sheet cake until I met my husband. His mother made a spectacular Texas Sheet Cake, although they were from DC, not Texas. I admitted to having no idea what a sheet cake was. Oh my Canadian ignorance!
The brilliance of spreading a cake batter in a large sheet pan resonated almost immediately with me. There are so many things I love about it.
For one thing, you get a perfect cake-t0-frosting ratio. You know when you have a piece of regular cake and there just seems like so much cake to get through? And you find yourself taking some of the frosting from the outside and spreading it over the large layer of cake, just to have a bit of frosting with each bite.
Well, with sheet cake, you don’t have to worry. A perfect layer of cake with a perfect layer of frosting in every bite.
I also love the fact that there are so many flavor possibilities. I feel I have barely scratched the surface when it comes to all the sheet cakes that could be made. I have more ideas than I know what to do with!
And these thin cakes are great for feeding a crowd. How many people does a sheet cake feed? Well, that all depends on how you cut it but I usually get 20 servings out of each cake. They aren’t huge hefty pieces but they are just about perfect for a reasonable portion of keto cake.
How To Make Keto Cannoli Cake
Who doesn’t love cannoli, with their crisp shells and creamy ricotta filling? But cannoli doesn’t have to be actual cannoli. There are so many tasty ways to get those same wonderful flavors in a healthy keto fashion.
Keto friendly vanilla sheet cake: I’ve used this same keto cake base in many other delicious ways. I prefer a combination of Bob’s Red Mill almond flour and coconut flour. I think it provides the best consistency and keeps the carb count nice and low. And I always use Bob’s because I know my cakes will turn out perfectly, every time.
Use a jelly roll pan: This 15×10 inch rimmed baking sheet is perfect for keto sheet cakes. It’s a little smaller than a typical half-sheet pan, so your cake ends up a little thicker. If you only have the 17×11 size, you can use that too but your cake will be thinner and bake more quickly.
You can also increase the ingredients for the cake by 25%. It will be a little thicker but more substantial if you’re feeding more people. I’d cut it into 25 servings.
Making cannoli frosting: Ricotta can be a bit tricky to work with, because it thins out a great deal when it’s mixed. It contains more liquid than either cream cheese or mascarpone. But to get that true cannoli flavor, you really want to use fresh whole milk ricotta. So here are some tips on making the best Cannoli Cake Frosting:
- Blend it up in a blender or food processor. Ricotta can be rather grainy and blending it helps give it a rich smooth consistency.
- Use a little cream cheese. This will give your ricotta frosting a bit more structure, without overpowering the flavor.
- Whip most of the heavy cream. This too also gives more structure to your frosting so it doesn’t goo all over the place.
The garnish: Cannoli is often garnished with some chocolate chips or chopped nuts, often pistachios. I used some wonderful low carb mini chocolate chips I found recently from Explorado Market. They are delicious and very useful for fun keto desserts. They’re pricy but the two bags I purchased have lasted me several months already. But if you can’t find them, feel free to use Lily’s chips instead.
I then dusted the top of my cake with some powdered Swerve Sweetener. And voila! The perfect keto cannoli cake recipe.
Want more Keto Cannoli Recipes?
Cannoli Sheet Cake
Ingredients
Sheet Cake:
- 2 cups (210 g) almond flour
- 2/3 cup (121.33 g) Swerve Sweetener
- 1/3 cup (37 g) coconut flour
- 1/3 cup (36 g) whey protein powder , (can also use egg white protein powder)
- 1 tbsp baking powder
- 1/2 tsp (0.5 tsp) salt
- 3 large eggs
- 1/2 cup (113.5 g) butter, (melted and cooled)
- 2/3 cup (157.73 g) water
- 1 tsp vanilla extract
Cannoli Cream Frosting:
- 3/4 cup (177.44 g) whole milk ricotta, (room temperature)
- 4 ounces (113.4 g) cream cheese, (softened)
- 1/2 cup (91 g) powdered Swerve Sweetener
- 1 1/4 cups (297.5 g) heavy whipping cream, (divided)
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/3 cup (60 g) sugar-free mini chocolate chips, (or regular sugar-free chocolate chips)
- Additional powdered sweetener for sprinkling
Instructions
Cake:
- Preheat the oven to 325F and grease a 10x15 jelly roll pan very well. You can also do this in an 11x17 pan but it will be thinner and will bake faster.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.
- Spread the batter as evenly as possible in the prepared pan and bake 18 to 22 minutes, until golden brown and just firm to the touch. Remove and let cool completely.
Cannoli Frosting:
- In a food processor or high powered blender, combine the ricotta and the cream cheese. Blend briefly until well combined. Add the sweetener, 1/4 cup of the heavy cream, and the vanilla extract. Blend until smooth.
- In a large bowl, beat the remaining 1 cup of cream until it holds stiff peaks. Add the ricotta mixture and fold together until well combined. Spread over the cooled cake.
- Sprinkle with the chocolate chips and refrigerate at least 1 hour to set. Sprinkle with additional powdered sweetener just before serving.
Nutrition
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Haven’t made this yet, but when I make lasagna with ricotta it is “drained” in cheesecloth for a 4-8 hours to thicken it up.
This recipe looks amazing and can’t wait to make it!
This was pretty easy to make. I loved the taste of the cake.