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
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Carolyn, will this freeze well? Looking at it as a possible make ahead for a party. Thank you!
The cake will freeze well but the frosting will not. I would do the cake only for the freezer and frost before serving.
can i make this in a spring form pan or bundt cake mold? i will cook longer but will it hold?
Yes, it should hold together well.
Ok, so I’m actually a Great Granny which means I’m no spring chicken. I LOVE to cook ( and eat 🙂 and it shows. I found this recipe while researching KETO sweets for my new “lifestyle” and, even though the cake didn’t rise (my fault, overmixed), it still earned 5*s. LOVE that I don’t have to create my own trial & error recipes (so expensive!). HATE the little pop-up videos! Well, not really, they’re just addicting. Been sitting here watching for over half an hour! Heading to Amazon for a new hand mixer… and one of your books.
So glad you liked it! Enjoy the cake.
This is such a great recipe and also allergy friendly!!
I notice that you link to Tera’s Whey for your protein powder. In some of your older recipes, I saw that you used Isopure. Which do you like best, and why?
This was so yummy! I love cannolis, so this was right up my alley. Will definitely make again!
We made this for my aunt’s birthday because she is GF and we loved it…thanks!
My favorite dessert! This is so good!
My kids can’t wait for me to make it again! It was really good!
Hi! Any chance I can use unsweetened pea protein powder instead of whey or egg?
Or any other non-dairy, non-egg sub…maybe psyllium powder?
I want to try it and plan to make the frosting out of sprouted almond cream:)
Thanks in advance for your reply!
You should be able to, as long as it’s not greenish in color.
Thank you for this! Looking forward to making it for a BBQ that’s coming up in the next few weeks. I love making GF desserts that people don’t realize are GF and this looks like it will be perfect. 🙂
Yummy idea, sheet cakes are back = great for big family or crowd!
Carolyn…I LOOoooove your “EASY KETO BREAKFASTS” recipe book! This makes my fifth book from you. Fabulous.. can’t wait to make the “Deep Dish Cream Cheesecake” in cast iron skillet or the Biscuits & Gravy Casserole”–breakfast Casseroles again! I was wondering if you’ve tried any of your fab waffle recipes in the new WAFFLE BOWL MAKERS, or bread, or pizza, or muffin, or cookie doughs?? I just bought the DASH Waffle Bowl maker and can’t wait to tackle your recipes. (Can Even make Bacon Waffle Bowls!)
Maybe consider in your next book: “EVERYTHING WAFFLE BOWL”? Or add directions to older recipes? Don’t see anyone doing this yet for KETO. Only seen Keto “CHAFFLE” recipe for the DASH 4″ mini waffle maker of 20g grated Fiesta/cheddar cheese (half cheese on bottom & other half cheese on top of raw egg in well) with 1/2 blended raw egg, into hot mini waffle maker cooking 3 mins. And Waffle Bowl recipe uses 1/2 cup grated cheese with whole egg. Flavor profile of whatever added.
Trying to imagine your Brownie recipe in my waffle bowl or 4″ mini-waffle makers!
Thanks again for FAB divine Recipe book…Love your wonderful Photos, too! Oh great…now I’m drooling ???? ????
I haven’t tried the waffle bowl maker, I don’t own one. It’s worth a try!
Thanks for the tip on the new chocolate chips! I looked them up when you mentioned them a little while back. When I saw they didn’t contain any inulin I was absolutely thrilled (inulin is in sooo many things now, and it doesn’t sit well with me, unfortunately). Anyway the Explorado Market chocolate chips are fantastic. They are totally worth the splurge, in my opinion; I have bought several bags since you first mentioned them lol.
This looks delicious. I wonder if you could make the icing with marscapone cheese as an alternative? Maybe add a coffee mixture and make a tiramisu Sheet cake as an variety option with this recipe.
I used your frosting to frost a Cannoli mug cake I made this afternoon. This frosting is delicious!
My favorite all-time dessert is cannoli. Anything cannoli, all the time. Born and reared in NY, so I can’t really help it. Can’t WAIT to make this – Looks ridiculously legit. =))
Hope you love it!
I can’t wait to try this!!! Looks so good More recipes please