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 1/2 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.
Related recipes
Keto Cannoli Recipe
Equipment
Ingredients
Shells
- 1/2 recipe Keto Pizzelle
Cannoli Cream
- 8 ounces (226.8 g) ricotta, drained (see notes)
- 8 ounces (226.8 g) mascarpone cheese, softened, can sub cream cheese
- 2/3 cup (121.33 g) Swerve Confectioners
- 1 tsp vanilla extract
- 3/4 cup (178.5 g) 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 1/2 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.
Notes
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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Is there a substitute for the pizzelle press? I LOVE your recipes – and especially cannoli – but many times don’t have the equipment(like the pizzelle press or cannoli molds) or special ingredients. Please provide alternatives if possible.
I always try to provide alternatives… when possible.
my son & I just love cannoli. I use the small zero carb wraps, wrapped around a cannoli form, wet 1 edge & press tight to seal, then air fry at 400°for ~5 minutes, cool & fill.