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    Home » Pies & Tarts » Keto Cannoli Tart

    Published: May 12, 2021 by Carolyn

    Keto Cannoli Tart

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    12.0K shares
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    Love cannoli? Then you will fall in love with this Keto Cannoli Tart. It has a tender almond flour crust, a rich ricotta cream filling, and sugar free chocolate chips. A truly special keto dessert.

    Top down image of a slice of keto cannoli tart on a white plate with fresh berries.

    Once upon a time, about 4 years ago, I published my first keto cookbook, The Everyday Ketogenic Kitchen.

    And this beautiful creamy Keto Cannoli Tart was the first sneak peek recipe I shared from it. I was, and still am, so proud of this recipe. It’s the ideal low carb treat for cannoli lovers.

    I mean, who doesn’t love a good cannoli? Crisp, sweet shells with a rich cream filling that oozes everywhere as you take a bite! And I always loved the ones that had mini chocolate chips on the ends. I remember with great fondness the cannoli we used to get in the North End in Boston.

    Let me tell you that this keto tart recipe is a great stand in! It doesn’t have the same crisp shell but the flavors and the creamy filling really hit the spot.

    A spoon drizzling chocolate over a pan of keto cannoli tart.

    Keto Cookbooks Galore!

    It’s astonishing to think that in those four intervening years I have published a total of 6 keto cookbooks. SIX COOKBOOKS!

    If you have any notion of the work involved in writing cookbooks, then you may well think I had lost my mind. I rather think I did too. I would test out 2 or 3 new recipes per day, type up the notes, send them to my recipe testers, and then try them out again myself.

    All while keeping this blog chugging along too. I daresay I worked on at least 10 recipes a week.

    Truly, I am exhausted just thinking about it now. But I am so proud of the body work I have created for the keto world

    A slice of keto cannoli tart on a white plate with fresh berries and a blue patterned jug in the background.

    How to make Keto Cannoli Tart

    This cannoli tart recipe is not difficult, but it does take some time and patience. Here are my best tips for getting it right:

    The crust

    This is my standard keto pie crust that I use in a great many of my recipes. It’s easy and there’s no rolling required. You simply press it into the pan and away you go.

    I do recommend par-baking it first. Par-baking simply means pre-baking (or partially baking) it to firm it up, so that the filling doesn’t make it soggy.

    Use a food processor

    You want a truly smooth filling so I recommend using a food processor or a good high powdered blender. Ricotta tends to be pretty grainy right out of the container and this will smooth it out nicely.

    Use properly softened ingredients

    As with all baking, it’s important to pay attention to the ingredient temperatures. Your filling won’t mix nicely if the ricotta and cream cheese aren’t room temperature. And adding cold eggs may cause the filling to clump up.

    Use a water bath

    The filling needs to cook gently so that it sets properly and stays super creamy. So don’t skip the water bath method. This is also known as a “bain marie”, and it’s a great way to cook custards and creamy fillings.

    Be sure not to let ANY water come up over the edge of the tart pan. You may even want to set the roasting pan in your oven before you fill it with hot water, so that water doesn’t slosh in as you move it around.

    Cool and chill properly

    As tempting as it may be to dig in right away, be sure to let the tart cool properly. It also needs to be refrigerated for at least 1 hour. Trust me, a little patience results in a much better tart consistency!

    A slice of cannoli tart on a white plate, shot from the side.

    Can you make Keto Cannoli Tart in advance?

    This delicious keto dessert can be made a day or so in advance. I wouldn’t recommend much longer as the crust will soften the longer it sits.

    I have not tried freezing this one but I imagine it would fare well enough. Again the crust will be somewhat softer after thawing. Let it cool completely before wrapping it up tightly to freeze.

    Ready to enjoy the delicious flavors of cannoli in a keto friendly package?

    Top down image of cannoli tart drizzled with chocolate.

    More delicious keto tart recipes

    • Keto Butter Tarts
    • No Bake Chocolate Mousse Tart
    • Keto Lemon Curd Tart
    • Rhubarb Crumble Tart
    • Tomato Goat Cheese Tart
    • Mini Chocolate Macadamia Tarts
    Top down image of a slice of keto cannoli tart with berries on the side, on a white plate.

    Keto Cannoli Tart

    Love cannoli? Then you will fall in love with this Keto Cannoli Tart. It has a tender almond flour crust, a rich ricotta cream filling, and sugar free chocolate chips. A truly special keto dessert.
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: cannoli tart, keto ricotta tart
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Cooling Time: 1 hour 20 minutes
    Total Time: 3 hours 20 minutes
    Servings: 12
    Calories: 257kcal

    Ingredients

    Crust

    • 1 ½ cups almond flour
    • ¼ cup granular Swerve Sweetener
    • ¼ teaspoon salt
    • ¼ cup unsalted butter

    Filling

    • 12 ounces whole milk ricotta cheese room temperature
    • 5 ounces cream cheese softened
    • 2 large eggs room temperature
    • ¼ cup powdered Swerve Sweetener
    • ¼ cup granular Swerve Sweetener
    • ¾ teaspoon vanilla extract
    • ⅓ cup sugar-free chocolate chips

    Optional Chocolate Drizzle

    • 1 ounce sugar-free dark chocolate
    • ½ tablespoon butter

    Instructions

    To make the crust:

    • Preheat the oven to 325°F.
    • In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough resembles coarse crumbs.
    • Turn the loose dough out into a 9-inch ceramic tart pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust. Prick all over with a fork.
    • Par-bake for 10 minutes, then remove from the oven and cool while you prepare the filling.

    To make the filling:

    • In a food processor or high powered blender, combine the ricotta, cream cheese, eggs, powdered sweetener, granulated sweetener, and vanilla extract. Process on high until the mixture is smooth. Stir in the chocolate chips.
    • Pour the batter into the par-baked tart crust. Set the tart pan into a large roasting pan and fill the roasting pan with water until it reaches halfway up the sides of the tart pan.
    • Carefully place the roasting pan into the oven and bake for 60 to 75 minutes, or until the filling is just set. Cover the edges of the crust with strips of tinfoil if they are browning too quickly during baking.
    • Remove the tart from the water bath and let cool 20 minutes. Refrigerate until firm, at least 1 hour and up to overnight, before serving.

    To make the chocolate drizzle:

    • Place the chopped chocolate and butter in a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth.

    To serve:

    • Drizzle the chocolate over the chilled tart, and slice into 12 pieces.

    Video

    Nutrition Facts
    Keto Cannoli Tart
    Amount Per Serving (1 /12th of tart)
    Calories 257 Calories from Fat 191
    % Daily Value*
    Fat 21.25g33%
    Carbohydrates 7.61g3%
    Fiber 3.16g13%
    Protein 8.55g17%
    * Percent Daily Values are based on a 2000 calorie diet.
    12.0K shares

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    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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      Recipe Rating




    1. Joyce says

      March 27, 2022 at 11:51 pm

      This was easy and delicious. Creamy and chocolatey. Definitely a keeper.

      Reply
    2. Crystal says

      July 25, 2021 at 5:05 pm

      5 stars
      Made this tonight and it was amazing! Thank you for another great recipe.

      Reply
    3. Angela says

      May 26, 2021 at 2:34 pm

      Would a 8.5 or 9.5 inch tart pan work? Going to order but dont know which size? The one i wanted doesnt have 9 inch option

      Reply
    4. Jim says

      May 16, 2021 at 8:33 pm

      5 stars
      Another of your recipes that’ll get made over and over in our house; I might even get the crust right next time! A bit hit with the three Italian-Americans (Mom, me, the wife) on Mother’s Day. Not too sweet and very forgiving to a non-baker trying to make it.

      Reply
    5. Sabrina says

      May 15, 2021 at 5:55 pm

      5 stars
      thank you! best of so many things, love cannoli, a tart and veryh low carb with almond flour,, always good to know that this recipe has been tested to know that it work,, i don[t think Id be comfortable trying to make a low carb or keto version myself so much appreciated!

      Reply
    6. Maddie says

      November 07, 2020 at 6:48 pm

      Hello! I am very excited to make this! Would a pie pan work as well??

      Reply
      • Carolyn says

        November 08, 2020 at 9:27 am

        It’s going to be deeper so it may take a bit longer to bake through.

        Reply
    7. Linda says

      November 13, 2018 at 2:11 pm

      Hi Carolyn,

      I hope this is not out of order but I come to you because I know, from owning your books and reading the posts and pointers on your site, that you are an expert in adapting conventional recipes to keto and that you have a lot of experience with alternative flours. I’m looking to adapt the crust in the link below and would like to keep the hazelnut part of the crust. Do you think I could do a 1:1 swap of almond flour for the rice flour, or do you think there’s another, better flour for the crust?

      https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart?action=click&module=RelatedCoverage&pgtype=Article&region=Footer

      Thanks and happy holiday!

      Best regards,
      Linda

      Reply
    8. Megan says

      April 26, 2018 at 9:43 pm

      5 stars
      Maybe this is covered somewhere, but what’s the reason for granulated and powdered swerve? Could you not use all of one or the other?

      Reply
      • Carolyn says

        April 26, 2018 at 9:59 pm

        Better consistency and creaminess.

        Reply
        • John says

          January 27, 2023 at 7:04 pm

          5 stars
          So I made cannoli 1St (incredible!) Then needed to use the remaining ricotta. The tart sounded good. Well it’s not only 👍great it’s elite! Super creamy. Wish you could see the pic. Sitting down now to eat with an expresso😋 I’m half Italian 🇮🇹 so this of course is euphoria!

          Reply
    9. Cristie says

      October 22, 2017 at 10:12 am

      Carolyn, I pre-ordered your book after seeing this recipe online. I finally made it last night and OMG was it AMAZING!! My boyfriend can’t wait for me to work my way through the book after eating this. In no way, shape or form can one feel deprived when they can eat this deliciousness. Thank you!

      Reply
      • Carolyn says

        October 22, 2017 at 11:56 am

        That is wonderful to hear!

        Reply
    10. Therese says

      October 04, 2017 at 4:04 pm

      I love your recipes. I am wondering whether a majority of your recipes contain dairy? We need to do keto dairy free. Thanks for your creativeness.

      Reply
      • Carolyn says

        October 04, 2017 at 4:11 pm

        About 30% of the book is dairy free or can be made dairy free. But really, it’s probably more than that because there are some really good nut-milk based “cheeses” out there these days. Kite Hill has a good cream cheese and I think they do a ricotta too! So even though I didn’t designate certain these as Dairy-Free Option, I think that there are quite a few that could be adapted.

        Reply
    11. Kate Olson says

      August 20, 2017 at 7:59 pm

      I hope I did this right.

      Kate Delaney Scholl Olson shared All Day I Dream About Food’s post.

      Reply
    12. Melissa says

      August 17, 2017 at 6:54 pm

      Hi Carolyn! Ever since I started keto, or should I say made the commitment, ive always wanted to get my hands on a low carb high fat recipe book and once I saw your book I rushed to grab my credit card and preordered! Thank you for making this and you will soon be joining me on my keto success!

      Reply
      • Carolyn says

        August 18, 2017 at 7:11 am

        Thank you so much, Melissa!

        Reply
    13. Vivian says

      August 15, 2017 at 5:07 pm

      Oh, it IS ordered and I am counting down the days! You have saved me so much time because I can always trust your recipes! I no longer experiment and waste expensive ingredients! Thanks again for all your hard work!

      Reply
      • Carolyn says

        August 15, 2017 at 5:49 pm

        Thank you, Vivian!

        Reply
    14. Becky B says

      August 15, 2017 at 2:47 pm

      Ordered in April…..waiting patiently…not!

      Reply
    15. Johanna Buecheler says

      August 15, 2017 at 12:43 pm

      Preordered. Woohoo!

      Reply
      • Carolyn says

        August 15, 2017 at 1:43 pm

        Thank you so much!

        Reply
    16. Julie Snow says

      August 15, 2017 at 9:58 am

      I preordered your book. Can’t wait!

      Reply
      • Carolyn says

        August 15, 2017 at 1:43 pm

        Many thanks!

        Reply
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