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.
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.
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
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!
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?
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
Keto Cannoli Tart
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup granular Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup unsalted butter
Filling
- 12 ounces whole milk ricotta cheese, room temperature
- 5 ounces cream cheese, softened
- 2 large eggs, room temperature
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup granular Swerve Sweetener
- 3/4 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
Optional Chocolate Drizzle
- 1 ounce sugar-free dark chocolate
- 1/2 tbsp 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
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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Big congrats on your book! You worked hard for this and really deserved it :). Thanks so much for the contest, I would never be able to buy a Blendtec, which is my biggest dream since… always :’D, but is far too expensive for me…
Just pre-ordered. Can’t wait till October!
Thank you!
I preordered your new cookbook back in June. I can not wait to get it! Thank you so much for your dedication to testing all these recipes. I have been keto for 183 days today, have lost 30 pounds and no longer take 2000mg of metformin and 1 shot of bidurion. I am so grateful for these recipes. They are truly wonderful. I not only feel wonderful, but also feel free and satisfied.
That’s fantastic, Evelyn! I am so glad you are getting your health back.
Just preordered the book! So excited. I love all of your recipes. I just made your pumpkin sex-in-a-pan last night and it’s the best dessert I’ve ever had on keto. Thank you so much for everything that you do, you brilliant low-carb goddess.
Thank you so much, Maggie!
Hi, finally got to the recipe and I can’t wait to make it this weekend. I ordered the book from Barnes and Noble today; wish there was an ebook to choose, as well. Use my iPad for everything. https://l.facebook.com/l.php?u=http%3A%2F%2Falldayidreamaboutfood.com%2F2017%2F07%2Flow-carb-cannoli-tart.html&h=ATMnUqYzwVYp0bl3YtWLBDE9MdgaZ32-60Db2v2fT9sUhC9V5xInT9MmPCQlCnYIXNYT3hbdCCHAfv9cR7sdplR3UTEUbnVaN6K6pAX9FSC4GaUBuv60Y5YwBIBkylBUkQbKfPI&s=1&enc=AZMKIbk44Nlx34QjlxxAmJKhHjhH3reSnZyQJXgfacrdHpzNdDG0xU34fI94S5bnZ1_zTb9fe1jYHy8Bi2oI-c3V
Thanks so much and there will be an ebook version once the print one actually hits the market!
I preordered the cookbook, looking forward to it!
Thanks so much!
Just pre-ordered you book! I love the recipes on your blog and can’t wait to have a whole book full of them.
Thank you!
Oh, and forgot to post the link to my FB post – here it is: https://www.facebook.com/groups/1744791492201181/
Posted about the giveaway and the new book in Facebook – was that what I was supposed to do? Looking forward to the book coming out – saving up my ibotta money so I can get an Amazon gift card and buy it. Hope it win the Blendtec – tired of my kids complaining about how loud my cheapo one is!
Thanks for sharing. Sounds like you did it right!
Opps: that would be Oct. 3 (not Osct. 3). Can you tell that I am a little bit excited to
get your book. I already have a file that houses all of the recipes of yours that I print.
Elizabeth
Thanks for the book; I always read your recipes and like them more than most I
have tried written by others. Osct. 3 is a long way off – I can’t wait.
Thanks, Elizabeth!
https://mobile.twitter.com/dancingleech/status/889586478711492608
Thanks for the share!
When will your book be available on Kindle or another “e” format? Gave up on paper a long time ago.
Sounds like very soon after it releases. They send it instantly to the formatters for e-versions!
Carolyn, I don’t eat dairy. Will I find many recipes I can use? I truly love the recipes you have that are dairy free or that I can sub in other products.
I do love my dairy. But I’d say that there are a good 40 percent in the book that are dairy-free or can be made dairy-free.
I pre-ordered your cookbook, and can’t wait to dive in and start cooking/baking more of your amazing recipes!
Thanks, Terry!
I pre ordered your book. I can’t wait for it to be finished!! I love the recipes on you blog! Thanks for making it easier to cook keto.
Thank you.