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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.

    11.8K 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.
    11.8K 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. Patti Hohlbein says

      August 15, 2017 at 9:26 am

      I pre-ordered two copies – one for me, and one to share!

      Reply
      • Carolyn says

        August 15, 2017 at 1:44 pm

        Fantastic!

        Reply
    2. Ree Villarreal says

      August 15, 2017 at 9:24 am

      Preordered and excited to receive it! Love making keto recipes and following your blog. 🙂 hope I win.

      Reply
      • Carolyn says

        August 15, 2017 at 1:44 pm

        Thank you!

        Reply
    3. Natalie Seto says

      August 15, 2017 at 9:11 am

      I pre-ordered the book and can’t wait for it to arrive! Thanks for all you do for diabetics and low carbers!

      Reply
      • Carolyn says

        August 15, 2017 at 1:44 pm

        Thanks!

        Reply
    4. Dawn Jones says

      August 15, 2017 at 8:59 am

      I shared on Twitter https://mobile.twitter.com/dawnm1993/status/897457353326505984

      Reply
      • Carolyn says

        August 15, 2017 at 1:44 pm

        Appreciate it!

        Reply
    5. oma says

      August 15, 2017 at 8:51 am

      cook book pre-ordered, having slow cooker bacon cheeseburger pie for dinner tonight.
      thanks for the great recipes

      Reply
      • Carolyn says

        August 15, 2017 at 1:44 pm

        Thank you!

        Reply
    6. K says

      August 14, 2017 at 8:39 pm

      Of COURSE I pre-ordered the dang book! It’s gonna be pristine in my kitchen all of 3 seconds before we start trying all the recipes. I can’t wait!

      Reply
    7. Paul Lofland says

      August 14, 2017 at 6:58 pm

      I just saw the great giveaway and ordered your new book from amazon. Thanks for you great recipes.

      Reply
      • Carolyn says

        August 14, 2017 at 7:29 pm

        Thanks so much, Paul!

        Reply
    8. Lee says

      August 14, 2017 at 6:10 pm

      I just ordered your cookbook! My mouth is already watering.

      Reply
      • Carolyn says

        August 14, 2017 at 7:29 pm

        Thank you!

        Reply
    9. Mylam says

      August 14, 2017 at 4:09 pm

      HI Carolyn!
      I’m a big fan. I just ordered your cookbook! Looking forward to it.

      Reply
    10. Lutrecia Macdonell says

      August 14, 2017 at 1:37 pm

      I tweeted and posted to Facebook……don’t know how to give you a URL Love your recipes!

      Reply
      • Carolyn says

        August 14, 2017 at 2:41 pm

        That’s okay, i believe you!

        Reply
    11. Terri says

      August 14, 2017 at 1:32 pm

      Preordered on amazon already. Can’t wait!

      Reply
      • Carolyn says

        August 14, 2017 at 2:41 pm

        Thank you!

        Reply
    12. oma says

      August 14, 2017 at 1:27 pm

      i don’t know anything about tweets, blogs, or social media, so it is very sad I am not able to sign up for any of your wonderful give aways. Will be ordering your cook book through amazon. I enjoy trying your recipes.
      thanks, oma

      Reply
      • Carolyn says

        August 14, 2017 at 2:10 pm

        If you’ve ordered it, you can enter! 🙂

        Reply
    13. Meredith Parker says

      August 14, 2017 at 12:55 pm

      I can’t wait until your cookbook arrives! I’ve preordered and told all my friends on Facebook to check out your website with all your yummy recipes so they will see how great your cookbook is going to be!!

      Reply
      • Carolyn says

        August 14, 2017 at 2:41 pm

        Thanks, Meredith!

        Reply
    14. David Shroder says

      August 14, 2017 at 12:33 pm

      Joining the pre-order crowd. Thanks for writing this and putting your wonderful recipes in book form.

      Reply
      • Carolyn says

        August 14, 2017 at 2:43 pm

        Thanks, David!

        Reply
    15. Mindy klarin says

      August 14, 2017 at 11:31 am

      Preordered can’t wait!

      Reply
      • Carolyn says

        August 14, 2017 at 12:08 pm

        Thank you so much!

        Reply
    16. Terra says

      August 14, 2017 at 10:39 am

      Order the cookbook…. looking forward to it!

      Reply
      • Carolyn says

        August 14, 2017 at 12:08 pm

        Thanks!

        Reply
    17. MsGF says

      August 14, 2017 at 10:36 am

      Just pre-ordered the book 🙂 Very excited about it. 🙂 Love your recipes.

      Reply
      • Carolyn says

        August 14, 2017 at 12:08 pm

        Yay, and thank you!

        Reply
    18. Courtney says

      August 14, 2017 at 9:07 am

      Just saw your book and now I’m way too excited for October! Can’t wait to receive it and start cooking more of your tastey recipes!!

      Reply
    19. Nettie Moore says

      August 14, 2017 at 9:06 am

      Great giveaway! Love your recipes and that tart looks amazing! Thank you! Nettie (Lynnette) Mooreorlesscooking.com

      Reply
    20. Eileen Km says

      August 14, 2017 at 8:48 am

      Pre-ordered on Amazon! Can’t wait.

      Reply
      • Carolyn says

        August 14, 2017 at 8:57 am

        Thank you!

        Reply
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