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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I preordered it long ago!
Thank you!
Ordered your book! I absolutely LOVE your blog! The ketogenic diet has helped me regain my health. I’m an avid baker and I’m so glad I don’t have to give that up! I’m sharing this post as well.
Thank you!
Can’t wait to get the cookbook and read all the recipes and see which one I want to try first!
preordered on amazon and think I messed up my name when entering. like chri
As long as it has your email…when I pick a winner, if it’s you, I will be reaching out!
I shared this on faecbook, but I can’t figure out how to get the specific url for the post. Any pointers, all suggestions are welcome.
You simply click on the time stamp and it takes you to the post itself, and then you can grab the URL from the top of your page. But it’s fine if you simply want to note that you shared in the rafflecoptber widget.
Thanks I got! https://www.facebook.com/zia.parks/posts/1742423505786025
pre- ordered 🙂
Thank you!
I ordered your book today on Amazon! I’m excited to get it. I made your quiche today and it was awesome, truly!
Oh and here is my share link… https://www.facebook.com/cindie.togni/posts/10211747073010471
Thanks so much!
I preordered the book on Amazon pretty much as soon as you announced it!
Thank you!
I’ve pre ordered the book since you first announced it and can’t wait for Amazon to deliver it. It will
Be the first recipe book I’ll actually use a lot of recipes from. I’m super excited to be able to satisfy my sweet tooth and not keep my diabetes under control.
When are you coming to Houston? I live in austin but have family in Houston and go there often.
Tomorrow I announce my book tour dates and I will be in Houston on October 10th, I believe!
Oh bummer—I’ll be heading to Chicago for that weekend. ???
Darn! I am sorry.
Pre-order placed last month. Looking forward to it
Thank you.
I pre-ordered my copy. Looks great!
Thank you so much!
Just pre-ordered your book on Amazon, it looks amazing! And thanks for the cannoli recipe Carolyn!!
Thank you!
Pre-ordered the book, shared on Facebook and instagram!
Thank you!
I preordered your book on Amazon and I am really looking forward to it. I will share this post on my Facebook page, just not sure how to go about copying the URL.
Thank you so much.
https://instagram.com/p/BXIZ-1hFyn5/
Shared!!
Hi,
Wish I could buy your book right now, but it’s not the best moment for me, when it comes to money… But I follow your blog for so long and surely will do it, because your recipes are amazing :). Anyway, winning would be a dream! Thanks so much for the contest :D.
Here are links to my FB an Twitter posts:
https://twitter.com/annadomagalczyk/status/891091523747676160
https://www.facebook.com/anna.domagalczyk/posts/1245004125629033
Thanks so much, I appreciated it!