Keto Cannoli Recipe

Close up shot of keto cannoli on a wooden cutting board.

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.

Course Dessert

Cuisine Italian

Keyword keto cannoli

Prep Time 30

Cook Time 30

Total Time 1

Servings cannoli

Calories 263kcal

Equipment

Ingredients

Shells

1/2 recipe Keto Pizzelle

Cannoli Cream

8 ounces ricotta drained (see notes)
8 ounces mascarpone cheese, softened can sub cream cheese
2/3 cup Swerve Confectioners
1 tsp vanilla extract
3/4 cup heavy whipping cream

Garnish

US Customary - Metric

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

Nutritional information does not include any garnish.

Draining the ricotta: Line a sieve with some cheesecloth or paper towel and let the moisture drain off for at least 3 hours. You can even leave it overnight.

To make ahead: You can make the shells and the cream a day or two in advance, but don't fill them until you are ready to serve, as they tend to soften as they sit. Store the shells in a covered container on the counter, and store the cream filling in the fridge. They should both be good for up to 5 days.

If the shells become soft from humidity in the environment, re-crisp them by placing them in a 200ºF oven for 5 to 10 minutes. Then let them cool completely again.

Nutrition