Keto Classic Italian Cannoli
Experience the indulgence of Italy with a guilt-free twist in this Keto Classic Italian Cannoli recipe! Crafted with almond flour and erythritol, the crispy, golden shells are perfect for those following a low-carb lifestyle. The creamy ricotta filling, delicately sweetened with powdered erythritol and studded with sugar-free dark chocolate chips, delivers authentic flavor without breaking your keto goals. With the added crunch of chopped pistachios on the ends, these cannoli offer a luxurious dessert experience while being gluten-free and keto-friendly. Simple to prepare and irresistibly indulgent, they're a perfect treat for special occasions or to satisfy cravings the low-carb way.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 0.5 cup granulated erythritol
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1.5 cups ricotta cheese
- 0.5 cup powdered erythritol
- 1 teaspoon vanilla extract (for filling)
- 0.25 cup dark chocolate chips, sugar-free
- 0.25 cup pistachios, chopped
- 0.5 cup olive oil (for frying)
Instructions
In a medium-sized bowl, whisk together almond flour, cocoa powder, granulated erythritol, baking powder, and salt.
In a separate bowl, beat the eggs, then add in melted butter and vanilla extract. Mix well.
Combine the dry ingredients with the wet ingredients, mixing until a dough forms. It should be slightly sticky yet firm.
Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up.
While the dough is cooling, prepare the filling by mixing ricotta cheese, powdered erythritol, and 1 teaspoon vanilla extract in a bowl until smooth. Fold in sugar-free dark chocolate chips.
Once chilled, roll the dough between two sheets of parchment paper to about 1/8 inch thickness.
Using a round cookie cutter or glass, cut out circles of dough. Reroll scraps if necessary to make more circles.
Gently wrap each circle around a metal cannoli tube, sealing the edges with a little water.
In a frying pan, heat olive oil over medium heat. Fry each dough-wrapped tube until golden brown, about 1-2 minutes each side.
Carefully remove from oil and allow to cool slightly before gently slipping cannoli shells off the tubes.
Once completely cooled, fill each shell with the ricotta mixture using a piping bag or plastic bag with the tip cut off.
Dip the ends of the filled cannolis in chopped pistachios or additional chocolate chips for decoration.
Serve immediately or refrigerate for up to 2 days.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.1 g | 371% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 8.3 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1880 mg | 145% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
