Keto Pistachio Cannoli
Indulge in the irresistible flavors of Keto Pistachio Cannoli, a low-carb twist on the classic Italian dessert! These crunchy almond and cocoa shells, baked to perfection, are filled with a creamy ricotta and pistachio filling delicately sweetened with keto-friendly confectioners erythritol and a hint of pistachio extract. Packed with wholesome ingredients like almond flour, coconut flour, and finely chopped pistachios, this gluten-free and sugar-free recipe is perfect for those following a ketogenic lifestyle. With just 30 minutes of prep time and 12 minutes in the oven, these delightful treats are ideal for satisfying your sweet tooth without straying from your diet. Pair them with a strong espresso for a truly decadent dessert experience, or prepare them ahead of time to impress guests at your next gathering.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.25 cup erythritol
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 2 large eggs
- 0.25 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 0.5 cup pistachios, finely chopped
- 0.25 cup heavy cream
- 0.5 cup confectioners erythritol
- 0.5 teaspoon pistachio extract
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, erythritol, cocoa powder, baking powder, and xanthan gum.
Add the eggs, melted butter, and vanilla extract to the dry ingredients. Mix until a smooth dough forms.
Roll the dough between two sheets of parchment paper to a 1/8-inch thickness.
Cut out circles with a 3-inch round cookie cutter. Re-roll any scraps to make more circles.
Wrap the circle dough gently around a cannoli mold, securing the edges with a bit of water.
Place the cannoli molds on the prepared baking sheet and bake for 10-12 minutes or until the edges are firm.
Let the shells cool on the molds for a few minutes, then carefully remove them to cool completely.
In a separate bowl, mix the ricotta cheese, chopped pistachios, heavy cream, confectioners erythritol, and pistachio extract until well combined.
Transfer the filling to a piping bag and fill each cooled cannoli shell.
Serve immediately or refrigerate until ready to serve for up to 24 hours.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 12.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1381 mg | 106% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1566 mg | 33% | |
*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.
