Low Carb Classic Italian Cannoli
Indulge guilt-free in the irresistible flavors of Italy with this Low Carb Classic Italian Cannoli recipe! Designed to satisfy your sweet tooth while keeping carbs in check, this dessert features crisp almond flour shells infused with cocoa powder and wrapped around a creamy ricotta filling sweetened with powdered erythritol. Every bite delivers the perfect harmony of rich textures, thanks to sugar-free chocolate chips and a whipped cream ricotta blend, while optional pistachio garnish adds a delightful crunch. Easy to prepare and ready in just 45 minutes, this keto-friendly cannoli is ideal for parties, family gatherings, or a simple treat at home. Whether you're embracing a low-carb lifestyle or craving a healthier alternative to traditional Italian pastries, this recipe is bound to become a household favorite!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 1 tablespoon erythritol
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 0.5 cup powdered erythritol
- 0.5 teaspoon vanilla extract
- 0.25 cup heavy cream
- 0.33 cup sugar-free chocolate chips
- 2 tablespoons pistachios, chopped
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, cocoa powder, erythritol, and salt.
Melt the butter and allow it to cool slightly. Add the melted butter, egg, and vanilla extract to the dry ingredients and stir until a dough forms.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten into a circle about 1/8 inch thick.
Wrap each dough circle around a cannoli mold or a similar shaped object to form a shell.
Place the molds on the prepared baking sheet and bake for 10-15 minutes, or until the shells are golden brown.
Allow the shells to cool completely before carefully removing them from the molds.
To prepare the filling, in a bowl, beat the ricotta cheese until smooth. Add the powdered erythritol and vanilla extract, and mix well.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until combined.
Stir in the sugar-free chocolate chips.
Using a piping bag, fill each cooled shell with the ricotta mixture.
Optional: Dip the ends of each cannoli in chopped pistachios for garnish.
Serve immediately or refrigerate until ready to serve. Enjoy your low-carb cannoli!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 6.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1278 mg | 98% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 670 mg | 14% | |
*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.
