Sugar-Free Classic Italian Cannoli
Indulge in the timeless charm of Italian desserts with this Sugar-Free Classic Italian Cannoli recipe—perfect for health-conscious food lovers seeking a guilt-free treat. Featuring crisp, golden pastry shells made from a spiced cocoa-infused dough, these cannoli are filled with a rich, creamy blend of ricotta and mascarpone cheese, subtly sweetened with powdered erythritol. A touch of vanilla and sugar-free dark chocolate chips elevate the flavor profile, while the ends are dipped in finely chopped pistachios for a delightful crunch. Crafted without traditional sugar yet bursting with authentic taste, this recipe delivers all the indulgence of the iconic Italian confection without compromising on dietary goals. Ideal for celebrations or as a special dessert, these refined treats are a must-try for anyone seeking a healthier twist on a classic favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 tablespoons Unsalted butter (cold and cubed)
- 0.5 cup Dry white wine
- 1 Egg (beaten)
- 4 cups Canola oil (for frying)
- 2 cups Ricotta cheese (well-drained)
- 0.5 cup Mascarpone cheese
- 1 teaspoon Vanilla extract
- 0.75 cup Powdered erythritol
- 0.5 cup Dark chocolate chips (sugar-free)
- 0.25 cup Pistachios (finely chopped)
Instructions
In a large bowl, combine the flour, cocoa powder, cinnamon, and salt. Mix well.
Add the cubed butter to the dry ingredients and work it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the white wine gradually and mix until a dough forms. It should be smooth and slightly sticky.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface until it is thin, about 1/8 inch thick.
Cut out 4-inch circles using a cutter or the rim of a glass.
Wrap each dough circle around a metal cannoli tube, sealing the edges with the beaten egg.
Heat the canola oil in a deep fryer or large saucepan to 350°F (175°C).
Fry the cannoli shells in batches for about 3-4 minutes or until golden brown. Remove and drain on paper towels. Let them cool completely before removing the tubes.
For the filling, combine the ricotta, mascarpone, vanilla extract, and powdered erythritol in a bowl. Beat together until smooth and creamy.
Gently fold in the sugar-free dark chocolate chips.
Once the shells have cooled, fill a piping bag with the ricotta mixture and pipe it into both ends of each shell.
Dip the ends of the filled cannoli in the chopped pistachios.
Refrigerate for at least an hour before serving to ensure the filling sets.
Serve the cannoli fresh and enjoy a guilt-free treat!
Nutrition Facts
Calories |
11495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1144.2 g | 1467% | |
| Saturated Fat | 182.7 g | 914% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 5.6 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1374 mg | 106% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1972 mg | 42% | |
*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.
