Sugar-Free Pistachio Cannoli
Indulge guilt-free with these delightful Sugar-Free Pistachio Cannoli, a luxurious twist on the classic Italian dessert. Crafted with almond and coconut flour, these gluten-free shells are lightly cocoa-infused and baked to perfection, making them a healthier alternative to traditional fried versions. The creamy, sugar-free ricotta and mascarpone filling is delicately flavored with vanilla and cinnamon, then studded with finely chopped pistachios and dark chocolate chips for a satisfying crunch. Perfect for those seeking lower-sugar options without sacrificing flavor, these cannoli are simple to prepare and ideal for impressing guests at gatherings or enjoying as an everyday treat. Garnish with extra pistachios or a dusting of cocoa powder for a picture-perfect finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 2 tablespoons Cocoa powder
- 4 tablespoons Unsalted butter
- 0.5 cup Xylitol or erythritol sweetener
- 1 large Egg
- 2 cups Ricotta cheese (sugar-free)
- 1 cup Mascarpone cheese
- 1 teaspoon Vanilla extract
- 0.75 cup Pistachios, finely chopped
- 0.5 cup Dark chocolate chips (sugar-free)
- 0.5 teaspoon Cinnamon
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, cocoa powder, and half the sweetener.
Melt the unsalted butter and mix it into the dry ingredients along with the egg. Stir until a dough forms.
Roll out the dough on a sheet of parchment paper to a thickness of about 1/8 inch.
Cut circles from the dough using a 4-inch round cutter. Wrap each circle around a cannoli form and seal the edges with a little water.
Place wrapped forms on the prepared baking sheet. Bake for 10-15 minutes or until the cannoli shells are firm.
Remove from the oven and let the shells cool for a few minutes, then carefully remove them from the forms and let them cool completely on a wire rack.
In a large bowl, beat together the ricotta cheese, mascarpone cheese, remaining sweetener, vanilla extract, and cinnamon until smooth.
Gently fold in the chopped pistachios and dark chocolate chips.
Use a piping bag to fill each cooled cannoli shell with the cream mixture.
Optional: Garnish the ends with additional chopped pistachios or a sprinkle of cocoa powder before serving.
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.6 g | 510% | |
| Saturated Fat | 183.0 g | 915% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 932 mg | 310% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 88.6 g | 316% | |
| Total Sugars | 19.4 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1927 mg | 148% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3160 mg | 67% | |
*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.
