Keto Classic Italian Cannoli

Indulge in the rich, authentic flavors of Italy with this Keto Classic Italian Cannoli recipe, a low-carb twist on a cherished dessert. Crafted with a perfectly crispy almond flour shell, fried to golden perfection in olive oil, and filled with a luscious ricotta-based cream sweetened with powdered erythritol, this keto-friendly version of the iconic treat delivers all the decadence without the guilt. Sugar-free dark chocolate chips and a sprinkle of pistachios add delightful texture and elegance, making each bite a celebration of flavor. Perfect for satisfying your sweet tooth while staying on track with your ketogenic lifestyle, these homemade cannolis are both a feast for the eyes and the taste buds. Ready in just 40 minutes, they’re ideal for celebrations, dinner parties, or an elevated everyday treat!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

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)

Directions

Step 1

In a medium-sized bowl, whisk together almond flour, cocoa powder, granulated erythritol, baking powder, and salt.

Step 2

In a separate bowl, beat the eggs, then add in melted butter and vanilla extract. Mix well.

Step 3

Combine the dry ingredients with the wet ingredients, mixing until a dough forms. It should be slightly sticky yet firm.

Step 4

Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up.

Step 5

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.

Step 6

Once chilled, roll the dough between two sheets of parchment paper to about 1/8 inch thickness.

Step 7

Using a round cookie cutter or glass, cut out circles of dough. Reroll scraps if necessary to make more circles.

Step 8

Gently wrap each circle around a metal cannoli tube, sealing the edges with a little water.

Step 9

In a frying pan, heat olive oil over medium heat. Fry each dough-wrapped tube until golden brown, about 1-2 minutes each side.

Step 10

Carefully remove from oil and allow to cool slightly before gently slipping cannoli shells off the tubes.

Step 11

Once completely cooled, fill each shell with the ricotta mixture using a piping bag or plastic bag with the tip cut off.

Step 12

Dip the ends of the filled cannolis in chopped pistachios or additional chocolate chips for decoration.

Step 13

Serve immediately or refrigerate for up to 2 days.

Nutrition Facts

Serving size	(1067.8g)

Amount per serving	% Daily Value*
Calories	3130.7

Total Fat 289.1g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 691.2mg	0%
Sodium 1556.4mg	0%
Total Carbohydrate 315.2g	0%
Dietary Fiber 34.2g	0%
Total Sugars 8.3g
Protein 88.9g	0%

Vitamin D 80IU	0%
Calcium 1880.5mg	0%
Iron 13.2mg	0%
Potassium 1404.1mg	0%

*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.

Source of Calories

Fat: 61.7%

Protein: 8.4%

Carbs: 29.9%