Keto Pistachio Cannoli

Indulge in the decadent flavors of these **Keto Pistachio Cannoli**, a low-carb twist on the classic Italian dessert! Featuring crisp, cocoa-kissed shells made from a blend of almond and coconut flours, these cannoli are both gluten-free and keto-friendly. The luxurious filling combines creamy ricotta cheese, a hint of pistachio extract, and finely chopped pistachios for a nutty, velvety texture that perfectly complements the buttery shells. Sweetened with erythritol, this recipe keeps sugar cravings at bay while delivering all the rich, authentic flavors you love. Ideal for a guilt-free dessert or a crowd-pleasing party treat, these keto cannoli are ready in under an hour and make for an elegant yet wholesome indulgence.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, coconut flour, erythritol, cocoa powder, baking powder, and xanthan gum.

Step 3

Add the eggs, melted butter, and vanilla extract to the dry ingredients. Mix until a smooth dough forms.

Step 4

Roll the dough between two sheets of parchment paper to a 1/8-inch thickness.

Step 5

Cut out circles with a 3-inch round cookie cutter. Re-roll any scraps to make more circles.

Step 6

Wrap the circle dough gently around a cannoli mold, securing the edges with a bit of water.

Step 7

Place the cannoli molds on the prepared baking sheet and bake for 10-12 minutes or until the edges are firm.

Step 8

Let the shells cool on the molds for a few minutes, then carefully remove them to cool completely.

Step 9

In a separate bowl, mix the ricotta cheese, chopped pistachios, heavy cream, confectioners erythritol, and pistachio extract until well combined.

Step 10

Transfer the filling to a piping bag and fill each cooled cannoli shell.

Step 11

Serve immediately or refrigerate until ready to serve for up to 24 hours.

Nutrition Facts

Serving size	(841.7g)

Amount per serving	% Daily Value*
Calories	2072.7

Total Fat 170.5g	0%
Saturated Fat 58.1g	0%
Polyunsaturated Fat g
Cholesterol 644.8mg	0%
Sodium 908.1mg	0%
Total Carbohydrate 268.6g	0%
Dietary Fiber 35.6g	0%
Total Sugars 12.9g
Protein 85.2g	0%

Vitamin D 80IU	0%
Calcium 1380.8mg	0%
Iron 12.4mg	0%
Potassium 1565.5mg	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: 52.0%

Protein: 11.6%

Carbs: 36.4%