Low Carb Classic Italian Cannoli

Indulge in the flavors of Italy with this Low Carb Classic Italian Cannoli recipe, a keto-friendly twist on the beloved dessert. Made with a crispy almond flour and cocoa shell, these cannoli are baked to perfection and filled with a luscious blend of creamy ricotta, whipped heavy cream, and sugar-free chocolate chips, delivering all the decadence without the guilt. This recipe not only satisfies your sweet tooth but also keeps carbs in check, thanks to the use of powdered erythritol and a gluten-free shell. Garnished with chopped pistachios for an added crunch, these low-carb cannoli are perfect for entertaining or elevating your everyday dessert game. Ready in under an hour, this delightful treat proves you can enjoy classic Italian flavors while staying true to your low-carb lifestyle.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

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

Step 2

In a medium bowl, combine almond flour, cocoa powder, erythritol, and salt.

Step 3

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.

Step 4

Divide the dough into 8 equal portions. Roll each portion into a ball and flatten into a circle about 1/8 inch thick.

Step 5

Wrap each dough circle around a cannoli mold or a similar shaped object to form a shell.

Step 6

Place the molds on the prepared baking sheet and bake for 10-15 minutes, or until the shells are golden brown.

Step 7

Allow the shells to cool completely before carefully removing them from the molds.

Step 8

To prepare the filling, in a bowl, beat the ricotta cheese until smooth. Add the powdered erythritol and vanilla extract, and mix well.

Step 9

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until combined.

Step 10

Stir in the sugar-free chocolate chips.

Step 11

Using a piping bag, fill each cooled shell with the ricotta mixture.

Step 12

Optional: Dip the ends of each cannoli in chopped pistachios for garnish.

Step 13

Serve immediately or refrigerate until ready to serve. Enjoy your low-carb cannoli!

Nutrition Facts

Serving size	(725.3g)

Amount per serving	% Daily Value*
Calories	1910.6

Total Fat 160.9g	0%
Saturated Fat 65.3g	0%
Polyunsaturated Fat 1.8g
Cholesterol 468.8mg	0%
Sodium 962.0mg	0%
Total Carbohydrate 220.2g	0%
Dietary Fiber 37.0g	0%
Total Sugars 6.4g
Protein 65.6g	0%

Vitamin D 48IU	0%
Calcium 1277.5mg	0%
Iron 6.9mg	0%
Potassium 669.6mg	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: 55.9%

Protein: 10.1%

Carbs: 34.0%