Low Carb Pistachio Cannoli

Indulge in the creamy decadence of Low Carb Pistachio Cannoli, a guilt-free twist on the classic Italian dessert that’s as beautiful as it is delicious. This keto-friendly recipe uses almond and coconut flours to create perfectly crisp, golden-brown shells, while the heavenly filling combines ricotta, mascarpone, and ground pistachios for a luscious, nutty flavor accented with a hint of lemon zest and pistachio extract. Sweetened with erythritol, this dessert is low in sugar yet satisfies any sweet tooth, making it ideal for those maintaining a low-carb lifestyle. Easy to prepare in just under an hour, these elegant cannoli are perfect for dinner parties, holiday celebrations, or simply treating yourself. Serve them fresh and chilled for an authentic Italian experience without compromising your health goals!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 1 tablespoon Coconut flour
• 1 large Egg
• 2 tablespoons Unsalted butter
• 1 tablespoon Powdered erythritol
• 1 teaspoon Vanilla extract
• 1 cup Ricotta cheese
• 1 cup Mascarpone cheese
• 1 cup Ground pistachios
• 3 tablespoons Granulated erythritol
• 1 teaspoon Lemon zest
• 0.5 teaspoon Pistachio extract
• 2 tablespoons Heavy cream

Directions

Step 1

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

Step 2

In a medium bowl, mix together almond flour, coconut flour, and powdered erythritol.

Step 3

In a separate small bowl, beat the egg and mix in melted butter and vanilla extract.

Step 4

Combine the wet ingredients with the dry ingredients and mix until a dough forms.

Step 5

Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into a disk shape. Gently shape each disk into a small cylinder around a metal or wooden cannoli form or foil.

Step 6

Place the cannoli shells on the prepared baking sheet and bake for 10-12 minutes or until they turn a light golden brown.

Step 7

Remove the shells from the oven and let them cool slightly before carefully lifting them off the forms.

Step 8

For the filling, beat together ricotta cheese, mascarpone cheese, granulated erythritol, and pistachio extract until smooth.

Step 9

Fold the ground pistachios and lemon zest into the cheese mixture.

Step 10

In a separate bowl, whip the heavy cream until it forms stiff peaks, and then gently fold it into the cheese mixture.

Step 11

Once the cannoli shells have cooled completely, use a piping bag to fill each shell with the pistachio filling.

Step 12

Serve immediately or refrigerate until ready to serve.

Nutrition Facts

Serving size	(874.1g)

Amount per serving	% Daily Value*
Calories	3028.4

Total Fat 272.2g	0%
Saturated Fat 117.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 805.5mg	0%
Sodium 413.1mg	0%
Total Carbohydrate 132.8g	0%
Dietary Fiber 25.7g	0%
Total Sugars 13.3g
Protein 90.9g	0%

Vitamin D 53.8IU	0%
Calcium 1717.7mg	0%
Iron 9.9mg	0%
Potassium 1722.3mg	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: 73.2%

Protein: 10.9%

Carbs: 15.9%