Sugar-Free Classic Italian Cannoli

Indulge in the timeless elegance of Italian desserts with these *Sugar-Free Classic Italian Cannoli*! This delightful recipe transforms the traditional favorite into a guilt-free treat by swapping out sugar for powdered erythritol, making it perfect for those seeking a low-sugar lifestyle. Crunchy golden shells, infused with a hint of cocoa and cinnamon, are lovingly filled with a luscious mixture of creamy ricotta, mascarpone, and sugar-free dark chocolate chips. For an extra layer of sophistication, each end is dipped in finely chopped pistachios, adding both texture and a nutty finish. Crafted with care, this recipe ensures you enjoy the authentic taste of homemade cannoli with none of the sugar – perfect for special occasions or a sweet everyday indulgence. Serve chilled and savor every bite of this healthier twist on a beloved classic!

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 tablespoon Unsweetened cocoa powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 2 tablespoons Unsalted butter (cold and cubed)
• 0.5 cup Dry white wine
• 1 Egg (beaten)
• 4 cups Canola oil (for frying)
• 2 cups Ricotta cheese (well-drained)
• 0.5 cup Mascarpone cheese
• 1 teaspoon Vanilla extract
• 0.75 cup Powdered erythritol
• 0.5 cup Dark chocolate chips (sugar-free)
• 0.25 cup Pistachios (finely chopped)

Directions

Step 1

In a large bowl, combine the flour, cocoa powder, cinnamon, and salt. Mix well.

Step 2

Add the cubed butter to the dry ingredients and work it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Add the white wine gradually and mix until a dough forms. It should be smooth and slightly sticky.

Step 4

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 5

Roll out the dough on a floured surface until it is thin, about 1/8 inch thick.

Step 6

Cut out 4-inch circles using a cutter or the rim of a glass.

Step 7

Wrap each dough circle around a metal cannoli tube, sealing the edges with the beaten egg.

Step 8

Heat the canola oil in a deep fryer or large saucepan to 350°F (175°C).

Step 9

Fry the cannoli shells in batches for about 3-4 minutes or until golden brown. Remove and drain on paper towels. Let them cool completely before removing the tubes.

Step 10

For the filling, combine the ricotta, mascarpone, vanilla extract, and powdered erythritol in a bowl. Beat together until smooth and creamy.

Step 11

Gently fold in the sugar-free dark chocolate chips.

Step 12

Once the shells have cooled, fill a piping bag with the ricotta mixture and pipe it into both ends of each shell.

Step 13

Dip the ends of the filled cannoli in the chopped pistachios.

Step 14

Refrigerate for at least an hour before serving to ensure the filling sets.

Step 15

Serve the cannoli fresh and enjoy a guilt-free treat!

Nutrition Facts

Serving size	(2264.2g)

Amount per serving	% Daily Value*
Calories	11494.6

Total Fat 1144.2g	0%
Saturated Fat 182.7g	0%
Polyunsaturated Fat g
Cholesterol 664.4mg	0%
Sodium 1683.1mg	0%
Total Carbohydrate 415.6g	0%
Dietary Fiber 43.2g	0%
Total Sugars 5.6g
Protein 98.1g	0%

Vitamin D 40IU	0%
Calcium 1373.9mg	0%
Iron 22.7mg	0%
Potassium 1972.5mg	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: 83.4%

Protein: 3.2%

Carbs: 13.5%