Easy Keto Cannoli - All Day I Dream About Food (2024)

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These stunning Keto Cannoli taste as good as they look! They have a crisp outer shell and a rich creamy center. Serve these sweet sugar-free treats any time of year.

I should have made these easy Keto Cannoli ages ago. Really, they are so good and easy, I truly regret not trying them earlier. But now that I have, I plan on making them frequently.

I’ve had cannoli on the brain ever since I updated my Keto Pizzelle recipe. The pizzelle cookies were so flexible when they came off the iron, I found I could shape them quite easily. Then they crisp up as they sit and stay in their tube shape.

So I purchased some cannoli forms and gave it a go. And it worked better than I could possibly imagined!

A fun and easy dessert recipe

Who doesn’t love a crisp shell filled with a rich and creamy filling? It is such a treat to eat this classic Italian dessert and still stay keto! While they don’t have the fried shell of traditional cannoli, they still satisfy that craving.

I had a lot of fun creating these, and adding pretty finishing touches like chocolate dipped ends or a few chocolate chips.

Using pizzelle cookies as the shells also means that they are much easier to make than the traditional version. Forming and frying shells is serious business that many of us don’t want to bother with.

And at 2g net carbs per cannoli, you can enjoy this sweet treat without worry.

Ingredients you need

Keto pizzelle batter: You need just half a batch of this batter, which takes eggs, sweetener, almond flour, butter, baking powder, and salt.
Ricotta: Drain the ricotta for at least three hours before making the cannoli cream. The more water you can drain out of it, the thicker your cream will be.
Mascarpone: I adore this soft Italian cheese, but you can also use standard cream cheese.
Powdered sweetener: I do recommend Swerve here. Others may work but I worry that allulose will make the cannoli cream a bit too soft.
Vanilla: Perfect for flavoring the filling.
Heavy cream: I like to whip some heavy cream to lighten the filling and give it a little more structure.
Garnish: You can garnish the keto cannoli in several fun ways. You can dip the ends of the shells in melted chocolate, or add some chocolate chips to the ends of the filling. Chopped nuts are a great addition as well!

Step by step directions

1. Make the pizzelle: Prepare the batter according to the directions in the recipe. Heat the pizzelle press and grease very lightly. Scoop the batter into the press and cook as directed.

2. Form the shells: As each pizzelle comes off the press, quickly roll it around a cannoli mold while it’s still hot. Wrap it tightly and place it seam-side down on a baking rack. Let cool completely (they will continue to crisp up as they cool).

3. Dip the ends: If you plan on dipping the ends in chocolate, melt about 1 ½ ounces of sugar-free chocolate. Dip the ends of the shells in the chocolate and set on a waxed paper lined baking sheet. Refrigerate 20 minutes to set.

4. Prepare the filling: Beat the ricotta and mascarpone together for 2 minutes, until well combined and smooth. Then beat in the sweetener and vanilla extract. In another bowl, beat the whipping cream until it holds stiff peaks. Gently fold into the ricotta mixture.

5. Fill the shells: Pipe the filling into one end of the shells, filling halfway, then pipe into the other end. You can also spoon it in with a small spoon.

6. Garnish: Add a few mini chocolate chips or chopped nuts to each end as garnish. Dust lightly with more powdered sweetener.

Expert tips and FAQ

Ricotta cheese contains a lot of moisture, so you need to drain it properly before making the filling. Line a sieve with some cheesecloth or paper towel and let the moisture drain off for at least 3 hours.

If the cannoli shells aren’t completely crisp when they cool, you can pop them in a warm oven (200ºF) for 10 to 15 minutes. Then let them cool again and they should be more crisp.

Cannoli tend to soften as they sit, because the moisture in the filling softens the shells. So only fill as many of the shells as you think you need. You can then store the cannoli shells and cream separately and make them as you need them.

What is the cannoli filling made of?

Classic cannoli are filled with a sweet and creamy ricotta cheese mixture. Some recipes, such as these keto cannoli, also call for mascarpone or cream cheese to give the filling a little more structure. You can stir in sugar-free chocolate chips or chopped nuts as well, or simply decorate the ends of the cannoli.

How many carbs are in cannoli?

Conventional cannoli made with wheat and sugar have approximately 20g of carbs per serving. But these keto cannoli have only 3g of carbs and 1g of fiber, so they have a net carb count of 2g.

Related recipes

Keto Cannoli Tart
Keto Cannoli Sheet Cake
Keto Ricotta Cookies
Keto Almond Ricotta Cake

Keto Cannoli Recipe

These stunning Keto Cannoli taste as good as they look! They have a crisp outer shell and a rich creamy center. Serve these sweet sugar-free treats any time of year.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Keyword: keto cannoli

Equipment

Ingredients

Shells

½ recipe Keto Pizzelle

Cannoli Cream

8 ounces ricotta drained (see notes)
8 ounces mascarpone cheese, softened can sub cream cheese
⅔ cup Swerve Confectioners
1 teaspoon vanilla extract
¾ cup heavy whipping cream

Garnish

US Customary – Metric

Instructions

Cannoli Shells

Prepare the batter according to the directions in the recipe. Heat the pizzelle press and grease very lightly. Scoop the batter into the press and cook as directed.
As each pizzelle comes off the press, quickly roll it around a cannoli mold while it's still hot. Wrap it tightly and place it seam-side down on a baking rack. Let cool completely (they will continue to crisp up as they cool).
In a large bowl, beat the ricotta and mascarpone together for 2 minutes, until well combined and smooth. Then beat in the sweetener and vanilla extract.

Filling

In another bowl, beat the whipping cream until it holds stiff peaks. Gently fold into the ricotta mixture.
Pipe the filling into one end of the shells, filling halfway, then pipe into the other end. You can also spoon it in with a small spoon.

Garnish

If you plan on dipping the ends in chocolate, you need to do this before you fill them with cannoli cream. Melt about 1 ½ ounces of sugar-free chocolate and dip the ends of the cooled shells in the chocolate. Set on a waxed paper lined baking sheet. Refrigerate 20 minutes to set.
You can also add mini chocolate chips or chopped nuts to the ends of the filling. Dust the finished cannoli lightly with powdered sweetener.

Notes

Nutritional information does not include any garnish.

Draining the ricotta: Line a sieve with some cheesecloth or paper towel and let the moisture drain off for at least 3 hours. You can even leave it overnight.

To make ahead: You can make the shells and the cream a day or two in advance, but don’t fill them until you are ready to serve, as they tend to soften as they sit. Store the shells in a covered container on the counter, and store the cream filling in the fridge. They should both be good for up to 5 days.

If the shells become soft from humidity in the environment, re-crisp them by placing them in a 200ºF oven for 5 to 10 minutes. Then let them cool completely again.

Nutrition Facts

Keto Cannoli Recipe

Amount Per Serving (1 cannoli)

Calories 263Calories from Fat 224

% Daily Value*

Fat 24.9g38%

Carbohydrates 3g1%

Fiber 1g4%

Protein 6.5g13%

* Percent Daily Values are based on a 2000 calorie diet.