Keto Cannoli
A low-carb version of the classic Italian dessert with a crisp almond-flour shell and a creamy, lightly sweetened ricotta filling.
Servings
10–12 small cannoli
Preparation Time
25 minutes
Cooking Time
15 minutes
Chill Time
30–60 minutes
Ingredients
Keto Cannoli Shells
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1 cup almond flour
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2 tablespoons coconut flour
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2 tablespoons powdered erythritol (or other keto sweetener)
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¼ teaspoon salt
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¼ teaspoon cinnamon (optional)
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2 tablespoons butter, melted
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1 large egg white
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½ teaspoon vanilla extract
Cannoli Filling
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1 ½ cups whole milk ricotta cheese (drained well)
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½ cup mascarpone cheese
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⅓ cup powdered erythritol or monk fruit sweetener
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1 teaspoon vanilla extract
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¼ teaspoon cinnamon (optional)
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2 tablespoons heavy cream (if needed for texture)
Optional Toppings
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Sugar-free dark chocolate chips
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Crushed pistachios
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Lemon zest
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Powdered keto sweetener for dusting
Equipment
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Cannoli molds (metal tubes)
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Baking tray
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Parchment paper
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Mixing bowls
Step-by-Step Instructions
1. Prepare the ricotta
Place ricotta cheese in a fine strainer or cheesecloth.
Let it drain for 30–60 minutes to remove excess moisture.
This step prevents a watery filling.
2. Preheat the oven
Preheat oven to 180°C (350°F).
Line a baking tray with parchment paper.
3. Make the cannoli dough
In a bowl mix:
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Almond flour
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Coconut flour
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Powdered sweetener
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Salt
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Cinnamon
Add:
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Melted butter
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Egg white
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Vanilla extract
Mix until a soft dough forms.
4. Shape the shells
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Place dough between two sheets of parchment paper.
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Roll it out to about 2–3 mm thickness.
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Cut circles about 9–10 cm (3½–4 inches) wide.
Wrap each circle around a cannoli mold, overlapping the edges slightly.
Press gently to seal.
5. Bake the shells
Place wrapped molds on the baking tray.
Bake for 12–15 minutes until golden and crisp.
Let them cool for 5 minutes, then carefully slide shells off the molds.
Allow shells to cool completely.
6. Prepare the filling
In a mixing bowl combine:
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Drained ricotta
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Mascarpone
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Powdered sweetener
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Vanilla extract
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Cinnamon
Mix until smooth and creamy.
If the filling is too thick, add 1–2 tablespoons heavy cream.
7. Fill the cannoli
Transfer filling to a piping bag or spoon.
Pipe the filling into both ends of each cannoli shell until full.
8. Add toppings
Dip the ends into:
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Sugar-free chocolate chips
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Crushed pistachios
Lightly dust with powdered keto sweetener if desired.
Serving
Serve chilled or at room temperature.
For best texture, fill cannoli just before serving so shells stay crisp.
Storage
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Shells: store in airtight container up to 3 days
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Filling: refrigerate up to 4 days
Filled cannoli should be eaten within 24 hours.
Tips for Perfect Keto Cannoli
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Draining ricotta is the most important step for thick filling.
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Use powdered sweetener to avoid grainy texture.
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Almond flour shells can be fragile—handle gently.
