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Missing crisp, creamy cannoli on your low-carb journey? This recipe brings back the beloved Italian dessert! Learn how to bake your own delicate, low-carb almond flour shells and whip up a luscious, perfectly sweetened ricotta filling. It’s a project, but the reward is truly authentic-tasting, keto-friendly cannoli made right in your own kitchen.

Yields: 12 large cannolis

Prep time: 1 hour (includes making/baking shells & filling)

Chill/Cool time: 30+ minutes (for shells)

Total time: Approx. 1 hour 30 minutes

Special Equipment Needed: Metal cannoli forms (tubes)

Ingredients

For the Low-Carb Baked Cannoli Shells:

• 2 cups (224g) Finely Ground Almond Flour
• ½ cup (60g) Powdered Low-Carb Sweetener (e.g., Swerve Confectioners, Lakanto Powdered)
• ½ teaspoon Ground Cinnamon (optional)
• Pinch of Salt
• 1 Large Egg, lightly beaten
• 2 tablespoons (28g) Unsalted Butter, melted
• ½ teaspoon Vanilla Extract
• Cooking spray or extra oil for greasing forms

For the Low-Carb Cannoli Filling:

• 30 ounces (approx. 850g) Whole Milk Ricotta Cheese, must be very well drained (See Critical Note)
• ¾ cup (90g) Powdered Low-Carb Sweetener (use up to 1 cup/120g for sweeter filling)
• 2 teaspoons Finely Grated Lemon Zest
• 1 teaspoon Vanilla Extract
• 6 tablespoons (90ml) Heavy Whipping Cream

For Garnish (Optional):

• Sugar-Free Mini Chocolate Chips
• Finely Chopped Pistachios (or almonds)
• Powdered Low-Carb Sweetener, for dusting

Instructions

1. Make the Low-Carb Baked Shells:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Thoroughly grease the outside of 12 metal cannoli forms.
2. Combine Dry: In a mixing bowl, whisk together the almond flour, powdered sweetener, cinnamon (if using), and salt.
3. Add Wet: Stir in the beaten egg, melted butter, and vanilla extract. Mix until a cohesive, pliable dough forms.
4. Roll Thinly: Place the dough between two sheets of parchment paper. Roll it out very thin, aiming for about 1/16th inch thickness.
5. Cut Circles: Use a 3.5 to 4-inch round cutter to cut 12 circles from the dough, re-rolling scraps carefully if needed.
6. Shape on Forms: Gently wrap one dough circle around each greased cannoli form. Overlap the edges slightly and press gently to seal (a tiny dab of water can help if needed).
7. Bake: Arrange the forms seam-side down on a parchment-lined baking sheet. Bake for 10-15 minutes, rotating halfway, until the shells are firm and lightly golden brown. Keep a close eye on them, as almond flour browns quickly.
8. Cool COMPLETELY: This is essential! Let the shells cool entirely on the forms on a wire rack (at least 30 minutes). Attempting to remove them while warm will likely cause breakage. Once fully cool, carefully slide the crisp shells off the forms.

2. Make the Low-Carb Cannoli Filling:

1. Drain Ricotta (CRITICAL STEP): Place the ricotta in multiple layers of cheesecloth or a thin, clean kitchen towel. Gather the cloth and squeeze firmly over the sink to remove as much liquid as possible. Repeat if necessary. The drier the ricotta, the better the filling texture.
2. Blend Ingredients: Combine the thoroughly drained ricotta, ¾ cup powdered sweetener, lemon zest, vanilla extract, and heavy cream in a food processor or high-powered blender.
3. Process Until Smooth: Blend, stopping to scrape the sides as needed, until the mixture is perfectly smooth and creamy. Taste and blend in the remaining ¼ cup sweetener if you prefer it sweeter. Avoid over-processing.
4. Chill (Recommended): Transfer the filling to a bowl, cover, and refrigerate for at least 30 minutes to allow it to firm up slightly for easier piping.

3. Assemble the Cannoli:

1. Prepare to Pipe: Transfer the chilled filling to a piping bag with a large round tip, or use a sturdy zip-top bag and snip off a corner.
2. Fill Shells: Gently hold a cooled cannoli shell and pipe the filling from one end towards the middle, then repeat from the other end to fill completely.
3. Garnish Ends: Dip the filled ends into small bowls containing your desired garnishes (sugar-free mini chocolate chips, chopped pistachios).
4. Dust & Serve: Just before serving, lightly dust the cannolis with powdered low-carb sweetener using a fine-mesh sieve.

Storage:

• Cannolis are best served fresh, ideally within a few hours of assembling, as the shells will soften over time.
• Store unfilled, completely cooled shells in an airtight container at room temperature for up to 3 days.
• Leftover filling can be stored in an airtight container in the refrigerator for 2-3 days.
• Assembled cannolis can be refrigerated in an airtight container for up to 2 days, but expect the shells to lose crispness.

Notes:

• Ricotta Draining: Don’t skip or rush this! It’s key to a thick, creamy filling.
• Shell-less Option: If making shells isn’t feasible, serve the delicious filling as a dip with low-carb cookies, or spoon it into dessert cups and garnish for a cannoli mousse.

Estimated Nutritional Information

(Per cannoli, 1/12th of recipe, including shell, filling made with ¾ cup sweetener, and typical garnish. Values are approximate.)

• Calories: ~306 kcal
• Total Fat: ~26g
  • Saturated Fat: ~10g
• Total Carbohydrates: ~23g
  • Dietary Fiber: ~3g
  • Sugar Alcohols: ~14g (Primarily Erythritol)
• Net Carbohydrates: ~6g
• Protein: ~14g
• Sodium: ~55mg

Disclaimer: Nutrition facts are estimates calculated using standard databases and representative low-carb ingredients. Actual values vary based on specific brands chosen (especially ricotta, sweeteners, chocolate chips) and exact serving sizes. Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols. Sugar alcohols like Erythritol generally have minimal impact on blood sugar. Using 1 cup of sweetener in the filling will increase total carbs, sugar alcohols, and slightly alter net carbs.