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Keto Cannoli Stuffed Crepes

Recipe by Ailene

A tender, cream cheese-based crepe rolled around a rich ricotta and mascarpone filling spiced with cinnamon and a hint of lemon zest. Finished with a dark chocolate drizzle, this elegant dish brings classic Italian bakery flavors to a low-carb breakfast or brunch.

  • Total Time50 minutes
  • Yield8 stuffed crepes (serves 4, 2 per serving) 1x
  • DietGluten Free

Ingredients

Scale

Cannoli Filling

Keto Crepes

  • 8 large eggs, room temperature
  • 8 ounces (225g) cream cheese, softened
  • 1 tablespoon (12g) granulated erythritol sweetener
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons (28g) unsalted butter, divided

Chocolate Drizzle

  • 1 ounce (28g) 90% dark chocolate or keto-friendly dark chocolate chips
  • 1/2 teaspoon coconut oil

Instructions

  1. Mix the filling: In a medium bowl, fold together the ricotta, mascarpone, powdered sweetener, cinnamon, lemon zest, vanilla extract, and a pinch of salt until smooth and well combined. Transfer the mixture to a piping bag (or a zip-top bag with the corner snipped off) and place it in the refrigerator to chill and firm up while you make the crepes.
  2. Blend the batter: In a blender, combine the eggs, softened cream cheese, granulated sweetener, cinnamon, and salt. Blend on medium speed until the batter is completely smooth and no lumps of cream cheese remain. Let the batter rest for 5 to 10 minutes to allow the foam to settle.
  3. Heat the skillet: Melt about 1/2 teaspoon of the butter in a 10-inch nonstick skillet over medium-low heat.
  4. Cook the crepes: Pour about 1/4 cup of the rested batter into the center of the skillet. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even 6-inch circle. Cook for 1 1/2 to 2 minutes, until the top loses its wet shine and the edges begin to dry and pull away from the pan.
  5. Flip and finish: Carefully slide a wide, thin spatula under the crepe, flip it, and cook for an additional 30 seconds. Transfer the cooked crepe to a large plate. Repeat the process with the remaining butter and batter until you have 8 crepes. Let them cool slightly before filling.
  6. Melt the chocolate: Place the dark chocolate and coconut oil in a small microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 10-second intervals, stirring after each, until completely smooth and liquid. Transfer to a small zip-top bag and snip off a tiny piece of the corner for drizzling.
  7. Assemble and serve: Lay a warm or room-temperature crepe flat on a work surface. Pipe a thick line of the chilled cannoli filling down the center. Fold the right side over the filling, then fold the left side over to form a neat roll. Repeat with the remaining crepes. Drizzle the melted chocolate over the tops of the rolled crepes and serve immediately.

Notes

Why It Works

  • Blending eggs and cream cheese creates a pliable, flourless batter that holds together perfectly in the pan without breaking.
  • Using mascarpone alongside ricotta adds fat and stability, preventing the filling from becoming runny or weeping out of the crepes.
  • A tiny pinch of salt in both the batter and the filling balances the sweeteners and enhances the dairy flavors.

Common Pitfalls to Avoid

  • Watery filling: Ricotta can hold excess moisture. If your brand looks wet in the container, strain it through a fine-mesh sieve or cheesecloth for 30 minutes before mixing.
  • Tearing the crepes: Keto crepes are delicate. Ensure the top is completely matte and the bottom is lightly golden before attempting to flip them.
  • Lumpy batter: Starting with cold cream cheese will leave white specks in your crepe batter. Always use thoroughly softened cream cheese and room temperature eggs.

Variations

  • Chocolate Chip Cannoli: Fold 2 tablespoons of sugar-free mini chocolate chips directly into the ricotta filling before chilling for a classic cannoli texture.
  • Pistachio Crunch: Sprinkle chopped, toasted pistachios over the finished crepes just after adding the chocolate drizzle.

Allergy Alert

This recipe contains dairy (cream cheese, ricotta, mascarpone, butter) and eggs. If using a packaged keto sweetener or chocolate, check the label for potential cross-contamination if you have severe allergies.

Nutrition (per serving — estimates)

Calories: 520 | Total Carbs: 6g (Fiber: 1g, Sugar: 3g) | Net Carbs: 5g | Fat: 47g (Saturated: 25g) | Protein: 17g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer. Sugar alcohols (erythritol) are excluded from the net carb count.

  • Prep Time: 15 minutes
  • Chilling Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Pan-Fry
  • Cuisine: American Italian

Nutrition

  • Serving Size: 2 stuffed crepes
  • Calories: 520
  • Sugar: 3g
  • Fat: 47g
  • Saturated Fat: 25g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 17g

Find it online: https://foodtrackergirl.com/2019/12/22/easy-cannoli-recipe/