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How to Make Low-Carb Cannoli

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How to Make Low-Carb CannoliPin recipeFollow us 130.7k

These low-carb cannoli nearly got the better of me. I tried and failed to create light and crispy cannoli shells and was just about ready to give up when Martina suggested using her recipe for keto sugar cones and adapting it.

Ta da!!!! It worked! Perfect crispy, crunchy tubes ready to be filled with luscious ricotta filling. And they are 100% keto!

I highly recommend buying a cone maker, they’re inexpensive and don’t take up a lot of room. And, you can make waffle cones. Enjoy!

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Hands-on Overall

Nutritional values (per serving, 1 cannolo)

Net carbs3.1 grams
Protein7 grams
Fat15.5 grams
Calories180 kcal

Calories from carbs 7%, protein 16%, fat 77%

Total carbs4.3 gramsFiber1.1 gramsSugars1.3 gramsSaturated fat8.3 gramsSodium61 mg(3% RDA)Magnesium25 mg(6% RDA)Potassium115 mg(6% EMR)

Ingredients (makes 12 cannoli)

Cannoli tubes:
Ricotta filling:
  • 2 cups full-fat ricotta cheese (480 g/ 16.9 oz)
  • 3/4 cup powdered Swerve or Erythritol (120 g/ 4.2 oz) - you can use less to taste
  • 1/2 tsp sugar-free vanilla extract
  • 1 tbsp orange zest
  • 1/2 tsp cinnamon

Instructions

  1. Place the almond flour, psyllium, vanilla powder and salt in a large mixing bowl.
    How to Make Low-Carb Cannoli
  2. In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.
  3. Add the dry ingredients into the bowl with the eggs and mix well. How to Make Low-Carb Cannoli
  4. Pour the batter, about 2 tablespoons (38 g/ 1.3 oz) per cannoli tube, in the cone maker and close the lid.
  5. Cook for 5 minutes, or until it's lightly browned and cooked through.
    How to Make Low-Carb Cannoli
  6. Once ready, use a spatula to lift the wafer from the cone maker and roll it around a cannoli tube. You can buy cannoli tubes or use any clean round item that you have around the house.
  7. Let it cool down for 1-2 minutes before sliding the tube out from the centre.
  8. Continue until all of the mixture is used.
    Note: This can feel a bit time consuming as you need to cook each tube individually, but it’s worth it. I promise.
    How to Make Low-Carb Cannoli
  9. Meanwhile, in-between batches mix all of the ricotta ingredients together with a stand mixer and whip until smooth and fluffy. How to Make Low-Carb Cannoli
  10. Pipe ricotta into tubes from either end. How to Make Low-Carb Cannoli
  11. Store in the fridge for up to five days.
    How to Make Low-Carb Cannoli
  12. You can optionally dust tubes with powdered Swerve to finish. How to Make Low-Carb Cannoli

Ingredient nutritional breakdown (per serving, 1 cannolo)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.5 g1.2 g2.9 g33 kcal
Psyllium husk powder
0.1 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g0 g0 g2 kcal
Ghee
0 g0 g4.6 g42 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Coconut milk (full-fat, unsweetened)
0.3 g0.2 g2 g19 kcal
Ricotta cheese, full-fat
1.2 g4.5 g5.2 g70 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.5 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g0 kcal
Orange peel (zest), fresh
0.1 g0 g0 g0 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Total per serving, 1 cannolo
3.1 g7 g15.5 g180 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (13)

My cannoli are coming out so thin that they are falling apart and I can't get them rolled.  Is there a secret to this?  Mine are not solid, but have lots of open areas.

Reply

I'm sorry to hear that Karen! It's the same dough as this one: Low-Carb Ice Cream Sugar Cones (which is the first one I made) and there were no holes but I can see that Naomi's cannoli have a few holes that get "closed" by rolling the cannoli dough up.
The cooked dough will be soft at first but will solidify as you roll it up. Just make sure it's cooked enough (not too soft as they won't crisp up and not too hard, just about when it starts to caramelise, then it's ready).
Did you use the same sweeteners? Some sweeteners like xylitol would make the dough soft. You will need erythritol-based sweetener.
I'm just thinking whether this could be the wafer maker that is pressing too hard on the dough? Maybe not closing it completely (lightly holding the lid for the first 5 seconds) would help so there are no holes and the dough is slightly thicker?

Reply

hi, is the ingredient correct only 1.1 oz of ricotta cheese?
thanks

Reply

Well spotted! 2 cups full-fat ricotta cheese (480 g) is correct, just the 1.1 refers to pounds, fixed 😊

Reply

These look so eye pleasing. Would love to try them really soon 😊

Reply

I have enjoyed your blog for a while and did not realise I had brought one of your books until today. I looked at your other books but can not find anywhere that I can see the list of recipes?

Reply

Claudia, thank you for buying my book! There isn't a regular list of recipes in all of my books but there is index at the end of each book. I hope this helps!

Reply

M encanta el teu blog i et segueixo per Instagram. Moltes gràcies

Reply

OMG I love cannoli! I've been craving them ever since our Italian holidays. So happy to see this works! The sugar cones are so good I made them last year. What a fantastic idea to use the same recipe for cannoli 😊

Reply

Would marscapone work?

Reply

Mascarpone or even whipped heavy cream will work!

Reply

Hi there,
I am trying to plan a diet for a family member with epilepsy. I noticed your recipes use the carb count for RAW ingredients rather than cooked. This tends to give inaccurate/misleading carb counts. When cooked, ingredients can have different carb counts than their raw form, starchy vegetables especially. I think this is really misleading. Hopefully you correct for this in the future! Other than that your blog has been incredibly helpful!

Reply

Hi Beth, I assume you mean that I count net carbs (or macros in general) from "raw" ingredients when used? I think you misunderstood how carbs/macros are counted in ingredients because the way I do it is the right way to do it.
So when I use raw ingredients, say "skinless chicken breasts" I need to count macros from raw because that is what I use in the recipe. It's only if I already use cooked chicken (e.g. in a recipe like this one: Keto Curried Chicken Sushi Hand Rolls) that I used macros for "cooked" because the weights (and therefor macros) were per "cooked" chicken. So simply put, the weights/macros are based on what you see listed.

Reply