Italian Cream Stuffed Cannoli is a delicious and indulgent dessert that features crispy, shell-like pastries filled with a sweet, creamy ricotta cheese filling. Here’s a keto-friendly version of this classic Italian dessert!
Ingredients:
For the Cannoli Shells:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tablespoons powdered erythritol (or other keto-friendly sweetener)
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon heavy cream (or coconut cream)
- 1 teaspoon vanilla extract
- Oil for frying (such as coconut oil or avocado oil)
For the Cream Filling:
- 1 1/2 cups whole-milk ricotta cheese (drained well)
- 1/2 cup mascarpone cheese (optional, but adds creaminess)
- 1/4 cup powdered erythritol
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 2 tablespoons dark chocolate chips (sugar-free, optional, for filling)
- 1/4 cup chopped pistachios or mini chocolate chips (optional, for garnish)
Instructions:
For the Cannoli Shells:
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, erythritol, xanthan gum, salt, and cinnamon (if using). Stir well.
- Add Wet Ingredients: In another bowl, whisk the egg, melted butter, heavy cream, and vanilla extract. Add this wet mixture to the dry ingredients and stir until it forms a dough. If it’s too crumbly, add a bit more heavy cream until it comes together.
- Roll the Dough: Place the dough between two sheets of parchment paper and roll it out until it’s about 1/8-inch thick. Use a round cookie cutter or a glass to cut out 3-4 inch circles.
- Shape the Shells: To form the cannoli shells, carefully wrap each dough circle around a cannoli tube (or a similar cylindrical object) and press the edges to seal.
- Fry the Shells: Heat the oil in a deep pan to about 350°F (175°C). Fry the shells until golden brown and crispy, about 2-3 minutes. Remove them from the oil and let them cool completely on a paper towel-lined plate.
For the Cream Filling:
- Prepare the Ricotta: Drain the ricotta cheese thoroughly by placing it in a fine mesh sieve or cheesecloth to remove excess moisture. This will help ensure a thicker filling.
- Mix the Filling: In a bowl, combine the ricotta, mascarpone cheese, powdered erythritol, vanilla extract, and cinnamon (if using). Use a hand mixer or whisk to blend the ingredients until smooth and creamy. If you want the filling to be a little sweeter, you can adjust the sweetener to taste.
- Optional Add-ins: Stir in mini chocolate chips or a small handful of chopped pistachios for extra flavor and texture.
Assemble the Cannoli:
- Fill the Shells: Once the shells have cooled, use a piping bag or a plastic sandwich bag (with the tip cut off) to pipe the cream filling into the shells. Fill both ends of each shell for that classic cannoli look.
- Garnish: Optionally, sprinkle some extra powdered erythritol on top of the cannoli or dip the ends in chopped pistachios or mini sugar-free chocolate chips.
- Serve: Enjoy your keto-friendly Italian Cream Stuffed Cannoli right away! They’re best served fresh but can be stored in the fridge for a day or two.
Tips:
- Make Ahead: You can prepare the shells and filling separately ahead of time. Just fill the shells right before serving to keep them crispy.
- Filling Variations: You can also add a splash of lemon zest or a bit of espresso powder to the filling for added flavor depth.
- Baking Option: If you prefer to bake the shells instead of frying them, preheat the oven to 350°F (175°C) and bake the dough-wrapped cannoli tubes for about 10-12 minutes until golden brown. Be sure to remove the tubes carefully after baking.
Enjoy these Keto Italian Cream Stuffed Cannoli as a delightful and decadent treat that keeps you in your low-carb lifestyle!
