Keto Cannoli
These homemade keto cannoli pair crisp, golden almond flour shells with a smooth ricotta and heavy cream filling sweetened with allulose. Fry or bake the shells, then pipe in the chilled cream right before serving.
Equipment
- Metal cannoli molds
- Parchment paper
- Thermometer
- Piping bag
- Whisk
Ingredients
- 1 cup almond flour
- 2 tbsp cocoa powder (optional for a chocolate shell)
- 1/4 cup Keystone Pantry Allulose
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 1 tbsp butter melted
- 1 tsp vanilla extract
- 1–2 tbsp water (if needed)
- 1 tbsp apple cider vinegar
- Oil for frying (avocado or coconut oil)
- 1 cup ricotta cheese (or mascarpone for a richer filling)
- 1/2 cup heavy whipping cream
- 1/4 cup Keystone Pantry Allulose (adjust to taste)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 2 tbsp Keystone Pantry sugar-free chocolate chips (optional)
Instructions
- Combine the almond flour, optional cocoa, allulose, cinnamon, and salt with a whisk, then work in the egg, melted butter, vanilla, and vinegar; add water only if necessary, 1 tbsp at a time within the listed amount, before wrapping the dough in plastic and refrigerating for 30 minutes. The dough should press into a cohesive mass without leaving a sticky coating on your fingers.
- Roll the cold dough between parchment sheets to about 1/8-inch thickness, cut 3–4-inch rounds, and curve each round around a metal cannoli mold, moistening the overlapping edges with water to seal. A smooth overlap without a split or open gap helps the shell retain its tube shape.
- Bring the frying oil to 350°F and cook the molded shells for 1–2 minutes, then lift them out, carefully release them from the molds, and leave them to cool completely; alternatively, bake the shaped shells at 375°F for 8–10 minutes. Look for a golden, crisp surface, and protect your hands from the hot metal when easing off each shell.
- Beat the ricotta, heavy cream, allulose, vanilla, and cinnamon into an airy mixture, gently incorporate the optional chocolate chips, and refrigerate the filled piping bag for at least 30 minutes. The chilled cream should hold a soft mound rather than run flat.
- Fill the completely cooled shells with the chilled cream, finish with extra allulose or sugar-free chocolate chips at the ends if desired, and serve immediately. The filling should reach through the center while the pastry remains crisp around it.
Notes
Ingredient tip: If your ricotta looks watery, drain it in a fine sieve or cheesecloth-lined strainer over a bowl in the refrigerator before mixing so the filling holds its shape. Texture tip: Roll the chilled almond flour dough between sheets of parchment paper to support the delicate pastry and prevent sticking or cracking during transfer. Serving tip: Wait until the shells are completely cool and pipe the chilled cream inside from both ends right before serving so the pastry stays crisp. Storage: Store cooled, unfilled shells in an airtight container away from humidity and keep the cream refrigerated in a sealed piping bag or covered container until assembly. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.