If you love cannoli but don’t want all the carbs from the fried shell, these low carb cannoli cream cups are the perfect solution.
You get all the classic cannoli flavor – creamy ricotta, a hint of orange zest, chocolate chips, and pistachios – just without the heavy shell wrapped around it.
The filling is really the best part of a cannoli anyway, right? So why not just enjoy that on its own in a little cup.
This recipe is low carb and keto friendly, so it fits right into your lifestyle without feeling like you’re missing out on anything.
It takes about 15 minutes of hands-on time, and then you just let them chill in the fridge. Super simple, no baking required.
Why You’ll Love This Recipe
Rich and Satisfying – The mascarpone and whole milk ricotta make this cream so thick and indulgent that a small cup is all you need to feel completely satisfied on keto.
Tastes Like Real Cannoli Filling – The combo of ricotta, mascarpone, cinnamon, and orange zest gives you that authentic Italian bakery flavor without all the carbs and sugar that come with a traditional cannoli.
Super Low Carb Dessert – Thanks to powdered erythritol and sugar-free chocolate chips, you get a rich and creamy treat that fits right into your keto macros without any guilt.
Ingredients
- 1 cup Whole Milk Ricotta Cheese
- 4 oz Mascarpone Cheese, softened
- 1/4 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
- Zest of 1 Small Orange
- 3 tbsp Sugar-Free Mini Chocolate Chips, divided
- 2 tbsp Chopped Pistachios
How to Make
Step 1
Place ricotta cheese in a fine mesh sieve set over a bowl. Let it drain for 10 minutes to remove excess moisture, then discard the liquid.
Step 2
In a medium bowl, beat the drained ricotta and mascarpone together with a hand mixer until smooth and creamy, about 2 minutes.
Step 3
Add powdered erythritol, vanilla extract, cinnamon, and orange zest. Beat until light and fluffy, about 1 more minute.
Step 4
Gently fold in 2 tablespoons of the sugar-free mini chocolate chips with a spatula.
Step 5
Spoon the cannoli cream into 4 small serving cups or glasses. Top each with the remaining chocolate chips and a sprinkle of chopped pistachios. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Helpful Tips
Drain the Ricotta Well
This step is probably the most important one in the whole recipe. If you skip draining the ricotta or rush through it, you’ll end up with a watery, runny cream that doesn’t hold its shape in the cups.
Set up your fine mesh sieve over a bowl and spoon the ricotta in, then let gravity do the work for the full 10 minutes. You might be surprised how much liquid comes out. If your ricotta seems extra wet, you can even press it gently with the back of a spoon or let it sit a few minutes longer.
Once you’re done, toss that liquid. Starting with dry ricotta is the difference between a thick, scoopable cannoli cream and a soupy mess.
Soften the Mascarpone First
Take your mascarpone out of the fridge about 20-30 minutes before you start making this. Cold mascarpone straight from the fridge is firm and stiff, and it won’t blend smoothly with the ricotta.
When it’s properly softened, it mixes in easily and you get that silky, creamy texture you want. If you forgot to take it out early, you can scoop it into a bowl and mash it around with a fork for a minute to loosen it up before combining it with the ricotta.
Use Powdered Erythritol, Not Granular
The recipe calls for powdered erythritol specifically, and there’s a good reason. Granular erythritol doesn’t dissolve well in cold mixtures like this, so you’ll end up with a gritty, crunchy texture that’s really unpleasant.
If you only have granular erythritol on hand, just pulse it in a blender or coffee grinder for about 30 seconds until it turns into a fine powder. It works perfectly and saves you from buying a separate product.
This one small detail makes a big difference in how smooth and professional the final cream tastes.
You Might Also Like
- Low Carb Creme Brulee
- Low Carb Ricotta Lemon Cake
- Low Carb Strawberry Cheesecake Bites
- Low Carb Tiramisu Cups
- Low Carb Vanilla Panna Cotta
Frequently Asked Questions
Can I skip the orange zest or does it really matter?
Orange zest is a classic cannoli flavor, so it adds that authentic taste you would get from a traditional Italian bakery. That said, it is not going to ruin the dessert if you leave it out.
If you just don’t have an orange on hand, a tiny splash of lemon zest or even a drop of almond extract can give it a nice flavor twist instead.
Low Carb Cannoli Cream Cups
Ingredients
Equipment
Method
- Place ricotta cheese in a fine mesh sieve set over a bowl. Let it drain for 10 minutes to remove excess moisture, then discard the liquid.
- In a medium bowl, beat the drained ricotta and mascarpone together with a hand mixer until smooth and creamy, about 2 minutes.
- Add powdered erythritol, vanilla extract, cinnamon, and orange zest. Beat until light and fluffy, about 1 more minute.
- Gently fold in 2 tablespoons of the sugar-free mini chocolate chips with a spatula.
- Spoon the cannoli cream into 4 small serving cups or glasses. Top each with the remaining chocolate chips and a sprinkle of chopped pistachios. Refrigerate for at least 30 minutes before serving to let the flavors meld.