Keto Cannoli Cheesecake Bars

If you love Italian bakery treats, you probably miss cannoli when you switch to a low carb diet.

Traditional cannoli shells are full of white flour and sugar, which makes them hard to fit into a keto lifestyle.

That is why I made these keto cannoli cheesecake bars to give you all those classic flavors without the extra carbs.

They combine a cinnamon spiced crust with a smooth ricotta and cream cheese filling that tastes just like the real bakery cream.

It is an easy dessert to slice up and keep in the fridge whenever you want a sweet treat that stays keto friendly.

Why You’ll Love This Recipe

Authentic Cannoli Flavor – The classic blend of ricotta, orange zest, and cinnamon delivers genuine Italian bakery taste with zero guilt.

Ultra Creamy Texture – Mixing smooth cream cheese with rich whole milk ricotta creates a velvety filling that melts in your mouth.

Keto Friendly Treat – Made with almond flour and sugar free ingredients, these bars let you enjoy dessert while staying in ketosis.

Satisfying Pastry Crust – The buttery almond flour base captures the warm spice and crunch of a traditional fried cannoli shell.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Powdered Erythritol Sweetener
• 1 tsp Ground Cinnamon
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Cannoli Filling

• 12 oz Cream Cheese, Softened
• 1 cup Whole Milk Ricotta Cheese, Drained
• 1/2 cup Powdered Erythritol Sweetener
• 1 tsp Vanilla Extract
• 1 tsp Orange Zest
• 1/4 tsp Ground Cinnamon
• 2 Large Eggs
• 1/4 cup Sugar Free Mini Chocolate Chips

For the Topping

• 2 tbsp Sugar Free Mini Chocolate Chips
• 2 tbsp Chopped Pistachios
• 1 tsp Powdered Erythritol Sweetener

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, powdered sweetener, cinnamon, salt and melted butter, press firmly into the pan and bake for 10 minutes. Reduce the oven to 325°F.

Step 2

Beat the cream cheese, drained ricotta and powdered sweetener for 2 to 3 minutes, until very smooth and creamy.

Step 3

Mix in the vanilla, orange zest and cinnamon, then add the eggs one at a time on low speed just until combined. Fold in 1/4 cup mini chocolate chips.

Step 4

Pour the cannoli filling over the crust and smooth the top. Bake for 32 to 36 minutes, until the edges are set and the center has only a slight jiggle.

Step 5

Cool for 1 hour at room temperature, then chill for at least 4 hours so the ricotta filling firms up fully.

Step 6

Scatter the remaining mini chocolate chips and the chopped pistachios over the top and dust lightly with powdered sweetener.

Step 7

Lift out using the parchment and slice into 16 bars.

Tips

Drain the Ricotta Cheese Well

Ricotta cheese naturally holds onto a lot of extra liquid, which can make your cheesecake filling soggy or separated. I recommend placing it in a fine-mesh strainer lined with paper towels for at least 30 minutes before mixing.

You can gently press down on top with the back of a spoon to push out the hidden moisture. Getting rid of that excess liquid is the secret to a thick, creamy bar that holds its shape.

Bring the Dairy to Room Temperature

Make sure your cream cheese and drained ricotta sit on the counter for about an hour before you start. Cold cheese stays in tiny, stubborn lumps that will not blend smoothly with the powdered sweetener.

If you try to beat cold cream cheese, you will end up overworking the batter just trying to get rid of the clumps. Softened cheese blends easily in just a couple of minutes without adding excess air.

Mix the Eggs on Low Speed

When it is time to add the eggs, turn your mixer to the lowest speed and stop as soon as the yellow streaks disappear.

Adding too much air into the eggs causes the cheesecake to puff up in the oven and then collapse and crack as it cools. A low speed keeps the filling dense and rich, which gives you that classic cannoli texture.

More Recipes

• Keto Cannoli Cream Cookies
• Keto Sopapilla Cheesecake Bars
• Keto Tiramisu Cheesecake
• Low Carb Cannoli Cream Cups
• Low Carb Ricotta Lemon Cake

Frequently Asked Questions

How should I drain the ricotta cheese before using it?

Line a fine mesh strainer with cheesecloth or a double layer of paper towels and place the ricotta in it over a bowl for at least 30 minutes.

Gently press on the cheese with a spoon to push out the liquid so your filling stays rich and firm rather than watery.