Keto Cannoli Cream Cookies

I always loved getting fresh cannolis from the local bakery, but they are usually full of sugar and flour. That is why I wanted to make a simpler version that fits into a healthy lifestyle.

These keto cannoli cream cookies give you all the classic Italian flavors without the extra carbs. They are low carb and keto friendly, so you can enjoy them without worrying about your blood sugar.

The base is a soft cookie made with nut flours, flavored with a hint of cinnamon and orange zest. It really tastes like the traditional pastry shell.

Then, I top them with a creamy mixture of ricotta and cream cheese. A few sugar-free chocolate chips on top finish them off nicely.

They are very easy to prepare and taste best after chilling in the fridge for a few minutes. I hope you enjoy making them as much as I do.

Why You’ll Love This Recipe

Authentic Italian Taste – You get classic cannoli flavor with orange zest and cinnamon while keeping your carbs very low.

No Messy Frying – Traditional cannoli shells require deep frying, but these simple cookies bake quickly in your oven.

Gluten Free Base – Almond and coconut flours provide a soft texture that fits your low carb lifestyle.

Recipe Ingredients

For the Cookies

• 1 1/4 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Powdered Monk Fruit Sweetener
• 1/3 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Orange Zest
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Fine Sea Salt

For the Topping

• 1/3 cup Whole Milk Ricotta, Well Drained
• 2 oz Cream Cheese, Softened
• 2 tablespoons Powdered Monk Fruit Sweetener
• 1/4 teaspoon Vanilla Extract
• 2 tablespoons Sugar Free Mini Chocolate Chips

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter and powdered monk fruit sweetener until creamy, then mix in the egg, vanilla extract, orange zest, cinnamon, and sea salt.

Step 3

Stir in the almond flour and coconut flour until the dough comes together.

Step 4

Scoop 12 cookies onto the baking sheet and flatten each one into a thick round.

Step 5

Bake for 10 to 12 minutes, until the edges are set, then cool completely.

Step 6

Beat the ricotta, cream cheese, powdered monk fruit sweetener, and vanilla extract until thick and smooth.

Step 7

Spoon or pipe the cannoli cream onto the cooled cookies.

Step 8

Sprinkle with sugar free mini chocolate chips and chill for 10 minutes before serving.

Tips

Drain the Ricotta Cheese

From my experience, whole milk ricotta holds a lot of extra water that can make your topping too runny. I recommend spooning the ricotta into a fine strainer lined with paper towels to let the moisture drip out for at least 30 minutes.

You can also press down gently with a spoon to squeeze out the leftover liquid. This extra step helps make sure your topping stays thick and creamy.

Measure the Coconut Flour Precisely

Coconut flour acts like a sponge and absorbs a huge amount of liquid. If you use even a little too much, your cookies will turn out dry and crumbly.

I have found that the best method is to fluff the flour with a fork first, then spoon it into your measuring cup and level it off with a flat knife. Avoid scooping directly from the bag because this packs the flour down.

Shape and Flatten the Dough

Low carb cookie dough made with almond and coconut flour does not spread or melt in the oven like normal dough does. The shape you make before baking is exactly how they will look when they come out.

I recommend pressing each dough ball down with your fingers or the bottom of a glass to make a neat circle. You can also make a small dent in the middle of each cookie to hold the cream topping later.

More Recipes

• Keto Cream Cheese Cookies
• Keto Italian Amaretti Cookies
• Keto Ricotta Orange Cookies
• Low Carb Cannoli Cream Cups
• Low Carb Tiramisu Cups

Frequently Asked Questions

How do I prevent the ricotta topping from making the cookies soggy?

To keep your cookies crisp, you must drain the ricotta cheese very well by pressing it through a fine-mesh strainer or wrapping it in cheesecloth for at least one hour.

It also helps to top the cookies right before you plan to serve them rather than letting them sit in the fridge with the cream on top for days.