Cannoli have always been one of my favorite bakery treats, but traditional ones are packed with sugar and white flour.
I wanted to find a simpler way to enjoy those classic flavors without spending hours frying pastry shells.
These keto cannoli cookies give you the best of both worlds, with tender spiced cookies wrapped around a creamy ricotta center.
Because the recipe is completely low carb and keto friendly, you can enjoy a rich dessert while keeping your daily sugar intake low.
They come together quickly in the oven and make a wonderful treat to share with family or keep in the fridge for later.
Why I Love This Recipe
Authentic Bakery Flavor – Warm cinnamon and fresh orange zest give the cookies that classic Italian pastry taste without all the sugar.
Rich and Creamy Center – Combining real ricotta and mascarpone creates an ultra-thick filling that feels luxurious in every single bite.
Naturally Keto Friendly – Wholesome almond and coconut flours keep the carb count tiny while keeping you fully satisfied.
No Frying Required – You get all the famous cannoli flavors in a simple baked cookie sandwich with zero mess.
Ingredients You’ll Need
For The Cookies
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 6 tbsp Unsalted Butter
- 1/2 cup Allulose
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1 tsp Orange Zest
For The Cannoli Filling
- 3/4 cup Whole Milk Ricotta
- 1/4 cup Mascarpone Cheese
- 1/4 cup Powdered Allulose
- 1 tsp Vanilla Extract
- 1/4 cup Sugar-Free Mini Chocolate Chips
How To Make
Step 1
Drain the ricotta in a fine mesh strainer for at least 30 minutes so the filling stays thick. Mix it with the mascarpone, powdered allulose, vanilla, and mini chocolate chips, then refrigerate.
Step 2
Heat the oven to 350°F and line two baking sheets with parchment. Whisk the almond flour, coconut flour, baking powder, sea salt, and cinnamon together.
Step 3
Beat the softened butter and allulose until creamy. Beat in the egg, vanilla, and orange zest, then stir in the dry ingredients.
Step 4
Divide the dough into 24 small balls, flatten each to about 1/3 inch thick, and space them apart on the pans.
Step 5
Bake for 9 to 11 minutes, until the edges are lightly golden. Cool completely so the cookies become sturdy enough to sandwich.
Step 6
Divide the chilled cannoli filling evenly among the flat sides of 12 cookies. Top with the remaining cookies and press gently.
Step 7
Refrigerate the sandwich cookies for 20 minutes before serving for the best creamy center and crisp-tender cookie contrast.
Tips
Squeeze the Ricotta Dry
From my experience, just letting the ricotta sit in a strainer is not always enough. You want to press it down gently with clean paper towels to draw out any hidden moisture.
If the cheese stays even a little bit wet, your cannoli filling will turn runny and make your cookies soggy.
Taking an extra minute to blot it really dry gives you a thick, velvety filling that holds its shape between the cookies.
Watch the Oven Closely
Allulose browns much faster than other low carb sweeteners or regular sugar. Because of this, I recommend checking your cookies right around the 8-minute mark.
Pull them out the second the bottom edges turn a light golden color. If you wait until the tops look browned, the bottoms will get too dark.
Let the Cookies Cool on the Pan
Cookies made with almond flour are naturally very soft and crumbly while they are hot. If you try to pick them up right away, they will break apart in your hands.
Leave them directly on the warm baking sheet for at least 10 to 15 minutes before moving them anywhere.
As the butter and flours settle at room temperature, the cookies firm up and become sturdy enough to hold the filling.
More Recipes
FAQ
Can I substitute erythritol for allulose?
You can use erythritol, but it will change the texture of both the cookies and the filling. Erythritol tends to make baked treats firmer and can leave a noticeable cooling sensation on your tongue.
If you use erythritol for the filling, make sure it is a powdered version so the cream does not turn out gritty.
Keto Cannoli Cookies
Equipment
- fine mesh strainer
Ingredients
For The Cookies
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 6 tbsp Unsalted Butter
- 1/2 cup Allulose
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1 tsp Orange Zest
For The Cannoli Filling
- 3/4 cup Whole Milk Ricotta
- 1/4 cup Mascarpone Cheese
- 1/4 cup Powdered Allulose
- 1 tsp Vanilla Extract
- 1/4 cup Sugar-Free Mini Chocolate Chips
Instructions
- Drain the ricotta in a fine mesh strainer for at least 30 minutes so the filling stays thick. Mix it with the mascarpone, powdered allulose, vanilla, and mini chocolate chips, then refrigerate.
- Heat the oven to 350°F and line two baking sheets with parchment. Whisk the almond flour, coconut flour, baking powder, sea salt, and cinnamon together.
- Beat the softened butter and allulose until creamy. Beat in the egg, vanilla, and orange zest, then stir in the dry ingredients.
- Divide the dough into 24 small balls, flatten each to about 1/3 inch thick, and space them apart on the pans.
- Bake for 9 to 11 minutes, until the edges are lightly golden. Cool completely so the cookies become sturdy enough to sandwich.
- Divide the chilled cannoli filling evenly among the flat sides of 12 cookies. Top with the remaining cookies and press gently.
- Refrigerate the sandwich cookies for 20 minutes before serving for the best creamy center and crisp-tender cookie contrast.