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Keto Cannoli Tart

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Love cannoli? Then you will fall in love with this Keto Cannoli Tart. It has a tender almond flour crust, a rich ricotta cream filling, and sugar free chocolate chips. A truly special keto dessert.

Top down image of a slice of keto cannoli tart on a white plate with fresh berries.

Once upon a time, about 4 years ago, I published my first keto cookbook, The Everyday Ketogenic Kitchen.

And this beautiful creamy Keto Cannoli Tart was the first sneak peek recipe I shared from it. I was, and still am, so proud of this recipe. It’s the ideal low carb treat for cannoli lovers.

I mean, who doesn’t love a good cannoli? Crisp, sweet shells with a rich cream filling that oozes everywhere as you take a bite! And I always loved the ones that had mini chocolate chips on the ends. I remember with great fondness the cannoli we used to get in the North End in Boston.

Let me tell you that this keto tart recipe is a great stand in! It doesn’t have the same crisp shell but the flavors and the creamy filling really hit the spot.

A spoon drizzling chocolate over a pan of keto cannoli tart.

Keto Cookbooks Galore!

It’s astonishing to think that in those four intervening years I have published a total of 6 keto cookbooks. SIX COOKBOOKS!

If you have any notion of the work involved in writing cookbooks, then you may well think I had lost my mind. I rather think I did too. I would test out 2 or 3 new recipes per day, type up the notes, send them to my recipe testers, and then try them out again myself.

All while keeping this blog chugging along too. I daresay I worked on at least 10 recipes a week.

Truly, I am exhausted just thinking about it now. But I am so proud of the body work I have created for the keto world

A slice of keto cannoli tart on a white plate with fresh berries and a blue patterned jug in the background.

How to make Keto Cannoli Tart

This cannoli tart recipe is not difficult, but it does take some time and patience. Here are my best tips for getting it right:

The crust

This is my standard keto pie crust that I use in a great many of my recipes. It’s easy and there’s no rolling required. You simply press it into the pan and away you go.

I do recommend par-baking it first. Par-baking simply means pre-baking (or partially baking) it to firm it up, so that the filling doesn’t make it soggy.

Use a food processor

You want a truly smooth filling so I recommend using a food processor or a good high powdered blender. Ricotta tends to be pretty grainy right out of the container and this will smooth it out nicely.

Use properly softened ingredients

As with all baking, it’s important to pay attention to the ingredient temperatures. Your filling won’t mix nicely if the ricotta and cream cheese aren’t room temperature. And adding cold eggs may cause the filling to clump up.

Use a water bath

The filling needs to cook gently so that it sets properly and stays super creamy. So don’t skip the water bath method. This is also known as a “bain marie”, and it’s a great way to cook custards and creamy fillings.

Be sure not to let ANY water come up over the edge of the tart pan. You may even want to set the roasting pan in your oven before you fill it with hot water, so that water doesn’t slosh in as you move it around.

Cool and chill properly

As tempting as it may be to dig in right away, be sure to let the tart cool properly. It also needs to be refrigerated for at least 1 hour. Trust me, a little patience results in a much better tart consistency!

A slice of cannoli tart on a white plate, shot from the side.

Can you make Keto Cannoli Tart in advance?

This delicious keto dessert can be made a day or so in advance. I wouldn’t recommend much longer as the crust will soften the longer it sits.

I have not tried freezing this one but I imagine it would fare well enough. Again the crust will be somewhat softer after thawing. Let it cool completely before wrapping it up tightly to freeze.

Ready to enjoy the delicious flavors of cannoli in a keto friendly package?

Top down image of cannoli tart drizzled with chocolate.

More delicious keto tart recipes

Top down image of a slice of keto cannoli tart with berries on the side, on a white plate.

Print

Keto Cannoli Tart

Love cannoli? Then you will fall in love with this Keto Cannoli Tart. It has a tender almond flour crust, a rich ricotta cream filling, and sugar free chocolate chips. A truly special keto dessert.

Course Dessert

Cuisine Italian

Keyword cannoli tart, keto ricotta tart

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Cooling Time 1 hour 20 minutes

Total Time 3 hours 20 minutes

Servings 12

Calories 257kcal

Ingredients

Optional Chocolate Drizzle

Instructions

To make the crust:

  • Preheat the oven to 325°F.

  • In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough resembles coarse crumbs.

  • Turn the loose dough out into a 9-inch ceramic tart pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust. Prick all over with a fork.

  • Par-bake for 10 minutes, then remove from the oven and cool while you prepare the filling.

To make the filling:

  • In a food processor or high powered blender, combine the ricotta, cream cheese, eggs, powdered sweetener, granulated sweetener, and vanilla extract. Process on high until the mixture is smooth. Stir in the chocolate chips.

  • Pour the batter into the par-baked tart crust. Set the tart pan into a large roasting pan and fill the roasting pan with water until it reaches halfway up the sides of the tart pan.

  • Carefully place the roasting pan into the oven and bake for 60 to 75 minutes, or until the filling is just set. Cover the edges of the crust with strips of tinfoil if they are browning too quickly during baking.

  • Remove the tart from the water bath and let cool 20 minutes. Refrigerate until firm, at least 1 hour and up to overnight, before serving.

To make the chocolate drizzle:

Nutrition

Serving: 1/12th of tart | Calories: 257kcal | Carbohydrates: 7.61g | Protein: 8.55g | Fat: 21.25g | Fiber: 3.16g



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