Keto Cannoli Cookies Recipe
This keto cannoli cookies recipe features a shortbread cookie, cannoli filling, and chocolate! Keto sandwich cookies have just 5 grams net carbs.
You’ll love these keto cannoli cookies! They are like a cross between a cookie and cannoli, without the complicated process of making the shells. Instead, these keto sandwich cookies have layers of shortbread cookies, cannoli keto filling, and a chocolate drizzle.
Serve this cannoli cookie recipe with your favorite keto Italian meals… or let’s face it, any time at all!
Ingredients In Keto Sandwich Cookies
The ingredients in these keto cannoli cookies are simple and you probably have many of them in your kitchen already!
For the cookies:
- Wholesome Yum Blanched Almond Flour – The base of our keto sandwich cookies.
- Butter – A must for cannoli cookies! (And any cookies in my opinion.)
- Besti Monk Fruit Allulose Blend – I love this keto sweetener, I know you will too!
- Vanilla extract – A must for cannoli cookies and any desserts.
For the filling:
- Ricotta cheese – Base of the baked cannoli cookies filling.
- Cream cheese – Adds even more smooth creamy flavor to the cannoli cookie recipe.
- Besti Powdered Allulose – Sweetener of choice for the filling of this cannoli cookie recipe.
- Lemon zest – Brings out the sweet and creamy flavors of the gluten free cannoli filling.
For the chocolate drizzle:
- Sugar-free dark chocolate chips – Used in the keto cannoli cream and chocolate drizzle.
- Coconut oil – This helps keep the chocolate drizzle nice and smooth.
How To Make Keto Cannoli Cookies
- Mix the cannoli sandwich cookies batter. Using a hand or stand mixer, beat butter and powdered sweetener together, until fluffy. Beat in vanilla and almond flour.
- Form the cookies. Scoop rounded tablespoons onto a prepared cookie sheet. Flatten each cookie to about 1/3 inch – you can make them as thin as you’d like them to be when they are done as they won’t spread during baking.
- Bake the cannoli keto cookies until edges are golden. All them to cool completely.
- Drizzle the cannoli cookies with chocolate drizzle. Melt chocolate and coconut oil in a double boiler and drizzle over cookies. Chill to harden the chocolate before handling.
- Make cannoli filling. Use a hand or stand mixer to beat together ricotta and cream cheese, then mix in allulose, lemon zest and vanilla. Chill to firm up.
- Assemble cookies with cannoli filling. Fill a cookie with cannoli cream filling. Place another cookie on top and roll in a bowl of sugar-free chocolate chips to cover the filling side.
Can You Freeze Cannoli Cookies?
Yes, you can freeze this cannoli cookie recipe for up to 3 months.
In fact, they are delicious right out of the freezer… almost like ice cream sandwiches. If your keto sandwich cookies are too hard out of the freezer, just let them warm up a bit on the counter first.
Readers Who Made Keto Cannoli Cookies Also Made:
If you like this cannoli cookie recipe, you might also like these keto cookie recipes:
- Keto Sugar Cookies – Endless possibilities on this one! Use Besti Powdered Allulose to make icing on top.
- Chewy Almond Flour Chocolate Chip Cookies – Everyone’s favorite cookie – without the refined flour and sugar.
- Keto Shortbread Cookies – Shortbread cookies are a classic for a reason! This is the base recipe used in these cannoli cookies.
- Chocolate Chip Peanut Butter Protein Cookies – Need a protein boost with your afternoon sweet treat? These are the cookies for you!
Get Ingredients To Make Keto Cannoli Cookies:
-
Wholesome Yum Blanched Almond Flour (Super Fine)
$14.99 – $29.98 — or subscribe and save 10% Read moreWholesome Yum Blanched Almond Flour (Super Fine)
$14.99 – $29.98 — or subscribe and save 10%
-
Wholesome Yum Powdered Allulose Sweetener
$11.99 – $22.99 — or subscribe and save 10% Read moreWholesome Yum Powdered Allulose Sweetener
$11.99 – $22.99 — or subscribe and save 10%
RECIPE CARD
Keto Cannoli Cookies Recipe
This keto cannoli cookies recipe features a shortbread cookie, cannoli filling, and chocolate! Keto sandwich cookies have just 5 grams net carbs.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
Cannoli Filling
- 1 1/4 cup Ricotta cheese
- 4 oz Cream cheese (room temperature)
- 1/4 cup Besti Powdered Allulose
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 1/2 cup Sugar-free dark chocolate chips
Basic Keto Shortbread Cookies
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different)
-
1/3
cup
Besti Monk Fruit Allulose Blend
(or 1/2 cup
pure allulose orpure erythritol ) - 1 tsp Vanilla extract
Chocolate Drizzle
- 1/2 cup Sugar-free chocolate chips
- 2 tsp Coconut oil
Instructions
Click on the times in the instructions below to start a kitchen timer while you cook.
Keto Shortbread Cookies
-
Make the shortbread cookie recipe according to the instructions here, except you'll make them a little smaller (tablespoonfuls of cookie dough that are not very rounded), to get 24 cookies total.
-
Allow the cookies to cool completely in the pan before handling (cookies will harden as they cool).
Cannoli Filling
-
Meanwhile, use a hand mixer or stand mixer to blend together the ricotta and cream cheeses, until smooth and creamy.
-
Mix in allulose, lemon zest, and vanilla.
-
Refrigerate mixture for 1-2 hours.
Cannoli Cookies Assembly
-
Melt sugar-free chocolate and coconut oil in a double boiler.
-
Drizzle chocolate over cookies in a zig-zag pattern. Place in the fridge to allow chocolate to completely harden in fridge before adding filling.
-
Take one cookie and fill it with 1 tablespoon of cannoli cream filling. Place another cookie on top and roll in a bowl of chocolate chips to cover sides. Repeat with remaining cookies.
Recipe Notes
Serving size: 1 keto cannoli cookie sandwich
Video Showing How To Make Cannoli Cookies:
Don't miss the VIDEO above - it's the easiest way to learn how to make Cannoli Cookies!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Share a recipe pic with #wholesomeyum or #bestisweets on Instagram or in our Facebook support group.
Join the Easy Keto Challenge to enter monthly giveaways every time you share your pics of our recipes!
Meagan
When making cannolis, it’s usually recommended to let the ricotta drain overnight. Do you recommend this fo this recipe?
Maya | Wholesome Yum
Hi Meagan, We didn’t drain it but the cookies were gone fairly quickly. You may want to drain it if you plan to keep them for multiple days.
Mary Ann
I just made them. They should be called Disappearing cookies as they disappeared as fast as I finished them, Thank you for taking the time to share your recipes.
Shelly. C
These look amazing! Do they taste like almond flour?
Maya | Wholesome Yum
Thank you, Shelly! We don’t think they taste super almond-y when using our super fine blanched almond flour, which is very neutral in taste, but you might notice a hint of almond flavor. The texture of the cookies is like a shortbread cookie, and it’s common for shortbread to have almond extract added to get that flavor anyway.
Cee
I am glad that Shelly asked if this tastes like almond flour. I search for good keto recipes every day and so many of them called for almond flour. Well I have bought and cooked with the almond flour in keto recipes and it turns out I don’t really care for that flavor. I am hoping that your suggestion of the Super fine blanched almond flour Will be better and thank you for mentioning it.
Denise Cecilia
I made the filling as the recipe said but it’s been in the frig for 3 hours and hasn’t harden enough to use,,any suggestion
Maya | Wholesome Yum
Hi Denise, The filling is not supposed to harden, it will be soft and spreadable.