Low-Carb Cannoli Parfaits

If you’ve ever craved a dessert that tastes indulgent but won’t derail your weight loss goals, these low-carb cannoli parfaits deliver. The shells are crafted from almond flour and a touch of erythritol for a crisp bite, while the creamy ricotta filling tucked inside offers a luscious contrast. It’s a playful, hands-on treat that feels special enough for a celebration yet approachable for a weeknight. Perfect for a party-worthy dessert that stays on track with your low-carb or keto-friendly plan.

Recipe Benefits (in paragraph form) This cannoli duo keeps carbs in check by using almond flour-based shells and a sugar substitute, without sacrificing flavor or texture. The filling combines ricotta with whipped cream, chocolate chips, and almond extract for a rich, creamy center. The result is a dessert that’s high in protein and satisfying while staying mindful of glucose impact, making it a smart choice for a low-carb, low-sugar lifestyle.

Ingredients for Low-Carb Cannoli Recipe

(Makes 6 Cannoli Tubes)

Shell

• 1 large egg (55 g)
• 30 g erythritol
• 20 g high-oleic cold-pressed sunflower oil
• 40 g fine almond flour
• ¼ tsp xanthan gum
• 40 g almond milk
• 1 tsp vanilla extract

Filling

• 1/3 cup whole milk ricotta cheese
• 1 tablespoon heavy cream
• 1 ounce unsweetened chocolate chips
• 1/4 teaspoon real almond extract
• 1 teaspoon no-sugar-added vanilla extract
• 1/2 cup sugar substitute
• 1 tablespoon hot water

Directions

Shells

Step 1: Preheat your waffle cone maker. Prepare your workspace: lay a towel, a cannoli tube, and a spatula ready to use.

Step 2: Whisk the egg, vanilla, and erythritol until smooth. Add oil, milk, then almond flour and xanthan gum, whisking briefly between additions until a dense but smooth paste forms.

Step 3: Scoop a heaping dinner spoon of batter and place in the center of the waffle maker. Flatten slightly to form a disc, close gently, and cook for 2–3 minutes until the pastry is golden and crisp. Timing varies with machines, so check after a minute to prevent burning.

Step 4: Carefully lift the edge with a spatula, slide the shell onto a towel, and place the cannoli tube over one end. Roll tightly, but gently, as the shell is delicate. Position the finished tube on the towel with the seam down to dry and seal.

Step 5: Repeat with remaining batter to yield about 6 large shells. Let them cool and crisp on the towel.

Filling

Step 6: With the mixer on high, whip the heavy cream until frothy, then add sugar substitute and almond and vanilla extracts. Whip until stiff peaks form—being careful not to over-whip.

Step 7: Fold in the ricotta and most of the chocolate chips. Spoon the filling into the cooled cannoli shells, reserving a few chips for garnish. Chill for at least 1 hour before serving.

Equipment

• Waffle cone maker
• Clean towel, metal cannoli tube, and flexible spatula (for shaping)
• Electric mixer (hand-held or stand) for filling
• Parfait glasses or serving plates
• Parchment or cooling rack (optional, for shells)

Storage Tips

1. Refrigeration: Store the filled cannoli in an airtight container in the fridge for up to 2 days. For best texture, keep the shells and filling separate until serving, then fill just before eating.
2. Freezing: Cannoli shells tend to lose crispness when frozen; if you must freeze, freeze the shells plain and fill after thawing, using very cold filling to minimize sogginess.
3. Reheating: If shells lose crispness, re-crisp them briefly in a low oven (about 300°F / 150°C) for a few minutes. Fillings should be kept cool until serving to maintain texture.

Healthy Options (Healthy Swaps)

Shells: Substitute part or all of the almond flour with finely ground almond meal for a different texture, or use a portion of coconut flour if experimentation suits your diet (remember to adjust liquids).
Sweetening: Swap in your preferred natural, low-sugar sweetener (stevia, monk fruit) if you want fewer carbs.
Filling: Use part-skim ricotta or dairy-free ricotta alternatives; choose dairy-free chocolate chips to keep the dessert dairy-free.
Fat and texture: Lighten the filling by using whipped coconut cream or Greek yogurt alternatives for a tangy twist with fewer calories.

Mistakes to Avoid

• Overcooking the shells: They can become brittle or crack if overdone; monitor closely and remove once golden.
• Soggy shells: Ensure shells are fully cooled and dry before filling; piping warm filling can soften them.
• Filling consistency: If the filling is too loose, add a touch more ricotta or a pinch of xanthan gum to stabilize.
• Balancing sweetness: Too much sugar substitute can leave a bitter aftertaste; taste and adjust gradually.