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Low Carb Sicilian Cannoli



  • Serves 8
  • Cooks in 45 mins (30m prep + 15m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

low carb cannoli sicilian

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. 2.In a large bowl, whisk together almond flour, coconut flour, xanthan gum, and salt. Add melted butter and egg, and mix until a dough forms.
  3. 3.Roll out dough between two sheets of parchment paper, until 1/8 inch thick. Use a round cookie cutter to cut out circles, and wrap each circle around a cannoli mold.
  4. 4.Bake for 10-12 minutes, until golden brown. Let cool completely before removing molds.
  5. 5.In a medium bowl, mix together ricotta cheese, vanilla extract, and cinnamon. Transfer mixture to a piping bag, and pipe into cooled cannoli shells.
  6. 6.Serve immediately, or store in the fridge for up to 3 days.

lightbulb_outline Tips

  • chevron_rightIf you don't have cannoli molds, you can use metal or wooden dowels instead.
  • chevron_rightBe sure to let the cannoli shells cool completely before removing the molds, or they may break.
  • chevron_rightYou can also add chopped nuts or chocolate chips to the filling, for extra flavor and texture.