Glenda Thompson 
Cannoli is a classic Italian dessert known for its crispy, tubular shell and creamy, sweet ricotta filling. Originating from Sicily, this beloved treat is a favorite of dessert lovers worldwide.
This diabetic-friendly version of cannoli uses almond flour and natural sweeteners such as allulose or monk fruit extract, making it a safer and healthier option for those watching their blood sugar levels.
So go ahead and savor the authentic taste of Italy with these guilt-free cannoli, knowing that you’re making a smart choice for your health.
Ingredients
For the cannoli shells:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup allulose or monk fruit sweetener
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tsp vanilla extract
For the ricotta filling:
– 1 1/2 cups whole milk ricotta cheese
– 1/4 cup allulose or monk fruit sweetener
– 1 tsp vanilla extract
– 1/4 cup heavy cream
– 1/4 cup mini sugar-free chocolate chips (optional)
Instructions
1. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, and salt for the cannoli shells.
2. In a small bowl, whisk together the melted butter, egg, and vanilla extract. Add this mixture to the dry ingredients and mix until a dough forms.
3. Divide the dough into 8 equal portions. Roll each portion between two sheets of parchment paper until thin and oval-shaped.
4. Preheat your oven to 350ยฐF (175ยฐC). Grease cannoli molds or wrap aluminum foil around the handles of wooden spoons.
5. Carefully wrap each oval of dough around a prepared mold, sealing the edges with a little water. Place the molds on a baking sheet.
6. Bake the cannoli shells for 12-15 minutes, or until golden brown. Allow them to cool on the molds before gently removing them.
7. To make the ricotta filling, in a large bowl, whisk together the ricotta cheese, sweetener, and vanilla extract until smooth.
8. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until well combined. Stir in the mini sugar-free chocolate chips, if using.
9. Transfer the ricotta filling to a piping bag fitted with a large round tip. Pipe the filling into each cooled cannoli shell from both ends.
10. Serve the cannoli immediately or store them in the refrigerator for up to 2 hours before serving.
