Keto Cannoli Cheesecake Recipe

Here is the keto cannoli cheesecake recipe or keto cannoli pie, as you like to call it. It combines the richness of traditional cannoli with the creamy goodness of cheesecake. Low carb and sugar-free recipe for low carb cannoli cheesecake with cream cheese, chocolate, almond flour, and pistachios. Decadent low carb dessert, perfect for any occasion.

HOW TO MAKE KETO CANNOLI CHEESECAKE RECIPE?

PRINTABLE DETAILED RECIPE IS BELOW! 

Start with a delicious and easy keto cannoli pie crust

Begin by creating the foundation of keto cannoli cheesecake with a crust that's both crunchy and keto-friendly.

Ingredients for the Crust:

• 2 cups blanched almond meal or almond flour (200 g)
• ¼ cup low-carb sweetener (erythritol or allulose, or any low carb sweetener you like).
• Pinch of salt
• 1 tablespoon cinnamon
• 7 tablespoons (105 g / 3.7 oz) melted butter

Method:

1. Preheat your oven to 180°C (350°F).
2. Combine almond meal or almond flour, low-carb sweetener, salt, and cinnamon in a bowl.
3. Mix in melted butter until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of a greased pie dish or a cake dish layered with a parchment paper.
5. Bake for 10 minutes until lightly golden. Let it cool.

Prepare chocolate ganache

 The crust for this keto cannoli cheesecake is perfect, and it's even better with a luscious layer of chocolate ganache!

Ingredients for the Chocolate Ganache:

• Dark chocolate sweetened with stevia, erythritol, or another low-carb sweetener (like Choc Zero).
• ½ cup heavy whipping cream

Method:

1. Melt the dark chocolate and heavy whipping cream in a saucepan over low heat, stirring until smooth. Or heat the cream in the microwave and add chocolate, stir and melt. 
2. Pour the chocolate ganache over the cooled crust and spread it evenly.

Creamy keto cheesecake filling

This keto cannoli cheesecake is super easy. With a velvety cream cheese filling, and just few ingredients.

Ingredients for the Cheesecake Filling:

• 21 oz (600 g) cream cheese
• 1 cup powdered allulose
• 1 tablespoon vanilla extract
• 3.5 oz (100 g) chocolate drops sweetened with stevia (Choc Zero)
• Zest of 1 small orange

Method:

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add powdered allulose, vanilla extract, and orange zest, mixing until well combined.
3. Gently fold in the chocolate drops.
4. Pour the cheesecake filling over the chocolate ganache layer, smoothing the top with a spatula.

Fantastic low carb cannoli cheesecake topping!

Elevate your keto cannoli cheesecake with a delightful topping of shredded chocolate and chopped pistachios, adding texture and flavor to every bite.

Ingredients for the Topping:

• 0.35 oz (10 g) shredded chocolate
• ¼ cup chopped pistachios

Method:

1. Sprinkle shredded chocolate and chopped pistachios over the top of the cheesecake.
2. Refrigerate the cheesecake for at least 4 hours, or until set.
3. Slice and serve chilled!

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Ines

Keto cannoli cheesecake recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Keto cannoli cheesecake recipe or keto cannoli pie. Low carb and sugar-free recipe for low carb cannoli cheesecake with cream cheese, chocolate, almond flour, and pistachios. Decadent low-carb dessert, perfect for any occasion.

Print

Ingredients

• CRUST
• Blanched almond meal or almond flour 2 cups/ 200 g/7 oz
• Low-carb sweetener (erythritol or allulose, or any low carb sweetener you like) ¼ cup
• Pinch of salt
• Cinnamon 1 TBS
• Melted butter 7 TBS / 105 g / 3.7 oz
• CHOCOLATE GANACHE
• Dark chocolate sweetened with stevia, erythritol, or another low-carb sweetener 50 g/1.76 oz
• Heavy whipping cream ½ cup/100 ml
• CHEESECAKE FILLING
• Cream cheese 600 g/21 oz
• Powdered allulose ½ to 1 cup (you choose)
• Vanilla extract 1 tsp
• Chocolate drops sweetened with stevia 100 g/3.5 oz
• Zest of 1 small orange
• TOPPING
• Shredded chocolate 10 g/0.35 oz
• ¼ cup chopped pistachios ¼ cup/30 g/1 oz

Instructions

CRUST

1. Preheat the oven to 180°C (350°F).
2. Combine almond meal or almond flour, low-carb sweetener, salt, and cinnamon in a bowl.
3. Mix in melted butter until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of a greased pie dish or a cake dish layered with parchment paper.
5. Bake for 10 minutes until lightly golden. Let it cool

CHOCOLATE GANACHE

1. Melt the dark chocolate and heavy whipping cream in a saucepan over low heat, stirring until smooth. Or heat the heavy whipping cream in the microwave and add chocolate, stir, and melt. 
2. Pour the chocolate ganache over the cooled crust and spread it evenly.

KETO CHEESECAKE FILLING

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add powdered allulose, vanilla extract, and orange zest, mixing until well combined.
3. Gently fold in the chocolate drops.
4. Pour the cheesecake filling over the chocolate ganache layer, smoothing the top with a spatula.

TOPPING

1. Sprinkle shredded chocolate and chopped pistachios over the top of the cheesecake.
2. Refrigerate the cheesecake for at least 4 hours, or until set.
3. Slice and serve chilled!
4. Enjoy!

Notes

I was using a round cake tin 23 cm/9 inch diameter.

Nutrition Information:

Yield: 16 Serving Size: 1/16th = 1 slice
Amount Per Serving: Calories: 350Total Fat: 18gNet Carbohydrates: 2gProtein: 6g

Please, calculate your macros with the ingredients you use. This is for your information only.