Indulge in the luscious creaminess of the cannoli filling, nestled in a delicate almond flour crust. With its velvety texture and delightful blend of ricotta cheese, vanilla, and a touch of sweetness, this keto cannoli tart is a true treat for the taste buds.
By using keto-friendly ingredients like almond flour, erythritol, and full-fat ricotta cheese, this recipe provides a guilt-free way to enjoy the flavors of a cannoli without the high carbohydrate content. Each bite is a heavenly experience that won’t derail your ketogenic lifestyle.
The almond flour crust adds a lovely nutty flavor and a perfect crunch to complement the creamy filling. It’s a gluten-free alternative that brings a delightful twist to the traditional cannoli shell.
Not only is this tart keto-friendly, but it’s also incredibly easy to prepare. With just a few simple steps, you can create a beautiful and decadent dessert that will impress your friends and family.
Whether you’re celebrating a special occasion or simply want to indulge in a delicious treat, this keto cannoli tart is the perfect choice. It’s a dessert that combines elegance, flavor, and a healthy twist, making it a winner for any gathering.
So, gather your ingredients, preheat your oven, and get ready to savor every bite of this delightful keto cannoli tart. It’s time to indulge in the flavors of a classic Italian dessert while staying true to your low-carb lifestyle. Get ready for a truly unforgettable dessert experience!
Keto Cannoli Tart
- 1 1/2 cups Almond Flour
- 1/4 cup Swerve Sweetener (or any keto-friendly sweetener)
- 1/4 tsp Salt
- 1/4 cup Unsalted Butter
- 12 oz Whole Milk Ricotta Cheese (room temperature)
- 5 oz Cream Cheese (softened)
- 2 Eggs (room temperature)
- 1/4 cup Swerve Sweetener (powdered)
- 1/4 cup Swerve Sweetener (granular)
- 3/4 tsp Vanilla Extract
- 1/3 cup Sugar-Free Chocolate Chips (recommended: ChocZero)
- 1 oz Sugar-Free Dark Chocolate (recommended: ChocZero)
- 1/2 tbsp Unsalted Butter
- Sugar Free Chocolate Drizzle (optional)
To make the crust:
Preheat the oven to 325°F.
In a medium bowl, whisk together the almond flour, sweetener, and salt.
Stir in the melted butter until the dough resembles coarse crumbs.
Turn the loose dough out into a 9-inch ceramic tart pan. Press firmly into the bottom and up the sides.
Use a flat-bottomed glass or measuring cup to even out the bottom of the crust. Prick all over with a fork.
Par-bake for 10 minutes, then remove from the oven and cool while you prepare the filling.
To make the filling:
In a food processor or high powered blender, combine the ricotta, cream cheese, eggs, powdered sweetener, granulated sweetener, and vanilla extract.
Process on high until the mixture is smooth. Stir in the chocolate chips.
Pour the batter into the par-baked tart crust. Set the tart pan into a large roasting pan and fill the roasting pan with water until it reaches halfway up the sides of the tart pan.
Carefully place the roasting pan into the oven and bake for 60 to 75 minutes, or until the filling is just set. Cover the edges of the crust with strips of tinfoil if they are browning too quickly during baking.
Remove the tart from the water bath and let cool 20 minutes.
Refrigerate until firm, at least 1 hour and up to overnight, before serving.
To make the chocolate drizzle:
Place the chopped chocolate and butter in a heat-proof bowl set over a pan of barely simmering water.
Stir until melted and smooth.
Drizzle the chocolate over the chilled tart, and slice into 12 pieces.
Serving Size: 1 Slice
Calories: 257 | Fat: 22g | Protein: 9g | Net Carbs: 4g