Looking for a silky, ricotta-infused cheesecake that brings all the bold flavor of Italian cannoli—without flour, sugar, or unnecessary carbs? This Keto Cannoli Cheesecake is exactly what you need. With its soft almond flour crust, golden mascarpone topping, and signature chocolate-drizzled finish, this low-carb version delivers all the richness of your favorite Sicilian dessert—in a keto-approved, gluten-free format.
Perfect for special occasions , keto-friendly desserts , or when you’re in the mood for something sweet but staying in ketosis, this creamy cheesecake uses simple ingredients like powdered erythritol, crushed pork rinds, and unsweetened cocoa to bring bold Mediterranean-meets-American comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love rich, handheld desserts with depth and crunch, this cannoli cheesecake will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect keto cannoli cheesecake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, crunchy, dairy-infused bliss!
Why You’ll Love This Keto Cannoli Cheesecake
This isn’t just any old mousse—it’s a sweet-crunchy-outside, soft-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus chilling time)!
Here’s why it stands out:
- 🧀 Bold cheese base : Made with mascarpone or softened cream cheese for natural savoriness.
- 🍫 Chocolate-finished magic : Adds bittersweet contrast without carb overload.
- 🥣 Easy to make : Just mix, press, and chill—no oven required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes (plus cooling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this cheesecake will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
Optional: Add 1 tbsp unsweetened shredded coconut to the crust for extra flair
For the Cannoli Filling:
- 8 oz softened mascarpone cheese or cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup heavy cream or full-fat coconut cream
- Zest of 1 orange or lemon (for citrus lift)
Tip: Mix in chopped candied orange peel (sugar-free) for authentic cannoli notes.
Final Assembly:
- Whipped cream or mascarpone dollop
- Crushed pistachios or cacao nibs
- A few drops of stevia or edible gold dust for festive flair
- Fresh mint leaves or lemon zest for garnish
Pro Tip: Drizzle with melted dark chocolate or sprinkle cinnamon for Italian warmth.
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Add melted butter or coconut oil and stir until a soft dough forms.
Press firmly into the bottom of an 8-inch springform pan or individual silicone molds.
Chill while preparing the next layers.
Note: Use a food processor for smoother crust if needed.
Step 2: Beat the Cannoli Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Tip: Fold in orange zest last to preserve aroma and brightness.
Step 3: Pour Into Pan
Pour the filling over the chilled crust.
Smooth the top with a spatula.
Sprinkle additional zest or crushed pistachios on top before chilling.
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 4: Garnish and Serve!
Once set, cut into slices or remove from mold.
Top with:
- Whipped cream or mascarpone dollop
- Edible glitter or fresh mint leaves
- Chocolate shavings or orange slices
- A drizzle of melted dark chocolate or honey substitute
Serve chilled with:
- Black coffee or herbal tea
- As part of a keto charcuterie board
- Over chia pudding or yogurt for parfait-style dessert
- In a wrap for fusion flair
Enjoy every silky, nutty bite of your Keto Cannoli Cheesecake !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~13 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~50 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~7 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Cannoli Cheesecake
- Use room temperature dairy – Ensures smooth blending and better rise.
- Don’t skip resting time – Keeps the filling firm and prevents melting during slicing.
- Layer flavors early and late – Helps build complex taste during cooling and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Chocolate Cannoli Swirl
Add 1 tbsp cocoa powder to the filling and layer with chocolate ganache.
Vegan Option
Use cashew-based cheese and plant-based yogurt for dairy-free magic.
Raspberry Layer
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Lemon Ricotta Version
Replace mascarpone with ricotta and add lemon zest for classic Italian flair.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour or crushed pork rinds for keto compliance.
How do I store leftover cheesecake?
Store cooled portions in an airtight container in the fridge for up to 4 days . Stir before serving if separation occurs.
What kind of ricotta works best?
Mascarpone gives the richest flavor; vegan ricotta also works well for dairy-free versions.
Can I freeze this cheesecake?
Yes! Freeze individual slices and thaw in the fridge for best texture.
Why This Recipe Works So Well
This Keto Cannoli Cheesecake works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The mascarpone adds freshness and protein power , balancing the richness naturally.
- And the dark chocolate melts into a golden glaze , completing the Italian-inspired experience.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cheesecake beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm cheesecake bites and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Dark Cocoa / Cacao
Rich in antioxidants and flavonoids—supports heart health and mood improvement.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and digestion.
Coconut Oil / Herbs
Natural anti-inflammatory compounds—boosts immunity and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Italian Dessert Lovers
This Keto Cannoli Cheesecake proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature ricotta-citrus finish, it’s the kind of treat that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this cannoli cheesecake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Cannoli Cheesecake – Creamy, Crunchy & Perfectly Low-Carb!
- Total Time: 4 hrs 10 mins
Description
A creamy, rich twist on Italian cannoli — this keto cheesecake blends sweet ricotta flavor with chocolate chips and a low-carb crust for a dreamy dessert that’s perfect for holidays, parties, or anytime indulgence!
Ingredients
For the Crust:
1 cup almond flour
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
Optional: ½ tsp cinnamon for warm Italian flair
For the Filling:
8 oz cream cheese , softened
4 oz ricotta cheese , drained (or cottage cheese for lower fat)
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
Pinch of salt
¼ cup sugar-free mini chocolate chips (dark chocolate, 70%+ cocoa)
Optional: 1 tbsp orange zest or cannoli spice blend for extra depth
Optional Toppings:
Whipped cream
Crushed pistachios or walnuts
Sugar-free chocolate shavings
A light dusting of powdered sweetener
FOR KETO VERSION:
Use unsweetened almond flour crust and ensure your ricotta is full-fat and unsalted . For vegan version, use blended cashews + lemon juice to mimic ricotta texture.
Instructions
Make the Crust:
In a bowl, mix almond flour , powdered sweetener , melted oil , and salt until crumbly.
Press firmly into the bottom of a lined 7-inch springform pan or small loaf pan.
Bake at 325°F (160°C) for 10–12 minutes until lightly golden. Let cool while preparing filling.
Make the Filling:
In a bowl, beat cream cheese until smooth.
Add ricotta cheese , heavy cream , powdered sweetener , vanilla , and salt . Mix well until thick and creamy.
Fold in sugar-free chocolate chips and optional orange zest .
Spoon mixture over the cooled crust and smooth the top.
Chill & Set:
Cover and refrigerate for at least 4 hours or overnight until firm and sliceable.
Before serving, top with crushed pistachios , whipped cream , or a drizzle of melted dark chocolate if desired.
- Prep Time: 10 mins
- Cook Time: 4 hrs
Nutrition
- Serving Size: 8 slices
- Calories: 180
- Fat: 14g
- Carbohydrates: 3g
- Protein: 6g