Keto Italian Cream Stuffed Cannoncini

If you’ve ever dreamed of enjoying the rich, creamy indulgence of Italian pastries without compromising your keto lifestyle, you’re in for a treat! Keto Italian Cream Stuffed Cannoncini are the perfect blend of a crispy, flaky shell filled with a velvety smooth, sugar-free cream filling. This recipe is the ideal dessert for those looking to satisfy their sweet cravings while sticking to a low-carb diet. Each bite offers an explosion of flavors, making it a delightful addition to your keto recipe collection.

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Why You’ll Love Keto Italian Cream Stuffed Cannoncini

This keto-friendly version of the classic Italian cannoncini brings all the decadence you crave without the guilt. The best part? It’s a fantastic way to enjoy a rich dessert while staying within your carb limit. The crunchy shell pairs perfectly with the smooth, creamy filling that’s sweetened naturally, and the whole dessert is so satisfying that you’ll feel like you’re having a gourmet treat.

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My Personal Experience

I must admit, I was skeptical at first about making a keto version of such a delicate pastry. But after my first bite of these Keto Italian Cream Stuffed Cannoncini, I was hooked. The crispy shell, which is perfectly golden and flaky, creates a satisfying crunch with each bite. Paired with the velvety, lightly sweetened cream, it tastes like a treat straight from an Italian bakery—only better because it’s keto-friendly! I made these for a family gathering, and everyone was asking for the recipe. This dessert has quickly become one of my favorites!

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Required Equipment

To make these Keto Italian Cream Stuffed Cannoncini, you’ll need the following equipment. Don’t worry—it’s all pretty straightforward, and most of the tools are probably already in your kitchen!

• Mixing Bowls: You’ll need a few mixing bowls to combine the ingredients for the dough and cream filling. I recommend using a medium to large-size bowl for the dough, ensuring you have enough room to mix everything evenly.
• Hand Mixer or Stand Mixer: To achieve that smooth and fluffy texture for the cream filling, you’ll need a hand or stand mixer. It makes a huge difference in the consistency of the cream and saves you time, ensuring you don’t end up with a lumpy filling.
• Rolling Pin: You’ll want a rolling pin to roll out the dough for the pastry shells. It helps to roll the dough evenly to ensure uniform-sized cannoncini.
• Cannoncini or Cannoli Shell Forms: These forms are key to shaping the flaky pastry. They’re usually metal and help the dough keep its shape while baking. If you don’t have specialized forms, you can substitute with rolled aluminum foil, though the results may vary slightly.
• Baking Sheet: A non-stick baking sheet is ideal for baking the dough. It ensures that the cannoncini shells bake evenly and don’t stick, making cleanup a breeze.
• Piping Bag or Ziploc Bag: To fill your cannoncini with the cream filling, you’ll need a piping bag or a Ziploc bag with the tip cut off. It’s the most efficient and mess-free way to pipe the filling into the shells.

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Ingredients & Substitutions

• Almond Flour (1 1/2 cups): This is the base of your dough. Almond flour is perfect for keto baking as it’s low-carb and gives a nutty flavor that pairs beautifully with the sweet cream filling. If you don’t have almond flour, you can use coconut flour, though you may need to adjust the amount (start with half the amount and add more if the dough is too sticky).
• Butter (1/4 cup, melted): Butter is crucial for a rich, flaky texture in the dough. If you’re looking for a dairy-free version, feel free to substitute with coconut oil.
• Egg (1 large): Eggs bind the dough together and help with the rise. If you’re vegan, you can try using a flax egg as a replacement (1 tbsp ground flaxseeds + 3 tbsp water, mixed and left to thicken).
• Baking Powder (1 tsp): This is what makes the dough rise and gives it a light, airy texture. Make sure to use a gluten-free baking powder if you’re strictly keto.
• Heavy Cream (1 cup): For the filling, heavy cream provides the perfect richness. You can substitute it with coconut cream if you’re looking for a dairy-free option.
• Powdered Erythritol (1/4 cup): This natural sweetener is the key to making the filling sweet without spiking your blood sugar. If you prefer a different sweetener, you could use stevia or monk fruit, but be mindful of the conversion ratios.
• Vanilla Extract (1 tsp): This adds a warm, aromatic flavor to the cream.
• Salt (Pinch): A pinch of salt helps to balance the sweetness and enhances the flavor of the cream filling.

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How to Make Keto Italian Cream Stuffed Cannoncini

1. Prepare the Dough:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large mixing bowl, combine the almond flour, baking powder, and a pinch of salt. Mix well to ensure there are no clumps.
   • Add the melted butter, egg, and a splash of vanilla extract. Stir until the dough begins to form. If it’s too sticky, add a bit more almond flour.
2. Shape the Dough into Cannoncini Shells:
   • Roll the dough between two sheets of parchment paper until it’s about 1/4 inch thick.
   • Carefully cut the dough into rectangles. Roll each rectangle around the cannoncini or cannoli shell form, ensuring the dough overlaps slightly to hold its shape while baking.
   • Place the dough-wrapped forms on the baking sheet and bake for 12-15 minutes, or until golden and crispy. Allow the shells to cool completely.
3. Prepare the Cream Filling:
   • In a mixing bowl, beat the heavy cream with a hand mixer or stand mixer until soft peaks form.
   • Add the powdered erythritol and vanilla extract, and continue to beat until stiff peaks form. The filling should be thick and fluffy.
4. Assemble the Cannoncini:
   • Once the shells are fully cooled, carefully slide them off the forms.
   • Using a piping bag or Ziploc bag, pipe the cream filling into each cannoncini shell until full.

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Tips for this Recipe

• Be patient when cooling the shells: Letting the shells cool completely before filling them is essential to avoid the filling melting.
• Customize the filling: You can mix in cocoa powder or lemon zest into the cream filling for different flavors.

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Optional Additions

• Chocolate Drizzle: Melt some keto-friendly chocolate and drizzle it over the filled cannoncini for an extra layer of indulgence.
• Crushed Nuts: Add crushed almonds or hazelnuts to the cream filling for added texture.

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Serving Ideas

Serve these Keto Italian Cream Stuffed Cannoncini with a cup of freshly brewed coffee or as a decadent dessert for a special occasion. They’re perfect for a keto-friendly afternoon treat or as a showstopper at a low-carb dinner party.

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Storage Recommendation

Store any leftover cannoncini in an airtight container in the fridge for up to 3-4 days. The shells will soften over time, but the cream filling will stay fresh and flavorful. If you want to maintain the crispy texture of the shells, you can store them separately and fill them just before serving.

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Frequently Asked Questions

1. Can I make these ahead of time? Yes! You can make the shells and filling separately, then assemble the cannoncini right before serving.
2. Can I use another sweetener instead of erythritol? Absolutely! Stevia or monk fruit are great alternatives.

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Nutritional Breakdown (Per Serving)

• Calories: 150
• Total Carbs: 4g
• Net Carbs: 2g
• Fat: 14g
• Protein: 3g

I can’t wait to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, delicious recipes, and all the support you need to reach your goals. If you’re new to the keto lifestyle, be sure to check out our Keto Diet Plan for Beginners: Step-by-Step Guide—it’s the perfect resource to confidently kickstart your low-carb journey!