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    Home » Dessert Recipes » Cakes & Cupcakes » Keto Cannoli Cheesecake

    Keto Cannoli Cheesecake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free Recipes

    Published: Nov 7, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto cannoli cheesecake

    Keto cannoli cheesecake is sinfully delicious with light, creamy filling. It's perfect for year-round entertaining and to have as an easy dessert. This cheesecake recipe has classic flavors of cinnamon and chocolate, and you only need 9 ingredients + 15 minutes of prep. This easy cheesecake recipe is low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    slice of cannoli cheesecake on plate topped with whipped cream and drizzled in chocolate sauce

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    I can't get enough of anything cannoli flavored, like my Cannoli Ice Cream. There is just something about the flavors of cinnamon and chocolate that hits the spot. Plus, when you add those flavors together and turn them into a keto cannoli recipe, like this cheesecake, you have a scrumptious treat everyone will rave about. 

    Making this gluten free keto cannoli cheesecake is surprisingly easy to make, but you wouldn't believe it if you tasted it. It's elegant enough to serve to friends at a dinner party but down-home enough to have after a barbecue dinner. Give it a try, and you will see that it's super versatile and bound to be one of your favorite low carb recipes.

    overhead view of cannoli cheesecake slice on white plate with fork, topped with whipped cream and drizzled in chocolate sauce

    Ingredients Needed

    These ingredients are all pretty standard in keto recipes. If you've been living a low carb keto lifestyle for a while you may have the ingredients for this keto cannoli cheesecake already!

    1. Almond Flour
    2. Almond Butter
    3. Butter
    4. Sweetener
    5. Ricotta Cheese
    6. Cream Cheese
    7. Gelatin
    8. Heavy Cream
    9. Sugar Free Chocolate Chips
    10. Vanilla Extract
    11. Cinnamon

    overhead view of ingredients in one large mixing bowl surround by hand mixer beaters, jar of chocolate chips and mason jar of cinnamon with small wooden teaspoon

    How To Make Keto Cannoli Cheesecake

    Step One: Prepare the crust and add it to the bottom of a spring-form pan. This easy no-bake crust is adapted from this recipe over at Mrs. Criddle's Kitchen.

    Step Two: Mix together ricotta cheese, cream cheese, sweetener, cinnamon, and vanilla until it's smooth and creamy. Use an electric mixer in a large mixing bowl for best results. 

    Step Three: Add in the bloomed gelatin. 

    Step Four: Using a different bowl, beat the cream with an electric mixer until you begin to see stiff peaks. 

    hand mixer being used to mix filling in large mixing bowl

    Step Five: Carefully add ⅓ of the whipped cream into the cheesecake batter. Then slowly add in the rest without overmixing. 

    Expert Tip: Craving cannoli dip? Stop right here and go ahead and eat the filling with a spoon or dip fresh strawberries or keto graham crackers into it!

    large mixing bowl of filling with a spatula heaping of cheese mixture to be folded into bowl ingredients. Mixing bowl is next to jar filled with chocolate chips and small mason jar of cinnamon with small wooden teaspoon

    Step Six: Add the chocolate chips, then pour all the cheesecake mixture into the crust then refrigerate the keto cannoli cheesecake. 

    Expert Tip: The texture of the cheesecake will be similar to mousse and should be soft. For a firmer cheesecake do not fold in the whipped cream. You can omit it or serve it on top of the cheesecake cannoli filling.

    large mixing bowl of cannoli cheesecake filling with chocolate chips poured on top ready to be mixed into filling with wooden handle spatula. Mixing bowl is next to small mason jar of cinnamon and small wooden teaspoon

    Optional Cannoli Cheesecake Ideas

    You'll be delighted with the flavors in this low carb cannoli cheesecake the way it's written. But if you're feeling a little playful, try out some additional toppings! All of these ideas are a great way to change it up every once in a while. 

    • Chocolate Drizzle - Melt a little bit of sugar-free chocolate and drizzle it on top of the cannoli cheesecake. It will enhance the chocolate flavor, but also make it look even more gorgeous. 
    • Strawberries - Thinly slice some strawberries and place them around the outer edge of the cheesecake. It's so tasty, and you get some added nutrients from the berries. 
    • Pistachios - Crush some pistachios and sprinkle them on top to add a little bit of a crunch. Yum!
    • Cinnamon - Sprinkle a little bit of cinnamon across the top of the cannoli cheesecake. You'll love how lovely it looks and that it tastes even better. 
    • Cannoli Cookies - Use this filling to fill the middle of two keto cookies such as my Keto Almond Flour Chocolate Chip Cookies to make decadent cannoli cookies.

    Do I Have To Add Gelatin To Keto Cannoli Cheesecake?

    Yes, adding the gelatin is very important for this low carb cheesecake. It will help it set up and be a thicker and traditional texture of regular cheesecake. Gelatin doesn't affect the flavor at all; it just makes it thicker. 

    overhead view of cannoli cheesecake in springform pan next to small jar of cinnamon and wooden teaspoon

    Can I Make Cheesecake In Advance?

    Yes, absolutely! If you want to make this cannoli cheesecake in advance, you're in luck. It's easy to make up as many as you want, then cover them with plastic wrap or tin foil, then refrigerate. It will last 4-5 days in the fridge. It's perfect if you're planning ahead for holidays, community events, or birthday parties. 

    How Can You Tell If Cheesecake Has Gone Bad?

    It will be pretty evident if this easy keto cannoli cheesecake recipe has gone bad. First of all, smell the homemade cheesecake and make sure you don't notice anything out of the ordinary. It's it smells pungent or odd, then I would toss it. Next, look over the ricotta cheesecake and see if it seems like it should. There shouldn't be mold, and it shouldn't be watery or dried and cracked. If you see any of this, then it's started to spoil and shouldn't be eaten.

    No Bake Cannoli Cheesecake sitting atop a wooden cake platter

    Can I Make Mini-Cannoli Cheesecakes?

    Yes, absolutely, you can make this into mini keto cannoli cheesecakes. Use a muffin tin or ramekin and follow the directions as instructed. Then place the mini cheesecakes in the fridge to allow them to set up and enjoy! 

    How Do I Freeze Cheesecake?

    You can either freeze the keto cannoli cheesecake intact or cut it into slices. Whichever you prefer is going to be great. If you opt to cut them into individual pieces, wrap each one with plastic wrap, then place them in a sealed container. Or you can cover the entire cheesecake then freeze it. Either way, it will last around 5 - 6 months in the freezer. 

    To serve the cake, allow it to set in the fridge until it's thawed then serve. You can eat it when it's slightly frozen, and it will seem more like an ice cream cake. 

    close up of cannoli cheesecake on cake platter with slice of cheesecake being removed

    Looking for more amazing keto dessert recipes? Check out some of these:

    • Chocolate Chip Cannoli Mug Cake
    • Whipped Cannoli Mousse
    • Keto Rhubarb Crumble Bars
    • Cheesecake Brownies
    • Keto No-Bake Cheesecake

    cannoli cheesecake slice on white plate with portion taken of by fork, also placed on white plate

     

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    close up of cannoli cheesecake slice on white plate topped with whipped cream and drizzled in chocolate sauce

    Keto Cannoli Cheesecake

    Keto cannoli cheesecake is sinfully delicious with light, creamy filling. It's perfect for year-round entertaining and to have as an easy dessert.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Course: Dessert
    Cuisine: American, Italian
    Servings: 12 slices
    Calories: 376.4
    Author: Taryn

    Ingredients

    Crust:

    • 1 ½ cups almond flour
    • ⅓ cup salted butter melted
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 3 tbsp almond butter

    Filling:

    • 2 cups whole milk ricotta cheese
    • 4 oz cream cheese softened
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 teaspoon cinnamon
    • ½ teaspoon vanilla
    • 2 teaspoon gelatin
    • 8 oz heavy whipping cream
    • 1 cup sugar free chocolate chips
    US Customary - Metric
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    Instructions

    • Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom of a 9-inch springform pan.
    • Bloom the gelatin. Sprinkle the gelatin on top of 2 tablespoon cold water. Let sit for 5 minutes. Add 2 tablespoons hot water and stir until it is dissolved. 
    • Meanwhile, in the same bowl you made the crust in, mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Blend in the bloomed gelatin
    • In another bowl, with the electric mixer, beat the cream until stiff peaks form.
    • Fold ⅓ of the whipped cream into the cheesecake batter. Gently fold in the rest. Fold in the chocolate chips. Pour on top of the prepared crust.
    • Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.

    Notes

    Nutrition: the nutrition facts are for one serving. This has 12 servings. There are 4.6 NET carbs per serving.
    Texture: The texture of the cheesecake will be similar to mousse and should be soft. For a firmer cheesecake do not fold in the whipped cream. Serve it on top instead.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 376.4 | Carbohydrates: 8.5g | Protein: 11.4g | Fat: 35.6g | Saturated Fat: 17g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.7g | Trans Fat: 0.2g | Cholesterol: 70.8mg | Sodium: 121.3mg | Potassium: 194.8mg | Fiber: 3.9g | Sugar: 1.2g | Vitamin A: 745.8IU | Vitamin C: 0.1mg | Calcium: 166mg | Iron: 2.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published July 24, 2016. Revised and Republished November 11, 2019.

     

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    Comments

    1. Marsha says

      May 16, 2022 at 10:47 pm

      Don’t you bake the crust? It’s got almond flour..

      Reply
      • Taryn says

        May 17, 2022 at 9:59 am

        You don't have to. It sets up firm enough to hold up to slicing and serving.

        Reply
    2. Paige says

      May 27, 2021 at 11:18 pm

      It turned out great! I actually used lakanto powdered blend which is also twice as sweet as sugar so it was a direct substitute. I haven't tried granular sweeteners but I love how the powdered lakanto made a smooth texture in the cheesecake.5 stars

      Reply
    3. Tiffany biswanger says

      December 04, 2020 at 3:52 pm

      What if you using just stevia? How much should you use

      Reply
      • Taryn says

        December 04, 2020 at 4:25 pm

        You can use this conversion chart: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/

        Reply
    4. Mari says

      August 24, 2020 at 7:13 pm

      Could I use sugar ? How much? Thank you the recipe sounds wonderful.

      Reply
      • Taryn says

        August 25, 2020 at 1:39 pm

        Yes, but you will need more. Twice the amount listed in the filling. I'd use the same amount in the crust otherwise it may not work.

        Reply
    5. Eileen says

      July 16, 2020 at 10:31 pm

      Can I substitute cottage cheese blended fine in lieu of the ricotta?

      Reply
      • Taryn says

        July 18, 2020 at 10:15 am

        That would work but the ricotta is what makes this taste like a cannoli. That is the dominant flavor in cannoli cream.

        Reply
    6. Stacey says

      May 26, 2020 at 2:24 pm

      Easy to make and quite the payoff. Took this to a family dinner where 5 of the people aren't low carb. It got rave reviews from the non low carbers! I actually thought it was missing something and couldn't quite put my finger on it. The next day I sprinkled a tiny bit of salt on it and wow, excellent!

      Next time I make it I want to use a baked crust.

      Really yummy. Really easy.4 stars

      Reply
      • Kyla says

        August 31, 2020 at 7:59 am

        So if using swerve I’m to use 3/4 of a cup for the crust and a 1 1/4C for the filling? Just want to make sure, I’m making this for my bf’s birthday. Thank you 🙂

        Reply
        • Taryn says

          August 31, 2020 at 12:00 pm

          No. 1/4 cup (which equals 4 tbsp) times 1.5 would be 6 tbsp for the crust. 1/2 cup times 1.5 would be 3/4 cup for the filling.

    7. Maryann Truglio says

      May 23, 2020 at 8:33 pm

      Where is the nutrition chart?? If low carb, how many carbs???

      Reply
      • Taryn says

        May 24, 2020 at 2:10 pm

        The nutrition facts are right at the bottom of the recipe card. This has 6 net carbs per piece.

        Reply
    8. Kaylene says

      May 08, 2020 at 8:35 pm

      Can’t wait to try this! Any chance I can substitute something else for the almond butter? Do you think it would be ok to just at a little more salted butter?

      Reply
      • Taryn says

        May 09, 2020 at 10:36 am

        Yes, that should be fine.

        Reply
    9. Kimberley says

      March 06, 2020 at 10:05 am

      Is it better to use monk sugar Or powdered sugar in the filling? Thank you

      Reply
      • Taryn says

        March 06, 2020 at 1:50 pm

        Either will work (assuming you mean a monk fruit & erythritol blend like lakanto).

        Reply
    10. Felicia says

      February 07, 2020 at 7:56 am

      Hi! Trying this recipe for the first time. I didn’t whip the heavy cream. Is it ruined? It’s chilling for 8 hours now...

      Reply
      • Taryn says

        February 07, 2020 at 2:49 pm

        No, I think it will be fine.

        Reply
    11. Mary says

      February 04, 2020 at 12:06 am

      Omitted the almond butter from the crust, added 1/5 cup cocoa and 1 tsp almond extract. Omitted the cinnamon (not a cinnamon fan) bumped the cream cheese up to 8oz and doubled the vanilla.....it was ridiculously delicious for about the same amount of net carbs.

      Reply
    12. Cris says

      January 23, 2020 at 8:25 am

      Hi! Would love to attempt this today but question about the crust. I don't have almond butter & saw that you responded to someone else's question about subbing in for peanut butter. I'm afraid that will overpower the flavor, so I'm tempted to use your other baked crust recipe. I know nothing about cannoli so would that be okay to do without compromising an original cannoli taste? Love your recipes, btw. And congrats on newest family addition! 😊

      Reply
      • Taryn says

        January 23, 2020 at 11:40 am

        You can absolutely sub in a different cheesecake crust like this one: https://joyfilledeats.com/vanilla-ricotta-cheesecake/

        Reply
        • Cris says

          January 24, 2020 at 1:56 pm

          I actually ended up using that exact crust recipe before you replied! Thank you so much! 🤗

    13. Alexis says

      January 19, 2020 at 1:05 pm

      How many carbs would this be without the crust? i’m allergic to tree nuts so i can’t have the almond flour!
      thanks in advance! (:

      Reply
      • Taryn says

        January 20, 2020 at 9:36 am

        I'm sorry I haven't calculated that. You can add the ingredients you will be using into a program like https://www.myfitnesspal.com/account/login

        Reply
    14. Jennifer says

      January 01, 2020 at 6:56 pm

      Good recipe! I used swerve for the sweetener. I added extra cinnamon because my family loves it. .The only thing I would do differently is baking the crust first and then filling.

      Reply
      • Sandy says

        February 19, 2020 at 1:55 pm

        How should I bake the crust? I feel like I should bake it as well... making tonight

        Reply
    15. Cassie says

      December 15, 2019 at 7:47 pm

      I’m not keto-but grain free, and this recipe works for me, but curious if I can just use regular sugar 🙂

      Reply
      • Taryn says

        December 16, 2019 at 10:56 am

        Yes, regular sugar should work for this.

        Reply
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