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Keto Cannoli Pie
{Low Carb, Ketogenic, THM:S, Sugar-Free, Grain Free, Gluten Free}

This easy-to-make Keto Cannoli Pie is half the work of traditional cannoli, with all the taste and way better keto macros. It is baked in an easy ketogenic pie crust and keeps well for up to 2 weeks.

The best thing about this pie besides the fact you don't have to make the cannoli shells or pipe in the filling?

It's a dump pie. You simple mix the filling together and dump it in the crust, then chill to set it.

No baking required {except the crust}!

Now, I like my cannoli to be creamy, with chocolate chips, of course. I also like it to have hints of citrus. So I added 2 drops of Lemon Essential Oil, as well as about 2 drops of Orange Essential Oil.

That's the cannoli flavor I learned to love when working at an Italian Restaurant during college!

Here's what you'll need to make Keto Cannoli Pie:

For The Crust:
2 eggs
1 T Extra Virgin Olive Oil
1 tsp. Vanilla Extract
1/4 cup Granulated Lakanto Sweetener (either classic or golden)
1 cup Coconut Flour
Pinch of Sea Salt
1/2 cup Cold Butter
2-3 drops Lemon Essential Oil
2-3 drops Orange Essential Oil

For The Filling:
8 oz full-fat Cream Cheese
1/3 cup Powdered Lakanto Sweetener
1.5 cup Ricotta Cheese
3/4 cup Lily's Chocolate Chips
1 tsp. Vanilla Extract

For The Topping:
1/2 cup Heavy Cream
1/4 cup Lakanto Powdered Sweetener

Directions:
Preheat oven to 400. Whisk the eggs, olive oil, and vanilla in a mixing bowl and set aside.
In a separate bowl, combine the sweetener, coconut flour, and sea salt. Add in the wet mixture and mix until combined.
Cube the cold butter and add to the mixing bowl. Process until the mixture is crumbly.
Press the dough into a greased pie plate, use a fork to poke holes in the bottom of the crust, then bake for 10 minutes, or until golden brown.
To make the pie filling: In a large mixing bowl beat the cream cheese and powdered sweetener until thoroughly combined.
Fold in the Ricotta, Chocolate Chips and Vanilla Extract, then scrape the entire filling into the cooled pie crust.
Chill the pie in the refrigerator for 4 hours or until chilled. Whip the Heavy Cream with the Powdered Sweetener until it forms stiff peaks and spread over the pie. Top with additional chocolate chips for garnish, if desired.

You May Also Enjoy:
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Chewy Keto Caramel
The Best Keto Yellow Cake
Triple Layer Raspberry Mascarpone Cake

Yield: 8 servings

Low Carb Cannoli Pie

Name: Low Carb Cannoli Pie
Prep time: 10 min
Cook time: 10 min
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: For The Crust:; 2 eggs; 1 T Extra Virgin Olive Oil; 1 tsp. Vanilla Extract; 1/4 cup Granulated Lakanto Sweetener (either classic or golden); 1 cup Coconut Flour; Pinch of Sea Salt; 1/2 cup Cold Butter; 2-3 drops Lemon Essential Oil; 2-3 drops Orange Essential Oil; For The Filling:; 8 oz full-fat Cream Cheese; 1/3 cup Powdered Lakanto Sweetener; 1.5 cup Ricotta Cheese; 3/4 cup Lily's Chocolate Chips; 1 tsp. Vanilla Extract; For The Topping:; 1/2 cup Heavy Cream; 1/4 cup Lakanto Powdered Sweetener

This easy-to-make Keto Cannoli Pie is half the work of traditional cannoli, with all the taste and way better keto macros. It is baked in an easy ketogenic pie crust and keeps well for up to 2 weeks.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

For The Crust:
2 eggs
1 T Extra Virgin Olive Oil
1 tsp. Vanilla Extract
1/4 cup Granulated Lakanto Sweetener (either classic or golden)
1 cup Coconut Flour
Pinch of Sea Salt
1/2 cup Cold Butter
2-3 drops Lemon Essential Oil
2-3 drops Orange Essential Oil
For The Filling:
8 oz full-fat Cream Cheese
1/3 cup Powdered Lakanto Sweetener
1.5 cup Ricotta Cheese
3/4 cup Lily's Chocolate Chips
1 tsp. Vanilla Extract
For The Topping:
1/2 cup Heavy Cream
1/4 cup Lakanto Powdered Sweetener

Instructions

Preheat oven to 400. Whisk the eggs, olive oil, and vanilla in a mixing bowl and set aside.

In a separate bowl, combine the sweetener, coconut flour, and sea salt. Add in the wet mixture and mix until combined.

Cube the cold butter and add to the mixing bowl. Process until the mixture is crumbly.

Press the dough into a greased pie plate, use a fork to poke holes in the bottom of the crust, then bake for 10 minutes, or until golden brown.

To make the pie filling: In a large mixing bowl beat the cream cheese and powdered sweetener until thoroughly combined.

Fold in the Ricotta, Chocolate Chips and Vanilla Extract, then scrape the entire filling into the cooled pie crust.

Chill the pie in the refrigerator for 4 hours or until chilled. Whip the Heavy Cream with the Powdered Sweetener until it forms stiff peaks and spread over the pie. Top with additional chocolate chips for garnish, if desired.