The Best No Bake Cannoli Pie (Keto)
Made of simple ingredients, you can have this made and waiting for you in your fridge for dessert!I love that this is a no bake recipe you can make ahead of time and know that dessert is done while you concentrate on the main meal!All of the cannoli lovers you know will be over the moon with this decadent dessert! The traditional cannoli flavors come through in The Best No Bake Cannoli Pie and will not disappoint!
Equipment
- 9" pie plate
- Flat Bottomed Glass Jar or Glass
- hand mixer or electric mixer
Ingredients
Filling
- 2/3 cup heavy cream; whipped with 8 drops liquid stevia
- 12 oz cream cheese; softened to room temperature 1 and 1/2 cream cheese blocks
- 1 cup ricotta cheese
- 1/2 cup confectioners erithrytol/swerve
- 1 1/2 Tbsp vanilla extract
- 1 Tbsp gelatin
- 1 cup sugar free chocolate chips mini preferred or rough chop regular chocolate chips
Crust
- 1 cup almond flour
- 5 Tbsp monkfruit or granulated erithrytol
- 1/8 tsp stevia powder
- 1/8 tsp maple extract
- 3 Tbsp butter; softened
Instructions
Crust
- In a large mixing bowl put your almond flour, erythritol, extract and softened butter in the bowl and mix with a fork until you get coarse crumbs. Using a fork helps keep it fluffy. Do not use a spoon.
- You DO NOT want melted butter! Keeping it softened will help it to hold its shape while making to a perfect crumbed crust!
- You may be tempted to throw it in a food processor, but I encourage you not to as it will turn into a big ball and not stay in crumb form like you need.
- Now press the mixture into an ungreased pie dish. Use the bottom of a measuring cup or glass to press it down well.
- Your fingertips work just fine too, but the flat hard surface of a cup or glass helps it to compact better.
- Bake pie crust for 15 minutes at 350F.
- You are wanting a light golden brown, not dark brown.
- Make sure you have left enough time for it to cool before putting in the filling.
Filling
- Put your heavy cream in a medium bowl with the drops of stevia. Whip with a hand mixer or electric mixer until you have soft peaks. Set this aside in the fridge to use in a minute.
- In a separate large bowl add the cream cheese and whole milk ricotta cheese. Whip these until you have a very creamy blended batter.
- Add your whipped cream from the fridge into the bowl of the cream cheese and ricotta cheese mixture. Whip the batter into a smooth filling.
- Add in your confectioners erythritol, essentially a monk fruit powdered sugar, and vanilla. Whip it more until it has the creamy texture of a smooth cloud!
- While mixing on the lowest speed, sprinkle the gelatin in and mix well. Slowly mixing in the gelatin will reduce the chance of it clumping up on you.
- Lastly before spreading into your prepared pie crust, fold in 1 cup miniature chocolate chips. Fold in the mini chips with a rubber spatula keeping it airy and light as possible.
- Spread the cannoli cream pie mixture into the crust taking care to not pull too much. I do this by plopping the batter in 3 spots then connecting the spots together. It helps to not break up the crust and keep everything intact.
- Finally you need to cover the pie with plastic wrap or aluminum foil and let it sit in the fridge overnight or 8 hours.
- It makes a night and day difference! It also helps the gelatin to solidify and create the perfect cut for every piece!
Notes
My favorite sugar free chocolate chips!
My favorite almond flour!
My favorite gelatin!
--------------------------------------------
You will love these other recipes using chocolate chips:
Gluten Free Butterless Chocolate Chip Cookies Recipe
Keto Gluten Free Cast Iron Skillet Brookie Recipe
Easy Gluten Free Low Carb Carmelita Bars Recipe
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 410 |
| % Daily Value* | |
| Total Fat 37.4g | 48% |
| Saturated Fat 22.5g | 113% |
| Cholesterol 90mg | 30% |
| Sodium 186mg | 8% |
| Total Carbohydrate 19.2g | 7% |
| Dietary Fiber 4.4g | 16% |
| Total Sugars 0.2g | |
| Protein 8.9g | |
| Vitamin D 13mcg | 66% |
| Calcium 91mg | 7% |
| Iron 3mg | 15% |
| Potassium 86mg | 2% |
Nutrition
Calories: 410kcal
Tried this recipe?Let us know how it was!