Pepperoni-Stuffed Cannoli
These Pepperoni-Stuffed Cannoli feature crispy, low-carb shells filled with savory pepperoni and a creamy ricotta blend. Perfect for a healthy indulgence, it’s an easy recipe that fuses bold flavors into a unique, savory-sweet dessert treat.
Why You’ll Love This Recipe
These pepperoni-stuffed cannoli are a creative, healthy dessert that combines the crisp, low-carb goodness of cannoli shells with the spicy savoriness of pepperoni and a rich ricotta filling, making them perfect for keto or adventurous eaters. Easy to prepare and impressively unique, they’re ideal for parties or a bold snack. Packed with protein and flavor, they offer a guilt-free indulgence with a savory-sweet twist, elevating any dessert experience.
Recipe Tips and Tricks
- Cook Pepperoni Crisp: Fry or bake until crispy for texture.
- Chill Dough: Refrigerate before shaping for easier handling.
- Roll Evenly: Shape shells uniformly for consistent frying.
- Fry at Right Temp: Maintain oil at 350°F to avoid greasiness.
- Drain Well: Remove excess oil from shells after frying.
- Adjust Seasoning: Taste filling and tweak erythritol as needed.
- Pipe Carefully: Fill shells gently to avoid breaking.
- Cool Slightly: Let cannoli set before serving.
- Use Parchment: Prevents sticking during prep.
- Serve Fresh: Enhances the pepperoni-ricotta contrast.
Pepperoni-Stuffed Cannoli
Crispy pepperoni-stuffed cannoli, low-carb and healthy, perfect for dessert.
Ingredients
- ½ lb pepperoni, thinly sliced
- ½ tsp cinnamon
- 1 cup almond flour
- 1 cup ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 2 cups coconut oil (for frying)
- 2 tbsp erythritol
- 2 tbsp melted butter
- pinch of salt
Instructions
- Cook the Pepperoni: In a skillet, fry pepperoni slices over medium heat for 5-7 minutes until crispy. Drain on paper towels and chop finely.
- Mix the Dough: In a bowl, combine almond flour, salt, egg, melted butter, and 1 tbsp erythritol until a dough forms.
- Chill the Dough: Refrigerate dough for 20 minutes to firm up.
- Shape Shells: Roll dough into thin rectangles, wrap around cannoli tubes, and seal edges.
- Heat Oil: Heat coconut oil in a deep pan to 350°F.
- Fry the Shells: Fry shells in batches for 2-3 minutes until golden, then drain on paper towels and cool, removing tubes.
- Prepare Filling: In a bowl, mix ricotta cheese, chopped pepperoni, vanilla extract, cinnamon, and remaining erythritol until smooth.
- Fill Cannoli: Spoon or pipe the filling into the cooled shells, filling from both ends.
- Chill to Set: Refrigerate for 10 minutes to set the filling.
- Serve and Enjoy: Serve fresh and savor these savory-sweet cannoli!
Notes
- Cook pepperoni until crisp to enhance texture; drain well to avoid oiliness.
- Chill dough to prevent stickiness; shape gently around tubes.
- Adjust sweetness to balance pepperoni’s spice to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 632Total Fat 64gSaturated Fat 43gTrans Fat 0gUnsaturated Fat 16gCholesterol 54mgSodium 424mgCarbohydrates 4gFiber 1gSugar 1gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pepperoni (½ lb): Thinly sliced, cooked crispy for savory filling.
- Almond Flour (1 cup): Low-carb base; finely ground for smoothness.
- Ricotta Cheese (1 cup): Full-fat for richness; strained.
- Erythritol (2 tbsp): Low-carb sweetener; adjust to taste.
- Egg (1 large): Adds richness and binds the dough.
- Butter (2 tbsp, melted): Unsalted, adds moisture to dough.
- Vanilla Extract (1 tsp): Pure vanilla enhances the dessert notes.
- Cinnamon (½ tsp): Adds warm spice to the filling.
- Coconut Oil (for frying, 2 cups): For a crisp finish.
- Salt (pinch): Balances flavors; use sparingly.
Variations and Substitutions
- Meat Swap: Use salami or prosciutto for a different taste.
- Flour Options: Substitute with coconut flour (reduce to ⅓ cup).
- Cheese Swap: Replace ricotta with mascarpone.
- Sweetener Swap: Use monk fruit or stevia instead of erythritol.
- Egg Alternative: Use flax egg for a vegan option.
- Butter Swap: Use coconut oil for dairy-free.
- Spice Twist: Add a pinch of nutmeg or chili flakes.
- Oil Swap: Bake at 375°F for 15-20 minutes instead of frying.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze unfilled shells for up to 1 month; thaw before filling.
- Reheating: Warm slightly in the oven to refresh texture.
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