Keto Cannoli Stuffed Crepes you guys! Is it breakfast? Is it dessert? You decide! I’m just over here eating them at 1:45pm and I’m good with either! Perfect for brunch (and to make ahead,) because unlike traditional cannoli, these taste as good or even better the second day!
I could eat cannoli every day. In fact when we’re in Italy this fall, I might try. Unfortunately, the classic Italian cannoli is nowhere near keto friendly. Loaded with sugar and in a crispy pastry shell, it’s a no go if you’re forsaking carbs. While these Keto Cannoli Stuffed Crepes are lacking the crispy shell, they are an extremely satisfying substitute for the real thing – and they won’t kick you out of ketosis.
Also it’s a breakfast food – so guilt level = <0
While these Keto Cannoli Stuffed Crepes may not be something you’re going to eat every day (or maybe they will – no judgement here) they are perfect for special occasion breakfasts and of course, Sunday brunch if you’re into that kind of thing.
If that’s the case, you can make and assemble these cannoli stuffed crepes the night before, and keep them covered and refrigerated overnight. Then simply remove from the refrigerator and let sit about 10 minutes to take the chill off before serving. I recommend adding the chocolate drizzle (if using) right before serving as well.
Because ricotta cheese can be high in carbs, I used a combination of ricotta and mascarpone cheese, which made these decadent and rich and amazing! I kept the flavoring classic with a little lemon zest and cinnamon, and a dash of vanilla extract to round it out. You can play around with those flavors to customize the filling to your preference. I’d avoid the traditional candied fruit though, as that is quite high in sugar and carbs.
If you can get sugar free mini chocolate chips, that would be a fun touch, but I couldn’t get them here in Honduras so I opted for melted dark chocolate instead and it worked well. I would have also liked to have garnished these Keto Cannoli Stuffed Crepes with chopped pistachios, but I didn’t have those either. ?
Keto Cannoli Stuffed Crepes Recipe Notes
As an alternative to rolling these crepes as shown, if you’re feeding a crowd you could layer the crepes and filling in a casserole dish and then cut into squares for easy serving. This is also a great idea if your cream cheese pancakes come out less than pretty, or with a few mishaps that prevent them being suitable for rolling – shhhhh, no-one will ever know!
Just to be on the safe side, I’m giving you more batter than you actually need here. If you’re a pro, you’ll have extra pancakes and you can refrigerate or freeze them for another time. If your cream cheese pancake game is still sketchy, this will give you some room for error until you get the process down! You can watch the one minute video on how to make cream cheese pancakes here.
Aaaaand if you want to get really fancy for a shower or brunch, you could definitely make and roll these in miniature, then serve them individually in paper pastry cups like these. Now I wish I had a photo of that presentation because it looks super cute in my head, ha ha! If you try it and take a good photo, email it to me and I’ll add it here to the blog with credit to you! ?
Anyway, no matter how you choose to assemble these Keto Cannoli Stuffed Crepes, or even if you just eat the filling with a spoon (ahem… not that I’d know from experience,) they are going to taste amazing! Pinky promise!!!
Check out the video below to see how easy these cannoli stuffed crepes really are to make!
KETO CANNOLI STUFFED CREPES RECIPE VIDEO ??
Keto Cannoli Stuffed Crepes – Low Carb
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Keto Cannoli Stuffed Crepes are perfect for any special occasion breakfast or brunch! Tastes like you’re cheating, but they are low carb, gluten free, grain free, Atkins, and nut free too!
Ingredients
For the crepes:
- 8 ounces cream cheese, softened
- 8 eggs
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated erythritol sweetener
- 2 tablespoons butter, for the pan
For the cannoli filling:
- 6 ounces mascarpone cheese, softened
- 1 cup whole milk ricotta cheese
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon unsweetened vanilla extract
- 1/4 cup powdered erythritol sweetener
For the optional chocolate drizzle (not included in nutrition info:)
- 3 squares of a Lindt 90% chocolate bar
Instructions
For the crepes:
- Combine all of the crepes ingredients in a blender and blend until smooth.
- Let the batter rest for 5 minutes and then give it a stir to break up any additional air bubbles.
- Heat 1 teaspoon of butter in a 10 inch or larger nonstick saute pan over medium heat.
- When the butter is melted and bubbling, pour in about 1/4 cup of batter (you can eyeball it) and if necessary, gently tilt the pan in a circular motion to create a 6-inch (-ish) round crepe.
- Cook for two minutes, or until the top is no longer glossy and bubbles have formed almost to the middle of the crepe.
- Carefully flip and cook for another 30 seconds. Remove and place on a plate.
- Repeat until you have 8 usable crepes.
For the cannoli filling:
- Place all of the filling ingredients in a medium-sized bowl and fold gently with a silicone spatula until fully combined.
- Spoon the filling into a pastry bag fitted with a large star tube. (If you don’t have a pastry bag, use a gallon sized plastic bag with the corner cut out to create a 1 inch wide opening.) Alternatively you can just smear it on the crepe with a spoon.
- Pipe a line of filling down the center of one crepe.
- Fold the right side over the filling, and then the left side over the top to create a roll.
- Repeat with the remaining 7 crepes.
- Serve immediately or store, covered, in the refrigerator for up to 3 days.
For the optional chocolate drizzle (not included in nutrition info):
- Just before serving the crepes, place the squares of chocolate in a small bowl.
- Microwave on high, uncovered, for 30 seconds. Stir. If not melted, microwave for another 10 seconds. Stir.
- Scrape the melted chocolate into a small plastic bag and cut a tiny bit of one bottom corner off.
- Gently squeeze the bag to drizzle the chocolate over the crepes.
Notes
Net carbs per serving = 4g.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Keto Breakfast Recipes
Nutrition
- Serving Size: 2 stuffed crepes
- Calories: 478
- Fat: 42g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 16g
Monica Daba says
Filling was good but crepes are really hard to flip without tearing. Also taste basically like a cheese omelette. Disappointed
★★
Brittany says
I’ve probably made some variation of this recipe once a month for the last two years! These crepes are so easy and delicious! Sometimes I add sugar free chocolate chips to the crepes and espresso powder to the filling. During the fall I add pumpkin spice to both mixtures! The possibilities are endless! Thank you for a wonderful recipe!! I’ve lost 50 pounds on my low carb journey, and it’s thanks in large part to your fantastic recipes!!
★★★★★
Hyacinth B says
I made these today. While I was filling them, my husband was slicing a fresh peach and he put a thin slice in a couple of them! OMG! They are wonderful on their own and that little slice of peach just made them even better. Great recipe. Took my two spatulas at a time to flip the suckers, but I only had one pancake beyond repair! Thanks!
★★★★★
Amy says
This recipe is awesome
I used marscapone cheese instead of ricotta and it was great
Your recipes are just a gift
So easy yet so flavorful
You make keto fun! Yes i love food!!!
Quick question please:
Can i use this in the egg fast diet instead of the snickerdoodle crepes?
Thanks
★★★★★
Mellissa Sevigny says
With the mascarpone you probably could use it for the egg fast, the ricotta would be a little too carb heavy for egg fast though.
Marianne Saint George says
I really can’t give 5 stars because I didn’t actually do it. I used some fresh raspberries and just filled the crepes with them. They were a hit. I really enjoyed the taste and texture. I did have some trouble turning them, but am pretty sure that is because I let them become too thin in the pan. And, whether they came out whole or not, the flavor was great.
I recently went keto (a few months) and I have found your recipes to be utterly reliable. I bought your cookbook after trying a few. I really appreciate this blog and the work you put into developing and presenting your recipes. They are a life-saver!
★★★★
Elle says
These definitely did not taste like I thought they would or like they look (delicious!!)… And that chocolate drizzle was disgusting. I will not be making these again.
★
Lulu says
If you don’t like Lindt dark chocolate then that’s a comment on your taste buds, not the recipe. Take it up with Lindt. And the filling recipe is extremely close to an authentic crepe filling, so again if you don’t like cannoli fillings then that’s on you. What a rude commenter.
Melissa says
Hi. I am a huge fan of your cooking but I could not get these to come together. Followed the recipe to the T. They won’t hold together. (I’ve made traditional crepes before.) I tried making them smaller, raising the heat, lowering the heat. They still just crumble into little crepe pieces. Any suggestions? Thanks
Kacie says
I see you commented over a year ago! But the key for me making keto crepes, is to let your Eggs and cream cheese be at room temp before mixing/preparing.
Deanna Snyder says
You had me hooked at Pignoli cookies…. I bought a specific pan to make crepes because I had an urge for blintzes. Cannoli is close enough!!! Love it!
★★★★★
MJ says
I am new to your site and I can’t wait to try these and the cream cheese pancakes! I have tried to watch the video for the cream cheese pancakes on multiple devices and it will not play…it shows an error. Thank you for providing a video for the cannoli, though. I guess I will start with these!
Beth R. says
Could I make this same crepe savory by eliminating the more sweet spices? Basically the cream cheese and eggs? I don’t know why it wouldn’t work. I made homemade crepes for manicotti last year and they were amazing, but starting keto it’s a no go…but this recipe has me intrigued. I did a quick check on here for a manicotti recipe, but didn’t see one – maybe a new recipe idea?
Stephanie Sanchez says
Delicious recipe for awesome food
Jenny says
Do they taste eggy? Loving your recipes! Just HATE taste of egg :-)
Jennifer Woods says
I thought low carb meant less taste. Definitely wrong. Thanks for a great recipe!
★★★★★
Beth says
All time favorite way to impress friends with Keto WOE! ?
★★★★★
Alyssa says
Every Saturday is usually pancakes at my house. But no more- this recipe kicks my boring pancakes in the butt!!
Stephanie Sanchez says
My mouth watered just by looking at the picture
Moonyean says
The Italian in me can’t wait to try this recipe! Icwould have made them today but used up all my macros. Just ordered your new book anxiously awaiting its arrival.
Melissa says
Hi Mellissa! I made these tonight for a dinner party. I was a little nervous because I had not tried them yet but went ahead and did it because I have NEVER been disappointed with an IBIH recipe. OMG! They turned out so good! I was afraid I wouldn’t have enough batter since I couldn’t quite get the hang of the flip, but I had just enough crepes….luckily. I doubled the recipe to serve 7 and served with a rose-cut strawberry and a few blueberries since it is Memorial Day. Looked so pretty, I wish I had snapped a pic. Thanks so much for all the fail-proof recipes!
★★★★★
Mellissa Sevigny says
That’s awesome! So glad they were a hit with everyone!!!
Carol says
I know it isn’t a true Cannock if you don’t use ricotta, but I can’t stand it. Can I use all mascarpone instead?
Ashley B says
Love it!!
Carol says
Come on girl, you CAN’T go to Italy and not eat the food! What happens in Italy, stays in Italy! We are planning a trip to New Orleans…..and I plan on eating ANYTHING I WANT! Enjoying your recipes, and have pre-ordered your book. Looking forward to getting my hands on it.
Kristen G Vales says
You made a keto cannoli recipe! Have I told you I loved you today? A woman after my own heart! This is one of my many cravings and I just felt like there should be a way to make it keto especially since the main ingredient is cheese!
Mellissa Sevigny says
It’s SO good Kristen! Let me know if you try it!