Keto Cannoli Stuffed Crepes – Low Carb

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Keto Cannoli-stuffed pancakes, everyone!  Is that breakfast?  Dessert?  Make a decision!  I’m here to eat them at 1:45pm and so am I!  Perfect for brunch (and prep), because unlike regular cannoli, they taste even better the second day!

I could eat cannoli every day.  If we’re in Italy this fall, I might even try it.  Unfortunately, classic Italian cannoli have nothing to do with keto.  Packed with sugar and in a crunchy batter, this is not an option if you want to forgo carbs.  While these keto-cannoli-filled pancakes don’t have a crunchy shell, they’re an extremely satisfying substitute for a real pancake – and they won’t cause you to lose ketosis.

It’s also a breakfast meal – so guilt = <0

While these keto-cannoli filled pancakes aren’t eaten every day (or maybe they are – no judgement here), they’re perfect for a special breakfast and definitely for Sunday brunch if you’re into that sort of thing.

If this is the case, you can prepare and assemble these cannoli-filled pancakes the night before and store them in the refrigerator overnight.  Then just take it out of the fridge and let it stand for about 10 minutes to remove before serving.  I recommend adding a drizzle of chocolate just before serving (if using).

Since ricotta cheese can be high in carbs, I used a combination of ricotta and mascarpone, which makes these cheeses decadent, rich, and amazing!  I kept the classic flavor, with a little lemon and cinnamon zest and a little vanilla extract to complete the picture.  You can play with these flavors to customize the filling to your preferences.  However, I would avoid the traditional candied fruits as they are quite high in sugar and carbohydrates.

If you can get mini chocolate chips without sugar, that would be great, but I couldn’t get any here in Honduras, so I went for melted dark chocolate instead, and it worked well.  I also wanted to garnish these keto cannoli pancakes with chopped pistachios, but I didn’t have those either.

Keto Cannoli Stuffed Pancakes Recipes Note

Instead of rolling these pancakes as directed, if you are feeding a larger crowd, you can layer them and fill a baking dish, then cut them into squares for easier serving.  It’s also a good idea if your cream cheese pancakes aren’t that pretty, or if a few accidents prevent them from rolling up – shhh, no one will ever know!

Just in case I give you more money than you need here.  If you’re a pro, you’ll have extra pancakes and can refrigerate or freeze them for another time.  If your set of cream cheese pancakes is not yet complete, you have a margin of error until the process is complete!  Here you can watch a one minute video on making cream cheese pancakes.

If you really want to treat yourself to a shower or brunch, you can definitely make them in miniature and roll them up and then serve them individually in paper baking pans like this one.  I would love a picture of this presentation because it’s super cute in my head haha!  If you try it and take a good photo, send it to me by email and I’ll add it here on the blog with the credits to you! ?

Either way, no matter how you put these keto cannoli stuffed pancakes together, or even if you just eat the filling with a spoon (ahem…not that I know from experience), they will be incredibly delicious!  Small token! !!


Keto Cannoli Stuffed Pancakes – Low-carb

  • Author: Mellissa Sevigny
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4 servings 1x
  • Category : Keto Breakfast Recipes


Keto Cannoli stuffed pancakes are perfect for breakfast or brunch on a special occasion!  Tastes like cheating, but they are low in carbs, gluten free, grain free, Atkins free and nut free too!



For the pancakes:

  • 8 ounces soft cream cheese
  • Eight eggs.
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon granulated erythritol sweetener
  • 2 tablespoons oil, for the pan.

For filling cannoli:

  • 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 erythritol sweetener powder

For an extra chocolate topping (not included in nutritional information).

  • 3 squares of Lindt chocolate 90


For the pancakes:

  1. Place all pancake ingredients in a blender and blend until smooth.
  2. Let the dough rest for 5 minutes, then stir to dissolve any extra air bubbles.
  3. Heat a teaspoon of butter in a non-stick skillet over medium heat.
  4. When the butter has melted and is bubbling, pour in about 1/4 cup of batter (you can estimate the amount with your eyes) and gently tilt the pan in a circular motion as needed to form a round pancake about 6 inches (15 cm) long.
  5. Bake for two minutes or until the top is no longer shiny and bubbles form almost in the middle of the pancake.
  6. Turn gently and cook for another 30 seconds.  Remove and place on a plate.
  7. Repeat the process until you have 8 usable pancakes.

For filling cannoli:

  1. Place all filling ingredients in a medium bowl and gently add with a silicone spatula until fully mixed.
  2. Pour the filling into a piping bag with a large star-shaped spout.  (If you don’t have a cooking bag, use a one-gallon plastic bag with a corner cut out to make a one-inch wide opening.) You can also spoon it over a pancake.
  3. Leave out the filling line in the middle of a pancake.
  4. Fold the right side over the filling, then the left side over the top to make a roll.
  5. Repeat the process with the other 7 pancakes.
  6. Serve immediately or keep covered in the refrigerator for up to 3 days.

For an extra chocolate infusion (not included in the nutritional information) :

  1. Just before serving the pancakes, place the chocolate squares in a small bowl.
  2. High power microwave, open, for 30 seconds.  At ease.  If it’s not melted, cook it in the microwave for another 10 seconds. At ease.
  3. Scrape the melted chocolate into a small plastic bag and cut a small piece from the bottom corner.
  4. Gently squeeze the bag so that the chocolate settles on the pancakes.


Net carbs per serving = 4g


  • Serving : 2 filled pancakes
  • Calories: 478
  • Fat: 42 g
  • Carbohydrates: 4g
  • Dietary fiber: 0 g
  • Protein: 16 g

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