Lemon Ricotta Protein Cannoli
Lemon Ricotta Protein Cannoli puts a fresh, lighter twist on the beloved Sicilian cannoli, a classic Italian pastry known for its crisp shell and creamy ricotta filling.
This version keeps the irresistible spirit of the original while adding a protein-rich touch and bright lemon flavor.
Creamy ricotta creates a smooth, satisfying filling, while lemon zest and juice add a refreshing citrus sparkle that balances its natural richness.
A touch of sweetness brings everything together without making the dessert feel heavy. Ricotta also provides protein and calcium, making this a more nourishing choice when you want something sweet.
What makes these cannoli special is the contrast between the cool, silky filling and the delicate crispness of the shell, with every bite offering a lovely mix of creamy, tangy, and sweet flavors.
They are perfect for afternoon treats, dinner parties, celebrations, or whenever you want a dessert that feels indulgent yet refreshingly light.
Nutrition
per servingInstructions
25 stepsTo Make the Dough
Gather the necessary ingredients.
In a bowl, combine the gluten-free flour, tapioca starch, cacao powder, and sea salt.
Make a well in the center of the dry ingredients.
Add the egg, honey, Chardonnay, melted coconut oil, and lemon zest.
Mix until the dough starts to come together.
Knead until a smooth, workable dough forms.
Cover the dough and let it rest for approximately 10 minutes.
To Shape the Cannoli Shells
Roll the dough thinly on a sheet of parchment paper or on a lightly floured surface.
Cut circles approximately 8 cm in diameter.
Wrap each circle of dough around a metal cannoli tube.
Seal the edge gently so the shell holds its shape during frying.
Repeat with the remaining dough.
3. To Fry
Heat the olive oil to 175–180°C / 350–356°F.
Fry approximately 3 cannoli at a time.
Make sure each cannoli shell is fully covered by the oil so it fries evenly around the tube.
Fry until golden, crisp, and lightly puffed.
Carefully remove from the oil and place on paper towel to absorb excess fat.
Let the shells cool before removing them from the metal tubes.
4. To Make the Honey Ricotta Cream
In a bowl, combine the ricotta, honey, and lemon zest.
Mix until smooth and creamy.
Transfer the cream to a piping bag.
5. To Fill and Finish
Once the cannoli shells are completely cool, pipe the honey ricotta cream inside.
Fill from both sides so the cream reaches the center.
Finish with extra lemon zest on top.
Serve soon after filling for the crispest texture.
Recipe Notes
Texture & Technical Notes
- The dough should be smooth and pliable, but not sticky.
- Roll the dough thinly so the cannoli shells become crisp and delicate after frying.
- Keep the oil temperature stable between 175–180°C. If the oil is too cold, the shells will absorb too much fat. If it is too hot, they will brown too quickly before becoming crisp.
- Let the shells cool completely before filling.
- Fill the cannoli shortly before serving, as the ricotta cream will soften the shells over time.
Storage:
- Store unfilled cannoli shells in an airtight container at room temperature for up to 2 days.
- Store the honey ricotta cream separately in the refrigerator for up to 2 days.
- Fill the cannoli just before serving for the best crisp texture.
- Freezing is not recommended, as the shells may lose their delicate texture.
