Carnivore Cannoli
Each bite is a perfect contrast of crunch and silk — delicate pastry-like shells shatter with a snap, while the mascarpone and cream filling melts luxuriously on the tongue. Rich yet balanced, these cannoli capture the indulgence of a bakery favorite while staying true to a pure, animal-based lifestyle. Whether served after a special dinner or enjoyed as an anytime treat, they’re proof that carnivore desserts can be every bit as elegant and satisfying as the original.
Ingredients
Shells
Filling
Instructions
Step 1 -Pizzelle Maker Method
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Preheat pizzelle maker. It is recommended to use a 4" ceramic-coated pizzelle maker.
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Separate egg yolk and set aside.
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In a bowl, whisk egg white until frothy.
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Add softened butter and whisk until creamy.
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Add egg yolk into the mixture.
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Stir in skim milk powder, collagen, gelatin (if using), and salt.
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Add heavy cream (or water) and mix until smooth. Batter should be pourable but still thick, similar to pancake batter. If needed, add a bit more heavy cream to create the pourable batter.
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Scoop 1½ tbsp batter into the center of the press.
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Close and cook 45–60 seconds, or until edges turn golden. The cook time may need to be adjusted depending on the type of pizzelle press you have. Watch closely to prevent burning.
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Immediately remove the hot shell and wrap it around a cannoli tube or foil dowel.
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Hold for a few seconds until it begins to firm, then set aside to cool completely.
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Repeat with remaining batter.
Step 1 -Oven Method
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Make the Shells in the Oven
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Separate egg yolk and set aside.
- In a bowl, whisk egg white until frothy.
- Add softened butter and whisk until creamy.
- Add egg yolk into the mixture.
- Add skim milk powder, collagen powder, salt, and optional gelatin.
- Add heavy cream (or water) and mix until smooth. Batter should be pourable but still thick, similar to pancake batter.
- Spread into thin 4-inch circles (about 1/8-inch thick).
- Bake 8–10 minutes until golden and bubbling. Watch closely — they caramelize quickly.
- While warm, wrap circles around greased cannoli tubes (or foil-wrapped dowels). Let cool until crisp.
STEP 2 -Prepare the Filling
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Whip heavy cream until stiff.
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Smooth mascarpone in a separate bowl, then fold in whipped cream.
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Add honey and vanilla if desired. Chill until shells are ready.
STEP 3 -Assemble
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Once shells are fully cooled and crisp, pipe filling into both ends.
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Garnish with a light dusting of colostrum or collagen powder.
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Serve immediately for the best crunch.
Watch the full video here
Equipment
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 317kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 17g85%
- Cholesterol 72mg24%
- Sodium 89mg4%
- Potassium 209mg6%
- Total Carbohydrate 10g4%
- Dietary Fiber 0g
- Sugars 9g
- Protein 7g15%
- Vitamin A 1128 IU
- Vitamin C 1 mg
- Calcium 195 mg
- Iron 0 mg
- Vitamin D 2 IU
- Vitamin B12 0 mcg
- Magnesium 13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Shells: If shells cool too fast before rolling, return them to the warm press for a few seconds to soften.
Variation: For a sweeter note (flex carnivore), you can add a few drops of vanilla extract to the batter.
Storage: Keep shells unfilled in an airtight container for 1–2 days. Fill just before serving.
Strict Carnivore Version: Skip honey and vanilla — just mascarpone and whipped cream is enough for a luscious filling.
Optional Garnish: Dust with extra skim milk powder (like powdered sugar) or drizzle with raw honey (for flex carnivore).
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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