27+ Classic Italian Bakery Recipes You Can Master at Home

Italy is a country renowned for its culinary masterpieces, and its bakery scene is no exception.

Italian bakeries have perfected the art of combining tradition, flavor, and finesse to create desserts and breads that are loved worldwide. \

flaky pastries filled with velvety creams to crusty breads baked to golden perfection, Italian bakery recipes bring a taste of la dolce vita right into your home.

Whether you’re an experienced baker or a novice in the kitchen, exploring these recipes is a delightful journey into Italian culture and gastronomy.

In this blog, we’ll uncover a treasure trove of Italian bakery recipes that capture the essence of Italy’s rich baking traditions.

Get ready to fill your kitchen with the tantalizing aroma of freshly baked treats that will have everyone coming back for seconds!

27+ Classic Italian Bakery Recipes You Can Master at Home

Italian bakery recipes are more than just food—they’re an expression of love, history, and artistry passed down through generations.

By trying your hand at these recipes, you’re not just recreating delicious treats but also embracing a part of Italy’s cultural heritage.

Whether you’re baking a rustic loaf of focaccia or piping a rich ricotta filling into crisp cannoli shells, every bite tells a story of passion and tradition.

So, roll up your sleeves, preheat the oven, and embark on a delicious journey through the world of Italian baking.

Your taste buds—and anyone lucky enough to share in your creations—will thank you.

Almond Flour Keto Biscotti

Biscotti, a classic Italian cookie, is traditionally enjoyed with coffee or tea. This keto-friendly version swaps out traditional flour for almond flour, making it low-carb yet retaining the crunchy texture and rich flavor that makes biscotti irresistible. Perfect for a guilt-free indulgence, these biscotti are both satisfying and versatile, as you can customize them with nuts or sugar-free chocolate chips.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or your favorite keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped almonds or sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, sweetener, baking powder, and salt.
3. In a separate bowl, whisk the eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined.
4. Fold in almonds or chocolate chips.
5. Shape the dough into a log about 10 inches long and 3 inches wide on the baking sheet.
6. Bake for 25 minutes, then remove and let cool for 10 minutes.
7. Slice the log diagonally into 1-inch-wide pieces and lay them flat on the baking sheet.
8. Bake for another 10-12 minutes, flip the biscotti, and bake for 10 more minutes until golden and crispy.
9. Cool completely before serving.

These almond flour keto biscotti are a testament to how Italian classics can fit into a low-carb lifestyle. Pair them with a cup of coffee, and you’ll have a delightful snack that satisfies both tradition and your keto diet requirements.

Low-Carb Keto Tiramisu Bars

Tiramisu is one of Italy’s most beloved desserts, known for its layers of creamy mascarpone and espresso-soaked ladyfingers. This keto variation uses almond flour and sugar substitutes to recreate the decadence while keeping it low in carbs. These bars are ideal for dessert lovers who want to indulge without compromising their diet.

Ingredients for the Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup powdered erythritol
• 1/4 cup melted butter

Ingredients for the Filling:

• 1 cup heavy cream
• 8 oz mascarpone cheese
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• Unsweetened cocoa powder for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, cocoa powder, powdered erythritol, and melted butter. Press the mixture into the pan to form a crust. Bake for 10 minutes, then let it cool.
3. Beat heavy cream until stiff peaks form. In a separate bowl, mix mascarpone, erythritol, vanilla extract, and espresso powder until smooth. Gently fold the whipped cream into the mascarpone mixture.
4. Spread the filling over the cooled crust. Dust with unsweetened cocoa powder.
5. Refrigerate for at least 4 hours or overnight before cutting into bars.

These keto tiramisu bars capture the essence of the original dessert while adhering to low-carb principles. Creamy, rich, and coffee-infused, they are perfect for impressing guests or treating yourself to a slice of Italian indulgence.

Ricotta Keto Cannoli Cups

Cannoli are a staple of Italian bakeries, loved for their crispy shells and creamy ricotta filling. This keto adaptation simplifies the process by serving the filling in almond flour cups. These ricotta keto cannoli cups offer the same delightful experience without the carbs or deep-frying hassle.

Ingredients for the Cups:

• 1 1/4 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 tsp cinnamon
• 1/4 cup melted butter

Ingredients for the Filling:

• 1 cup ricotta cheese
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. Mix almond flour, powdered erythritol, cinnamon, and melted butter. Press the mixture into the muffin tin to form small cups.
3. Bake for 10-12 minutes or until golden brown. Let cool completely.
4. Mix ricotta cheese, powdered erythritol, and vanilla extract until smooth. Fold in the chocolate chips.
5. Spoon the filling into the cooled cups. Refrigerate for at least an hour before serving.

These ricotta keto cannoli cups are a delightful way to enjoy the flavors of traditional cannoli while staying true to a low-carb lifestyle. With their creamy filling and crumbly almond flour cups, they’re an elegant dessert for any occasion.

Enjoy these Italian bakery-inspired keto recipes as part of your healthy eating journey!

Keto Panna Cotta with Berry Sauce

Panna cotta, meaning “cooked cream,” is an iconic Italian dessert known for its silky texture and delicate sweetness. This keto-friendly version uses heavy cream and a sugar substitute to maintain its luxurious taste while keeping the carbs low. Topped with a fresh berry sauce, it’s a decadent yet healthy treat perfect for dinner parties or a quiet indulgence.

Ingredients for Panna Cotta:

• 2 cups heavy cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp unflavored gelatin
• 2 tbsp water

Ingredients for Berry Sauce:

• 1 cup fresh or frozen berries (strawberries, raspberries, or blueberries)
• 2 tbsp powdered erythritol
• 1 tbsp water

Instructions:

1. Sprinkle gelatin over 2 tbsp of water in a small bowl and let it bloom for 5 minutes.
2. In a saucepan, heat heavy cream and erythritol over medium heat until just simmering (do not boil). Remove from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract.
3. Pour the mixture into small ramekins or dessert glasses. Refrigerate for at least 4 hours or until set.
4. For the berry sauce, heat berries, erythritol, and water in a saucepan over medium heat. Cook until the berries soften and the sauce thickens slightly. Let cool.
5. Serve the panna cotta with a spoonful of berry sauce on top.

Keto panna cotta is an elegant dessert that proves low-carb doesn’t mean compromising on flavor or texture. The rich creaminess paired with the tangy berry sauce makes this dish a standout finale to any meal.

Low-Carb Italian Lemon Ricotta Cake

Lemon ricotta cake is a light, fluffy dessert with a zesty citrus flavor that embodies the essence of Italian baking. This keto version uses almond flour and erythritol to create a low-carb cake that’s moist, tangy, and irresistibly good. It’s perfect for brunches, tea time, or an after-dinner treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 3 large eggs
• 1 cup ricotta cheese
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a bowl, mix almond flour, erythritol, and baking powder.
3. In a separate bowl, whisk eggs, ricotta, melted butter, lemon juice, zest, and vanilla extract until smooth.
4. Gradually combine the dry ingredients with the wet ingredients, mixing until well incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.

This lemon ricotta cake is a delightful combination of brightness and creaminess that highlights Italian flavors in a low-carb package. It’s a versatile dessert that pairs beautifully with tea, coffee, or a dollop of whipped cream.

Keto Italian Cream Puffs

Italian cream puffs, or “bignè,” are a classic dessert filled with rich custard or cream. This keto adaptation keeps the airy pastry texture intact using almond flour and a sugar-free filling. These bite-sized delights are perfect for parties, special occasions, or a luxurious everyday treat.

Ingredients for the Pastry Shells:

• 1 cup almond flour
• 1/4 cup unsweetened coconut flour
• 1/2 cup water
• 1/4 cup unsalted butter
• 2 large eggs

Ingredients for the Filling:

• 1 cup heavy cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter over medium heat until the butter melts. Stir in almond flour and coconut flour until a dough forms. Remove from heat and let cool slightly.
3. Beat in eggs one at a time until the mixture is smooth.
4. Pipe or spoon small mounds of dough onto the baking sheet. Bake for 20-25 minutes or until golden brown. Cool completely.
5. For the filling, whip heavy cream with erythritol and vanilla extract until stiff peaks form. Slice the cooled pastry shells in half and fill them with the whipped cream.
6. Serve immediately or refrigerate for up to 1 day.

Keto Italian cream puffs are a testament to how indulgent desserts can fit into a low-carb lifestyle. Their light, creamy texture makes them irresistible, and their elegant appearance ensures they’ll be a hit at any gathering.

Enjoy exploring these keto-friendly Italian recipes that bring a taste of the bakery to your low-carb kitchen!

Keto Sfogliatelle-Inspired Cream Tarts

Sfogliatelle, often called “lobster tails,” is a beloved Italian pastry known for its flaky layers and creamy ricotta filling. While replicating the traditional layers keto-style is a challenge, these cream tarts are inspired by the flavors and textures of sfogliatelle. Made with an almond flour crust and a luscious ricotta cream filling, this recipe offers a simplified low-carb take on a classic favorite.

Ingredients for the Crust:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup unsalted butter, melted
• 1/4 tsp salt

Ingredients for the Filling:

• 1 cup ricotta cheese
• 1/4 cup powdered erythritol
• 1/2 tsp orange zest
• 1/4 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan or muffin tin.
2. Mix almond flour, erythritol, melted butter, and salt to form a dough. Press the dough into the tart pan or tin, creating a thin crust. Bake for 10-12 minutes until golden. Let cool.
3. For the filling, mix ricotta, erythritol, orange zest, cinnamon, and vanilla extract until smooth.
4. Spoon the filling into the cooled tart shells. Refrigerate for at least 1 hour before serving.

These sfogliatelle-inspired cream tarts are a delightful nod to the traditional pastry. With their creamy filling and buttery crust, they’re perfect for satisfying your Italian dessert cravings while staying low-carb.

Keto Chocolate Espresso Tart

Chocolate and espresso—a classic Italian pairing—come together in this decadent keto-friendly tart. With a rich chocolate almond flour crust and a creamy espresso-infused filling, this dessert is a sophisticated option for dinner parties or a special treat. Its bold flavors and smooth texture make it a standout low-carb dessert.

Ingredients for the Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup powdered erythritol
• 1/4 cup unsalted butter, melted

Ingredients for the Filling:

• 1 cup heavy cream
• 1/4 cup brewed espresso (cooled)
• 1/3 cup sugar-free dark chocolate chips
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan.
2. Mix almond flour, cocoa powder, erythritol, and melted butter. Press into the tart pan to form the crust. Bake for 10 minutes and let cool.
3. Heat heavy cream in a saucepan over medium heat until simmering. Remove from heat and stir in chocolate chips, espresso, erythritol, and vanilla extract until smooth.
4. Pour the filling into the cooled crust and refrigerate for at least 4 hours or until set.
5. Garnish with whipped cream or cocoa powder before serving.

This keto chocolate espresso tart is a luxurious dessert that captures the essence of Italian indulgence. With its rich chocolate flavor and a hint of coffee, it’s an elegant treat that’s sure to impress.

Keto Italian Almond Cookies (Amaretti)

Amaretti cookies are a staple in Italian bakeries, known for their chewy texture and almond-forward flavor. This keto-friendly version replaces sugar with a low-carb sweetener and retains the signature taste and texture of these delightful cookies. They’re perfect as an afternoon snack or paired with a cup of espresso.

Ingredients:

• 2 cups almond flour
• 1/2 cup powdered erythritol
• 2 large egg whites
• 1/2 tsp almond extract
• 1/4 tsp salt
• Sliced almonds (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk egg whites and salt until soft peaks form.
3. Gently fold in almond flour, erythritol, and almond extract until a dough forms.
4. Roll small portions of the dough into balls and place them on the baking sheet. Flatten slightly and press a sliced almond on top, if desired.

Keto Italian almond cookies bring the traditional flavors of amaretti to your low-carb table. With their chewy texture and bold almond essence, they’re a simple yet elegant treat that’s sure to satisfy your sweet tooth.

Enjoy these recipes as part of your keto-friendly journey into Italian baking!

Keto Italian Zucchini Bread

Zucchini bread is a versatile Italian-inspired treat, perfect for breakfast, a snack, or dessert. This keto version uses almond and coconut flour to keep it low-carb while incorporating fresh zucchini and aromatic Italian spices for a moist, flavorful loaf. Whether enjoyed plain or with a dollop of cream cheese, this bread is as delicious as it is healthy.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup shredded zucchini (squeezed to remove excess moisture)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk eggs, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the shredded zucchini.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely before slicing.

This keto Italian zucchini bread is a delightful way to enjoy a wholesome, low-carb treat. Its moist texture and warm spices make it a comforting addition to your keto recipe collection.

Keto Italian Lemon Cheesecake Cups

Italian lemon cheesecake is a creamy, citrusy dessert that melts in your mouth. This keto-friendly recipe transforms the classic cheesecake into individual cups, making it portion-controlled and perfect for entertaining. The balance of tart lemon and rich cream cheese creates a dessert that’s both refreshing and indulgent.

Ingredients for the Crust:

• 1 cup almond flour
• 2 tbsp powdered erythritol
• 2 tbsp melted butter

Ingredients for the Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1/2 cup heavy cream, whipped

Instructions:

1. In a bowl, mix almond flour, erythritol, and melted butter. Divide the mixture into individual ramekins or serving cups and press down to form a crust. Refrigerate.
2. In another bowl, beat cream cheese, erythritol, lemon juice, and zest until smooth.
3. Gently fold in the whipped cream.
4. Spoon the filling over the prepared crusts and refrigerate for at least 2 hours. Garnish with additional lemon zest before serving.

These keto Italian lemon cheesecake cups are the perfect balance of tangy and creamy. They’re easy to prepare, beautifully presented, and a refreshing finish to any meal.

Keto Italian Olive Oil Cake

Italian olive oil cake is a unique dessert with a rich, moist texture and subtle fruity flavor from high-quality olive oil. This keto version is lightly sweetened with erythritol and features almond flour as a low-carb substitute, making it a sophisticated option for those

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup extra virgin olive oil
• 1/4 cup unsweetened almond milk
• Zest of 1 orange or lemon
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, olive oil, almond milk, zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before slicing.

This keto Italian olive oil cake is a sophisticated dessert that pairs wonderfully with coffee or tea. Its moist crumb and delicate citrus notes make it a standout choice for any occasion.

Enjoy these additional Italian-inspired keto recipes and savor the authentic flavors in a low-carb way!

keto Italian Pepperoni Rolls

Italian pepperoni rolls are a savory bakery favorite, blending the richness of cured meats with soft, flavorful dough. This keto version swaps out traditional bread for a low-carb dough made with mozzarella and almond flour. These rolls are ideal for a quick snack, a party appetizer, or even a satisfying lunch.

Ingredients for the Dough:

• 1 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 1 cup almond flour
• 1 tsp baking powder
• 1/4 tsp garlic powder

Ingredients for the Filling:

• 1/2 cup sliced pepperoni
• 1/2 cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese
• 1/2 tsp Italian seasoning

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt mozzarella and cream cheese together (about 1 minute), stirring until smooth.
3. Add almond flour, baking powder, and garlic powder to the melted cheese and knead until a dough forms.
4. Roll out the dough between two sheets of parchment paper into a rectangle.
5. Layer the pepperoni and shredded mozzarella over the dough. Sprinkle with Parmesan and Italian seasoning.
6. Roll the dough tightly into a log and slice into 1-inch pieces.
7. Place the rolls on the baking sheet and bake for 12-15 minutes or until golden brown.
8. Serve warm with marinara sauce for dipping (optional).

These keto Italian pepperoni rolls are the perfect way to enjoy classic bakery flavors without the carbs. Their cheesy, savory goodness makes them a hit with both kids and adults alike.

Keto Italian Almond Tart (Torta di Mandorle)

The Torta di Mandorle is an Italian almond tart with a buttery crust and a rich almond filling. This keto-friendly version uses almond flour and sugar-free sweeteners to recreate the dessert while keeping it low-carb. It’s an elegant choice for celebrations or as a refined dessert for any occasion.

Ingredients for the Crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup unsalted butter, melted

Ingredients for the Filling:

• 1 1/2 cups almond flour
• 1/2 cup powdered erythritol
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp almond extract
• 1/4 cup slivered almonds (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan.
2. Mix almond flour, erythritol, and melted butter for the crust. Press it into the tart pan and bake for 10 minutes. Let cool.
3. For the filling, combine almond flour, erythritol, eggs, melted butter, and almond extract. Mix until smooth.
4. Pour the filling into the crust and smooth the top. Sprinkle with slivered almonds if desired.
5. Bake for 20-25 minutes or until the top is golden brown and set. Cool before serving.

he keto Italian almond tart is a showstopper dessert with its nutty flavor and delicate texture. Pair it with espresso for a classic Italian experience.

Keto Italian Butter Cookies (Biscotti al Burro)

cookies are a staple in Italian bakeries, known for their melt-in-your-mouth texture and buttery flavor. This keto adaptation uses almond flour and erythritol to recreate these cookies, making them perfect for your low-carb lifestyle. They’re simple to make and a delightful treat for any occasion.

Recipe

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup unsalted butter, softened
• 1 large egg yolk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Cream together the butter and erythritol until light and fluffy. Mix in the egg yolk and vanilla extract.
3. Gradually add almond flour, mixing until a dough forms.
4. Transfer the dough to a piping bag fitted with a star tip. Pipe small rosettes or other shapes onto the baking sheet.
5. Bake for 12-15 minutes or until the edges are lightly golden. Cool completely before serving.

These keto Italian butter cookies bring a taste of tradition to your low-carb kitchen. Their crumbly, buttery texture and elegant appearance make them a delightful treat for holidays, tea parties, or everyday indulgence.

Enjoy crafting these keto Italian recipes and savor the authentic bakery-inspired flavors!

Note: More recipes are coming soon