Delicous low carb manicotti for when you're craving Italian food! From

Keto Low-Carb Manicotti With Ricotta: Crepes-Style With Only 5.8 Net Carbs

Low carb manicotti is filled with a creamy ricotta and basil mixture then baked under a blanket of marinara and Mozzarella.

Here’s the Italian food you’re craving…for just 5.8 net carbs!

For this recipe you’ll need: eggs, cream cheese, salt, garlic powder, butter, ricotta, fresh basil, pasta sauce, Mozzarella, non-stick crepe or saute pan

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Low carb manicotti has just 5.8 net carbs per serving.
Low carb manicotti has just 5.8 net carbs per serving.

Italian food is one of my very favorite cuisines. I love the seasonings, the rich sauces, the tender pasta, and the gooey cheese that’s a part of so many Italian dishes. Perhaps that’s why I try to recreate them to be low carb. I really like this manicotti recipe – it definitely has the flavor. It lacks some of that pasta chewy texture but that’s hardly noticeable. ?Once I take a second bite the flavor is so good I forget about the textural differences and you will, too.

These low carb manicotti can be put in storage containers and refrigerated for up to 3 days or frozen in single serving sizes if you prep your meals ahead of time.

Let’s talk crepes. Crepes are very delicate and I tore a couple while I was perfecting this recipe. You’ll probably tear a few, too. If the crepes aren’t absolutely shredded go ahead and use them anyway. The trick is having a non-stick pan, adding butter each time, and getting the pan really hot. You pour the crepe mix into the pan and rotate your wrist to move the crepe batter around the pan. It creates a thin layer this way and you’ll probably need to quickly do that wrist rotation 3 times.

Once the top of the crepe is set and glossy carefully remove it and put it on a plate or waxed paper on the counter. Put waxed paper between each crepe if you are stacking them. When that’s done you’ll spread about 2 tablespoons of the ricotta mixture down the crepe just off center and roll it up. That’s about it!

You can swap spinach for the basil if you like spinach manicotti. I love it but I didn’t happen to have any spinach on hand when I was making these.

Delicious low carb manicotti for when you're craving Italian food!
Delicious low carb manicotti for when you’re craving Italian food!

Nutrition Information for Low Carb Cheese Manicotti


Low Carb Manicotti Recipe

Here’s that low carb manicotti recipe. Enjoy!

Delicous low carb manicotti for when you're craving Italian food! From
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Low Carb Manicotti

Tender crepes are filled with a ricotta cheese and basil mixture then covered in pasta sauce and topped with Mozzarella cheese. Once baked it's a creamy, gooey, delicious meal with just 5.8 net carbs. What's not to like? Use a nonstick crepe pan over high heat. It may take a couple of tries to get your crepe just right.
Course Light Dinner/Lunch, Low Carb Main
Cuisine Italian
Keyword manicotti
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 442kcal
Author Katherine Peters



  • 2 eggs
  • 2 tablespoons cream cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter

Cheese Filling

  • 1/2 cup ricotta cheese I used full fat
  • 1 egg yolk
  • 1/4 cup fresh basil chopped
  • 1/4 teaspoon salt


  • 1/4 cup pasta sauce Low carb as possible !
  • 1/2 cup Mozzarella cheese shredded



  • Put the eggs, cream cheese, salt, and garlic powder in the blender.
  • Blend on high until smooth.
  • Set aside.
  • Melt 1/2 tablespoon of the butter in a small crepe pan or saute pan.
  • Swirl it around to cover all surfaces.
  • Add 1/4 cup of the egg mixture, tilting the pan so that a thin layer is formed that covers the bottom of the pan.
  • Cook until the top is set and shiny.
  • Carefully remove the crepe and set on a plate.
  • Add 1/2 tablespoon of the butter and repeat.
  • Continue adding 1/2 tablespoon of butter to the pan and then 1/4 cup of egg mixture until all the crepes are made. There should be about 4.

Cheese Filling

  • Add the ricotta to a bowl.
  • Stir in the egg yolk until it is completely mixed into the cheese.
  • Stir in the basil and salt.


  • Add a thin layer of the pasta sauce in the bottom of a small baking dish.
  • Place 2 tablespoons ricotta in each crepe and roll up.
  • Place seam side down in the baking dish.
  • Cover with remaining pasta sauce and Mozzarella.
  • Bake at 375F for about 15 minutes or until heat through.


Calories: 442kcal | Carbohydrates: 5g | Protein: 21g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 360mg | Sodium: 1182mg | Potassium: 267mg | Fiber: 0g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 2.7mg | Calcium: 324mg | Iron: 1.8mg

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22 thoughts on “Keto Low-Carb Manicotti With Ricotta: Crepes-Style With Only 5.8 Net Carbs”

  1. 5 stars
    This was sooooo delicious and comforting. And super easy to make. Really hits the spot when you want that gnocchi feeling.

  2. 5 stars
    This was one of the most incredible keto meals I’ve ever made!!! I think your eggs must be larger than mine, though. I doubled the crepe recipe and used exactly 1/4c for each crepe, and mine only made 5. So that was weird. But these were very yummy and I highly recommend them to anyone!

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