This Keto manicotti is filled with a creamy ricotta cheese and basil mixture then baked under a blanket of marinara and Mozzarella cheese.
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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Keto Manicotti, my favorite Italian dish
Italian food is one of my very favorite cuisines. I love italian seasoning, marinara sauce, the tender pasta, and the parmesan cheese that’s a part of so many Italian dishes. Perhaps that’s why I try to recreate these classic Italian dishes to be a keto recipe.
I really love this cheese manicotti recipe. It definitely has the flavor of old Italy, or so I’m told. As a low carb recipe, 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.
What can I use instead of manicotti?
Living a keto lifestyle means getting away from carb heavy foods like pasta. In this case, I had to figure out what to substitute for the pasta shells (the manicotti). 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 as your mouth won’t know the difference.
How to create a perfect crepe for cheese manicotti
The trick to a perfect crepe is using 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 cheese mixture down the middle of the crepe just off center and roll it up. That’s about it!
You can swap spinach for the basil if you want to make a spinach manicotti recipe. I love it but I didn’t happen to have any spinach on hand when I was making these. You can use fresh spinach or frozen. Just make sure to wash them well and dry the leaves well to reduce the amount of moisture in your recipe.
Delicious low carb spinach manicotti for when you’re craving Italian food as a main dish.
Used in this Keto Manicotti Recipe
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I love this 10-inch crepe pan by Cuisinart. It heats evenly and the crepes slide out easily. Not only is it non-stick, it’s got a low side lip to make sliding out your crepes so much easier than a regular frying pan. They say it is hard anodized. All that means to me is that it should last for a long time. And I’m please to report, my has seen lots of hard use with tons of crepes being made. The non-stick surface looks great and continues to work after all these years. Best of all, others like it too as it’s an Amazon Choice with 19K reviews.
Low Carb Manicotti
- 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.
- 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.
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Click on the image to see the recipe. From left to right: low carb pumpkin gnocchi, low carb Bolognese sauce, low carb cabbage carbonara.