Keto Low-Carb Manicotti

If you’re a pasta lover on keto, you might think manicotti is off the table—but not anymore! This Keto Low-Carb Manicotti recipe brings all the creamy, cheesy, and savory flavors of traditional manicotti while keeping it completely keto-friendly. Instead of traditional pasta shells, we’ll use a clever low-carb alternative that holds up beautifully to the ricotta filling and marinara sauce. It’s a perfect comfort food dish, great for family dinners or meal prep.

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Why You’ll Love This Recipe

• Low in carbs, high in flavor – You get the full Italian experience without the carb-heavy pasta.
• Creamy, cheesy, and satisfying – The ricotta filling with melted cheese is pure comfort.
• Easy to make – Even if you’re new to keto, this recipe is simple to follow.
• Great for meal prep – Make it ahead of time and enjoy a delicious, ready-to-go meal.

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My Personal Experience

When I first started keto, I thought I had to say goodbye to all my favorite Italian dishes. But after some trial and error, I found that you don’t need traditional pasta to enjoy a good manicotti. The trick is using a thin, flexible, and neutral-tasting replacement for the pasta shell. Once I got that right, the rest was easy! This dish has become one of my go-to comfort meals, and even my non-keto family loves it.

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Required Equipment

Mixing Bowls

You’ll need these to mix the ricotta filling smoothly and evenly.

Baking Dish

A sturdy baking dish ensures even cooking and prevents sticking.

Whisk & Spatula

A whisk helps make a lump-free batter for the “pasta,” while a spatula is great for spreading and filling.

Non-Stick Skillet

Essential for cooking the pasta replacement—it needs to be thin, flexible, and easy to roll.

Piping Bag or Spoon

To fill the manicotti shells neatly and easily.

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Ingredients & Substitutions

For the “Pasta” Shells:

• 4 large eggs
• 4 oz cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup almond flour
• ¼ tsp xanthan gum (for flexibility)

For the Ricotta Filling:

• 1 cup ricotta cheese (or cottage cheese for a lighter option)
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Salt and pepper to taste

For the Sauce & Topping:

• 1 cup sugar-free marinara sauce
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan

Substitutions:

• Cottage cheese can replace ricotta for a lighter filling.
• Coconut flour can be used instead of almond flour (use less, as it’s more absorbent).
• Ground chicken or turkey can be added to the filling for extra protein.

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How to Make Keto Low-Carb Manicotti

1. Prepare the Pasta Shells
   • Blend eggs, cream cheese, mozzarella, almond flour, and xanthan gum until smooth.
   • Heat a non-stick skillet and pour a small amount of batter to create thin, crepe-like circles.
   • Cook for 1-2 minutes per side, then set aside.
2. Make the Filling
   • In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
   • Stir until smooth and well combined.
3. Assemble the Manicotti
   • Place a scoop of the ricotta mixture onto each “pasta” shell.
   • Roll it up gently and place it seam-side down in a greased baking dish.
4. Add Sauce and Cheese
   • Pour sugar-free marinara sauce over the manicotti rolls.
   • Sprinkle with extra mozzarella and Parmesan.
5. Bake
   • Bake at 375°F (190°C) for 20 minutes or until the cheese is bubbly and golden.
6. Serve and Enjoy!
   • Let it cool slightly before serving for the best texture.

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Tips for This Recipe

• Don’t overfill the shells – Too much filling can cause them to break.
• Use parchment paper – Helps prevent sticking when rolling the shells.
• Let them rest – Giving them a few minutes before serving makes them hold up better.

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Optional Additions

• Chopped spinach or fresh basil for a herby kick.
• A pinch of red pepper flakes for a spicy twist.
• Diced mushrooms or cooked sausage for extra texture.

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Serving Ideas

• Pair with a simple keto Caesar salad.
• Serve with garlic butter roasted veggies.
• Enjoy with keto garlic breadsticks for a full Italian-style meal.

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Storage Recommendations

• Refrigerate in an airtight container for up to 4 days.
• Freeze assembled (but unbaked) manicotti for up to 2 months.
• Reheat in the oven at 350°F until warmed through.

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Frequently Asked Questions

Q: Can I make this ahead of time?
Yes! Assemble the dish and store it in the fridge overnight, then bake when ready.

Q: Can I use store-bought keto tortillas instead of homemade shells?
Yes, but the texture may be different. The homemade version has a better bite.

Q: How do I keep the shells from breaking?
Make sure they are slightly warm when rolling and don’t overfill them.

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Nutritional Breakdown (Per Serving)

• Calories: 310
• Total Carbs: 7g
• Net Carbs: 4g
• Protein: 18g
• Fat: 22g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!