Keto Alfredo Manicotti

Keto Alfredo Manicotti is a rich, creamy, and low-carb alternative to traditional Italian manicotti. Instead of pasta, you can use egg crepes or thin slices of zucchini as the shell, making it keto-friendly. Here’s how to make it:

Keto Alfredo Manicotti

Ingredients:

For the "Pasta" (Crepes or Zucchini Slices):

• 4 large eggs

• 1/4 cup heavy cream

• 1/4 cup water

• 1/4 cup almond flour (optional for added thickness)

• Salt and pepper to taste

• Thinly sliced zucchini (if using as the pasta alternative)

For the Filling:

• 1 cup ricotta cheese

• 1/2 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 egg

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Italian seasoning

• Salt and pepper to taste

For the Alfredo Sauce:

• 1/2 cup unsalted butter

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 2 cloves garlic (minced)

• Salt and pepper to taste

Instructions:

1. Prepare the "Pasta":

   • For crepes: Whisk together the eggs, heavy cream, water, almond flour (optional), salt, and pepper until smooth. Heat a non-stick skillet over medium heat, and pour a thin layer of the batter into the skillet. Swirl the skillet to spread the batter evenly. Cook for 1-2 minutes on each side until the crepe is firm and lightly golden. Repeat until all the batter is used.

   • For zucchini slices: Thinly slice zucchini lengthwise using a mandoline or a sharp knife. Lightly salt and set aside to draw out moisture. Pat dry before using.

2. Make the Filling:

   • In a bowl, mix the ricotta cheese, mozzarella, Parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.

3. Assemble the Manicotti:

   • Place a spoonful of the cheese filling onto each crepe or zucchini slice. Roll it up and place it seam-side down in a greased baking dish.

4. Make the Alfredo Sauce:

   • In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant. Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese, whisking constantly until smooth. Season with salt and pepper.

5. Bake:

   • Pour the Alfredo sauce evenly over the manicotti in the baking dish. Sprinkle with extra mozzarella or Parmesan if desired.

   • Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden on top.

6. Serve and Enjoy:

   • Let it cool for a few minutes before serving. Garnish with fresh parsley or more Parmesan cheese.

This keto Alfredo manicotti is perfect for satisfying your pasta cravings while keeping it low-carb!