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:
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:
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.
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.
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.
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.
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.
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!