Keto Chicken Manicotti
Savor the ultimate comfort food with a healthy twist in this Keto Chicken Manicotti recipe, perfect for low-carb enthusiasts who refuse to compromise on flavor. This dish transforms traditional pasta manicotti into delicate, keto-friendly crepes made from a rich blend of eggs, heavy cream, and Parmesan cheese. These crepes are filled with a creamy mixture of shredded chicken, cream cheese, and mozzarella, then smothered in a sugar-free marinara sauce and baked to bubbly perfection. With a prep time of just 20 minutes and simple, approachable steps, this recipe delivers gourmet quality while keeping carbs to a minimum. Garnished with fragrant fresh basil, it’s the ideal dish for family dinners, meal prep, or anyone craving indulgent Italian flavors without the guilt. Try this keto chicken manicotti for an elegant, satisfying low-carb meal!
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Recipe Information
Ingredients
- 8 pieces Eggs
- 0.25 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 cups Cooked chicken breast, shredded
- 8 ounces Cream cheese, softened
- 1.5 cups Mozzarella cheese, shredded
- 1 cup Marinara sauce, no sugar added
- 2 tablespoons Fresh basil, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the eggs, heavy cream, Parmesan cheese, salt, and black pepper. Whisk until smooth to form the batter for the crepes.
Heat a non-stick skillet over medium heat and add a small amount of olive oil. Pour a ladleful of the egg mixture into the skillet and swirl it around to cover the bottom evenly, creating a thin crepe.
Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is set. Flip and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter. You should have about 8 crepes.
In another bowl, mix the shredded chicken, cream cheese, and half of the mozzarella cheese until well combined. Adjust seasoning with salt and pepper if needed.
Spoon a portion of the chicken mixture onto each crepe, rolling it up from one end to the other to enclose the filling.
Spread half of the marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the manicotti seam-side down over the sauce.
Top the manicotti with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2377 mg | 792% | |
| Sodium | 6570 mg | 286% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 23.9 g | ||
| Protein | 269.2 g | 538% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 2250 mg | 173% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
