Keto Homemade Beef Tortellini
Indulge in the satisfying flavors of this Keto Homemade Beef Tortellini, a low-carb twist on a classic Italian favorite that's sure to impress. This recipe features a mozzarella and almond flour dough that creates a perfectly tender and gluten-free pasta alternative, encasing a rich, savory filling of seasoned ground beef with garlic, onion, Parmesan cheese, and fresh parsley. Each tortellini is baked to golden perfection, delivering a comforting yet guilt-free dish suitable for keto enthusiasts and anyone seeking healthier pasta options. Ready in about an hour, this keto-friendly recipe is perfect for a family meal or an elegant dinner. Serve it warm with a sprinkle of Parmesan and a hint of parsley for a delectable finish!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 2 large Eggs
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave on high in 30-second intervals, stirring between each, until melted and well blended.
Add almond flour and eggs to the cheese mixture. Mix thoroughly until a dough forms. Knead the dough a few times until smooth. If the dough becomes sticky, sprinkle a little more almond flour.
Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Use a circular cutter, approximately 3 inches in diameter, to cut out circles of dough.
In a skillet over medium heat, add olive oil and ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain excess grease.
Season the beef with garlic powder, onion powder, salt, and black pepper. Stir in grated Parmesan cheese and chopped parsley until well combined. Let the mixture cool slightly.
Place about a teaspoon of the beef mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Bring the two pointed ends of the half-moon together to form a tortellini shape, pressing to seal.
Place the tortellini on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
Serve warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.4 g | 344% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 12.6 g | ||
| Protein | 202.5 g | 405% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2573 mg | 198% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1650 mg | 35% | |
*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.
