Keto Pesto Tortellini
Indulge in the rich, creamy, and flavorful world of Keto Pesto Tortellini, a low-carb spin on a classic Italian favorite. This recipe features a delicate almond flour-based dough, perfectly complemented by a cheesy filling of ricotta, Parmesan, and cream cheese, baked to golden perfection. The tortellini is elevated with a homemade basil pesto bursting with fresh flavors from aromatic garlic, buttery pine nuts, and zesty lemon juice, all blended with olive oil. Ready in just an hour, this dish is ideal for those following a keto diet and craving a satisfying yet guilt-free pasta alternative. Serve it up warm and topped with extra Parmesan for an irresistible, restaurant-quality meal that’s perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 180 grams Almond flour
- 170 grams Mozzarella cheese
- 30 grams Cream cheese
- 1 large Egg
- 60 grams Parmesan cheese
- 120 grams Ricotta cheese
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 60 grams Fresh basil leaves
- 30 grams Pine nuts
- 2 cloves Garlic cloves
- 120 milliliters Olive oil
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a microwave-safe bowl, mix the almond flour, mozzarella cheese, and cream cheese. Microwave for about 1 minute or until melted and then stir to combine into a dough.
Add the egg to the dough and knead until well incorporated. Roll the dough between two pieces of parchment paper until thin.
Mix Parmesan cheese, ricotta cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a separate bowl to form the tortellini filling.
Cut the rolled dough into circles using a cookie cutter or a glass. Place a small spoonful of cheese filling in the center of each circle.
Fold each circle in half to form a semi-circle, pressing the edges firmly to seal. Bring the two corners together to form a tortellini. Place on the prepared baking sheet.
Bake the tortellini in the preheated oven for 12-15 minutes or until they are golden brown.
While the tortellini are baking, prepare the pesto by blending fresh basil leaves, pine nuts, garlic cloves, lemon juice, and the remaining olive oil in a food processor until smooth. Season with the remaining salt and pepper to taste.
Once the tortellini are finished, toss them gently with the prepared pesto sauce.
Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.2 g | 394% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 12.5 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2760 mg | 212% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 889 mg | 19% | |
*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.
