Keto Tortellini with Pesto
Delight your taste buds with this flavorful Keto Tortellini with Pesto recipe, a low-carb twist on the classic Italian favorite. These golden bites are made with an almond flour and mozzarella dough, stuffed with a creamy ricotta and spinach filling, and baked to perfection for a satisfying texture and taste. Topped with a vibrant homemade basil pesto featuring extra virgin olive oil, pine nuts, and garlic, this dish is packed with bold flavors that complement its keto-friendly ingredients. Ready in just 45 minutes, this recipe is ideal for impressing guests or treating yourself to a gourmet meal without compromising your diet. Perfect for keto enthusiasts and fans of Italian cuisine alike, this recipe strikes the perfect balance of hearty comfort and healthy indulgence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 1 large Egg
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Spinach (cooked and drained)
- 2 cups Basil leaves (fresh)
- 0.5 cup Extra virgin olive oil
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese (for pesto)
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheeses are fully melted and combined.
Add the almond flour, xanthan gum, and the egg to the melted cheese mixture. Mix until it forms a smooth dough. If the dough is sticky, refrigerate it for 10–15 minutes.
Roll the dough out between two sheets of parchment paper to about 1/8 inch thickness.
Using a round cookie cutter (about 3 inches in diameter), cut out circles from the dough.
In a small bowl, mix the ricotta, grated Parmesan, and spinach to create the filling.
Place a small dollop (around 1 teaspoon) of the filling in the center of each dough circle. Fold the dough circles in half to form a half-moon shape, pressing the edges together securely.
Take the two corners of the half-moon shape and press them together to form a tortellini shape. Repeat for all the dough circles.
Place the tortellini on the prepared baking sheet and bake for 12–15 minutes, until they are golden brown and firm to the touch.
While the tortellini are baking, prepare the pesto. Add the fresh basil, olive oil, pine nuts, grated Parmesan, garlic, salt, and pepper to a food processor or blender. Process until smooth. Adjust seasoning to taste.
Once baked, serve the keto tortellini warm, drizzled with the fresh basil pesto.
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.7 g | 392% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 5036 mg | 219% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 8.3 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4999 mg | 385% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2514 mg | 53% | |
*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.
