Low Carb Homemade Beef Tortellini
Indulge in the comforting flavors of "Low Carb Homemade Beef Tortellini," a perfect blend of traditional Italian inspiration and keto-friendly innovation. This recipe features a rich, almond flour-based dough paired with a savory ground beef filling, seasoned to perfection with garlic powder, onion powder, and spices. Melted mozzarella and cream cheese create a pliable and flavorful dough that’s rolled thin, cut into squares, and shaped into classic tortellini. Baked to golden perfection, each bite is tender yet satisfying, making it the ultimate guilt-free pasta dish. Ready in just an hour, this low-carb delight is perfect for family dinners or meal prep, delivering hearty flavor without compromising your dietary goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Cream cheese
- 1.5 cups Shredded mozzarella cheese
- 1 large Egg
- 0.5 pounds Ground beef
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Water
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat the oven to 350°F (175°C).
In a medium-sized bowl, mix together the almond flour, cream cheese, and mozzarella cheese. Microwave for about 1 minute until the cheeses are melted and combine them well. Stir until a dough forms.
Add the egg to the dough and knead until the egg is fully incorporated and the dough is smooth.
Divide the dough into two equal parts and roll each part into a thin sheet between two pieces of parchment paper. The dough should be about 1/8-inch thick.
In a skillet over medium heat, add olive oil and ground beef. Cook until the beef is browned and fully cooked, breaking it apart as it cooks.
Add garlic powder, onion powder, salt, and black pepper to the beef. Stir well to combine and remove from heat.
Cut the rolled dough into small squares, approximately 2 inches by 2 inches.
Place a teaspoon of the ground beef filling in the center of each square.
Fold each square into a triangle by bringing two opposite corners together, pressing edges to seal. Then bring the two bottom points of the triangle together to form the tortellini shape, pressing firmly to form a seal.
Arrange the tortellini on a parchment-lined baking sheet and brush lightly with water to help them hold their shape.
Bake in the preheated oven for 12-15 minutes or until the edges are slightly golden.
Remove from the oven, allow to cool for a few minutes, and sprinkle with Parmesan cheese before serving.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 7.6 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1862 mg | 143% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 748 mg | 16% | |
*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.
