Low Carb Tortellini with Cream Sauce
Indulge in a comforting yet guilt-free Italian classic with this Low Carb Tortellini with Cream Sauce recipe. Featuring a delicate almond flour dough infused with mozzarella and cream cheese, these baked tortellini are perfectly tender and filled with a luscious ricotta-Parmesan mixture. The creamy garlic Parmesan sauce, enhanced with fresh parsley, brings a rich and savory finish to every bite. With just 45 minutes total prep and cook time, this keto-friendly dish is ideal for weeknight dinners or elegant gatherings. Enjoy a delicious pasta experience without the carbs, and savor the combination of wholesome ingredients in every forkful. Perfect for low-carb enthusiasts, keto dieters, and anyone craving indulgent flavor without compromising their health goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 2 large Eggs
- 0.5 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 large Garlic cloves, minced
- 0.5 cup Grated Parmesan cheese (for sauce)
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 1-2 minutes, stirring halfway, until melted and smooth.
Stir in the almond flour and one egg to the melted cheese mixture. Mix until a dough forms. Use your hands if kneading is necessary.
Roll the dough out between two pieces of parchment paper until thin (about 1/8 inch thick). Use a round cookie cutter (about 3 inches in diameter) to cut out circles.
In a small bowl, mix the ricotta cheese, 1/4 cup grated Parmesan cheese, salt, and black pepper to make the filling.
Place a small amount of filling (about 1/2 teaspoon) in the center of each dough circle. Fold each circle in half, pressing the edges to seal, then bring the two corners together to form a tortellini shape.
Place the tortellini on the prepared baking sheet and bake for 8-10 minutes, or until slightly firm but not browned.
While the tortellini bakes, prepare the cream sauce. In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
Add the heavy cream to the saucepan and simmer for 3-4 minutes, stirring occasionally.
Stir in 1/2 cup grated Parmesan cheese and continue to simmer until the sauce thickens, about 2-3 minutes.
Remove the baked tortellini from the oven and gently toss them in the cream sauce.
Garnish with fresh parsley before serving. Enjoy your low-carb tortellini with cream sauce!
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.5 g | 379% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 7.2 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 4085 mg | 314% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 544 mg | 12% | |
*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.
