Keto Pesto Tortellini

Indulge in the rich, cheesy goodness of Keto Pesto Tortellini, a low-carb twist on an Italian classic that's perfect for those following a ketogenic lifestyle. This recipe combines a creamy almond flour-based dough with a luscious ricotta and Parmesan cheese filling, delivering the perfect bite-sized delights. Baked to golden perfection, these keto-friendly tortellini are then tossed in a vibrant homemade pesto sauce, bursting with the fresh flavors of basil, pine nuts, garlic, and a hint of lemon. Ready in just an hour, this dish makes for an impressive yet easy low-carb dinner or lunch option. Garnish with extra Parmesan for a savory finishing touch that will have everyone coming back for seconds.

Nutriscore Rating: 53/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

Add the egg to the dough and knead until well incorporated. Roll the dough between two pieces of parchment paper until thin.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake the tortellini in the preheated oven for 12-15 minutes or until they are golden brown.

Step 8

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.

Step 9

Once the tortellini are finished, toss them gently with the prepared pesto sauce.

Step 10

Serve immediately, garnished with extra Parmesan if desired.

Nutrition Facts

Serving size	(847.0g)

Amount per serving	% Daily Value*
Calories	3406.0

Total Fat 307.2g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 24.7g
Cholesterol 487.2mg	0%
Sodium 4262.4mg	0%
Total Carbohydrate 67.1g	0%
Dietary Fiber 23.0g	0%
Total Sugars 12.5g
Protein 127.1g	0%

Vitamin D 81.0IU	0%
Calcium 2759.8mg	0%
Iron 12.8mg	0%
Potassium 888.6mg	0%

*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.

Source of Calories

Fat: 78.1%

Protein: 14.4%

Carbs: 7.6%