Keto Tortellini with Pesto

Indulge in the rich flavors of this *Keto Tortellini with Pesto*, a low-carb twist on a traditional Italian classic. Crafted from a cheese and almond flour dough, these keto-friendly tortellini are stuffed with a creamy ricotta, Parmesan, and spinach filling, delivering a perfect balance of flavor and texture. Baked to golden perfection, they’re paired with a vibrant homemade basil pesto made from fresh basil leaves, pine nuts, Parmesan, and garlic for a fragrant yet nutty finish. Quick to prepare in under an hour, this recipe is ideal for anyone following a ketogenic lifestyle while longing for a comforting pasta dish. Serve these as a satisfying main course or an elegant appetizer at your next gathering and savor the taste of Italy—without the carbs!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Roll the dough out between two sheets of parchment paper to about 1/8 inch thickness.

Step 5

Using a round cookie cutter (about 3 inches in diameter), cut out circles from the dough.

Step 6

In a small bowl, mix the ricotta, grated Parmesan, and spinach to create the filling.

Step 7

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.

Step 8

Take the two corners of the half-moon shape and press them together to form a tortellini shape. Repeat for all the dough circles.

Step 9

Place the tortellini on the prepared baking sheet and bake for 12–15 minutes, until they are golden brown and firm to the touch.

Step 10

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.

Step 11

Once baked, serve the keto tortellini warm, drizzled with the fresh basil pesto.

Nutrition Facts

Serving size	(1472.1g)

Amount per serving	% Daily Value*
Calories	3562.5

Total Fat 305.7g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 13.9g
Cholesterol 636.3mg	0%
Sodium 5036.5mg	0%
Total Carbohydrate 74.0g	0%
Dietary Fiber 22.7g	0%
Total Sugars 8.3g
Protein 173.1g	0%

Vitamin D 53.8IU	0%
Calcium 4998.8mg	0%
Iron 25.8mg	0%
Potassium 2514.4mg	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: 73.6%

Protein: 18.5%

Carbs: 7.9%