Low carb manicotti is filled with a creamy ricotta and basil mixture then baked under a blanket of marinara and Mozzarella.
Here’s the Italian food you’re craving…for just 5.8 net carbs!
For this recipe you’ll need: eggs, cream cheese, salt, garlic powder, butter, ricotta, fresh basil, pasta sauce, Mozzarella, non-stick crepe or saute pan
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Italian food is one of my very favorite cuisines. I love the seasonings, the rich sauces, the tender pasta, and the gooey cheese that’s a part of so many Italian dishes. Perhaps that’s why I try to recreate them to be low carb. I really like this manicotti recipe – it definitely has the flavor. It lacks some of that pasta chewy texture but that’s hardly noticeable. Once I take a second bite the flavor is so good I forget about the textural differences and you will, too.
These low carb manicotti can be put in storage containers and refrigerated for up to 3 days or frozen in single serving sizes if you prep your meals ahead of time.
Let’s talk crepes. Crepes are very delicate and I tore a couple while I was perfecting this recipe. You’ll probably tear a few, too. If the crepes aren’t absolutely shredded go ahead and use them anyway. The trick is having a non-stick pan, adding butter each time, and getting the pan really hot. You pour the crepe mix into the pan and rotate your wrist to move the crepe batter around the pan. It creates a thin layer this way and you’ll probably need to quickly do that wrist rotation 3 times.
Once the top of the crepe is set and glossy carefully remove it and put it on a plate or waxed paper on the counter. Put waxed paper between each crepe if you are stacking them. When that’s done you’ll spread about 2 tablespoons of the ricotta mixture down the crepe just off center and roll it up. That’s about it!
You can swap spinach for the basil if you like spinach manicotti. I love it but I didn’t happen to have any spinach on hand when I was making these.
Used in this Manicotti Recipe
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I love this 8.5-inch crepe pan with a double ceramic coating. It heats evenly and crepes slide out. Not only that but it’s red (but you can get it in other colors, too)!
Nutrition Information for Low Carb Cheese Manicotti
Low Carb Manicotti Recipe
Low Carb Manicotti
- 1/2 cup ricotta cheese I used full fat
- 1 egg yolk
- 1/4 cup fresh basil chopped
- 1/4 teaspoon salt
- 1/4 cup pasta sauce
- 1/2 cup Mozzarella shredded
- Put the eggs, cream cheese, salt, and garlic powder in the blender.
- Blend on high until smooth.
- Set aside.
- Melt 1/2 tablespoon of the butter in a small crepe pan or saute pan.
- Swirl it around to cover all surfaces.
- Add 1/4 cup of the egg mixture, tilting the pan so that a thin layer is formed that covers the bottom of the pan.
- Cook until the top is set and shiny.
- Carefully remove the crepe and set on a plate.
- Add 1/2 tablespoon of the butter and repeat.
- Continue adding 1/2 tablespoon of butter to the pan and then 1/4 cup of egg mixture until all the crepes are made. There should be about 4.
- Add the ricotta to a bowl.
- Stir in the egg yolk until it is completely mixed into the cheese.
- Stir in the basil and salt.
- Add a thin layer of the pasta sauce in the bottom of a small baking dish.
- Place 2 tablespoons ricotta in each crepe and roll up.
- Place seam side down in the baking dish.
- Cover with remaining pasta sauce and Mozzarella.
- Bake at 375F for about 15 minutes or until heat through.
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