Keto Crepe Cannelloni with Meat Filling
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Lately I’ve making keto crepe recipes, sweet, savory, layered and stuffed. This keto crepe cannelloni might be my new favorite. There are many variations for cannelloni, and this version is meat filled.
Stuffed with ground beef and ground pork, mixed with ricotta, pecorino romano and spices, topped with tomato sauce, it tastes authentically Italian.
Almond flour replaces traditional flour and there are no breadcrumbs in the recipe, making this a perfect keto friendly Italian dinner.
You will find some cannelloni recipes that are stuffed with spinach and ricotta the same way I made this spinach crepe lasagna.
Keto crepes are very versatile and once you know how to make these, you can enjoy crepes a number of ways.
The first thing you need to do is make the keto crepes. The more I make them, the better they get and the more I learn. It’s important to have the batter thin enough so you can swirl what you need in your pan and pour the excess back into the batter.
Make a Fast Tomato Sauce
Make a fast tomato sauce with a can of San Marzano Tomatoes. Heat for 20 minutes wiht olive oil, sautèed onion or garlic (to be removed), salt, pepper. Use an immersion blender to blend to a puree. You can also use any tomato sauce of your choice.
More Low Carb Italian Recipe from Spinach Tiger
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Keto Crepe Cannelloni with Meat Filling
Ingredients
- 15 ounce ricotta cheese
- 1 egg
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1/2 cup pecorino romano cheese grated
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped parsley
- 1 cup tomato sauce sugar free
- 8 keto crepes
Keto Crepe Recipe
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup almond milk
- 2 eggs
- baking spray
- 2 tablespoons water
- 2 tablespoons melted butter
Instructions
- Mix the meat together with egg, pecorino cheese, salt, pepper and parsley.
- Saute ground meat, breaking it up in pan, until all meat is cooked through.
- Mix ricotta with ground meat.
- Preheat oven to 350 degrees F. Use an 9 x 9 baking dish and cut crepes to fit the dish.
- Place meat/ricotta mixture on crepe and roll up.
- Put tomato sauce on bottom of baking pan. Add each rolled stuffed crepe.
- Top with tomato sauce. You may want to add mozzarella cheese on top. That's an option. Top with foil prior to baking.
- Bake at 350 F. for 20 minutes and turn up to 400 degrees for another five minutes. You may need more time if cheese isn't melted enough if using cheese for a topping.
Keto Crepes
- Mix almond flour with salt. Set aside.
- Mix eggs with almond milk, melted butter.
- Add dry mixture. Add a few teaspoons water if you need to thin down crepes.
- Heat crepe pan. I used a 7 inch crepe pan, which made 8 crepes.
- Add baking spray. Hold crepe pan off the stove and add 1/4 crepe batter. Swirl around to cover pan. Put back on stove and cook for about 4 minutes on medium. Turn over for about 10 seconds. NOTE: Makes up to 10 crepes. If you are using a larger pan, you'll make less crepes and can cut them to fit your baking dish.
- Tomato sauce recipe here.
Notes
Nutrition
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