Keto Crepe Lasagna
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Four years ago I made Keto Crepe Lasagna that was delicious. I never wrote down my recipe or how I made the crepes and eventually abandoned the thought of ever sharing it, until I finally created a keto crepe recipe that was worth sharing.
The keto crepes are made with almond flour, eggs, melted butter, sour cream, and almond milk. They do take a lot of patience, but once you have a batch, you can refrigerate or freeze for later use.
This batch worked well with my plans to use them as the lasagna noodle substitute. Layering ricotta cheese, mozzarella, tomato sauce with the crepes, this keto crepe lasagna will satisfy a craving keto or low carb folks get from time to time.
I did not add meat the first time I made this recipe because I made it for Good Friday (no meat), but the second time I used crumbled Italian sausage, which was great. You could also use crumbled paleo meat balls, or bolognese for an even more of a hearty meal.
Ingredients for Low Carb Crepe Lasagna
- 6-8 Keto Crepes
- 15 ounce ricotta cheese
- 1 egg
- 1/2 cup chopped spinach or Variation: 1 cup crumbled Italian Sausage
- 1/2 cup pecorino romano, grated
- 1 cup shredded mozzarella
- 1/2 cup tomato sauce (sugar free)
Ingredients for the Savory Keto Crepes
- 1/2 cup almond flour
- 1/2 cup almond milk, more if needed
- 2 tablespoons melted butter
- dash salt
- 1/4 teaspoon xanthan gum
- avocado spray for crepe pan
MACROS: 9 Net Carbs per serving Calories: 530 Fat: 39 grams Protein: 32 Grams
Equipment Needed for this Recipe
Similar Keto Friendly Italian Recipes
- Chicken Parm
- Eggplant Parm
- Sausage Crust Pizza
- Spaghetti Squash Lasagna
- Eggplant Rollatini
- Italian Sausage Stuffed Eggplant
- Savory Ricotta Fritters
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Keto Crepe Lasagna
Ingredients
- 15 ounce ricotta cheese
- 1 egg
- 1/2 cup chopped spinach cooked or raw
- 1/2 cup pecorino romano cheese grated
- 1 cup shredded mozzarella
- 1/2 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
- Preheat oven to 350 degrees F. Use an 8×8 baking dish and cut crepes to fit the dish.
- Make sure to drain ricotta, by sitting on paper towel in colander. Some ricotta cheese is more moist than others.
- Mix ricotta with egg, spinach and pecorino romano. If not using spinach, add some chopped parsley or chopped basil. Season with salt and pepper.
- Layer the crepes with ricotta. You can cup the crepes to fit a square pan. Start with small amount of sauce, crepe, ricotta cheese, and so forth. Finish with sauce and mozzarella cheese.
- 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 you don't want to use spinach, you can layer the very last layer with the cooked crumbled Italian Sausage.
Keto Crepes
- Mix almond flour with salt and xanthan gum. 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 8 crepes. If you are using a larger pan, you'll make less crepes and can cut them to fit your 8 x 8 baking dish.
Notes
Nutrition
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