The Worlds Best Keto Cheese Tortellini Recipe! EASY Low Carb Pasta

The World’s Best Keto Cheese Tortellini Recipe! Low Carb Pasta EASY 🍝

Looking for the perfect keto-friendly pasta recipe? Look no further! In this video, I’ll show you how to make the world’s best keto cheese tortellini with a delicious, low-carb dough that doesn’t fall apart or taste like cardboard. This is an EASY recipe that’s perfect for anyone on the keto diet or just looking to cut carbs without sacrificing flavor. Whether you're serving it with marinara, Alfredo, or pesto, this tortellini will hit the spot!

👇 Full Recipe Below 👇
Ingredients for the Dough:

1 ½ cups mozzarella cheese (shredded)
2 oz cream cheese
1 large egg
1/2 cup almond flour
2 tbsp coconut flour
1/2 tsp xanthan gum
Optional: 1/4 cup lupin flour (if available)
Pinch of salt

Filling:

1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1 egg yolk
Salt, pepper, and Italian herbs (to taste)

Instructions:

Make the Dough:
In a microwave-safe bowl, melt the mozzarella and cream cheese for about 1 minute, stirring halfway.
In a separate bowl, mix the almond flour, coconut flour, xanthan gum, and salt.
Combine the melted cheese mixture with the dry ingredients and egg. Knead until a smooth dough forms. Refrigerate for 30 minutes.

Prepare the Filling:
Mix the ricotta, Parmesan, mozzarella, egg yolk, and Italian herbs in a bowl. Set aside.

Roll the Dough:
Roll out the dough between parchment paper to about 1/8 inch thickness. Cut circles using a round cutter.

Form the Tortellini:
Place a teaspoon of filling on each dough circle, fold into half-moons, and seal the edges. Fold the corners together to form tortellini.

Cook the Tortellini:
Bake at 350°F for about 8-10 minutes or until golden. Alternatively, pan-sear the tortellini for 1-2 minutes on each side.

Macros per Serving (based on 4 servings):

Calories: 562
Protein: 38.25g
Fat: 42.9g
Net Carbs: 7.8g

[theorgelmeisterakathesoapm]

Hi, Dave. In addition to great recipes, I love your friendly, laid back, mistakes aren't the end of the world attitude. Thanks for the great work!

[sherylldupuis]

Hi Dave. I DO have lupin 😂. Dont boil. Cheese. Lol. The fried and oven methods look absolutely amazing. Great recipes. And your humor is 1000%. Must try this recipe. Hugs Ontario, Canada 🤗🍁🇨🇦

[jzedalis]

I needed to smile today. I picked you! Well done! As are your recipes and show

[rhondaswaim]

Thoroughly enjoyed watching this episode! You make me laugh, and you know how to laugh at your mess ups.

[almostoily]

I actually have lupine flour but haven't used it yet.
I use provolone cheese as ravioli dough.
Just round slices of the Sargento provolone. Make the filling and cook it. Put it on a round cheese slice. Don't overfill.
If you want half moon ones, put less filling. That's what I do. If you want round ones, you can put more filling in.
Pop in the oven for a few minutes until the cheese is just barely soft.
Take from the oven and fold the half moons and press the edges together. For the round ones, put an empty piece on top and press the edges.
Just top with warmed sauce. Easy and my twenty year old son and my husband loves them. I've never tried to heat it up. I just eat the leftover ravioli cold. The most I've ever had left is two 😂

[barbaramccarney]

You are so funny and I’m so glad I finally found your 2nd channel! Love your videos! Your kitchen is gorgeous! 💖

[matthewlowry]

This may be one of my favorite videos- the boiled “tortellini” that was a big NO NO..and you were amazing as per usual laughing at them. But the non-burnt pan fried ones looked great. Please keep the videos coming and keep us cooking with confidence knowing that we can fail sometimes.

[promomm]

Awww, I have so much fun watching your channel! Lol! You are fearless, well, pretty much! Kudos for always trying!

[Clarky]

I bought lupin flour as it’s extremely low carb. Lupin is very bitter. It’s best as a extra flour additive to a recipe. I made lupin flour muffins. Yikes..sooo bitter. Right into the garbage they went. I read if you can get pure first harvest lupin flour from Australia, it’s not bitter. Unfortunately, can’t get that in Canada though. Ok, so you had your water boiling far to rapidly. Low gentle simmering water is the best for pasta, then pasta won’t explode. My husband makes pasta all the time. We have a pasta machine for our Kitchen Aid. Think the frying pan method is the best, on low. Definitely going to try this recipe. Thanks for all the crazy mistakes Dave, cause then we don’t make em!! 🤭🤭

[vivianspringer]

Your persistent nature is appreciated. My Husband has never cooked anything for me...26 years of marriage! No help with dishes either... So, to encourage him to lose weight I hope to cook totally Keto everything we eat home. He drinks a few beers so i might buy him the lower carb ones to try!

[melaniegreene]

Dave love your message and humor! You are so inspiring to non cooks. You can have success, even with mistakes! Blessings! You go Dave!😊

[desi_vintage]

Looks great Dave! You're so funny... I cook like you do, experimenting but not usually by choice! 😊 Thanks so much!

[ernajuliannaprimo]

pin flour is a good flour to have on hand its a sturdy flour which is why it came up on the recipe I always have a bag(not a big bag) on hand I saw someone make pretzel stix (crunchy) on youtube others use a bit in chaffles its an interesting flour much like Bamboo fiber ....Love your videos...and recipes...Julianna NC

[chrishitchings]

lol I love watching your videos! You are so real, thanks for the fails, and fixes. I’ll be trying the skillet method, hahahaha!! 😉

[donnaalexander]

I can see how this dough could be used in so many different ways, I will have to try with the added lupin flour, which comes from lupin beans if you have a nut allergy do not consume lupin flour. Love your videos, was thinking of maybe some sort of empanada or egg roll with this dough!!!

[sherylldupuis]

Oooops Dave….forgot to add. They would make a great snack too Thanx again. 🍁🤗🇨🇦

[raquellb]

lol! You crack me up. You cook like I cook. How would an air fryer do??🤔

[lynnandrews]

The parm little stuff in the container is coated with a starch, so it will probably not be as good as fresh off the block shredded parm. Besides, parm in the container does add a few grams of carbs because of the starch coating.

[tenderheart]

I would suggest making a traditional fathead dough which is almond flour, mozzarella cheese, cream cheese, and egg. The egg will cook and bind it together like an egg noodle. I would also crimp the edges with a fork and dunk a couple at a time in the boiling water for a short period of time like a bagel. Then drain and saute gently in the oil on lower heat with the lid on to steam it. Watch carefully and flip. You can also buy konjac flour, also called glucomannan flour and make shirataki noodles to use in other dishes, both Italian and Oriental.

[Lisa-dzwg]

I love your videos. You make me laugh all the time. Just love how honest you are with your cooking. Love you dave.😅