Quick And Easy Keto Manicotti

Quick And Easy Keto Manicotti

Quick And Easy Keto Manicotti (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick and easy keto manicotti
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 manicotti
Calories: 14kcal


  • 54 grams coconut flour (1/2 cup)
  • 3 grams flaxseed meal (1 TBS)
  • 2 grams salt (1/2 tsp)
  • 6 large eggs, room temperature
  • 10 oz room temperature milk of choice (1 1/4 cup)


  • 8 oz ricotta cheese (1 cup)
  • 4 oz shredded mozzarella cheese (1 cup) more for topping
  • 1 oz grated fresh Parmesan cheese (1/3 cup)
  • 3 grams dry oregano (1 TBS)
  • 1 large egg, room temperature

No Cook Marinara Sauce

  • 28 oz crushed tomatoes
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry oregano
  • 1/2 tsp dry basil


  • Preheat and 8 inch skillet over medium heat until warm. In a large mixing bowl sift or whisk together the coconut flour, flaxseed meal and salt until there are no lumps
  • Add the 6 eggs. Stir until fully combined and all the dry ingredients are moist. Add the milk. Whisk until fully combined and smooth. Let sit about 2 minutes to thicken slightly
  • Generously spray the preheated skillet with cooking spray. Lift the skillet from the heat. Scoop the batter out 1/4 cup at a time and slowly pour it into the skillet. Tilt the skillet side to side while pouring the batter until the batter fully covers the bottom of the skillet in a THIN layer.
  • Place the skillet back on the heat. Cover and cook 30 seconds. Use a spatula and turn the crepe over. Cover and cook another 30 seconds or until the crepe is lightly golden on each side. Place on a plate to cool. Spray the skillet again and continue the cooking process until all the batter has been cooked into crepes. Allow the crepes to cool while making the filling and sauce


  • Place the ricotta cheese in a medium mixing bowl. Gradually fold in the mozzarella and the Parmesan cheese until fully combined. Add the oregano and stir to fully combine. Add the egg and stir to fully combine. Set aside

No Cook Marinara Sauce

  • Combine all the sauce ingredients in a medium mixing bowl . Stir until fully combined


  • Ladle a thin layer of the sauce in the bottom of two 2 quart casserole dishes
  • Place 2 TBS of the filling in the center of each crepe. Roll the crepe around the filling and place seam side down in the prepared casserole dishes (about 6 manicotti in each dish)
  • Ladle the desired amount of sauce over the tops of the manicotti. Sprinkle desired amount of shredded mozzarella cheese over the sauce. Cover with foil and bake at 350 for 20 minutes
  • After 20 minutes Remove the foil from the casserole dishes. Place back into the oven and bake another 10 minutes
  • Remove from the oven. Cool in pan about 10 minutes. Place desired amount of manicotti on a plate and serve warm. Store leftover in refrigerator up to 1 week.


Serving: 1manicotti | Calories: 14kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.77g | Saturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 12IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.3mg

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