The Worlds Best Keto Cheese Tortellini Recipe! EASY Low Carb Pasta
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- Опубликовано: 18 окт 2024
- 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
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!
Thoroughly enjoyed watching this episode! You make me laugh, and you know how to laugh at your mess ups.
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 🤗🍁🇨🇦
I’m from Ontario 🇨🇦🇨🇦 too. Love Dave cause he’s so real and funny. 🥰🥰
@@Clarky1951 Hi neighbor. 🤗Yes. That is true. Soooo funny and true to heart. 🌹💞🍁🇨🇦
@@sherylldupuis6323
I love how Dave doesn’t take himself so seriously. He shows anyone can do it, without fancy equipment.
@@Clarky1951 yes. Agreed. He is so down to earth..beautiful soul. Enjoy his channel so much. 🍁🇨🇦
also watching from ontario, canada, this channel is so great, exactly how i cook as well
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.
Awww, I have so much fun watching your channel! Lol! You are fearless, well, pretty much! Kudos for always trying!
I needed to smile today. I picked you! Well done! As are your recipes and show
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!
It's the other way around with me. Except me wife doesnt drink beer😊
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!! 🤭🤭
Definitely need a gentle rolling boil so they don't disintegrate.
Dave love your message and humor! You are so inspiring to non cooks. You can have success, even with mistakes! Blessings! You go Dave!😊
Looks great Dave! You're so funny... I cook like you do, experimenting but not usually by choice! 😊 Thanks so much!
Oooops Dave….forgot to add. They would make a great snack too .mmmmmmm😂 Thanx again. 🍁🤗🇨🇦
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 😂
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!!!
lol! You crack me up. You cook like I cook. How would an air fryer do??🤔
I was thinking the same thing, I'm going to put them in my air fryer.
lol I love watching your videos! You are so real, thanks for the fails, and fixes. I’ll be trying the skillet method, hahahaha!! 😉
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
The pan fried look great.
Nice save-Dave! ;)
Hilariously entertaining! 😂😂😂😂😂😂
I was dying laughing watching this video first 1.5 minute in... thanks Dave, I needed that laugh!
I absolutely LOVE this guy!
You're awesome because you're real! Thanks for the video!
You are fun to watch 😂! The oven and fried versions look great! Thanks for the video 😊
I'm going to try this, I'm a diabetic, but I love pierogies/tortellini. Keep up the good job 👍🏾
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.
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.
You make me laugh so much because you do your videos so original 😂👏👍❤️🏆
😂 this was good for my morning you made me laugh 😆. I call you the cottage cheese guy. I love ricotta cheese ❤. Thank you!
I wish you were my next door neighbor. That way I could taste all your food. This looked delicious
Thank you for the recipe. I will try this recipe. You can use parchment paper or silicone mat. This keeps your items from sticking. Keep cooking! 😊
hi Dave, from Canada! I love your channel so much! sometimes listening to you is like hearing what goes on in my head while i’m cooking - must be the ADHD 😂 so now, you just have to make keto perogies! appreciate you, and your dedication to trying out all the keto recipes!
sorry for all the exclamation points - yeeeeesh 😂
I like the look of the fried ones, have fried M=mozzerella cheese before and it turns brown, tasts so delicious, will definitely try these, thanks for sharing.
..lol heh - good job. Lupin flour is very helpful for texture and stability especially when using the cheese and when boiling. A rolling boil is too hot however, a simmer would have been more successful. The pan sauté is a good idea and ya, probably tastes pretty good. Another option is to roll out the dough then use a pizza cutter to cut the dough into noodles then lightly boil/simmer (instead of ravioli/tortellini/etc). Rao's sauce is supper yummy!
Hi Dave I use Lupin flour. The fried or baked ones look AMAZING. Can’t wait to try this😊
Dave! Are you and your family ok after hurricane milton? Not sure where you’re at in Florida but have been praying for you and your family! ❤
you can experiment with filling. Try ground meat, pan-fried veggies (like cabbage), onions & mushrooms
#1977bestyearever
Pre-shredded cheeses have stuff to keep it separate which is typically corn starch or sawdust. Grate your own is better.
When you have chat gpt give you the recipes, as a follow up you should ask it for macros and put it on the screen for those of us not on keto, but cutting calories. A lot of time I'm finding keto recipes are higher in calories than non keto which is counter-productive.
Keto recipes can be high in calories, which isn't necessarily a problem when you're operating on fat as fuel (and strictly limiting carbs). Of course you're right in that we can't go overboard though.
Nightmare fuel 😂 you crack me up
You're hilarious 😂
Maybe the water should be simmering and not a rolling boil. The pan fried look good. Have you ever used your grater flat instead of standing up?
Those maybe good as lasagna noodles!? Can you try it
Oh, my gosh, Dave! You’re a hoot! 🤔 For a brief moment I thought I was watching Dr. Pimple Popper!
They look like dumplings too. Fine with me!
Cheesy dough, cheesy filling.
I looked it up. If you have a peanut or soybean allergy (i do ) the lupin flour is from a bean in the soy/peanut legume family.
Oddly I do have a Brand New bag of lupine flower I haven't yet to open it in my refrigerator
Yummmmmmm!!!!
I was a bit worried about younot sealing themwith a little egg wash and then crimping them with a fork TRY LOW heat heating them in shallow sauce since they don't need to cook for long....Just a thought because the are basically cooked in a sense I have done that with real tortellini when I wasn't KETO.....great recipe..Julianna NC
I bet they would be phenomenal if you baked them.....
Looks like German noodles called spaetzle.
I wonder if putting it in an air fryer would work 🤔
The measurements are the same using the liquid measurements and the dry ingredients measuring cups
Would you add both Almond AND Lupin Flour at the same time, if you had it?
yes - the lupin flour is great for improving the texture, and you would need both almond and lupin flour. Lupin alone will not taste very good.
What about air frying them, Dave??
I miss pierogies too!
onions and sauerkraut!! MMmm.
Steam/fry in the pan , like a potsticker.
For consideration with your experiment ..cheese has salt, if you leave the salt out, you aren't going to miss it and its better for your blood pressure. And you can buy parm that is fresh and shredded so you don't have to grate it. I have had frozen tortellini that fell apart in boiling water also. But that is how they all say to cook it. So odd. I'll be trying your recipe
You need EXTRA salt and electrolytes while doing keto. Himalayan pink salt, sea salt, Redmond's, etc. Is best.
😀
Imagine if you put pizza toppings in them.... mini pizza pockets!
SCORE!!!!!!!!!!!!!
I'ma try that - pan seared pizza pockets!!! 😮🥲☺️🙃
I feel like this recipe NEEDS some garlic powder somewhere!
I appreciate all the keto recipes, but it's hard to trust someone who likes everything.
Lupini are the only beans, other than soy, which are very high protein & lowest carbs! Get some, please!
Dave , you would look much younger without the beard.
😂 I'd do fried in oil for sure.
Lets pretend that is how we kneed something, yes, lets.
I do have lupin flour. I am a freaky baker.
Oh yes, that was the tune for dollop of Daisy. Not to be a smarty pants, but tortellini are about 1/3 the size of your steroid size. I thought after 75 yrs I was quite the cook. Lupin .??? What the heck. Hi from Ohio
The thumbnail photo doesn't seem to match what you created
Salt on the stove not in the oven!!!
Oh my gosh are you kidding me? Back when you were doing keto five years ago like it was forever. I was doing Adkins in the early 2000s like 2003 and 2004 and so on. There was absolutely nothing obviously there was no almond flour which I detest because of the ox fillets but we had Atkins bars and that was it.
That’s not mozzarella!
That’s American Kraft almost edible cheesy flavoured plastic. 😊
😂👏🏼👍🏽
Lmao 🤣
fat head modified recipe for dough.... interesting. Vital wheat gluten can be replaced for the lupin flour.
😂😂😂baby vomit. Please save them.
Great click bait thumbnail pic of a high carb pasta