Ingredients
For the “Noodles”:
2 cups shredded mozzarella cheese
2 oz cream cheese
1 cup almond flour
1 large egg
For the Meat Sauce:
1 lb ground beef (or Italian sausage)
1 ½ cups sugar-free marinara sauce (like Rao’s or Yo Mama’s)
1 tsp Italian seasoning
½ tsp garlic powder
Salt & pepper to taste
For the Cheese Filling:
1 cup ricotta cheese
½ cup Parmesan cheese, grated
1 egg
½ tsp onion powder
½ tsp parsley (fresh or dried)
Topping:
1 cup shredded mozzarella
Sprinkle of Italian herbs or basil
Instructions
- Make the Keto “Pasta” Sheets
Preheat oven to 375°F (190°C).
In a microwave-safe bowl, melt mozzarella and cream cheese (about 1 minute).
Stir until smooth, then add almond flour and egg. Mix into a dough.
Roll between parchment paper sheets into a rectangle, about ⅛ inch thick.
Bake for 5–6 minutes, until just set but not browned.
Let cool slightly, then cut into wide strips (like lasagna noodles).
- Prepare the Meat Sauce
Brown ground beef in a skillet until cooked.
Drain excess fat, add marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
Simmer 5–10 minutes until thickened.
- Mix the Cheese Filling
Combine ricotta, Parmesan, egg, onion powder, and parsley.
Stir until smooth.
- Assemble the Roll-Ups
Lay out each keto “noodle.”
Spread a spoonful of ricotta mixture, then add a bit of meat sauce.
Roll up tightly and place seam-side down in a greased baking dish.
Spoon remaining sauce over the top.
Sprinkle mozzarella and herbs.
- Bake
Bake uncovered at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
Tips for Perfect Keto Roll-Ups
If the “noodle” dough is sticky, chill it for 5–10 minutes before cutting.
You can also use zucchini or deli turkey slices as noodle alternatives.
Store leftovers in the fridge up to 4 days or freeze individually for meal prep.
Macros (approx. per serving, 2 roll-ups)
Calories: 480
Fat: 36g
Protein: 32g
Net Carbs: 5–6g
enjoy