Ingredients
Units
Scale
- 4 almond flour crepes or 4 High Protein Crepes
- 8 oz ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 1 tbsp Italian seasoning
- 3/4 cup tomato sauce, divided
- 1/2 cup grated mozzarella cheese
Instructions
- Preheat oven to 400 degrees. Spray an 8 x 8-inch baking dish and spread 1/4 cup of tomato sauce on the bottom. Set aside.
- In a large mixing bowl, combine ricotta, egg, Italian seasoning, and Parmesan cheese. Stir to combine.
- Take 1 crepe and place 1/4 of the ricotta mixture in the center of the crepe. Fold ends inward and roll crepe. Place crepe in baking dish. Continue with all remaining crepes. You may need to push crepes together for them all to fit.
- Cover crepes with remaining 1/2 cup of tomato sauce and sprinkle with mozzarella cheese.
- Place the dish in the oven for 20 minutes. Turn oven on broil "hi" and broil for 1 additional minute or until the cheese begins to bubble and turn brown.
Notes
- See post for substitution
- Check out my Almond Flour Crepes recipe
- Nutritional information is for High Protein Crepes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Meals
- Method: Baking
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 stuffed crepes
- Calories: 200
- Sugar: 2.5 g
- Fat: 15
- Carbohydrates: 5.8 g
- Fiber: 1.5 g
- Protein: 20
