Free Printable: Low Carb & Keto Food List
- How To Make Keto Ravioli
- My Recipe Tips
- Frequently Asked Questions
- More Keto Pasta Recipes
- My Tools For This Recipe
- Get Besti Brown Keto Sweetener For Your Low Carb Ravioli Filling!
- Keto Ravioli Recipe card
- Recipe Reviews
This low carb keto ravioli recipe is the fancy keto pasta dinner you’ve been waiting for! It has two layers of keto pasta dough filled with a sweet and savory butternut squash puree, finished with a browned butter herb sauce. Inspired by the gnocchi in my Easy Keto Cookbook , this fathead ravioli dough is soft and reminiscent of real pasta.
I get questions about pasta on keto so often, that I have dozens of recipes with zucchini noodles and spaghetti squash . Ravioli was a dish that was missing from my low carb pasta line-up, though, so it was about time to change that. Although you can make similar dishes like zucchini ravioli , I never tried making a version with dough!
When I worked in at an Italian restaurant in college, my absolute favorite dish there was butternut squash ravioli. The sweet filling paired with fall herbs (sage and thyme!), brown butter sauce, and parmesan was the perfect combination. Since I have been low carb for so long, I haven’t had pasta like that in years.
So, when I decided that a keto fathead ravioli recipe was missing from Wholesome Yum, I knew it would have to be low carb butternut squash ravioli over any other kind. And yes, butternut squash is keto in moderation like this. In fact, you can use butternut squash in a variety of keto recipe like butternut squash soup .
The filling in this ravioli is sweetened with Besti Brown, my favorite keto brown sugar substitute , for a flavor that tastes just like a restaurant’s – and like fall in a bowl.
How To Make Keto Ravioli
Don’t be nervous about the difficulty of this keto ravioli recipe! While it takes a few steps, none of them are hard. And trust me, this dish is worth it!
1. Make the filling:
- Roast squash. Toss squash and garlic with olive oil , salt , and pepper . Roast until soft.
- Puree filling. After the squash is done roasting, add it to a food processor along with the Parmesan and Besti Brown Sweetener …
…And puree until smooth.
2. Make the dough:
- Make keto ravioli dough. While the squash is roasting, make the dough. In a food processor , pulse together Wholesome Yum Almond Flour and egg together.
- Melt cheese. Microwave mozzarella cheese until melted and smooth.
- Finish dough. Add the melted cheese to the food processor, and process until combined. Sprinkle (don’t dump) in xanthan gum , then process again.
3. Assemble the ravioli:
- Roll out low carb ravioli. Place the dough between two pieces of parchment paper and roll out into a thin rectangle, about 1/8 inch thick. Cut the rectangle in half.
- Fill. Use a cookie scoop this size to scoop filling into rows onto one of the rectangles.
- Seal. Place the empty half of the dough over the half with the filling mounds, and seal all the edges between the mounds.
- Cut. Use a ravioli wheel to cut it into a grid, then gently separate the pieces.
- Cook. Add the ravioli to boiling water in batches and simmer until dough turns a light ivory color and floats higher. (This happens VERY quickly – I couldn’t even get a photo!)
4. Make the brown butter sauce:
- Melt butter. Heat butter until melted and starting to bubble.
- Add aromatics. Add garlic, sage, and thyme to butter and cook until butter is browned.
- Toss with ravioli. Add ravioli to brown butter sauce and gently toss to coat.
…Or you can drizzle the browned butter sauce over the fathead ravioli right when you serve it:
…And dig in!!
My Recipe Tips
- Be sure the squash is in a single layer on the baking sheet, to help it roast evenly and get slightly caramelized edges.
- If your low carb ravioli dough is sticky, form a ball and refrigerate it for about 30 minutes , or until it’s easier to work with.
- Place the filling about an inch apart, leaving an empty border along all of the edges of filling so that it can be sealed.
- The ravioli is fragile, so be careful to not move it around too much while it’s cooking and be sure to not overcook it! It’s done when the color has turned slightly paler ivory.
- When making the sauce, the butter will foam and then brown quickly – be careful not to burn it!
- Is butternut squash ravioli keto friendly? Ravioli is normally very high in carbs and not keto friendly. Fortunately, this low carb ravioli substitute can fit keto macros for most people. There are 11.6 grams net carbs in this ravioli recipe. While this is on the higher side for a keto diet, it can still probably fit your keto macros if you make this your main meal of the day. And, it’s so worth it!
- How do I prevent my ravioli from falling apart? Fathead ravioli will start to fall apart if you boil it for too long. Be sure it only boils for a couple of minutes, and take it out immediately once the color turns just a bit lighter than the raw dough.
- Can omit or I use a different sweetener? This keto friendly ravioli recipe uses Besti Brown sweetener for a brown sugar flavor in the butternut squash filling. There really isn’t a good replacement for it that will yield the same flavor, but if you really want to, you could omit it or use a different sweetener. I highly recommend ordering this brown sugar replacement here – or if it’s not available in your country yet, go here to be notified when it’s available to you. If you do opt for a different sugar replacement , be sure to use a powdered sweetener for a smooth consistency — and check my sweetener conversion chart .
- Can I use a different squash? Yes, you could use a different squash like buttercup or acorn, or even pumpkin. The most important thing is that it can be roasted and pureed. While I love spaghetti squash, it won’t work well in this recipe.
- What kind of almond flour can I use? Be sure to use a super fine blanched almond flour like this , so that you don’t end up with a grainy dough. Avoid almond meal.
- Can I use coconut flour? I haven’t tried it, but you could try replacing the 1 1/2 cups almond flour with 1/2 cup coconut flour. You may also need to add an extra egg. (This swap is similar to my coconut flour fathead dough .) This will yield less of the fathead ravioli dough, but should be close to the right consistency. Let me know how it goes if you try it!
- Can I do a more traditional ravioli filling? Sure! Just mix up some full-fat ricotta and parmesan in place of the squash filling – a good ratio is in my spaghetti squash lasagna recipe . (This will also lower carb count a bit.)
More Keto Pasta Recipes
- Keto Egg Noodles – Just 3 ingredients makes long, chewy noodles you can twirl around your fork!
- Spaghetti Squash Alfredo – Healthy chicken Alfredo made with satisfying spaghetti squash and a creamy sauce.
- Zucchini Spaghetti with Meatballs – All the comfort, none of the carbs! And just 20 minutes prep time.
- Spaghetti Squash Pad Thai – Easy, low carb, and loads of flavor! (No sugar needed!)
- Sesame Kelp Noodles – Just like takeout, these noodles have chicken, veggies, and a sesame sauce. Keto, paleo, and ready in just 30 minutes.
- Keto Gnocchi – Find the recipe in my Easy Keto Cookbook !
My Tools For This Recipe
- Food Processor – I’ve had this trusty food processor for years! It’s a must for fathead pizza .
- Extra-Small Cookie Scoop – This small scoop is the perfect size for the filling.
- Ravioli Cutter – Easily cut up your ravioli pieces with this cutter.
Get Besti Brown Keto Sweetener For Your Low Carb Ravioli Filling!
Meet Besti Brown Monk Fruit Allulose Blend, the brown sugar replacement that has the moisture, color and flavor of brown sugar - with NO aftertaste & 0 net carbs!
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
Butternut Squash Filling:
- 8 oz Butternut squash (peeled, cut into 1/2-inch cubes) ▢
- 2 cloves Garlic (whole) ▢
- 1/2 tbsp Olive oil ▢
- 1/4 tsp Sea salt ▢
- 1/8 tsp Black pepper ▢
- 1 tbsp Besti Brown Monk Fruit Allulose Blend ▢
- 1/4 cup Grated Parmesan cheese ▢
Keto Ravioli Dough:
- 3 cups Mozzarella cheese (shredded) ▢
- 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
- 2 large Eggs ▢
- 1/2 tsp Xanthan gum ▢
Brown Butter Sauce:
- 1/2 cup Unsalted butter (cut into pieces) ▢
- 2 cloves Garlic (sliced thinly) ▢
- 2 tbsp Fresh sage (chopped) ▢
- 2 tbsp Fresh thyme (chopped) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Roast squash:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
- Toss the squash and whole garlic cloves with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast squash in the oven for 20-25 minutes , until golden and very soft.
Make keto ravioli dough:
- Meanwhile, make the dough for the ravioli. In a food processor , pulse the almond flour and egg, until uniform.
- In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.
- Add the melted mozzarella to the food processor. Process until a uniform dough forms.
- Sprinkle the xanthan gum over the dough. Process until well incorporated.
- If the ravioli dough is sticky, form into a ball and refrigerate for at least 20 minutes , or until no longer sticky.
Puree filling:
- Clean out the food processor. Combine the cooked squash, garlic, parmesan, and Besti Brown in the food processor (or use a high-power blender if your processor is too large for this amount of filling). Puree until smooth. The filling will be thick.
Assemble butternut squash ravioli:
- Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin rectangle, 1/8 inch (3.175 mm) thick and about 12x17 inches (30.4x43.18 cm). Cut the rectangle in half across the short direction, making sure both halves are the same size and shape.
- Use an extra small cookie scoop (about 2 teaspoons volume) to scoop filling in rows onto just one of the rectangles, about an inch apart, leaving an empty border along the edge of the rectangle and also between pieces. You want the rows and columns to line up.
- Carefully place the second rectangle of dough over the first one. Seal the edges and also between the mounds of filling. Use a ravioli wheel to cut in a grid, to cut the ravioli apart. You’ll end up with about 20 2.5x2.5-inch (6.35x6.35 cm) ravioli. Double check to make sure all the edges are sealed.
Cook ravioli:
- Bring a large pot of water to a boil. Once boiling, add the ravioli in a single layer, with the bumpy side face down, without touching too much (do this in batches if necessary). Simmer for 3 minutes , until the yellow-ish dough turns to a lighter ivory color and they float a little higher. (They will float from the beginning, but less so than when they are done.) Be careful not to move the ravioli around (it’s okay if it moves on its own from the boiling water) or overcook it - both can cause it to fall apart.
- Remove the ravioli onto a plate and cover to keep warm. Repeat with remaining ravioli.
Make brown butter sauce and serve:
- Meanwhile, add the butter to a large skillet . Heat until butter is melted and starting to bubble.
- Add the garlic, sage, and thyme. Cook for 2-4 minutes , until the butter turns brown and smells nutty.
- Add all the ravioli to the pan and toss gently with browned butter sauce, or plate the ravioli and pour sauce on top.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 4 large ravioli + 2 tbsp brown butter sauce
- Tips: Check out my recipe tips above to help you avoid sticky dough, prevent broken ravioli, and get perfectly roasted squash and browned butter.
- Store: Keep in the fridge for 3–4 days.
- Meal Prep: Prep ahead by roasting and pureeing the filling, making the dough, and cooking the sauce. When ready, just roll, fill, and cook.
- Reheat: Warm gently in a skillet with sauce or microwave until hot. Don’t boil—it’ll fall apart.
- Freeze: Freeze uncooked ravioli on a lined tray, then transfer to a freezer bag. Boil straight from frozen when ready.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Low Carb Keto Ravioli Recipe With Butternut Squash
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Keto Ravioli
The ultimate low carb keto ravioli recipe for carb lovers! It has a brown-sugar-flavored butternut squash filling + browned butter sauce.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-ravioli-recipe/
Ingredients
Butternut Squash Filling:
- 8 oz Butternut squash (peeled, cut into 1/2-inch cubes)
- 2 cloves Garlic (whole)
- 1/2 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
- 1 tbsp Besti Brown Monk Fruit Allulose Blend
- 1/4 cup Grated Parmesan cheese
Keto Ravioli Dough:
- 3 cups Mozzarella cheese (shredded)
- 1 1/2 cups Wholesome Yum Blanched Almond Flour
- 2 large Eggs
- 1/2 tsp Xanthan gum
Brown Butter Sauce:
- 1/2 cup Unsalted butter (cut into pieces)
- 2 cloves Garlic (sliced thinly)
- 2 tbsp Fresh sage (chopped)
- 2 tbsp Fresh thyme (chopped)
Instructions
Roast squash:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
- Toss the squash and whole garlic cloves with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast squash in the oven for 20-25 minutes , until golden and very soft.
Make keto ravioli dough:
- Meanwhile, make the dough for the ravioli. In a food processor , pulse the almond flour and egg, until uniform.
- In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.
- Add the melted mozzarella to the food processor. Process until a uniform dough forms.
- Sprinkle the xanthan gum over the dough. Process until well incorporated.
- If the ravioli dough is sticky, form into a ball and refrigerate for at least 20 minutes , or until no longer sticky.
Puree filling:
- Clean out the food processor. Combine the cooked squash, garlic, parmesan, and Besti Brown in the food processor (or use a high-power blender if your processor is too large for this amount of filling). Puree until smooth. The filling will be thick.
Assemble butternut squash ravioli:
- Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin rectangle, 1/8 inch (3.175 mm) thick and about 12x17 inches (30.4x43.18 cm). Cut the rectangle in half across the short direction, making sure both halves are the same size and shape.
- Use an extra small cookie scoop (about 2 teaspoons volume) to scoop filling in rows onto just one of the rectangles, about an inch apart, leaving an empty border along the edge of the rectangle and also between pieces. You want the rows and columns to line up.
- Carefully place the second rectangle of dough over the first one. Seal the edges and also between the mounds of filling. Use a ravioli wheel to cut in a grid, to cut the ravioli apart. You’ll end up with about 20 2.5x2.5-inch (6.35x6.35 cm) ravioli. Double check to make sure all the edges are sealed.
Cook ravioli:
- Bring a large pot of water to a boil. Once boiling, add the ravioli in a single layer, with the bumpy side face down, without touching too much (do this in batches if necessary). Simmer for 3 minutes , until the yellow-ish dough turns to a lighter ivory color and they float a little higher. (They will float from the beginning, but less so than when they are done.) Be careful not to move the ravioli around (it’s okay if it moves on its own from the boiling water) or overcook it - both can cause it to fall apart.
- Remove the ravioli onto a plate and cover to keep warm. Repeat with remaining ravioli.
Make brown butter sauce and serve:
- Meanwhile, add the butter to a large skillet . Heat until butter is melted and starting to bubble.
- Add the garlic, sage, and thyme. Cook for 2-4 minutes , until the butter turns brown and smells nutty.
- Add all the ravioli to the pan and toss gently with browned butter sauce, or plate the ravioli and pour sauce on top.
Maya’s Recipe Notes
Serving size: 4 large ravioli + 2 tbsp brown butter sauce
- Tips: Check out my recipe tips above to help you avoid sticky dough, prevent broken ravioli, and get perfectly roasted squash and browned butter.
- Store: Keep in the fridge for 3–4 days.
- Meal Prep: Prep ahead by roasting and pureeing the filling, making the dough, and cooking the sauce. When ready, just roll, fill, and cook.
- Reheat: Warm gently in a skillet with sauce or microwave until hot. Don’t boil—it’ll fall apart.
- Freeze: Freeze uncooked ravioli on a lined tray, then transfer to a freezer bag. Boil straight from frozen when ready.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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