Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Spinach Cannelloni with No Pasta

This keto cannelloni recipe uses small, thin omelettes instead of pasta tubes.   A great low carb and gluten free main dish that is simple to make and full of flavour.

 Pasta is one of the things we used to eat a lot of before our low carb days and this is a great substitute.  The filling here is spinach and cream cheese, but you could use fillings such as chicken, beef, other veggies…the choice is yours. 



The amount of cannelloni “tubes” will depend upon the size of your eggs.  My recent photographs and the video used medium sized eggs which resulted in 4 cannelloni.  My first photos for this recipe as below used 4 large eggs and I got 6 cannelloni tubes as per the photo below.



This is a simple but delicious recipe that I often reach to when I want a tasty and quick dish.  If you use Parmesan cheese on top you will get a slight crunch to the top which echoes the traditional pasta tubes.  I have used Mozzarella cheese in place of this and the topping was more soft, yet still delicious.  Hey, it’s smothered in cheese, what’s not to like! 







Spinach Cannelloni - no pasta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Course: Main Course, Vegetarian
Calories: 182 kcal
Author: Angela Coleby
  • 2 cups (360g) Spinach cooked weight
  • 125 g Cream cheese
  • 3/4 cup (75g) Parmesan grated
  • 1 tablespoon Olive oil
  • 4 Eggs
  • 1 teaspoon Nutmeg ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water
  1. Preheat the oven to 190C/375F degrees.

  2. Cook the spinach until tender (if using fresh). Mix with the cream cheese, half the Parmesan cheese and season with nutmeg, salt and pepper.

  3. Whisk the eggs with the water and season with salt and pepper.

  4. Heat the olive oil in a frying pan on a medium heat and pour in 1/4 cup of the egg mixture. This will make a small, thin omelette. Cook until firm and turn over to cook the over side. Remove and place to the side. Continue to do this until all of egg mixture is used.

  5. Spoon some of the spinach mixture onto an edge of an omelette and roll up. Place in a shallow gratin dish and repeat using all the omelettes.

  6. Sprinkle with the remaining Parmesan cheese and bake for 25 minutes.

Recipe Notes

Serves 2-4 (makes 4-6 spinach rolls)

Nutritional Info per “cannelloni” tube:  182 Calories, 14g Fat, 12g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs




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  • Reply
    June 25, 2015 at 8:59 am

    I have these in the oven right now. I picked the spinach fresh out of my garden. Can’t wait!

    • Reply
      June 25, 2015 at 9:24 am

      Oooh! How nice to pick fresh spinach from your garden!

      • Reply
        June 25, 2015 at 3:20 pm

        They were awesome! Thank you!

  • Reply
    Connie Mower
    May 1, 2014 at 6:16 pm

    I would like to try this gluten free recipe but the measurements are in grams, not in cups or ounces. Help!

    • Reply
      May 1, 2014 at 8:05 pm

      Never fear Connie, try about 3 cups of spinach, 1/2 cup cream cheese and 1/3 cup Parmesan and you should be good to go! (I am European and we cook with both measurement…more gadgets in our kitchens!) 😉 Enjoy!

  • Reply
    February 18, 2014 at 9:35 am

    This is a fabulous recipe! I did add shredded chicken and the next time I will add some roasted green chili. Easy and fairly quick to make. Love it!

  • Reply
    February 12, 2014 at 1:21 pm

    Has anyone tried this yet…. I’m wondering how hard it is the make the omelet roll ( cooking and rolling them)

    • Reply
      February 12, 2014 at 1:22 pm

      It’s as easy as rolling pancakes! Have a try Bekah and let me know how you got on! Thanks for popping by too!

    • Reply
      February 16, 2014 at 8:19 pm

      make them the same as you would a crepe.

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