Savory Keto Beef & Cheese Stuffed Crepes

Preheat the oven to 350°F (175°C).

Heat 1 tablespoon of olive oil in a pan. Add the finely chopped onion and sauté for 2 minutes.

Add the ground beef to the pan, breaking it up with a wooden spatula. Season with Himalayan salt, black pepper, and red pepper flakes, and cook until browned.

Once the beef is browned, drain the fat and set aside to cool.

In a large bowl, combine the whole milk ricotta cheese, 2 cups of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, minced garlic, finely chopped parsley, egg, Himalayan salt, black pepper, and red pepper flakes.

Add the cooled ground beef to the cheese mixture and mix until well incorporated.

Lightly coat the bottom of a casserole dish with 1 tablespoon of olive oil and 1 cup of marinara sauce. Spread it evenly.

Fill each egg wrap with a portion of the beef and cheese mixture, roll it up, and place it in the prepared casserole dish.

Once all egg wraps have been filled and arranged, top with the remaining marinara sauce, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese.

Bake the dish for 30-35 minutes, or until bubbly and golden.

Remove from the oven and allow the dish to cool for a few minutes before serving.