This delicious keto chili lasagna combines the Tex-Mex flavors of chili with lasagna. Made easily with Crepini wraps or egg wraps as a pasta substitute, the recipe is also gluten-free.
Inspired by our popular keto chili and our keto lasagna, this recipe was one the whole family loved.
I recommend adding it to your meal prep rotation. It comes together easily and can be made in advance.
It’s a recipe that replaces high-carb, gluten-loaded pasta noodles with cauliflower egg thins for a lasagna that tastes like regular lasagna!
Crepini egg wraps make it possible to enjoy a lasagna that is not only keto-friendly but super easy to make.
I have a keto chicken lasagna recipe that is just as tasty and super easy to make. I also have an entire collection of keto Tex-Mex recipes you should check out for more delicious options!
And don’t forget to also visit our keto Crepini egg wrap recipes.
Keto Chili Lasagna
This keto recipe makes keto dinners a breeze. The carb count is relatively low compared to traditional lasagna since no lasagna noodles are used.
It makes this particular recipe perfect for anyone on a low carb diet.
What Are Crepini Egg Thins?
Disclosure: Some of the links below are affiliate links, meaning that, at no additional cost to you, I will earn a commission if you click through and make a purchase.
If you are wondering what Crepini egg thins are, they are crepes made with egg whites and cauliflower powder.
By using eggs and cauliflower powder in their crepes, they have found a way to have a zero-net-carb, very pliable, excellent-tasting wrap. It’s basically a crepe that gains its structure from the added cauliflower.
They are grain-free, paleo-friendly, dairy-free, low-carb, and low-calorie! Each egg thin clocks in at only eight calories, one protein, and, of course, zero net carbs.
Honestly, I love how they can be used in savory dishes like my lasagna recipe or even desserts.
Although the egg thins on its own and doesn’t taste like noodles, it has a neutral taste that, when combined with other ingredients, behaves like the real thing.
The texture is quite good, and since it’s pliable, once it is layered between meat, sauce, and cheese, well, let’s say it will fool your taste buds.
Where Can You Buy Crepini Egg Wraps?
You can find Crepini wraps at many retailers, such as Publix , Costco, Walmart. They are even available for purchase on Amazon.
I recommend you visit their site to find a location near you. I know they are constantly expanding where you can purchase their wraps.
What Substitute Can I Use Instead of Crepini Wraps?
If you cannot find these wraps easily, you could use any other low-carb cauliflower wrap or even Egglife egg white wraps.
Ingredients Needed To Make A Keto Chili Lasagna
The following is the list of ingredients needed to make this easy keto lasagna. Note that the detailed instructions and nutritional information are at the bottom of the page, where you can find the recipe card.
Chili Meat Sauce
- Olive oil
- Onion, finely chopped
- Ground beef—fattier ground beef—is best, but you could even replace it with ground turkey
- Crushed tomatoes
- Tomato paste
- Water
- Chili powder
- Cumin powder
- Red pepper flakes
- Black pepper
- Onion powder
- Garlic powder
- Fresh garlic crushed
- Sea salt
- Chipotle powder
Ricotta Cheese Layer
- Whole milk ricotta cheese
- Sharp cheddar cheese
- Black pepper
- Seas salt
- Egg, room temperature
Cheese Topping
- Shredded cheddar cheese or Mexican shredded cheese
Wraps To Use In Place Of Low-Carb Tortillas That Have Gluten
Although a Mexican lasagna usually uses tortillas in place of noodles, the options on the market all have wheat.
The great news is that you can use these wraps as keto lasagna noodles with great results.
- 1 pack of 12 Crepini egg thins with cauliflower wraps or Egg life cut in half for a total of 24 slices
How To Make Keto Mexican Lasagna
To prepare this keto chili lasagna, you’ll begin by preheating the oven to 350°F.
Then, in a medium-sized pot over medium-high heat, heat three tablespoons of olive oil and sauté the onion, garlic, and red pepper flakes until translucent.
Add the ground beef and cook until golden brown, then stir in the crushed tomatoes, tomato paste, and water, followed by the chili powder, cumin powder, onion powder, garlic powder, chipotle powder, black pepper, and salt.
Let the chili meat sauce cook and thicken before setting it aside. In a separate bowl, combine the ricotta and cheddar cheeses with an egg. Slice each Crepini wrap, or Egg Life wrap in half to make 24 pieces.
In a well-greased 9×9 baking dish, layer half the meat mixture, Crepini halves, ricotta mixture, and shredded cheddar cheese, repeating the layers again.
Bake for 40 to 45 minutes until the lasagna is bubbling and lightly browned on top. Allow it to stand for 20 minutes before serving.
Any leftovers can be stored in the refrigerator in an airtight container for up to three days or frozen for up to three weeks.
Make Ahead Option
This keto lasagna recipe can be assembled and frozen for up to three weeks before baking. This will reduce your prep time significantly.
So, the next time you are in the mood for a Mexican-flavored dish, consider this option.
It’s essential to allow the chili to cool completely before assembling the lasagna by wrapping it well and freezing it.
Once ready to bake, let it partially thaw in the refrigerator for a few hours and bake at 350 degrees for 45–50 minutes.
Tag Us
When I first went keto, I thought I would have to say goodbye to lasagna forever; thankfully, I was wrong. Not only can you embrace lasagna while doing keto, but it’s also a much healthier, quicker option.
I sure hope you give this Mexican keto lasagna a try; it’s an ultimate comfort food recipe. Once you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest.
It’s what encourages me to keep sharing and perfecting our recipes for you.
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Keto Chili Lasagna
This delicious recipe for keto chili lasagna is loaded with flavors and made with egg wraps as an alternative to pasta. This keeps the dish low in carbs and keto-friendly. It's a simple way to enjoy lasagna while doing keto.
Ingredients
Chili Meat Sauce
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped about 4 ounces
- 1.5 pounds of ground beef
- 28-ounces of crushed tomatoes
- 2 ounces of tomato paste
- 1 1/4 cups of water
- 2 tablespoons chili powder
- 2 teaspoons of cumin powder
- 1/2 teaspoon red pepper flakes
- ¼ teaspoon of black pepper
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 3 cloves of fresh garlic crushed
- 2 teaspoons sea salt
- 1/2 teaspoon of chipotle powder
Ricotta Cheese Layer
- 15 ounces whole milk ricotta cheese
- 1 ½ cups sharp cheddar cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon of salt
- 1 egg, room temperature
Egg Wraps
Sharp Cheddar Cheese Topping
- 1 1/4 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- In a medium-sized pot set over medium heat, heat three tablespoons of olive oil.
- Add the onion, garlic, and red pepper flakes and cook until the onion and garlic are translucent.
- Add the ground beef and cook until brown.
- Add the crushed tomatoes, tomato paste, and water.
- Next, add the chili powder, cumin powder, onion powder, garlic powder, chipotle powder, black pepper, and salt. Allow the meat sauce to cook and reduce until the sauce has thickened. Set the sauce aside.
- To make your filling, combine the ricotta and cheddar cheeses in a large bowl. Next, add the egg and combine well.
- Slice each Crepini wrap in half for 24 slices to make it easier to layer.
- To a 9x9 well-greased baking dish, add a layer of the meat sauce and the first layer of Crepini 12 halves over the meat sauce. Note that the edges of wraps may overlap, and that's fine.
- Add about 1/2 cup of the ricotta cheese filling and spread it evenly across the top.
- Add 1/2 of the remaining meat chili across the ricotta cheese layer and spread evenly. Sprinkle with 1/4 cup of shredded cheddar cheese.
- Repeat the second layer of Crepini, the other 12 half slices, meat sauce, ricotta filling, and cheddar cheese.
- Bake for 40 to 45 minutes, or until the keto chili lasagna is bubbling and the top is lightly brown. Let stand for 20 minutes before slicing and serving.
- Store leftovers in the refrigerator in an airtight container for up to three days or freeze for up to three weeks.
Notes
Wrap Options
If you cannot find these wraps easily you could use any other low-carb cauliflower wrap or even Egglife egg white wraps.
Make Ahead Option
This chili lasagna can be assembled and frozen for up to three weeks before baking. It's essential to allow the chili to cool completely before assembling the lasagna by wrapping it well and freezing it.
Once ready to bake, allow it to partially thaw in the refrigerator for a few hours and bake at 350 degrees for 45-50 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 265Total Fat: 15.9gSaturated Fat: 5.7gCholesterol: 79mgSodium: 307mgCarbohydrates: 6.9gNet Carbohydrates: 5.4gFiber: 1.5gSugar: 3.3gProtein: 23.4g