Keto Pumpkin & Spinach Cannelloni

4.4 stars, average of 18 ratings

Keto Pumpkin & Spinach CannelloniPin recipeFollow us 88.4k

I’m not going to lie to you, this isn’t a fast and easy recipe. It’s cannelloni, it’s not supposed to be, right? But you’ll have to trust me on this one, it is worth every second of prep.

The sweet roasted pumpkin, paired with the tang of goat’s cheese nestled in a bed of luscious creamy cheese and basil sauce? swoon

If you want a dish that’s a crowd pleaser, try this one. And since there are very few vegetarian options, bonus points for being meat-free.

In fact, I’ll bet that your friends don’t even notice that they’re eating low carb, or vegetarian, they will be too busy taking seconds and asking you for the recipe! This is quite a rich dish, so make sure that you pair it with lots of leafy greens.

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Hands-on Overall

Nutritional values (per serving)

6.5 grams 1.2 grams 17.3 grams 37.8 grams 22.5 grams 427 calories
Total Carbs7.7grams
Net Carbs6.5grams
of which Saturated22.5grams
Magnesium36mg (9% RDA)
Potassium376mg (19% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 8 servings)

  • 2 cups diced pumpkin (232 g/ 8.2 oz)
  • 3 leeks - use only the outer parts which will be about 90 g/ 3.2 oz
  • 1 small head of cauliflower (265 g/ 9.4 oz)
  • 1 tsp fresh thyme
  • 2 tbsp extra virgin olive oil (30 ml)
  • 8 ounces goat’s cheese, crumbled (226 g)
  • 1 cup fresh spinach, chopped (30 g/ 1.1 oz)
  • 8 ounces cream cheese (226 g)
  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 1/2 cup fresh basil, finely chopped (8 g/ 0.3 oz)
  • 1 cup finely grated Parmesan (90 g/ 3.2 oz)
  • 1/2 tsp minced garlic (1 small clove)
  • 2 large eggs
  • 1/2 cup grated cheddar cheese (57 g/ 2 oz)
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  1. Pre-heat oven to 180 °C/ 360 °F. Remove skin and seeds from pumpkin and cut into small cubes (around and inch/ 2 cm). Place on to roasting tray.
  2. Cut cauliflower into florets and place on tray with pumpkin.
  3. Scatter thyme over vegetables, season with salt and pepper and drizzle with olive oil. Roast for approx. 35-45 minutes, until soft and caramelised. Keto Pumpkin & Spinach Cannelloni
  4. Remove from oven and let cool. Crumble goat’s cheese into a bowl. Mash pumpkin and cauliflower roughly, you still want quite a bit of texture, just not any huge pieces.
  5. Place in bowl with goat’s cheese and spinach, and mix through. Keto Pumpkin & Spinach Cannelloni
  6. Cut the white ends of your leeks into lengths to suit your lasagne dish.
  7. Very carefully remove the outer few layers of the leek by slicing through one side and gently unwrapping them. Although this recipe calls for three leeks, you only use a small part of each of them. Store the rest for use in another dish.
  8. Cook until tender. You’ll have to watch this yourself because the times can really change. You want your leek to be pliable, but not soggy. One ready, remove the leeks from the pot and place in cold water to stop the cooking process. Keto Pumpkin & Spinach Cannelloni
  9. Using a stand mixer, combine the cream cheese and the double cream until smooth. Add the basil, Parmesan, garlic and eggs and process until combined. Keto Pumpkin & Spinach Cannelloni
  10. Spread about a third of your cheese sauce onto the base of your lasagne dish. Lay your leek tubes out flat and place about three tablespoons of mixture in the centre of each. Keto Pumpkin & Spinach Cannelloni
  11. Roll the leek up around the filling, creating a tube and place in your dish, seam side down. Continue filling and rolling until your dish is full. Keto Pumpkin & Spinach Cannelloni
  12. Pour and spread the balance of the cheese sauce over the leek tubes (feel free to scrape the bowl and eat it with a spoon!)
  13. Sprinkle grated cheddar over the top and add a touch of Parmesan. Keto Pumpkin & Spinach Cannelloni
  14. Bake at 180 °C/ 360 °F for about 30 minutes, or until browned on top and hot through. Serve with a simple fresh green salad. Keto Pumpkin & Spinach Cannelloni To store, let it cool down, cover and refrigerate for up to 5 days. Keto Pumpkin & Spinach Cannelloni
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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

This looks amazing! I've never thought to use leeks as a cannelloni wrap. Genius!! Can't wait to try it.


This was delicious!!! I couldn't find fresh pumpkin yet where I live, but I was already really invested in this dish, so I went with a can of pumpkin purée. I can't eat to make it again with fresh pumpkin because I bet it's even better, but it was still delicious with that substitute! I froze some portions, and they were still quite good thawed and reheated, but this dish is definitely the yummiest when it's fresh from the oven. This will be a regular for me. It was great! Thank you!


Thank you Anna! That's great to know that it also works with pumpkin puree! 😊


Going to make this this weekend, I love your recipes and what I really love even more (well almost) is that you put the grams with it instead of only cups or spoons, so very helpful! Thanx!!


Thank you for your kind words, Jeanine!


Oh my!!!!  This looks amazing!


Thank you for the great recipe! I'm definitely trying it next weekend! And what I like even more - it has perfect ratio of macros!!!


What a great idea to use the leeks as the shell! I have used crepes, but your creativity is amazing, Naomi. Thanks for this beautiful recipe. I will try it for sure!