This keto pasta tastes identical to regular pasta, but it has just over 3 NET CARBS per serving! And all you need to make these keto noodles is just 2 or 3 ingredients. Plus, along with being low carb pasta, it is also gluten free!
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THE BEST KETO PASTA
The first thing that usually gets cut out on a low carb diet is pasta. It's notoriously high in carbs, and well, if you're following the keto diet, that's the complete opposite of the kind of dish you want to make yourself/eat.
Well, today I'll be sharing with you a keto pasta noodle recipe that will open you up to a whole new world of low carb pasta-bilities.
These noodles are slightly firm, chewy, springy, and they actually taste quite a bit like "real" pasta - honestly, these keto noodles might taste better.
They do have a slightly cheesy flavor to them, but in my opinion, it's actually quite tasty. And since I'm usually covering my pasta in some low carb sauce, maybe a keto meatball or two, and some cheese anyway, the texture is what I really care about - and it's on point!
Seriously, this keto pasta has such an authentic texture and consistency - it's perfectly al dente - that you won't believe that it has just over 3 NET CARBS!
By the way, if you have a gluten intolerance/sensitivity this quick and easy low carb pasta is gluten free too! We won't be using any flour/wheat to make it, so if you're avoiding gluten, this pasta recipe will be perfect for you.
With this keto pasta, you'll never run out of dishes to make for dinner! If you want to make my favorite keto pasta dish, whip up this 5-minute keto alfredo sauce to pair with this recipe.
Also, if you're in the mood for lasagna, this keto lasagna recipe will hit the spot! It's already got a ton of great reviews.
INGREDIENTS FOR KETO PASTA
Want more to love about this keto pasta? All you need to make it is 2 or 3 ingredients - I promise I'm not lying.
Here is what you need to make these keto pasta noodles:
- 1 cup full fat shredded mozzarella cheese
- 1 large egg yolk
- ¼ teaspoon xanthan gum (optional secret ingredient)
Now, you'll notice that the xanthan gum is optional to make your keto noodles.
But I've found it gives the keto noodles the right texture and chewiness that you want from pasta. So, I highly recommend using it for the best quality and most authentic low carb pasta you can make.
And, if you don't have any - xanthan gum that is - I highly recommend picking some up and you can put it to good use by making these keto tortilla shells next!
Also, if you're wondering what to do with that leftover egg white, you can put it to good use and make this keto bread recipe with it. Or you can use it to make these keto egg bites.
And if you have a few extra eggs lying around after making this pasta, give this keto creme brulee recipe a shot for dessert! You can put them to good use, and make a super tasty dessert in the process.
HOW TO MAKE PASTA KETO FRIENDLY
Now it's the moment you've been waiting for, making this keto pasta.
And don't be intimidated if you've never made pasta from scratch before - the process of making this low carb pasta is quick and easy.
If you follow each step, you'll have some keto pasta noodles that look like they could be served at an authentic Italian restaurant.
Ok, enough talking, let's make some keto pasta!
STEP 1: MAKING THE KETO PASTA DOUGH
First, get out a large microwave safe bowl and add your full fat shredded mozzarella cheese to it.
Then, if you're using my secret ingredient, add in the xanthan gum and work it into the cheese with your teaspoon.
Next, put your bowl in the microwave for about a minute until your cheese melts. Then, quickly use a spatula to mix your melted cheese into a ball.
After that, you can add your last keto pasta ingredient to the bowl, and that you would be your egg yolk. And make sure your cheese is warm but not hot when you add the egg yolk to the bowl - this is because you don't want the yolk to cook when you combine the cheese and egg.
Lastly, use one of your hands to help you fold the cheese into itself, and use a spatula in your other hand to facilitate the combining process - do this until your keto pasta dough is uniformly yellow in color.
STEP 2: ROLLING THE PASTA DOUGH
First, take out two pieces of parchment paper and put your pasta dough between the pieces of parchment paper.
Then roll out the dough with a rolling pin until it's only about an ⅛ of an inch thick. And when I roll out the dough, I try to keep it in as much of a square shape as possible, or at the very least an oval - it will result in the best looking keto noodles.
Next, spray a pizza cutter with some baking spray and then form the pasta dough into noodles by cutting it length-wise. And don't skip out on the baking spray, it's what will keep the pasta dough from sticking to the cutter as you shape it.
Anyway, now that your keto pasta is shaped and formed, add it to a baking sheet and refrigerate overnight, or at the very least, 8 hours.
STEP 3: COOKING THE KETO PASTA
After you refrigerate your keto pasta, you can now separate the strands from one another.
Once all of your keto pasta noodles are separated, fill up a large pot of water and put it on your stovetop to boil.
Then when your water is boiling, add your keto pasta to it, and cook it for just 1 minute for a perfectly al dente noodle. And it cooks quickly, so set a timer on your phone and make sure you don't leave it in water too long.
After a minute is up, strain your keto pasta under water that is not too warm but not too cold, and shake off any excess water that might be on the noodles.
Then add your keto pasta to a plate, put some keto tomato sauce, or some keto alfredo sauce on top, and dig in!
STORING YOUR KETO PASTA
This keto pasta recipe makes 1 large serving, but if you want to double or triple the recipe you totally can do that. And if you have any leftovers, you can store your keto pasta in an airtight container in the fridge for up to 3 days.
Then to reheat your keto pasta, just microwave it for 30 seconds at a time until warm!
ADDITIONAL THOUGHTS & QUESTIONS
Is This Keto Pasta Gluten Free?
I mentioned this earlier, but this pasta is totally gluten free! This recipe uses cheese, an egg yolk, and xanthan gum - all have no gluten.
Is This Pasta Keto Low Carb?
Since each serving only has 3.5 NET CARBS, yes, this pasta is totally low carb and keto diet approved.
Do I Have To Use Xanthan Gum?
You can leave the xanthan gum out of the recipe, and your keto pasta will still turn out delicious!
However, I suggest using it to give the noodles the most spot-on texture and consistency.
What Is The Best Low Carb Sauce To Eat With This Keto Pasta?
My all-time favorite sauce to pair with this pasta is my keto alfredo sauce. It only takes 5 minutes to make, and each serving has less than 1 NET CARB!
However, if tomato sauce is more your style, RAO'S marinara sauce is very low carb, and keto friendly.
WRAPPING IT ALL UP
There you have it, the most legit keto pasta you can make!
These noodles are light, chewy, firm, and oh so versatile.
Serve this pasta for your next dinner, and don't tell anyone it's keto - I bet no one will even know it is low carb and made with no flour.
Anyway, I hope you enjoy this keto pasta recipe as much as I do!
Make sure to leave a comment below - let me know what you think and what your favorite keto pasta sauce is.
MORE KETO RECIPES
It's incredible that this low carb pasta is spot on the real thing, and I have a few more keto recipes that are as close as you can get to the real thing too.
Check these out:
- Keto Pizza
- Keto Biscuits
- Keto Naan Bread
- Keto Chicken Pot Pie
- Keto Tortilla Chips
- Keto French Fries
- Blackened Chicken
- Baked Turkey Wings
Keto Pasta Made With Just 3 Ingredients
This keto pasta tastes identical to regular pasta, but it has just over 3 NET CARBS per serving! And all you need to make these keto noodles is just 2 or 3 ingredients. Plus, along with being low carb pasta, it is also gluten free!
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 1 ½ Cups 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Keto Low Carb
Ingredients
Instructions
- Add mozzarella cheese and xanthan gum to a large bowl and mix. Microwave for about a minute until the cheese melts.
- Quickly mix the cheese with a spatula into a ball.
- Add the egg yolk to the bowl (make sure cheese is warm, not hot before doing this) and use one hand to fold the cheese into itself and a spatula with the other hand to help combine until pasta dough is uniformly yellow in color.
- Get out two pieces of parchment paper and sandwich the dough ball between them. Roll out until it's about ⅛ inch thick.
- Spray a pizza cutter with baking spray and cut dough into pasta noodle strands.
- Put the pasta on a baking sheet and refrigerate overnight or for at least 8 hours.
- Separate the strands from one another after refrigerating.
- Add warm water to a large pot and boil on your stovetop. Once water is boiling, add pasta to it and cook for just 1 minute.
- Wash pasta under water that is not too warm, not too cold, and shake off any excess water that is on it.
- Serve and enjoy!
Notes
The scale up function does not change the gram measurements
Nutrition
- Serving Size: 1 serving
- Calories: 411
- Fat: 32
- Carbohydrates: 4
- Fiber: .5
- Protein: 26
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The pasta was really great!
Can you make this ahead of time and freeze it? Looks yummy!
I think it should work fine :)
These are amazing. I was careful and followed your directions to a “T.” The pasta turned out perfectly the first time made. No egg or cheese taste flavor bled through the “noodle” or the sauce. I ate the whole serving and am more than satiated. Thank you for the great recipe. Now I can have spaghetti with my husband.
Glad you liked it!
Wow this was good. I made the alfredo sauce too like you suggested and it the combination was heavenly.
Loved it!!
Awesome!
I made the pasta over the weekend and froze it, just cooked it for dinner. It was delicious!!!
Best low carb pasta recipe that I've tried, loved it!
I'm kind of a pasta snob and I thought this was very good. Will be making it again!
Absolutely wonderful pasta recipe. Although the noodles are delicate they’re really delicious.
The noodles are legit af.
These were awesome. Is there a way to shape them into different pasta shapes
Excellent!!
It tasted amazing and the noodles were easy to make as well1
Incredible with your alfredo sauce.
I loved the texture of the noodles very yummy.
HOUSTON, I HAVE A PROBLEM.
My teenagers, whom I served this with a homemade aubergine/onion/yellow bell pepper/olive oil/1 small carrot/tomato puree sauce, just bullied me into preparing another batch. Literally. Did. Not. Leave. Me. To. Work. Until I promised.
Well done, you.
Aweee that's amazing!
Loved the flavor of these and the texture was great too! My only wish is that the calories were lower.