Keto Noodles Made Easy
Our Italian tester, Paul, gave this gluten free Keto Pasta recipe a HUGE thumbs up with pasta back on the menu for this Italian boy!
This recipe is an easy keto friendly pasta that is super simple to make at home. Trust me this is one of those low carb recipes everyone loves keto, or not!
So many of us miss easy meals when we first switch to a low carb diet. But trust me you are going to love this keto pasta substitute! There is no flour used, and they are completely gluten-free. Perfect with my keto sauce recipes like keto pesto, creamy mushroom sauce or carbonara.
Is pasta keto? As we know regular pasta is not low carb. This recipe is perfect for the ultimate keto comfort foods. After testing out a lot of pasta substitutes like zoodles – zucchini noodles, cheesy pasta, Palmini noodles and konjac noodles this is easily the best.
The keto noodles are easy to make. I have included a video to show you how easy they are to make.
Plus, not only is this pasta ready in less than 20 minutes it can also be frozen and made in bulk. Now you can enjoy keto pasta alternatives anytime that actually holds together well and works perfectly every time!
Why You’ll Love This Recipe
- It’s easy: The pasta is so simple to make with only 4 ingredients. You do not need any fancy equipment.
- It’s pasta: It’s delicious and like the real thing you will hardly know the difference. These keto noodles have a perfect al-dente bite to them. You can roll it in your pasta machine if you want! You cut and shape it however you please.
- Low Carb: This is my low-carb pasta is gluten-free, grain-free and easily one of the best-tasting lower carb pasta recipes you will taste.
- Versatile: Cut to any shape you want. Ribbon pasta, spaghetti, keto lasagna, keto ravioli and more. Use it for a keto wrap, fry or bake for crunchy keto pasta chips. The possibilities are endless!
- Batch it: You can make it in bulk and freeze or chill. Make ahead of time, cut to shape and store for easy keto meal planning.
- No mozzarella: So many keto pasta recipes use shredded mozzarella. I can tell you from personal experience if you make a keto noodle with mozzarella cheese and place it in boiling water it will fall apart. This recipe is more like authentic Italian pasta with an easy method, al-dente chewiness, and turns out perfect every time!
Scroll to the bottom of this post for the amount of each ingredient needed to make this insanely good pasta recipe.
Eggs (large): Use room temperature, preferably free-range eggs. Room temperature eggs do not impart an “eggy” flavour to the pasta.
Cream Cheese: I use Philadelphia cream cheese as it is firm and has less moisture. If you use other brands that are super soft an adjustment may be needed for the psyllium husk powder. Try without any adjustments first and after resting compare to my pictures below or video to see if yours is similar.
Apple Cider Vinegar: The vinegar helps to add strength and “bite” to low carb pasta. If you have ever made keto pasta before and it disintegrated it is likely it was missing this one simple ingredient.
Psyllium Husk Powder: Not to be confused with psyllium husks the powder is finer and more absorbent. If you only have husks then you will need to mill first to make a fine powder. I should also mention that I do use NOW psyllium husk powder. Some brands will make the pasta go purple.
How To Make Keto Low Carb Pasta
Step 1: Place all the ingredients into a food processor or blender. Mix until a paste forms. Leave to rest for 5 minutes. This step can be done in a large mixing bowl by hand (see video).
Step 2. Spread HALF of the dough onto a large sheet of baking paper (yes it is thick and paste-y)and cover with another sheet. Roll until very thin. Try and trim the outside edges and make an even large rectangle approximately 40cm x 30cm long. This size will depend on how much you spread onto the baking paper but just make sure it is rolled thin and even. Leave the dough between the two sheets of baking paper to bake.
Step 3: Bake at 150°C for 6-8 minutes. Roll and cut into the desired shape or use a pasta machine to cut into noodles.
- It is just important to make sure the dough is evenly rolled and thin. Watch the video for some simple steps to ensure a perfect pasta.
- The pasta will be set but still soft when it comes out of the oven.
- By baking in two batches you can check the first to see if you have rolled it thin enough. The pasta should resemble regular pasta when cut.
Frequently Asked Questions
You sure can! I have included the times below in the recipe card.
No, you cannot. Adding the same volume of psyllium husk powder with xanthan gum would give you something I do not think you will enjoy. No other substitutes have been tried at this stage.
You can freeze the pasta once baked. To defrost just leave in the fridge overnight.
I hope you love our no carb keto pasta alternative. It is perfect for all your keto pasta sauce recipes and I am sure you are going to love it. Here are just a few more of my favourite easy keto recipes you might enjoy.
- Easy Keto Beef Lasagna
- Bacon & Mushroom Keto Pasta Fettuccine
- Palmini Noodles Keto Carbonara
- Creamy Tuscan Keto Chicken Lasagne
- Italian Meatball Minestrone Soup
Keto Pasta Recipe
- 4 eggs room temperature
- 150 g cream cheese 5.3oz
- ½ teaspoon salt
- 1 teaspoon apple cider vinegar
- 2 ½ tablespoons psyllium husk powder 35g
Preheat the oven to 150°C.
Place all the ingredients into a food processor. Pulse until a thick paste forms. Leave to rest for 5 minutes.
Divide the batter in half, and using a silicone spatula, spread onto a large piece of baking paper into a thin layer (it is a sticky, pasty batter). Cover with another sheet of paper and use a rolling pin to roll a 20cm x 40cm rectangle (it doesn’t have to be perfect, just as long as the dough is about 1-2mm thick). Lift onto a large baking tray, leaving the top sheet of baking paper in place. Repeat with the remaining half.
Bake for 6-8 minutes or until the pasta has set. Remove the top sheet of baking paper and leave to cool on the tray for 1-2 minutes. Roll the pasta from the short end (for long pasta strands). Use a sharp knife to cut into ribbons. Alternatively, use the fettuccine setting on a pasta cutter.
To heat the pasta, add to the warm sauce of choice in the last couple of minutes to heat through. The pasta does not need to be cooked in boiling water.
Preheat the oven to 150°C.
Place all the ingredients into the mixer; mix 20 sec/speed 5. Rest for 5 minutes. Follow from step 3 above.
AIR FRYER METHOD
Prepare the pasta as above but roll it out to fit within your air fryer. Do two or more batches as needed. Bake at 150°C for 4-5 minutes. Allow to cool before rolling and cutting as above.
The eggs should be at room temperature to avoid any “eggy-taste” to the pasta.
Salt and apple cider vinegar is needed to help strengthen the pasta.
Psyllium husk powder is essential for thickening. Some psyllium husk powders can turn purple but will not affect the taste. I use the NOW brand for a yellow/white pasta.
No substitutes were tested in place of the ingredients listed.
HOW TO USE KETO PASTA NOODLES
To cook for pasta sauce recipe just add the egg noodles to your your sauce just before serving. No boiling or water needed. If making a keto lasagna or similar just use the sliced pasta directly into the dish after it has been pre-baked. The pasta only need 1-2 minutes cooking time to heat through.
Make the flavoured pasta recipes given and toss through any stir-fries, fresh tomato passata or cream for easy midweek meals.
The pasta can be mixed in a bowl by hand if needed.
Store baked pasta in a ziplock bag in the freezer. Roll through a pasta roller and cutter after baking (if you want). Make in bulk and store in the fridge or freezer.
LOW CARB KETO PASTA VARIATIONS
CHILLI PASTA – Add 1-2 teaspoons chilli flakes in step 2
SPINACH PASTA – Add ½-1 cup (25g) finely chopped fresh baby spinach in step 2.
CURRY PASTA – Add 2 teaspoons of curry powder at step 2.
This recipe yields approximately 4-6 servings. The actual number of servings will depend on your preferred portion sizes.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4-6. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used.
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.