This keto pasta is a delicious, easy low-carb alternative to traditional pasta noodles! It’s made with just 6 ingredients and can be subbed in to any recipe that calls for pasta noodles! It’s ready within 20 minutes from start to finish!
While zoodles (zucchini noodles) have been my favourite type of low-carb noodles to make, after scrolling through many (many) low-carb keto recipes online, I thought I’d experiment and make my own version of a low-carb, gluten-free keto pasta noodle that was similar to traditional pasta (cause sometimes you just miss the real thing).
I’ve tried many of the low carb pasta alternatives at the grocery store in the past, too, like ‘konjac’ noodles and the like, but I found they just didn’t compare to the proper carby, gluten-filled pastas. They also came packaged in plastic which I do my utmost best to avoid as much as possible, for the health impacts it causes and its impact on the planet. So, I just stopped eating pasta for a few years.
Ingredients Used to Make the Pasta
No flour is used in this recipe, which is what makes it gluten and grain-free.
I have incorporated dairy though in the form of cream cheese to help with binding, but if you’re dairy-free here is a fantastic low-carb keto pasta recipe I found online and have tried and tested myself! I am dairy-free, but I haven’t been able to find a really good dairy-free substitute to cream cheese from the store as of yet, so I will sometimes splurge and buy a biodynamic, organic cream cheese (which I feel at least supports the type of farming practices I want to see more of).
This pasta goes perfectly well with any pasta sauce recipes like pesto, pink sauce, or a tomato-y Neapolitan sauce.
Using room temperature eggs helps stop the pasta from tasting of egg, and also opting for a cream cheese that is more firm and contains less moisture will help prevent the pasta breaking apart when cooked. If you use a cream cheese that is really soft, add a little more psyllium husk powder as needed to firm up the mixture.
Psyllium husk powder acts as the “gluten” in this recipe, and will help to bind and hold the pasta together.
Before we get started in learning how to make this low-carb keto pasta – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
How to Make Keto Pasta
An easy low-carb alternative to traditional pasta noodles and made with just 6 ingredients!
Now, I didn’t roll my pasta out thin enough for this batch so it turned out quite thick. I would highly recommend using a pasta machine to make it easier in getting the pasta nice and thin, otherwise ensure you roll out your pasta sheets really thin before baking.
- 3-4 eggs
- 1/2 cup cream cheese
- 3-4 tbsp psyllium husk powder
- 1 tsp sea salt
- 1 tsp apple cider vinegar
- Coconut flour for dusting
- In a high speed blender or food processor, blend all the ingredients together until a smooth mixture forms. Leave it to rest for 5-10 minutes.
- Pour the pasta mixture out onto a baking tray lined with parchment paper and flatten out to form thin sheets (I found dusting with coconut flour and rolling out with a rolling pin was very effective if the batter is a little thick and gluggy).
- Place the tray in the oven for 8-10 minutes at 160°C (320°F). Depending on how thick your pasta sheet is will determine how quickly it cooks. You may need more time if the pasta sheet is quite thick.
- Once your pasta has cooked, gently peel the sheet off the parchment paper and let it cool for 1-2 minutes.
- If you’re going to use a pasta machine, cut your sheet into strips to fit the width of the pasta machine. Depending on the thickness of your cooked pasta, you might have to change the thickness level on the machine. As you feed the pasta sheets through the roller in the machine, just let it make its own way through, don’t try to force it.
- If you don’t have a pasta machine, that’s okay! (I didn’t either). Simply cut your pasta into ribbon noodles using a sharp knife.
- Serve with desired sauces and toppings. This pasta is best eaten fresh, but it can be stored in the fridge for later.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made your own pasta before? How was it? Share in the comments below.
Lots of love,