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Free Printable: Low Carb & Keto Food List
Get It NowMy Secret-Ingredient Keto Pasta Recipe Makes The Best Low Carb Noodles
I’ve made lots of “keto pasta” in my years of being low carb (zucchini noodles, shirataki noodles, spaghetti squash… the list goes on), but these are my best keto noodles yet! I obsessed over them for weeks, nearly a dozen times, because I really wanted the perfect al dente texture for my Easy Keto Carboholics’ Cookbook. Once I settled on this recipe, they were so good that I put them on the cover of the book and decided to share them with you on the blog, too. Here’s why:
- Real noodle texture – Yes, this recipe has that chewy, al dente feel! Other low carb pasta substitutes don’t come close.
- Neutral flavor – The plain, pasta-like flavor goes with any sauce you love, from marinara to Alfredo, or even just butter or olive oil.
- Just 3 (squeaky clean) ingredients – Unlike some low carb pasta recipes that have a long list, I kept mine simple with just 3. There’s one specialty ingredient, but I bet you’ll use it to make these again and again like I do. 😉
- Ultra-low carbs – Each serving has just 2.7g net carbs, making it easy to stick to your goals. And these keto noodles are naturally gluten-free.
If you’ve had veggie noodles one too many times and are craving actual keto pasta, make this recipe with me to get that texture you’ve been missing!
“This [keto friendly pasta] worked FANTASTICALLY in the pasta maker, and the noodles tasted just like “homestyle” egg noodles you find in stores and restaurants. I tossed with a little olive oil, basil, garlic, and parmesan and it was sooooo delicious! Thanks for another great recipe!”
-Jaime
Ingredients & Substitutions
Here I explain the best ingredients for my keto pasta recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Lupin Flour – This low carb, high-protein flour from lupini beans is my secret ingredient to the real pasta taste and texture in these noodles (and my keto lasagna!). I use and recommend this brand of lupin flour. What makes it unique is that the protein mimics the gluten that wheat flour would have.
Can you use a different flour?
I don’t recommend it. I tested multiple times with almond and coconut flour, and unfortunately the keto pasta wasn’t sturdy enough. Almond flour does work well for my keto ravioli, but for thin noodles like this, the structure of lupin flour works much better.
- Mozzarella Cheese – This helps with structure and chewy factor. I use it in other favorites like keto pizza and keto bagels as well. You can try another semi-hard keto cheese, but other cheeses have a stronger flavor that isn’t ideal for noodles.
- Egg Yolks – They act as a binder and make these keto egg noodles have a flavor like classic ones. And don’t toss the whites — I always save them for my keto bread or angel food cake!
How To Make Keto Noodles
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dough base. Toss the flour and egg yolks into a food processor (I have and love this one), and blend until the mixture looks uniform and crumbly.
- Melt the cheese. Heat the mozzarella in the microwave or in a double boiler on the stove, until it’s fully melted and smooth. It should be easy to stir.
- Mix it up. Place the mozzarella into the food processor, positioning it so that the blade is sticking into the cheese, and pulse until a uniform dough forms. Scrape down the sides with a spatula to get any dry bits.
- Roll it out. Shape the dough into a ball, then use a rolling pin (I love this one which keeps the dough cool) to roll it between two sheets of parchment paper into a thin, even sheet.
- Slice into noodles. Peel off the top parchment and cut the dough into fettuccine-style strips.
- Dry it out. Move the parchment with the noodles onto a large baking sheet. Refrigerate uncovered, until the keto pasta feels stiff.
- Cook briefly. Toss the chilled low carb noodles into boiling water for about a minute, until it starts to swirl. Enjoy while it’s warm — it’s definitely best fresh!
My Recipe Tips
- Make sure the dough is uniform, with no streaks before rolling out. See my pictures above for how it should look! Your keto pasta won’t have the right texture if you have streaks remaining. It will look and act similar to my keto pizza dough, but more yellow.
- Don’t have a food processor? You can use a stand mixer, or even knead by hand, but doing it by hand is a lot more work. I also find it challenging to get the dough uniform enough by hand.
- How to deal with sticky dough: This can be an issue if your kitchen is warm or humid. If the dough is too sticky to roll, pop it in the fridge for 20-30 minutes to firm up. I find it also helps to lightly oil the parchment paper before rolling.
- Roll the dough to an even thickness, and cut the noodles to a uniform width. Your noodles all need to be similar to cook at the same rate. I prefer a pizza cutter for the fastest way to slice, but a knife works just fine.
- Can you use a pasta machine? I don’t have one, but yes, other readers have told me this worked well for them. I’ve been eyeing this pasta maker!
- Dry your keto noodles for long enough, but not too long. If they don’t dry out enough, they’ll fall apart when you cook them. But if they sit for too long, they can break. 8-12 hours is the sweet spot!
- These noodles cook super fast, so be careful not to overcook them. They will dissolve if you cook them too long! Remove them once they start to swirl around in the water.
- They’re best straight from the pot. This low carb pasta will become stiff as it cools, so serve right away. You can reheat if needed, though.
Keto Pasta Noodles (The Best Texture!)
My keto pasta recipe makes perfectly al dente low carb noodles, with just 3 ingredients and 2.7g net carbs. Perfect with your favorite sauce!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Combine the flour and egg yolk in a food processor. Process until uniform, dry crumbs form.
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Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
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Add the mozzarella to the flour mixture and process again until a uniform dough forms. Scrape the sides and reposition dough over the blade as needed.
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Form the dough into a ball. If it’s sticky, cover with plastic wrap and refrigerate for 30 minutes. Place the ball of dough between 2 large pieces of lightly greased parchment paper. Roll out the dough into a very thin rectangle, about 1/16 inch (0.16 cm) thick.
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Peel off the top piece of parchment paper. Cut into narrow strips, about 1/4 inch (.64 cm) wide, like fettuccine. Arrange slightly apart on the parchment paper.
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Slide the bottom piece with the pasta onto a large baking sheet. Place in the refrigerator, uncovered, to dry out overnight, at least 8 hours, until noodles are stiff.
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To cook the keto pasta, bring a pot of water to a boil. Quickly drop in the pasta and let it cook for about 1 minute, until pasta floats in swirls. Be careful not to overcook, or the noodles will disintegrate.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the right texture in your keto pasta, how to handle sticky dough, and more.
- Sauce ideas: These noodles go with virtually any sauce. Try them with one of my keto sauces above!
- Store: Toss the cooked noodles with oil and refrigerate in an airtight container for up to 5 days.
- Meal prep: After you dry the raw noodles in the fridge for 8-12 hours, you can cover them and keep in the fridge for up to a week. Just cook for a minute when you’re ready to enjoy them!
- Reheat: You can microwave these, or cook them in a skillet with sauce.
- Freeze: Freeze the noodles flat in a single layer, then transfer to a freezer bag and keep frozen for up to 3 months. I recommend doing this after drying but before cooking. Just toss the frozen noodles right into hot water to cook them. You can also freeze the ball of dough wrapped in several layers of plastic wrap before rolling out.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pasta Noodles
Low Carb Pasta Sauces For Serving
These low carb noodles work great with just about any sauce, provided that you don’t cook them in the sauce for a long time. (For the same reason, I don’t recommend this keto pasta in soups.) I’ve got lots of sauce recipes for you to try:
- Homemade Marinara Sauce – I love this one paired with keto meatballs for a classic spaghetti and meatballs dinner.
- Alfredo Sauce – My personal favorite, pictured above. This recipe is also in my Easy Keto Carboholics’ Cookbook!
- Pesto Sauce – Fresh herbs, garlic, and parmesan cheese? Yes, please!
- Mushroom Sauce – Make the sauce all by itself with your keto pasta, or top your noodles with my creamy mushroom chicken for the ultimate comfort meal.
- Compound Butter – Less traditional, but I love it melted over the pasta and toss with sun-dried tomatoes. So good!
- Butter Or Olive Oil – Can’t go wrong with simple! I think these keto noodles are very flavorful even without an actual sauce.
173 Comments
Erika
0Hello. Had a hard time getting the cheese to melt and stay warm so the batter didn’t hold together very well as it got chunky. Will try fresh mozz next time but any suggestions would be helpful. Melted with a double boiler as have no microwave. Thanks!
Wholesome Yum D
0Hi Erika, I used low moisture part-skim mozzarella, the kind that either comes in a block or comes pre-shredded. Don’t use fresh mozzarella (the snow white kind that comes in a ball), as this has too much moisture.
Doreen
0Can you freeze the dough?
Maya | Wholesome Yum
0Hi Doreen, Yes, you can. You can also freeze the noodles. I have detailed storage instructions above.
Jennifer
0I have made this before, I put them in the pot of boiling water for literally four seconds and they were all completely melted I’ve tried it like for five times and I get the same outcome every time
Maya | Wholesome Yum
0Hi Jennifer, Sorry to hear you had issues with them. I’d love to help troubleshoot. Did you let the noodles dry, uncovered, in the fridge for at least 8 hours? Did you make any ingredient substitutions?
Marilyn
0This is my first time making any type of noodle! My husband and I loved this recipe. I did cut it in half as there are only 2 of us. I used my Food Processor and melted the mozzarella in the microwave. I did chill the dough about 10 minutes before rolling between parchment. Chilled the noodles for about 7 hours or so and boiled for 1 minute. I made your Alfredo Sauce recipe and it went well with the noodles. I also added a piece of bacon to each dish.
Marilyn
0Oh I did salt the water and added a little olive oil to it as some said the pasta stuck togehter. I had no issues.
Gina
0Hi, Has anyone try using the pasta machine? Thanks
Wholesome Yum D
0Hi Gina, I haven’t tried that yet, but think it should work. Please let me know how it goes if you give it a try!
Vicki
0Can you dry them in the oven?
Gina Tu
0Hi, due to high cholesterol in egg yolks, can I use egg white instead of the yolks? Thanks
Jemm
1Don’t be afraid of egg yolks – they’re not the “evil” they’ve been painted to be (neither is cholesterol in general 😉 )
Wholesome Yum D
0Hi Gina, Unfortunately, egg whites will not work in this recipe.
Maya | Wholesome Yum
0Hi Vicki, I don’t think that would work because the oven would start to cook them even at the lowest setting.
Marie Fincher
0I love the noodles only mine turned out all sticking together and I’m unsure why this happened. I did salt the pasta water prior to boiling them. Would that be ok or would this have this sticking together effect as I experienced?
Maya | Wholesome Yum
0Hi Marie, I don’t ever salt the water because the cheese is already salty, but it’s possible this might contribute to it. The noodles will also stick together as they cool if you don’t toss them with a sauce or oil, so I recommend tossing with oil right away if you’re not adding a sauce.
Mary
0I was just about to ask the same thing.
Wholesome Yum D
0Hi Mary, What is your question?
Gail M Rivera
0Don’t want to spend $17 + on flour for noodles, what’s a substitute ?
Jennifer
0I found the flour on Amazon for $10. The recipe only calls for 1/2 cup so barely a dent was made in the bag of flour!! The bag will probably make 10 more batches of noodles. Well worth the purchase!
Wholesome Yum D
0Hi Gail, Unfortunately, to get these results there are no substitutes, I have other noodle alternatives like zucchini noodles.
Julie
0Can this dough be run through a pasta roller? Thank you.
Wholesome Yum D
0Hi Julie, I haven’t tried that yet, but in theory, it should work. Please let me know how it goes if you try it!
Jacqueline
0Can I use almond flour???
Wholesome Yum D
0Hi Jacqueline, No, almond flour won’t work. I explained this in more detail in the post above.
Karlynn Perlberg
0This recipe was excellent. Very easy dough to work with, and had that chewy pasta texture I have been craving. The dough was so easy to work with I wondered how it would handle if I tried making ravioli. I plan on experimenting, thinking I will spray with oil and put them into the air fryer to bake. (Like fried ravioli) I don’t think they would work or get hot enough in the middle if I tried boiling them.
Jillian
0Can you use a stand mixer with a dough hook instead of a food processor? I don’t have a food processor.
Maya | Wholesome Yum
0Hi Jillian, Yes, a stand mixer should work fine.
Rose
0Hi, Can lupin flour be replaced in this recipe, if you can’t find it?? Thank you, Rose.
Maya | Wholesome Yum
0Hi Rose, Unfortunately, the protein in lupin flour functions similarly to how gluten works in white flour, and other keto flours don’t do this. There isn’t a good substitute. You can get lupin flour here.
RicoO
0Not vital wheat gluten?
Maya | Wholesome Yum
0Hi Rico, While I personally don’t use wheat products at all, even if you were to use vital wheat gluten, it would not be a 1:1 substitute for lupin flour. You’d need a different recipe.
Marta B Mueller
0I found these inedible.
Marta B Mueller
0Hi I just posted a comment. I saw that I asked about a week ago which kind of cheese to use. You said mozzarella in a block. When I made these yesterday all I had was fresh mozzarella so I used it. That could explain why these weren’t good. I’m going to try them again!
Wholesome Yum D
0Hi Marta, As explained above, fresh mozzarella has too much moisture for this recipe to work correctly.
Laura
0Oh yeah, a great way to have noodles on keto!
Frances
0Hi, Maya thanks 4 your recipe! Do you think can I use this to make lasagna? If yes, how do you suggest to cook it? Thanks a lot
Maya | Wholesome Yum
0Hi Frances, Yes, you can! I have a recipe for keto lasagna here using the same type of dough.
Tari
0Maybe she means “use these” not “tristi”???
Maya | Wholesome Yum
0Ah, in that case, yes, you can! See my keto lasagna recipe here.
Laurie
0Can you use coconut flour instead of lupine?
Wholesome Yum D
0Hi Laurie, No, coconut flour would not be a good substitute for lupin flour, sorry.
Shannon
0Do you think it is possible to prepare the noodles and freeze a batch of them? What would you suggest the best way to freeze?
Maya | Wholesome Yum
0Hi Shannon, Yes, definitely! Freezing instructions are in the post above. 🙂
Sha
0Is it possible to replace lupin flour with almond flour?
Maya | Wholesome Yum
0Hi Sha, No, I don’t recommend this. I talk about this in the post above.
Amy L Huntley
0I think these are some of my favorite noodles to make. They have great flavor and are simple to make!
Bree
0Hi, can I put the dough in a pasta roller and pasta cutter?
Maya | Wholesome Yum
0Hi Bree, I haven’t tried that yet, but in theory it should work. Please let me know how it goes if you try it!
Billie
0Thanks just purchased the BH pasta machine from QVC and this is going to be my first recipe to try! I really miss pasta!
Gina
0Hi Billie, did it work using the pasta machine? Please share.
Toni
0This is awesome!! I love that it is really easy to make!!
Taryn
0Thanks for the recipe.
Marta B Mueller
0I can’t wait to try this. My question is: do I use fresh mozzarella or just melting mozzarella in the block? Will either work?
Maya | Wholesome Yum
0Hi Marta, This is low moisture part-skim mozzarella, the kind that either comes in a block or comes pre-shredded. Don’t use fresh mozzarella (the snow white kind that comes in a ball), as this has too much moisture.
Kristyn
0Had no idea how easy these were to make! And, they tasted so good! I want to use these in other recipes!
Matt Taylor
0Wow! So awesome, such an amazing Keto dish. Never would have thought to make keto pasta until I came across this recipe. Yummy!!
Billie
0Can this be made in a pasta machine?
Kendra A Robinson
0Same. I am curious as well! Please post your result♡
Trying this recipe as soon as my lupin flour arrives!
Maya | Wholesome Yum
0Hi Billie, I haven’t tried that yet, but think it should work. Please let me know how it goes if you give it a try!