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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. 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!
Instructions
[ See step photos See my tips ]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.
177 Comments
Priya
0Thank you for sharing such a fantastic recipe! Good! I’ve made this twice already, and it just gets better each time.
Maya | Wholesome Yum
0Thanks, Priya!
John D Pilla
0EGG food sensitivity and you did not post any possible substitutions for the Egg Yolks?
Maya | Wholesome Yum
1Hi John, These are egg noodles and eggs are one of the main ingredients, so unfortunately I don’t have a substitution for the egg yolks. I list substitutions when I can but not every ingredient in every recipe has a substitution that works.
Becky
0I tried the recipe and everything looked good until I cooked the noodles.
They don’t look like your picture once cooked – they came out sticky with a mushy layer that built up on the outside. Almost like the cheese was melting apart and sticking to them.
Any advise?
Maya | Wholesome Yum
0Hi Becky, Sorry to hear you had trouble with them. It sounds like either they weren’t dried out enough before cooking or they cooked for too long. Check to make sure they are very dry before cooking them, and remove from the pot as soon as you see them swirling in the water. Hope this helps for next time!
Sarah
0Hello! I have looked all through this recipe, and I cannot seem to find the serving size listed anywhere. Can you add that someplace that is more visible? Thank you!
Maya | Wholesome Yum
0Hi Sarah, The serving size is in the recipe notes on the recipe card, above the nutrition info. For this recipe, it’s 1 cup.
Gail Maccauley
0Hi, question, can I use other nut flour like almond or coconut as I cannot find lupin flour? Thanks, Gail
Maya | Wholesome Yum
0Hi Gail, Unfortunately no, I tested these and they don’t work well. You can get lupin flour here if you want to make this recipe.
nuqnfrod
0I’m wondering if a pasta machine can be used for these noodles instead of rolling? I have bum shoulders and trouble using a rolling pin.
Maya | Wholesome Yum
0Sorry, I haven’t done this, but in theory it should work. Let me know how it goes if you try!
Lauran
0One of the posts above said it worked beautifully in her pasta maker.
Sheri Leisure
0Can almond flour be used instead of Lupin flour?
Maya | Wholesome Yum
0Hi Sheri, Sorry, I don’t recommend it for this one. I cover this more in the post above.
Mark
0Yahhhhh….. this one is good. Game changer for me. I have missed my pasta for way too long. Try this one. I finally got to use my pasta maker with different shape disks and made spaghetti, rigatoni, linguini, and pasta tubes for a killer keto manacotti (Boiled 1 minute then baked).
Mara
0May I ask why you baked the pasta after boiling it? It’s not in the directions. I’m making this for the first time and would love to know all there is to know. Thanks! 💜
pamela
0can I use almond flour instead of lupin flour?
Maya | Wholesome Yum
0Hi Pamela, Unfortunately not for this recipe. I cover this more in the post above.
Kim
0Sorry, I missed submitting my comment. Very easy recipe to make, but I also had a problem with the noodle falling apart (maybe half time on boiling), but the flavor & texture is wonderful. I finished them with a homemade pesto, sun dried tomatoes, pine nuts & grated parm. Best low carb pasta I have made and will make again. Thank you.
Anna Durham
0Taste amazing! Simple ingredients and easy directions. Really great keto recipe for noodle lovers and eating low carb.
Margarida
0Can I use sesame and/or arrowroot flour instead of lupin?
Thank you
Wholesome Yum D
0Hi Margarida, Lupin flour is the only flour that gives this recipe the true texture of traditional noodles.
KIM
0If you are looking for low carbs, this will not work. It has 40 grams of carbs.
Kevin
0Recipe was easy to follow. Noodles had good chew factor. The marina sauce I put on them was a mistake. They need a heavy cream sauce. And salt! Also, even though it did only take 15 minutes to make this, it took 30 minutes to clean my cuisinart. Almost threw it away…
Wholesome Yum D
0Hi Kim, This recipe has 2.7g net carbs.
Sue Mueller
1As a diabetic my endocrinologist advised me to count whole carbs.
Maya | Wholesome Yum
0Even if you’re counting total carbs, this recipe has 7.7 grams per serving. I’m not sure where you got 40.
teri mosteller
0Beans do not agree with me. Can I use almond flour? Thanks
Wholesome Yum D
0Hi Teri, Almond flour will not work in this specific recipe.
Tiphaine J
0I could not get this recipe to work! The cheese didn’t melt correctly and since there’s no details I looked it up and followed those instructions. The 2nd try turned out better, but still wouldn’t mix with the flour/yolk mixture. Can you explain the best way to melt mozzarella and show what it should look like? I was trying to get a soft serve ice cream type consistency.
Maya | Wholesome Yum
0Hi Tephaine, The best way to melt the cheese is in a large microwave safe bowl in the microwave or a double boiler on the stove, heat cheese until fully melted and easy to stir. If you look through my post above, I’ve got photos of the melting process and also tips for helping the dough come together.
Courtney
0Can I make these the night before and refrigerate covered for dinner the next night? Thanks!
Wholesome Yum D
0Hi Courtney, Yes, you can do that.
Kalyn
0I used a food dehydrator to dry the noodles and they turned out amazing. I boiled them for about 8-10 minutes.
Celine
0Hi do you refrigerate for 8 hour prior to freezing or straight into the freezer?
Thanks
Wholesome Yum D
0Hi Celine, You could do either, but you’d still want to dry them out in the fridge before cooking if you freeze them before cooking.
Nora
0I tried making these, followed the instructions exactly, left them uncovered in the fridge for 8 hours. I put them in the boiling water for a minute like it says in the recipe, but the noodles just taste like raw dough. Do you have any suggestions?
Maya | Wholesome Yum
0Hi Nora, It sounds like they needed to cook a bit longer. The exact time can vary depending on their thickness. Maybe an extra 30 seconds is what you need, they are done when they start to swirl around and the color changes a bit.
Lynda Eckebrecht
0Could you use egg yolk powder reconstituted?
Maya | Wholesome Yum
0Hi Lynda, I have never done this, but please let me know how it goes if you try it.
Robin Officer
0How many ounces does a sheet pan make because I want to make 16 ounces?
Maya | Wholesome Yum
0Hi Robin, The recipe makes about 4 cups of noodles. Sorry, I don’t have a weight, you’d have to weigh them if you want to get the weight.
Robin
0Thank you!! Could you use almond or coconut flour instead of lupin?
Maya | Wholesome Yum
0Hi Robin, Sorry, no. I have more details about the type of flour and why I recommend lupin in the post above.
Regina Schneider
0Hi Maya, When rolling out the dough can a Pasta Queen machine be used instead? Will the dough be too sticky for it?
Mel komarniski
0Thank you for the recipe. Can I dry the noodles out on the counter overnight or do they have to dry out in the fridge?
Maya | Wholesome Yum
0Hi Mel, They have to dry out in the fridge because they are perishable.
Maya | Wholesome Yum
0Hi Regina, I don’t have a Pasta Queen, so I can’t say for sure if it would work or not. Please let me know how it goes if you try!