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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
Jaime
2I scored a pasta maker (the heavy duty, old-school type) from my church’s rummage sale, and have been dying to try it out. Since I had some leftover egg yolks, this seemed like the perfect opportunity! This 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!
Nicole
1This really hit the spot and was a resounding success. Really, all of the Wholesome Yum products and recipes I’ve tried have been successful (and easy), so thank you! As for this particular recipe, I tried processing the dough by hand the first time. Big mistake. I 100% agree that a food processor is the way to go. I made the noodles last night, dried them in my refrigerator, and cooked them this afternoon. I will 100% make them again.
Wholesome Yum D
0Nicole, I’m thrilled this one was a hit and thank you for the kind words! Totally agree, the food processor makes all the difference for the dough. So glad you’ll be making them again!
Holly
1This recipe is wonderful. I made lasagna tonight and these noodles tasted just like the high carb version. I cut them wider and didn’t dry them. It didn’t seem necessary in this preparation and I was right. Thank you so much for this. My only question is: can these noodles be frozen? I’m thinking of making homemade tortellini, fusilli, or ravioli to use at a later date. I’d expect to dry those first, though. What do you think?
Maya | Wholesome Yum
0Thank you so much, Holly! I’m so happy you liked these. Yes, drying isn’t really needed for lasagna (I use this dough for keto lasagna too), but I do find it helps if making them into fettucine like my pictures here. I haven’t tried other shapes yet, but in general if you’re going to boil them I’d dry them, if not then it’s less important. To answer your other question, yes, you can freeze either the dried noodles or the ball of dough.
MaryAnne
1the link to lupin flour is no longer valid. Amazon does not know if it will be stock again.
Maya | Wholesome Yum
0Hi MaryAnne, It shows in stock for me. Are you outside the U.S. by chance?
Teri
1If you would find a way to make keto pasta and sell it so that all I have to do is cook it, I’d buy it. I don’t want to mess with a food processor.
Maya | Wholesome Yum
0Thank you for the support, Teri! This is a pretty tough product to produce commercially, but I’ll look into it.
Barbara
0My question is can this recipe be used for lasagna?
Maya | Wholesome Yum
0Hi Barbara, Yes! I have a keto lasagna recipe that uses similar noodles.
Wenda
0Can you please tell me the difference between this recipe and the keto lasagna sheets recipe? They seem almost identical minus the cooking process. Can I use the same recipe for both? I am starting on a keto diet, but pasta is my downfall so I would love to be able to still eat keto spagetti and lasagna. 🙏
Maya | Wholesome Yum
0Hi Wenda, Yes, it’s the same dough base! You can use the same dough for both.
Mel komarniski
0I’m wondering if you can fry these in frying pan instead of putting them in boiling water to cook them?
Maya | Wholesome Yum
0Hi Mel, Sorry, I don’t think so. They will probably stick together and not cook through.
Thelma Dibble
0I made these tonight with fried cabbage (mock haluski). I made the noodles, which turned out great. They had a wonderful aldente feel. They rolled absolutely fine. I am wondering if people who had issues used the whole egg instead of just the yoke. I only say that because I almost did it! I dried them in my convection oven as I forgot to make them yesterday and didn’t have time to dry them in the refrigerator. I put them in the oven on temp of 120 degrees for 2 hours. Then just let them sit in the oven to further dry ( maybe another hours). I cooked them in boiling water for the 1 minute and had absolutely no issues. I will definitely make again.
Wholesome Yum D
0Thelma, thanks for sharing! I love that you are already planning to make them again! 🙂
Thelma Dibble
0Hi Maya, Can these be dried faster in a low temp oven? Thank you, Thelma
Maya | Wholesome Yum
0Hi Thelma, I think that would be too hot for drying and would just slowly cook them, but let me know how it goes for you if you try it.
Leon
0Hi I would love try this recipe! Thank you for sharing! By the way do have a have keto phyllo dough recipe too like the real thing? Much thanks!
Maya | Wholesome Yum
0Please let me know how it goes, Leon! Sorry, I don’t have a keto phyllo dough recipe.
Rhonda
0I followed your directions with precision & they turned out to look nothing like yours nor did they have the beautiful “al dente” chew that you described. The dough was uniform in color with absolutely no streaks, but it was very sticky so I put in the fridge for 30-40 minutes to set up. It was impossible to roll into a perfectly rectangular shape as yours, let alone cut into perfectly thin, exact slices, so I just went with it & left in the fridge for about 15 hours. They dried out, but not completely & I could still feel the non-stick spray on them from the parchment paper. I boiled them for 3 minutes or so because they were a bit thicker & irregular shaped. They held their structure & didn’t fall apart, but were slightly doughy inside & crumbled in my mouth rather than having that chewy texture you speak about. Very disappointed, as I was really looking forward to digging in with the butter & parmesean cheese that I put on it. Most every other recipe of yours that I’ve made turned out beautifully, but this I’ve didn’t work. 🙄 I think I’d just rather have real pasta on my cheat days. 👍
Maya | Wholesome Yum
0Sorry to hear that, Rhonda! It could be that your noodles didn’t dry enough if they were still sticky? That might be if you were unable to roll them thin enough. I think the thickness was the biggest factor in the result you had, and also they sound not quite cooked if they were still doughy. Also, if you prefer more chew, you might want to add a bit of xanthan gum to the flour next time before mixing with the other ingredients. Hope this helps.
Lynda
0I found where it said that a serving equals 1 cup, but how many servings does a recipe make? Both of those details should be clearly stated with the nutrition facts.
I’d like to try making it, but I can’t tell how much I’d need to make.
Maya | Wholesome Yum
0Hi Lynda, The recipe makes 4 servings. It’s not near the nutrition facts because it’s adjustable and this is something people usually adjust when looking at the ingredients rather than the nutrition facts. Hope this helps.
Samantha Schauer
0Can I use this dough to make shapes with my pasta attachment for my stand mixer?
Maya | Wholesome Yum
0Hi Samantha, I don’t have one, but yes, other readers have told me this worked well for them. Please let me know how it goes if you try!
~Chrissie O.
0I’m stupid-pleased to have come across this recipe, and my next step is to order some lupin flour (interestingly, “lupin” in French means “wolf-like;” now I’m curious about this grain/seed, or whatever it is!). I have a KitchenAid Stand Mixer with pasta attachments (sheet roller and various cutting blades) and I’m wondering if any of your followers have tried using this dough with them? If it works well, it’ll make this dough SOOO versatile, because you could cut super-fine, like for ramen, or wider, like fettucine, or put through the holed-attachment to get “spaghetti”-like texture. I’m optimistic!! ~Chrissie
Maya | Wholesome Yum
0How interesting, Chrissie! I didn’t know the meaning of that. Lupin is a legume, related to peanuts. I have not tried this dough with pasta attachments and have not heard if others have, but please let me know how it turns out if you try it. I’d love to know, too!
Mara
0Is it acceptable to use other brands of lupin flour? I’m not finding the exact one that you used. It’s out of stock on amazon and not available in any other way that I can find near me. Can you suggest another specific brand and type, considering I have no idea what I’m doing? I’m so excited to try this that I’m ready to go now! You may have just saved my keto journey! I’m Italian, I can’t live without pasta! Lol! Thanks!
Maya | Wholesome Yum
0Hi Mara, Yes, I think any brand should work. Hope you love these!
Sheri
0Can lupin flour be replaced in the noodle recipe? What all is lupin flour used for? Sorry I’m new.
Maya | Wholesome Yum
0Hi Sheri, No, sorry, it’s the main ingredient in this recipe. I answered all these questions in the ingredient section above. 🙂
Mara
1You’re being so kind to everyone even though you’re repeating the same information in your post, over and over again. I will definitely be keeping up with you. If not for the recipes, then to learn how to have such amazing patience! You’re a real gem!
Maya | Wholesome Yum
0Thank you so much, Mara, I really appreciate the kind words!
Patty Frahm
0I have a question about the noodles made in Italy and am wondering if that type of wheat would trigger inflammation at all? Other U.S. wheat products trigger loads of joint pain and neuropathy/fibromyalgia issues for me. I just wanted to be sure before I get my hopes up and order some. Thank you!
Maya | Wholesome Yum
0Hi Patty, I assume you’re asking about these noodles I emailed about recently. I can’t say with certainty, but anecdotally in my experience, I don’t tolerate U.S. wheat well and don’t have issues with these at all. If you decide to try them, please let me know how it goes — I’m sure other readers would like to know, too!
lisat102236
0I love this recipe and look forward to trying your other keto recipes I have saved.
Mara
0Can these noodles be used for ramen? It’s my major craving!
Maya | Wholesome Yum
0Hi Mara, I think so, as long as you don’t leave them in the broth too long and eat right away. The shape is also different. If you’re craving ramen, you might like my keto ramen recipe.
Maya | Wholesome Yum
0I’m so glad you love it, Lisa! Please let me know what you think of the others you try, too.
Cassie Huso
0Will this recipe work with a pasta machine, Like Phillips????
Maya | Wholesome Yum
0Hi Cassie, Yes, I addressed this in my tips above. You might want to read them for other helpful tips to make this recipe. 🙂