Keto Pasta Noodle – Low-Carb, Satisfying, and Surprisingly Simple

If you’re craving pasta but want to keep things low-carb, these keto pasta noodles are a game changer. They’re tender, silky, and hold up beautifully to sauces without the heaviness or carb crash. You don’t need special equipment beyond a saucepan and a baking sheet.

The ingredients are straightforward, and the method is easy once you do it once. Make a batch for dinner and you’ll wonder why you didn’t try this sooner.

Keto Pasta Noodle - Low-Carb, Satisfying, and Surprisingly Simple

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 large eggs, room temperature
• 2 oz cream cheese, softened
• 1 1/2 cups shredded low-moisture mozzarella
• 3 tbsp almond flour (super-fine works best)
• 1 tsp psyllium husk powder (for texture and strength)
• 1/4 tsp xanthan gum (optional, helps elasticity)
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)
• Olive oil or butter for tossing

Method

 

1. Prep your pans. Line a rimmed baking sheet with parchment paper. Lightly oil the parchment to prevent sticking. Set another sheet of parchment aside for rolling.
2. Warm the cheese. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring in between, until fully melted and smooth. You want one cohesive, stretchy mixture.
3. Whisk the dry ingredients. In a separate bowl, whisk together almond flour, psyllium husk powder, xanthan gum (if using), salt, garlic powder, and onion powder.
4. Beat the eggs. In a small bowl, whisk the eggs until well combined. This helps the batter mix smoothly.
5. Combine everything. Stir the eggs into the melted cheese mixture until mostly incorporated. Add the dry mix and fold until a thick, sticky dough forms. If the cheese stiffens, warm the bowl for 10–15 seconds and continue mixing.
6. Roll the dough thin. Transfer the dough onto the prepared parchment-lined sheet. Place the second parchment sheet on top. Use a rolling pin to roll the dough into a thin, even rectangle, about 1/16–1/8 inch thick. Thin noodles cook and hold sauce better.
7. Set the sheet. Chill the rolled dough in the fridge for 30–45 minutes, or 10–15 minutes in the freezer. It should feel firm and easy to cut.
8. Cut into noodles. Peel off the top parchment. Use a sharp knife or pizza cutter to slice into fettuccine-style ribbons, about 1/4 inch wide. For “spaghetti,” go thinner; for “pappardelle,” go wider.
9. Optional quick set. For extra firmness, slide the sheet onto a hot, dry nonstick skillet for 30–45 seconds, just until it looks slightly set on top. Don’t brown it.
10. Finish in sauce. These noodles don’t need boiling. Toss them directly into a hot sauce in a skillet for 1–2 minutes, just to warm and coat. Add a pat of butter or splash of olive oil to help prevent sticking.

Why This Recipe Works

This recipe uses a simple blend of eggs, cream cheese, and shredded mozzarella to create a dough that mimics the texture of fresh pasta. The cheese adds structure and chew, while the eggs help the noodles set.

A touch of almond flour and psyllium husk creates a more pasta-like bite and keeps the noodles from tearing. Once chilled and sliced, the noodles behave like fresh pasta and only need a quick toss in a hot sauce to finish.

Ingredients

• 2 large eggs, room temperature
• 2 oz cream cheese, softened
• 1 1/2 cups shredded low-moisture mozzarella
• 3 tbsp almond flour (super-fine works best)
• 1 tsp psyllium husk powder (for texture and strength)
• 1/4 tsp xanthan gum (optional, helps elasticity)
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)
• Olive oil or butter for tossing

How to Make It

1. Prep your pans. Line a rimmed baking sheet with parchment paper. Lightly oil the parchment to prevent sticking.
   

   Set another sheet of parchment aside for rolling.

2. Warm the cheese. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring in between, until fully melted and smooth. You want one cohesive, stretchy mixture.
3. Whisk the dry ingredients. In a separate bowl, whisk together almond flour, psyllium husk powder, xanthan gum (if using), salt, garlic powder, and onion powder.
4. Beat the eggs. In a small bowl, whisk the eggs until well combined.
   

   This helps the batter mix smoothly.

5. Combine everything. Stir the eggs into the melted cheese mixture until mostly incorporated. Add the dry mix and fold until a thick, sticky dough forms. If the cheese stiffens, warm the bowl for 10–15 seconds and continue mixing.
6. Roll the dough thin. Transfer the dough onto the prepared parchment-lined sheet.
   

   Place the second parchment sheet on top. Use a rolling pin to roll the dough into a thin, even rectangle, about 1/16–1/8 inch thick. Thin noodles cook and hold sauce better.

7. Set the sheet. Chill the rolled dough in the fridge for 30–45 minutes, or 10–15 minutes in the freezer.
   

   It should feel firm and easy to cut.

8. Cut into noodles. Peel off the top parchment. Use a sharp knife or pizza cutter to slice into fettuccine-style ribbons, about 1/4 inch wide. For “spaghetti,” go thinner; for “pappardelle,” go wider.
9. Optional quick set. For extra firmness, slide the sheet onto a hot, dry nonstick skillet for 30–45 seconds, just until it looks slightly set on top.
   

   Don’t brown it.

10. Finish in sauce. These noodles don’t need boiling. Toss them directly into a hot sauce in a skillet for 1–2 minutes, just to warm and coat. Add a pat of butter or splash of olive oil to help prevent sticking.

Storage Instructions

• Fridge: Store cut, uncooked noodles in an airtight container with parchment between layers for up to 3 days.
  

  Reheat by tossing in hot sauce.

• Freezer: Freeze noodles in a single layer on a parchment-lined tray. Once solid, transfer to a freezer bag. Keep up to 2 months.
  

  Thaw in the fridge and warm in sauce.

• Cooked leftovers: Store in the fridge for 2 days. Reheat gently over low heat with extra sauce or a splash of broth to prevent drying.

Benefits of This Recipe

• Low in carbs, high in satisfaction: You get the comfort of pasta without the sugar rush or crash.
• Fast and flexible: The dough comes together quickly and works with creamy, tomato-based, or pesto sauces.
• Gluten-free friendly: Made with almond flour and psyllium, it suits many dietary needs.
• Meal-prep ready: Make ahead, slice, and store for ultra-quick weeknight dinners.
• Customizable texture: Adjust thickness and noodle width to match your favorite pasta shape.

Pitfalls to Watch Out For

• Dough too thick or uneven: If it’s not rolled thin, the noodles may feel dense. Aim for even thickness for the best bite.
• Overheating the cheese: If the cheese gets oily or separates, the dough won’t come together.
  

  Heat gently and mix well.

• Skipping the chill: Cutting warm dough is messy and leads to torn noodles. Chilling gives clean cuts and better texture.
• Boiling the noodles: These are not traditional wheat noodles. Don’t boil.
  

  Warm them directly in sauce to avoid breakage.

• Too much psyllium: It can make the noodles gummy. Measure carefully and avoid packing the spoon.

Variations You Can Try

• Herb noodles: Add 1–2 teaspoons of finely chopped parsley or basil to the dough for a fresh flavor.
• Spinach noodles: Blend 1/4 cup thawed, squeezed-dry spinach into the egg mixture before combining for color and nutrients.
• Parmesan upgrade: Swap 1/4 cup of the mozzarella for finely grated Parmesan for a saltier, nuttier profile.
• Garlic butter “alfredo”: Toss noodles with butter, grated Parmesan, and a splash of cream for a quick, rich sauce.
• Pesto toss: Finish with pesto and toasted pine nuts. Add grilled chicken or shrimp for protein.
• Tomato-basil: Warm in a quick marinara and top with fresh basil and mozzarella pearls. (Note: correct tag)
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• Spicy arrabbiata: Add red pepper flakes and a drizzle of chili oil for heat.

FAQ