Description
A realistic keto pasta recipe using almond flour and psyllium husk to create chewy, satisfying low-carb noodles.
Ingredients
1 1/2 cups almond flour
2 tbsp psyllium husk powder
1/4 tsp xanthan gum
2 large eggs
1 tbsp olive oil
1/2 tsp salt
Instructions
1. In a bowl, whisk almond flour, psyllium husk, xanthan gum, and salt.
2. Add eggs and olive oil, mix until a dough forms.
3. Knead dough until smooth, then rest for 10 minutes.
4. Roll between parchment paper to 1/8-inch thickness.
5. Cut into desired pasta shapes (fettuccine, sheets, etc.).
6. Boil in salted water for 2–3 minutes or pan-fry in oil.
7. Serve immediately with keto-friendly sauce or toppings.
Notes
Use parchment paper to prevent sticking when rolling.
Do not overcook—keto pasta is more delicate than wheat pasta.
Freeze extra dough between parchment layers for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Dinner
- Method: Boiled
- Cuisine: Keto
Nutrition
- Serving Size: 1 plate
- Calories: 270
- Sugar: 1g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 93mg