How To Make Quick Keto Pasta

How To Make Quick Keto Pasta

3 Ingredient Keto Pasta (Gluten Free)

This recipe is designed to teach everyone how to make quick and easy keto pasta
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 7 minutes
Servings: 2 servings

Ingredients

  • 1/4 cup cream cheese, room temperature and softened
  • 4 large eggs, room temperature
  • 2 tsp coconut flour

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch baking sheet with cooking spray
  • In a large mixer bowl or food processor beat the cream cheese on medium for 1 minute or until fluffy
  • Scrape down the sides of the bowl and push the cream cheese to the center of the bowl. Add the eggs and beat on medium low for another minute or until fully combined and smooth
  • Scrape down the sides of the bowl if needed. Use a hand whisk and whisk the mixture to make sure all the cream cheese is fully incorporated
  • Add the coconut flour and beat on low 1 minute or until fully combined and smooth
  • Scrape down the sides of the bowl if needed. Use a hand whisk and whisk mixture to make sure the mixture is completely smooth
  • Pour the batter into the prepared baking sheet and tilt the baking sheet back and forth until the bottom of the baking sheet is evenly coated with the batter
  • Place in the preheated oven and bake at 350 degrees for 5-7 minutes or until the batter is no longer liquid and the edges are barely golden
  • Allow to cool a couple of minutes so you do not burn your fingers when you cut the pasta. Use a pizza cutter or a knife and cut the pasta into the desired size.
  • Place desired amount onto a serving plate and top with desired topping.

Notes

This recipe yields about 2 servings 1 serving equals half of the recipe
1 serving contains about 3.5 grams of net carbs

Quick Keto Pasta (Gluten Free)

This recipe is designed to teach everyone how to make quick and easy keto pasta
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 2 servings

Ingredients

  • 1/2 cup almond flour
  • 1 1/2 TBS coconut flour
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1 tsp apple cider vinegar
  • 1 large egg, room temperature
  • 1 tsp water, divided

Instructions

  • In a large mixer bowl whisk together almond flour, coconut flour, xanthan gum, and salt until fully combined and no lumps are in the flour. Set aside
  • In a small bowl crack the egg and whisk it until the yolk is fully combined with the egg white. Set aside
  • Add apple cider vinegar to the bowl of dry ingredients, Use a fork and stir in the apple cider vinegar just until it is combined
  • Spoon out 2 TBS of the beaten egg and add it to the vinegar/flour mixture. (if you decide to double the recipe use the whole egg) Beat on medium low about 30 seconds or until fully combined.
  • Keep mixer running on medium low and add 1/2 tsp of the water. Let the mixer run for 20-30 seconds so the water can be combined into the dough. Add the remaining 1/2 tsp of water into the dough and let the mixer run for another 20-30 seconds or until the water is combined and a smooth dough has formed
  • Roll the dough into a tight ball. If there are creases in the dough that will not smooth out then the dough is too dry and you need to add a little more water.
  • Massage the dough in your hands for about 2 minutes or until the dough is completely smooth and slightly stretchy
  • Roll dough back into a tight ball. Cover the dough and let it rest in the refrigerator for 30 minutes so the ingredients can lock into place
  • Remove the dough from the refrigerator and uncover it. Massage the dough in your hands a couple of minutes to get the chill off
  • Place dough onto a clean work surface. Roll or press the dough out as thin as possible.
  • Use a pizza cutter or knife and cut the dough into the desired size and shapes.
  • Place the shaped pasta onto a line baking sheet in a single layer and place in the freezer for 15 minutes. This helps the pasta keep it's shape while it cooks. If the pasta is kept in the freezer longer than 15 minutes make sure the pasta is mostly thawed before cooking

Cooking The Pasta

  • In a large skillet over medium heat combine 1 TBS oil of your choice and 2 TBS of butter. Allow the butter to melt completely over medium heat
  • Reduce heat to medium low and sprinkle in 1/2 tsp of garlic powder (optional) and 1/2 tsp of oregano (optional). Stir to make sure the butter and oil are fully combined
  • Add pasta to the skillet in a single layer. Do not over crowd.
  • Allow the pasta to cook 3 minutes Turn the pasta over and allow to cook 3 more minutes or until noodles are tender but still firm.
  • Place desired amount on serving plate and top with desired topping
  • If you prefer a softer noodle then instead of using a skillet. Fill a 5 quart stockpot 2/3 full of water. Add a teaspoon of salt and bring the water to a full boil over medium heat. Reduce the heat to low. Add the pasta and boil for 1 minute or until tender. WATCH CAREFULLY. The noodles can go from tender to mush in seconds. Drain the noodles and serve with desired toppings

Notes

This recipe yields about 2 servings 1 serving equals 1/2 of the recipe
1 serving contains about 6.75 grams of net carbs


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