Free Printable: Low Carb & Keto Food List

• My Secret-Ingredient Keto Pasta Recipe Makes The Best Low Carb Noodles
• Ingredients & Substitutions
• How To Make Keto Noodles
• My Recipe Tips
• Keto Pasta Noodles (The Best Texture!) Recipe card
• Low Carb Pasta Sauces For Serving
• Recipe Reviews

My 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

More Reviews

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. Almond flour does work well for my keto ravioli , but 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 .

1. 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.
2. 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.

1. 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.
2. 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.

1. Slice into noodles . Peel off the top parchment and cut the dough into fettuccine-style strips.
2. Dry it out. Move the parchment with the noodles onto a large baking sheet . Refrigerate uncovered, until the keto pasta feels stiff.
3. 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.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Mozzarella cheese (shredded) ▢
• 4 large Egg yolks ▢
• 1/2 cup Lupin flour ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine the flour and egg yolk in a food processor . Process until uniform, dry crumbs form.
2. Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

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.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-egg-noodles/

Ingredients

• 2 cups Mozzarella cheese (shredded)
• 4 large Egg yolks
• 1/2 cup Lupin flour

Instructions

1. Combine the flour and egg yolk in a food processor . Process until uniform, dry crumbs form.
2. Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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 .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Secret-Ingredient Keto Pasta Recipe Makes The Best Low Carb Noodles
• Ingredients & Substitutions
• How To Make Keto Noodles
• My Recipe Tips
• Keto Pasta Noodles (The Best Texture!) Recipe card
• Low Carb Pasta Sauces For Serving
• Recipe Reviews

My 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

More Reviews

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. Almond flour does work well for my keto ravioli , but 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 .

1. 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.
2. 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.

1. 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.
2. 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.

1. Slice into noodles . Peel off the top parchment and cut the dough into fettuccine-style strips.
2. Dry it out. Move the parchment with the noodles onto a large baking sheet . Refrigerate uncovered, until the keto pasta feels stiff.
3. 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.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Mozzarella cheese (shredded) ▢
• 4 large Egg yolks ▢
• 1/2 cup Lupin flour ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine the flour and egg yolk in a food processor . Process until uniform, dry crumbs form.
2. Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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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.