Keto Pasta

A plate of keto-friendly pasta with zucchini ribbons, cherry tomatoes, and fresh parsley, served on a white dish.

Learn how to make keto pasta with just two simple ingredients! This low-carb pasta alternative has a texture similar to regular pasta but with only 3g net carbs per serving.

Course Lunch

Cuisine American

Keyword Keto Pasta

Prep Time 5

Cook Time 1

Total Time 6

Servings servings

Calories 197kcal

Ingredients

2 cups mozzarella cheese full fat, shredded
2 egg yolks large, room temperature
1/2 tsp xanthan gum optional

US Customary - Metric

Instructions

Melt the Cheese – Add shredded mozzarella to a large microwave-safe bowl. Microwave for about 60 seconds, or until the cheese is completely melted. Stir well and let it cool for 2 minutes.
Form the Dough – Add the egg yolks and xanthan gum (if using) to the melted cheese. Stir thoroughly until a smooth dough ball forms. If the dough feels too sticky, refrigerate for 20 minutes to firm up.
Roll Out the Dough – Place the dough between two sheets of parchment paper and use a rolling pin to roll it out until about 1/8-inch thin. Refrigerate again for 30 minutes to make cutting easier.
Cut into Pasta Strips – Using a pizza cutter or sharp knife, slice the dough into thin pasta strips. For the best texture, refrigerate the cut pasta for another 10 minutes before cooking.
Cook the Pasta – Fill a large pan with water and bring it to a boil. Add the pasta and cook for 1 minute—be careful not to overcook it!
Rinse & Serve – Drain the pasta and rinse it under cold water to prevent sticking. Serve with your favorite keto-friendly sauce and enjoy!

Nutrition