Keto Noodles! Low Carb Pasta Noodles
Are you looking for keto noodles? Here is a low carb noodle recipe that
makes great pasta noodles. Learn how to make homemade keto noodles that are
simple, quick and super yummy. Makes a great keto dinner or keto lunch.
These keto pasta noodles are gluten free and made with NO almond flour and
NO coconut flour. No need to buy store bought low carb noodles when you can
whip up these delicious keto noodles.
Once you make these low carb keto noodles everyone will be asking you to
make them over and over – they are that good! They are great tossed with
warm butter and Parmesan cheese as well with pesto sauce or marinara.
These are perfect fettuccine noodles to toss with a keto friendly Alfredo sauce.
If you are missing noodles on a ketogenic diet try this substitute. Switch out
the high carb noodles for these low carb healthy noodles. Read on for the
BEST low carb keto pasta noodles.
These noodles are so delicious and make a great dinner or lunch. Perfect
low carb pasta dinner. Grab some keto essential ingredients
and learn how to make Keto Pasta Noodles
Place the hot water into a small saucepan over medium heat.
Once the water comes to a low simmer, add in the gelatin whisking constantly
until completely dissolved. This can take a few minutes. Be sure to use
only plain unflavored gelatin.
Also Check Out this keto pasta noodle recipe
Once the gelatin is dissolved in the water, add in the mozzarella cheese
and stir constantly until completely melted.
Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste
Remove the mixture from the heat, and pour it out onto a sheet pan lined
with parchment paper.
Spread the mixture into a thin even layer, and let sit for 20-30 minutes.
After the allotted time, you should be able to peel the mixture up off the
parchment paper. When it has reached this consistency, it is time to
form the noodles.
Cut the edges of the mixture with a pizza cutter to get a rectangle
shape with clean lines.
Use the cookie cutter to vertically cut thin strands of fettuccine
type noodles.
Once the noodles are cut, they are ready to eat as is. They are wonderful
tossed with some warm butter and Parmesan cheese
Reader Reviews:
Katie Cooksey From Pinterest: Absolutely amazing…. I am still shocked.
Ms. Anne From Pinterest: These keto noodles we’re so good 👌 I could hardly tell they weren’t traditional noodles. Thanks 😊
Kim Gentile-Brown From Pinterest: They turned out great! We served them as a side to spinach artichoke chicken
Kourtney Oak From Pinterest: These are amazing! Turned out so good & taste just like noodles without the carbs! Easy to make -highly recommend!
Feel free to add your comments or images to Pinterest and let me know in the comments below to be featured here!
Find the Keto Noodles on Pinterest
Ingredients
- ½ c Hot water
- 4 Envelopes (1 box or ¼ cup) Plain gelatin
- 1 c. Shredded mozzarella cheese
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Place the hot water into a small saucepan over medium heat.
- Once the water comes to a low simmer, add in the gelatin whisking constantly until completely dissolved. This can take a few minutes. Be sure to use only plain unflavored gelatin. This is generally found in the baking aisle along the regular flavored gelatin, but sometimes on a higher or lower shelf. One box usually contains 4 packets with 1 tablespoon of powder each. You will need 4 tbsp total for this recipe.
- Once the gelatin is dissolved in the water, add in the mozzarella cheese and stir constantly until completely melted.
- Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste.
- Remove the mixture from the heat, and pour it out onto a sheet pan lined with parchment paper.
- Spread the mixture into a thin even layer, and let sit for 20-30 minutes.
- After the allotted time, you should be able to peel the mixture up off the parchment paper. When it has reached this consistency, it is time to form the noodles.
- Cut the edges of the mixture with a pizza cutter to get a rectangle shape with clean lines.
- Use the cookie cutter to vertically cut thin strands of fettuccine type noodles.
- Once the noodles are cut, they are ready to eat as is. It is important to note that you cannot heat these noodles up, so it is best to use them immediately at room temperature or later in a cold pasta salad. You can add warm sauces to the noodles, but because of the gelatin in them, if much heat is applied, they will lose their texture. They are wonderful tossed with some warm butter and Parmesan cheese!
Recipe Notes
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Servings: 3
Make sure the sauce you mix with your noodles is a warm or cold sauce – not hot!
Since everyone uses different ingredients – I recommend using this tool to track and get accurate net carbs – Sign Up Now For Free!
Keto Noodles! Low Carb Pasta Noodles
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Tay says
Hi! Can you tell me what is the net carbs on this?
Kelsey says
By my calculations, if you make this into 3 servings like the recipe says it’s 2g net carbs per serving.
Karey says
Do you think these could work for lasagna noodles?
JILL E PETTIS says
I don’t think so. The noodles had a great taste and I was super impressed, but when I put them in a hot sauce to warm them up before serving, the started melting after just a minute. In a baked dish, they would definitely melt.
Tpavelka says
Does the texture hold up enough if you top with spaghetti sauce?
Krissy says
Have you tried storing them? I would think they would keep in the fridge for a while. My family loved these! This is a game changer. It doesn’t make a huge batch so I’m thinking of making some ahead of time and storing in the fridge. Thank you soooo much for this recipe!! If you figure out how to preserve this and sell it, you will be a millionaire.
Tpavelka says
Curious for the answer to your question
kimspireddiy says
I have not stored them or made ahead just right before a meal. You should be able to be make ahead either the night before or earlier that day. Should be fine at least overnight. The gelatin keeps them more saturated. I don’t think I would go much longer than that.
Abi says
Jello Noodles!!! How ingenious! I think these would be perfect for cold pasta/noodle dishes! The possibilities are mind boggling! Thanks for developing this recipe!!
Whitney says
Wow! Thanks for the idea! Do you think these would be good as a “pasta salad” with some zesty italian dressing, tomatoes, cucumbers and mini pepperoni?
Christa says
Has anyone tried these in a pasta salad yet?
HEIDI MCCULLOUGH says
I have to tell you how pleased I was with this recipe! These noodles are NOT “gummy worms” as I feared. They aren’t bouncy like shiritaki noodles (and taste MUCH better!) I can see using them in lots of ways!
My intention was to make a version of “Artichoke rice salad.” The original recipe I got called for rice (for a celiac.) I always used orzo pasta. Many recipes online call for Rice-a-Roni! My version cooks the pasta (or rice) in chicken broth, so I added 1/2 t Better Than Bouillon chicken to the mixture, a little garlic powder and skipped the herbs. They set well, peeled right off the paper, and cut easily. Since I want something more “orzo” like, next time I’ll leave them a little thicker and cut really small shapes.
Last night I served some with a quick alfredo made with mascarpone, butter and parmesan. It was right tasty!
But today I used the rest to make a little test batch with marinated artichoke hearts, sliced green olive, green onion, red bell pepper, and mayo, marinade and curry powder. It’s really, really good.
Now, here’s an idea: If you can make cinnamon rolls out of fathead dough, (mozzarella is pretty neutral) why not add a little vanilla and sweetener to this recipe and add it to a good keto stirred custard pudding? Tapioca, anyone? I’ll be trying that!
Barbara Farquhar says
Heidi, all of your suggestions sound great. Maybe you need to start a blog offering your recipes. I’ll keep a watchful eye…. 🙂
Nita says
Do you think you could freeze these?
Lynn says
Do you think these noodles would work in soup, like chicken noodle soup? I have not tried these yet, because I was looking for a noodle for soup. Anxious to try. Thank you so very much.
Michele Templin says
I don’t think so, cause in the other comments it says that they melt right away in hot things..
Renee says
My idea is to make the soup first, and put some in a bowl then add the noodles after the soup cools down a little. I don’t like really hot food so this would work for me. Same with hot pasta sauces.
Rose says
well if I hadn’t tasted it with my own mouth I would never have believed I could actually have a low carb pasta because all the recipes that have been done did not have the mouth feel of pasta.I want my pasta not only to look like pasta but have the mouth feel like pasta thats the most important thing to me and this delivered .I had my husband taste it and he liked it he is not a low carb person at all .I just have to get a little better at it and it will be part of my low carb life. I put a little to much salt lol
Lauri says
I am vegetarian and do not use gelatin. Do you think this recipe might work with a vegetarian substitute for the gelatin?
Kelly says
Hi, could use vegan or dairy free cheese instead of regular cheese?, love your recipes!.
Penny says
I made these today and they are fabulous! Thank you for posting this!
Amanda says
Can you cut these into wide strips and run them through a pasta cutting machine to get fettuccine noodles?
Amy says
Do you think it matters whether or not you use full-fat/whole milk mozzarella or part skim?…I have both on hand
Frances says
Can these be used to make ravioli?