Easy Homemade Keto Noodles

These Easy Homemade Keto Noodles will cure your craving for pasta! Delicious with just a bit of butter and parmesan - this will be your go-to low carb noodle recipe!

The one thing I miss most since starting the keto lifestyle is pasta. I gave up sweets easily - but nothing beats a bowl full of pasta dripping with butter.

These easy homemade keto noodles are a perfect pasta substitute and are ready in less than 30 minutes.

Because of the ingredients in this recipe, the noodles cannot get too hot or they will lose their shape. However, you can top them with butter or I have even put my Lemon Parmesan Cream Sauce that I use on my favorite seafood dishes for an extra special treat.

These low carb noodles are also perfect for cold keto pasta salads! Warm or cold these keto noodles are absolutely delicious and will cure your craving for a big pile of pasta!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Noodles has 2 net carbs, 2 total carbs, 0 g fiber, 8 g fat, 10 g protein, and 125 calories.

Nutritionix calculated it just a bit differently with each serving having 123 calories and 3 g carbs.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Easy Homemade Keto Noodles

Ingredients:

• ½ c Hot water
• 4 Envelopes (1 box/ ¼ cup) Plain gelatin
• 1 c. Shredded mozzarella cheese
• 1 teaspoon Garlic powder
• 1 teaspoon 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 with 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 tablespoon 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!