A keto pasta recipe that has the same perfect texture and versatility as real pasta, for real? Yes, this low carb pasta recipe is incredible. Only 5 ingredients and less than 10 minutes in the oven. Trust me, when I say this pasta is the holy grail of low keto pasta.
No fancy equipment needed. Just mix, bake, slice and stir through your favourite pasta sauce.
Two piles of keto pasta on a wire rack.

Keto Noodles Made Easy

Our Italian tester, Paul, gave this gluten free Keto Pasta recipe a HUGE thumbs up with pasta back on the menu for this Italian boy!

This recipe is an easy keto friendly pasta that is super simple to make at home. Trust me this is one of those low carb recipes everyone loves keto, or not!

Keto Pasta

So many of us miss easy meals when we first switch to a low carb diet. But trust me you are going to love this keto pasta substitute! There is no flour used, and they are completely gluten-free. Perfect with my keto sauce recipes like keto pesto, creamy mushroom sauce or carbonara.

Is pasta keto? As we know regular pasta is not low carb. This recipe is perfect for the ultimate keto comfort foods. After testing out a lot of pasta substitutes like zoodles – zucchini noodles, cheesy pasta, Palmini noodles and konjac noodles this is easily the best.

The keto noodles are easy to make. I have included a video to show you how easy they are to make.

Plus, not only is this pasta ready in less than 20 minutes it can also be frozen and made in bulk. Now you can enjoy keto pasta alternatives anytime that actually holds together well and works perfectly every time!

Why You’ll Love This Recipe

  • It’s easy: The pasta is so simple to make with only 4 ingredients. You do not need any fancy equipment.
  • It’s pasta: It’s delicious and like the real thing you will hardly know the difference. These keto noodles have a perfect al-dente bite to them. You can roll it in your pasta machine if you want! You cut and shape it however you please.
  • Low Carb: This is my low-carb pasta is gluten-free, grain-free and easily one of the best-tasting lower carb pasta recipes you will taste.
  • Versatile: Cut to any shape you want. Ribbon pasta, spaghetti, keto lasagna, keto ravioli and more. Use it for a keto wrap, fry or bake for crunchy keto pasta chips. The possibilities are endless!
  • Batch it: You can make it in bulk and freeze or chill. Make ahead of time, cut to shape and store for easy keto meal planning.
  • No mozzarella: So many keto pasta recipes use shredded mozzarella. I can tell you from personal experience if you make a keto noodle with mozzarella cheese and place it in boiling water it will fall apart. This recipe is more like authentic Italian pasta with an easy method, al-dente chewiness, and turns out perfect every time!

Key Ingredients

Scroll to the bottom of this post for the amount of each ingredient needed to make this insanely good pasta recipe.

Eggs (large): Use room temperature, preferably free-range eggs. Room temperature eggs do not impart an “eggy” flavour to the pasta.

Cream Cheese: I use Philadelphia cream cheese as it is firm and has less moisture. If you use other brands that are super soft an adjustment may be needed for the psyllium husk powder. Try without any adjustments first and after resting compare to my pictures below or video to see if yours is similar.

Apple Cider Vinegar: The vinegar helps to add strength and “bite” to low carb pasta. If you have ever made keto pasta before and it disintegrated it is likely it was missing this one simple ingredient.

Psyllium Husk Powder: Not to be confused with psyllium husks the powder is finer and more absorbent. If you only have husks then you will need to mill first to make a fine powder. I should also mention that I do use NOW psyllium husk powder. Some brands will make the pasta go purple.

How To Make Keto Low Carb Pasta

Step 1: Place all the ingredients into a food processor or blender. Mix until a paste forms. Leave to rest for 5 minutes. This step can be done in a large mixing bowl by hand (see video).

Step 2. Spread HALF of the dough onto a large sheet of baking paper (yes it is thick and paste-y)and cover with another sheet. Roll until very thin. Try and trim the outside edges and make an even large rectangle approximately 40cm x 30cm long. This size will depend on how much you spread onto the baking paper but just make sure it is rolled thin and even. Leave the dough between the two sheets of baking paper to bake.

Step 3: Bake at 150°C for 6-8 minutes. Roll and cut into the desired shape or use a pasta machine to cut into noodles.

Chef’s Tips

  • It is just important to make sure the dough is evenly rolled and thin. Watch the video for some simple steps to ensure a perfect pasta.
  • The pasta will be set but still soft when it comes out of the oven.
  • By baking in two batches you can check the first to see if you have rolled it thin enough. The pasta should resemble regular pasta when cut.
Piles of keto pasta on a paper lined tray.

Frequently Asked Questions

Can I bake keto pasta in an air fryer?

You sure can! I have included the times below in the recipe card.

Can I swap xanthan gum for the psyllium husk powder?

No, you cannot. Adding the same volume of psyllium husk powder with xanthan gum would give you something I do not think you will enjoy. No other substitutes have been tried at this stage.

Can I freeze the pasta?

You can freeze the pasta once baked. To defrost just leave in the fridge overnight.

Can I use whole husks not powder?

As I mention above you will need to mill the husks if you want to use them. I do not recommend swapping the powder for other ingredients. Oat fibre as a possible substitute but the husk powder provides the best texture.

Prawn pasta and a glass of rose on a white table.

Other Recipes

I hope you love our no carb keto pasta alternative. It is perfect for all your keto pasta sauce recipes and I am sure you are going to love it. Here are just a few more of my favourite easy keto recipes you might enjoy.

  1. Easy Keto Beef Lasagna
  2. Bacon & Mushroom Keto Pasta Fettuccine
  3. Palmini Noodles Keto Carbonara
  4. Creamy Tuscan Keto Chicken Lasagne
  5. Italian Meatball Minestrone Soup
Keto Meal Plans & Support

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Raw keto pasta on a wire rack.

Keto Pasta Recipe

A keto pasta recipe that has the same perfect texture and versatility as real pasta, for real? Yes, this low carb pasta recipe is incredible. Only 5 ingredients and less than 10 minutes in the oven. Trust me, when I say this pasta is the holy grail of low keto pasta.
No fancy equipment needed. Just mix, bake, slice and stir through your favourite pasta sauce.
4.99 from 89 votes!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: basics
Cuisine: Australian, Italian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 189kcal
Author: Megan Ellam
Servings: 4 serves
Tap or hover over number to scale ingredients
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  • Preheat the oven to 150°C/170°C/300°F.
  • Place all the ingredients into a food processor. Pulse until a thick paste forms. Leave to rest for 5 minutes.
  • Divide the batter in half, and using a silicone spatula, spread onto a large piece of baking paper into a thin layer (it is a sticky, pasty batter). Cover with another sheet of paper and use a rolling pin to roll a 20cm x 40cm rectangle (it doesn’t have to be perfect, just as long as the dough is about 1-2mm thick). Lift onto a large baking tray, leaving the top sheet of baking paper in place. Repeat with the remaining half.
  • Bake for 6-8 minutes or until the pasta has set. Remove the top sheet of baking paper and leave to cool on the tray for 1-2 minutes. Roll the pasta from the short end (for long pasta strands). Use a sharp knife to cut into ribbons. Alternatively, use the fettuccine setting on a pasta cutter.
  • To heat the pasta, add to the warm sauce of choice in the last couple of minutes to heat through. The pasta does not need to be cooked in boiling water.


  • Preheat the oven to 150°C/170°C/300°F.
  • Place all the ingredients into the mixer; mix 20 sec/speed 5. Rest for 5 minutes. Follow from step 3 above.


  • Prepare the pasta as above but roll it out to fit within your air fryer. Do two or more batches as needed. Bake at 150°C for 4-5 minutes. Allow to cool before rolling and cutting as above.


YouTube video


As part of our 365 Vip Club, all members receive a 50-minute Pasta Making Masterclass.
I will show you how to make it both in a food processor (Thermomix®) and in a bowl with no mixer at all.
Learn all about the ingredients, more ways to cut or use the pasta as well as see it rolled out, baked and cut to preferred shape with more in-depth instructions.
Join us at 365 today. This cooking class is available to both Monthly Members and Annual Members.
The eggs should be at room temperature to avoid any “eggy-taste” to the pasta.
Salt and apple cider vinegar is needed to help strengthen the pasta.
Psyllium husk powder is essential for thickening. Some psyllium husk powders can turn purple but will not affect the taste. I use the NOW brand for a yellow/white pasta.
No substitutes were tested in place of the ingredients listed.
To make a dairy free keto pasta recipe – swap the cream cheese for avocado. It looks and tastes the same as the standard low carb pasta without losing strength and integrity.
Serve with your favourite sauce recipes like mushroom sauce, sun-dried tomato pesto, basil pesto, or even our sensational Marry Me Chicken.
To use with a pasta sauce recipe, just add the egg noodles to the sauce before serving. No boiling or water needed. If making keto lasagna or similar use sliced pasta directly into the dish after it has been pre-baked. The pasta only need 1-2 minutes cooking time to heat through.
Make flavoured pasta recipes above and toss through any stir-fries, fresh tomato passata or cream for easy midweek meals.
This keto pasta recipe can be mixed in a bowl by hand if needed.
Store baked pasta in a ziplock bag in the freezer. Roll through a pasta roller and cutter after baking (if you want). Make in bulk and store in the fridge or freezer.
CHILLI PASTA – Add 1-2 teaspoons chilli flakes in step 2
SPINACH PASTA – Add ½-1 cup (25g) finely chopped fresh baby spinach in step 2.
CURRY PASTA – Add 2 teaspoons of curry powder at step 2.
This recipe yields approximately 4-6 servings. The actual number of servings will depend on your preferred portion sizes. 
I use a 15ml tablespoon size for this recipe. Under the list of ingredients, we have a button that you can switch to US Customary measures. If you need to convert tbsp to a cup or convert tablespoons we have more information on that. The recipe will work regardless of whether you use metric measures or US.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4-6. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. 
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes


Serving: 1serve | Calories: 189kcal | Carbohydrates: 6g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 353mg | Potassium: 62mg | Fiber: 4g | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg | Magnesium: 5mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Keto Mojo, Slow Cook KetoKeto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.

Share This Recipe

113 responses to “Keto Pasta Recipe – Just Like the Real Thing”

  1. 4 stars
    Pretty new to keto and i could not get the mix to thicken. Think i just misread. I was expecting it to thicken in the processor. It thickened while it was left sitting for 5 mins:)

    1. Megan Mad Creations Hub

      Yes you must leave it to thicken. Also, did you use psyllium husk powder or psyllium husks? The recipe uses the concentrated powder which is far more absorbent.

  2. Henrietta

    I’m from the US and saw 150C for oven temperature. What is it in F?

  3. 5 stars
    This is excellent as lasagne sheets. No one in the family noticed.

    1. Megan Mad Creations Hub

      You just cannot tell that there is any difference can you.

  4. Cheryl Ogle

    5 stars
    I was skeptical but this pasta recipe is delicious. I froze my batch & used them just fine tonight.
    They are FILLING. I normally eat plates full of wheat pasta & these I had one serving & was very satisfied. I didn’t even make the keto lava cake I had planned on.
    The noodles take on the sauce perfectly.
    My only problem was the noodles stuck to my parchment paper, but it still worked.
    The texture was almost like a bit over cooked noodle but still delicious.
    Thank you for this recipe!

    1. Megan Mad Creations Hub

      try a better non stick parchment and you will be fine. I use a good quality (GLAD in Australia) to avoid this. I am so happy you enjoyed it though. I think it is the best pasta substitute.

  5. Laura R

    Megan, your recipes are amazing! I just accidentally somehow stumbled onto your Google site which led me here. I am so excited to try so many of your recipes and share with friends and family! And, it’s interesting to see some foods and kitchen appliances that we don’t have in the United States. Thank you so very much for sharing your gift! 💕💕💕

    1. Megan Mad Creations Hub

      Awww thank you so much Laura. I feel like a needle in a haystack on Google but I am so happy you found us.

  6. Karen

    I’m Australian also, but confused by your use of fiber instead of fibre.
    For us Aussie’s is this recipe 6g or 2g of carbs?
    I would say 6g but just want to clarify.

    1. Megan Mad Creations Hub

      Hi Karen, thanks for your query. I am an AUstralian too but our website is international and the information you see is an international nutritional chart (so this affects spelling too). The net carbs per serve is 2g net carbs. All Australian labels show you net carbs so this is the number to go by. Whenever you use our nutritional information (and almost all websites) use the net carbs total to see if it fits the macros you are after. This pasta tastes so much better than anything you will buy at Coles or Woolies and is so easy to make. Let us know it goes for you.

  7. Dian

    5 stars
    I’m considering getting a pasta attachment, the one that will make elbow macaroni & other round shapes for my Kitchen Aid mixer.
    Do you think this recipe would adapt to tubular shapes? Or if you have a book with a recipe to make “non flat” pasta I would be interested. Thanks for all you do!

    1. Megan Mad Creations Hub

      HI Dian, it wont work as the pasta is more of a pasta before it is baked to allow it dry and thicken into pasta texture. I wish it would work as I too have all the pasta attachments for my KA.

    2. I undercooked my first sheet and rolled it tightly then cut it. It remained in a circle maybe you could try this for your tube pasta? This was my first time making it so the sheets afterwards were dryer.

  8. Julie

    Can this be cut wider and used in baked lasagna?

    1. Megan Mad Creations Hub

      Yes it can. I have more details in the blog post.

    2. Megan Mad Creations Hub

      It sure can.

  9. Jackie

    Has anybody tried extruding the mix through an electric pasta machine after oven cooking?

    1. Megan Mad Creations Hub

      The mix is too “pastey” for that I am sorry.

  10. Kay

    5 stars
    Brilliant recipe! So simple and tastes way better than other keto pasta substitutes (like Konjac).
    You are an amazing keto chef -bravo!!

    1. Megan Mad Creations Hub

      I agree. Sooooo good!

  11. Melinda Pfluger

    Do you boil these like regular pasta or are they reafy to eat after baking? Im definitely going to try these!!

    1. Megan Mad Creations Hub

      No you dont. It is fresh and just needs to be heated through in the sauce or layered in lasagna etc.

  12. Arnaud

    Hi, I’m french and I always have trouble translating that “cream cheese” thing, it’s pretty rare to have this in France, and I used what I have to make the recipe, so the closest was “fromage blanc” which is way moister.
    Also, even if you said to not use psyllium husk but psyllium husk powder, I was lazy and used psyllium husk ^^, so I added more psyllium since the batter was too moist and it worked perfectly !
    I’m glad I had some pasta it was really good, I used tomato sauce even if it’s a little high in carbs, I still managed to say into my daily 30g so it’s fine 🙂
    Thanks for that recipe I really liked it.

    1. Megan Mad Creations Hub

      Hi Arnaud, it is so hard to find ingredients that are similar across the globe. Any soft cheese similar in texture to a butter, maybe mascarpone could work? It is good to hear it worked. I am going to try to make a dairy free version so this will help everyone (hopefully).

  13. Liz

    5 stars
    This pasta recipe sounds so easy to make! I am excited to give it a try soon. Thanks for the share!

    1. Megan Mad Creations Hub


  14. Freya

    5 stars
    Such a great recipe! I wonder if the egg could be replaced for my egg-intolerant boyfriend?

    1. Megan Mad Creations Hub

      try chia eggs in its place.

  15. Vicki

    How long do I have to pulse? It’s not turning to a paste for me.

    1. Megan Mad Creations Hub

      It should only be a few pulses. the mixture is mostly egg and cream cheese I am not sure how you are not getting a paste that looks like my images.

  16. Katie Youngs

    5 stars
    These sound delicious!

    1. Megan Mad Creations Hub

      It is

  17. Katrina

    5 stars
    This recipe is amazing!

    1. Megan Mad Creations Hub

      I love reading that Katrina!

  18. Freya

    5 stars
    I’m giving this revipe to my boyfriend who is following a keto diet! He misses pasta so he’ll love to try this!

    1. Megan Mad Creations Hub

      I hope it went well Freya.

  19. Liz

    5 stars
    Making homemade pasta is always so intimidating to me! Not sure why, as your recipe seems very simple to make! I think I will just have to give it a try!

    1. Megan Mad Creations Hub

      You will love it Liz

  20. Olivia

    Hi Megan, I have all the ingredients but forgot to buy apple cider vinegar today. Oops.
    What if I were to replace with good old white wine vinegar?

    1. Megan Mad Creations Hub

      Just plain old white vinegar would be okay?

4.99 from 89 votes (42 ratings without comment)

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