Who says you have to give up your favorite pasta dishes on a low-carb journey? This Keto Fettuccini Alfredo is here to prove that creamy, decadent comfort food can still be on the menu. We’re ditching traditional flour for ingenious, tender ‘noodles’ made from cream cheese and eggs, then tossing them in a velvety, rich Alfredo sauce that comes together in minutes. Get ready to satisfy your pasta cravings the healthy and delicious way!
Ingredients
• For the Keto Pasta
• 1 oz / 28g cream cheese, softened
• 2 large eggs
• ¼ tsp garlic powder
• ¼ tsp salt
• ⅛ tsp black pepper
• For the Alfredo Sauce
• 1 tbsp / 10g grated parmesan cheese
• 1 oz / 28g Mascarpone cheese
• 1 tbsp / 14g butter
Instructions
1. Preheat your oven to 325°F (165°C). Generously grease a quarter sheet baking pan with butter.
2. In a blender, combine the cream cheese, eggs, garlic powder, salt, and pepper. Blend until the mixture is completely smooth.
3. Pour the batter onto the prepared baking pan and spread it into a thin, even layer.
4. Bake for 8 minutes, just until the center is set and the edges are firm. Do not overbake.
5. Remove the pan from the oven and allow the pasta sheet to cool for at least 5 minutes.
6. Carefully run a spatula around the edges to loosen the sheet, then lift it from the pan and place it on a cutting board.
7. Tightly roll the pasta sheet into a log. Using a sharp knife or a pizza cutter, slice the log into ⅛-inch wide strips.
8. Gently unroll the slices to reveal your fettuccini noodles and set them aside.
9. To prepare the sauce, combine the grated parmesan, Mascarpone cheese, and butter in a small, microwave-safe bowl.
10. Microwave on high for 30 seconds. Remove and stir well, then microwave for another 30 seconds.
11. Stir the sauce vigorously until it becomes smooth and creamy.
12. Add the keto fettuccini noodles to the bowl with the sauce and toss gently until every noodle is coated.
13. Serve immediately, garnished with a fresh crack of black pepper and extra parmesan cheese if desired.
Nutritional Information
• (per serving)
• Calories: 485 kcal
• Fat: 45g
• Net Carbohydrates: 4g
• Protein: 18g
Pro Tips
• For the most pliable noodles, be careful not to overbake the pasta sheet. It should be set but not crispy or brown.
• A pizza cutter is an excellent tool for slicing the pasta sheet into even, clean noodles after rolling it up.
• Elevate your dish by adding a protein like grilled chicken, sautéed shrimp, or crispy pancetta.
• For a smoother sauce, melt the butter, parmesan, and Mascarpone in a small saucepan over low heat, whisking constantly, instead of using the microwave.
FAQ
Q: What are these keto fettuccini noodles made of
A: These keto fettuccini noodles are made from a simple, smooth batter of softened cream cheese, large eggs, garlic powder, salt, and pepper. This creates a tender, low-carb, and gluten-free pasta alternative.
Q: How do I keep my keto pasta from getting crispy or tough
A: The key to pliable keto noodles is to avoid overbaking. Bake the pasta sheet for just 8 minutes at 325°F (165°C), or until the center is set but not browned. This ensures the noodles remain soft and easy to roll and slice.
Q: Can I make the Alfredo sauce without a microwave
A: Yes, for an even smoother sauce, you can use the stovetop. Simply combine the grated parmesan, Mascarpone cheese, and butter in a small saucepan over low heat. Whisk constantly until the ingredients are fully melted and the sauce is smooth and creamy.
Q: What can I add to this Keto Fettuccini Alfredo for a full meal
A: To make this a more substantial meal, you can easily add a protein. The recipe suggests elevating the dish with grilled chicken, sautéed shrimp, or crispy pancetta for a delicious and satisfying low-carb dinner.
