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Chewy noodles that look and taste very similar to real noodles but are low carb and keto-friendly. This pasta works well for a cold pasta salad or tossed in a warm garlic butter sauce.

I am always searching for a good keto pasta recipe and even though I have already shared a 2 ingredient keto pasta recipe that I love, I had to share this new recipe as well. It’s super easy to make and the noodles really taste and look like traditional noodles.

Recipe Highlights

The recipe comes together very fast. While you do need to let the noodles cool and solidify, it takes less time than my other 2 ingredient pasta recipe.
The noodles have a bouncy, chewy texture and really do taste like regular noodles. My family couldn’t tell the difference.
This recipe is a little lower in calories and fat compared to my 2 Ingredient Pasta recipe for those who are on a variation of a low carb diet that doesn’t require high fat intake.
This recipe yields a lot more noodles. Since my other pasta recipe is made almost purely out of cheese, you can only make so much or it’s going to be too rich.
The only downside of these noodles is that they don’t react well to heat, so you can’t use them for most traditional hot pasta dishes. But they work great for cold pasta salads and lightly tossed in a warm sauce.

Ingredients

gelatin
water
mozzarella cheese

Tips for Dissolving Gelatin

The most difficult part of this recipe for me was figuring out how to dissolve the gelatin properly. Most of the recipes I found instructed me to bring the mixture to a simmer and then dissolve the gelatin but my gelatin lumps never properly dissolved. Instead, I recommend the following method:

Sprinkle the gelatin over the water, one tablespoon at a time. Whisk after each tablespoon is added until fully dissolved before adding the next tablespoon.
After the first two tablespoons, you should still have a liquid mixture. When you add the third, it will turn into a thick slurry.
Make sure all the gelatin lumps are removed before you heat the mixture up.
Bring the gelatin mixture to low heat, which will dissolve the slurry back into a liquid state. Stir frequently with a whisk as it heats up so that the gelatin does not cook and clump up. You do not need to bring the mixture to a simmer. You only need to heat it long enough to become liquid again.

How to Make Keto Noodles

Once you have a smooth liquid, add in the cheese. Whisk in the cheese until it is completely and evenly melted into the gelatin. You shouldn’t see streaks of gelatin still. Lift the whisk a few times, which should stretch the cheese and let you check to make sure the cheese is fully incorporated.
Pour the hot cheese mixture onto a silicone or parchment-lined baking sheet. I prefer a silicone baking mat, but either one will work. Use a spatula to spread out the cheese to a thin layer.
Let the cheese mixture cool completely at room temperature. This should take about 30 minutes. When fully cooled, you should be able to peel it back in one piece.
Slice noodles with a sharp knife or pizza cutter to your desired width.
Toss with warm garlic butter sauce or use it in your favorite cold pasta salad.

Sauce Ideas

olive oil, pepper and crushed tomatoes
pesto
vinaigrette
creamy avocado sauce