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.
- 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.
- 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.
- olive oil, pepper and crushed tomatoes
- creamy avocado sauce
3 Ingredient Keto Noodles with Garlic Butter Sauce
- 3 tbsp unflavored gelatin powder
- 1/2 cup water
- 1 cup low moisture part skim shredded mozzarella cheese
Garlic Butter Sauce
- 1 tbsp minced garlic
- 2 oz salted butter
- salt to taste
- 1 tbsp grated parmesan cheese
- 1 tsp finely chopped parsley
- Line a baking sheet with parchment paper or a silicone baking mat.
- Add water to a medium saucepan and place onto stove but do not turn on the heat.
- Sprinkle 1 tbsp of gelatin across the surface of the water. Stir with a whisk until gelatin is completely mixed and dissolved into the water. Add another 1 tbsp of gelatin and repeat. Add the final amount of gelatin. When whisking this in, the mixture should turn from liquid to a thick slurry. Make sure to whisk out any gelatin powder lumps.
- Bring the saucepan to low heat. Do not let it come to a simmer. Stir as the mixture begins to heat up, being careful to not let any gelatin lumps form. Stir until gelatin mixture is completely liquid again. There should be no gelatin clumps.
- Add in the cheese. Stir until cheese is completely melted and evenly mixed into the gelatin mixture. Lift your whisk a few times to check to make sure there are no streaks of gelatin. Once completely melted, remove cheese from heat.
- Pour cheese mixture onto the prepared baking sheet. Use a spatula to spread out cheese thinly, so it is about 1/4 inch thick.
- Let cheese mixture cool and set. This should take about 30 minutes. When it's ready, you should be able to peel the cheese sheet off the parchment paper or silicone mat easily.
- Using a sharp knife or pizza or pastry cutter, slice cheese into thin noodle strands. The width is up to you. You can make your noodles thin or wide.
- Toss noodles in a warm sauce of your choice or your favorite cold pasta dressing. Remember the noodles will start to melt if exposed to high heat so don't try cooking them in a hot dish.
Garlic Butter Sauce
- To make the garlic butter sauce, add butter, garlic to a small saucepan. Bring to a simmer and cook until the flavor of the garlic is infused into the butter. Season with salt.
- Let butter mixture cool slightly so it is no longer too hot to touch but still very warm. Pour butter over noodles and toss noodles until evenly coated. Sprinkle noodles with grated parmesan cheese and parsley. Enjoy immediately before butter cools down.
- Adapted from Moscato Mom
- Make sure to completely dissolve the gelatin before heating it up, otherwise the gelatin will stay clumpy. More gelatin dissolving tips are provided in the post.
- Use low moisture part skim mozzarella for this recipe. Fresh full fat mozzarella contains too much moisture.
- Please refer to the post for several step by step photos for making the noodles.
- The noodles will start to melt if exposed to high heat which is why they work best in a cold pasta salad or coated with warm sauce. If using the garlic butter sauce, let it cool slightly so it's not burning hot and pour it over the noodles rather than adding noodles to the hot saucepan.
- Garlic butter sauce should be eaten right away otherwise the butter will solidfy. If you do not plan on eating right after serving, I recommend using olive oil instead of butter.
- Some other sauce ideas are creamy avocado sauce, pesto, or a vinaigrette. I have links to some of my other pasta sauce ideas in the post.
- Noodles can be made ahead of time and stored in the fridge in an airtight container for 2-3 days.
- Nutrition estimate is for noodles only and does not include the garlic butter sauce.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi! This recipe is one I’d like to try. Is it possible to substitute the mozzarella for Monterey Jack cheese or Provolone?
We’re not sure about that – we’ve only tested this recipe with low-moisture part-skim shredded mozzarella. The fat content is different with provolone and Monterey jack, so they may not work well.
The recipe came out perfect! Question, What is the best way to re heat the noodles up?
I’m so glad you enjoyed! Microwave or stovetop should work.
When I stirred in the cheese it was in a big lump and wouldn’t dissolve. I had to throw it all away.
did you use low moisture part skim shredded cheese?
My keto hubby and I love, and miss, tuna macaroni salad. Will these noodles work for cold tuna salad? ?
I have a pasta salad recipe calling for tomatoes and onions with a pesto sauce. Will that store mixed up?
i think so
Does it have a heavy cheese taste?
The noodles do not have a heavy cheese flavor.
amazing detailed recipe! I’ve never worked with gelatin so your tips are helpful. Can you buy gelatin at any market?
yes unflavored gelatin powder is pretty easy to find at most markets. Try the baking aisle.