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5 from 1 vote

3 Ingredient Keto Noodles with Garlic Butter Sauce

These 3 ingredient noodles taste and look just like regular noodles. They are very easy to make too.
Servings: 3
Prep Time: 10 minutes
Cook Time: 1 minute
Resting Time: 30 minutes
Total Time: 41 minutes
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Ingredients

  • 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

Instructions
 

  • 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.

Notes

  • 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.
Serving: 0.3of recipe, Calories: 119kcal, Carbohydrates: 1g, Protein: 15g, Fat: 6g, Saturated Fat: 4g, Sodium: 249mg, Sugar: 1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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