Low carb, keto friendly homemade pasta, like whole wheat pasta, gluten free, dairy free and also diabetic friendly!
Keto / low carb
I have always loved the pasta making process.
I tried to make low carb pasta several times and I finally found the ideal combination of ingredients.
This pasta tastes like wholemeal pasta.
It doesn't melt on boiling and has no scrambled egg flavour.
It's dairy free and you can handle it like conventional pasta.
Best of all, this pasta has less than 1g of carbs per serving!
I also tried to dry out a small amount of it, just to see what difference would make to the fresh pasta, and if I could store it out of the fridge.
The feeling was very nice but I prefer
the fresh pasta version that boils within 1 minute.
I will remind you that in order to have a "keto" recipe you must fix the macros adding the missing macronutrient.
For example, this pasta lacks fat, so you need to add a fatty sauce to your dish.
You must also drink more water when consuming fiber rich foods.
Keto Homemade Pasta
(like whole wheat pasta)
Servings 4
• Ingredients:
50 g / Reduced fat almond flour
30 g / Bamboo fiber flour
2 tsp / Guar gum
20 g / Psyllium Hask (fine grated)
1/4 tsp / Salt
145 g / Eggs (3 medium sized)
• Instructions:
1 Weigh and mix the dry ingredients.
2 Add the eggs and stir with a fork pressing the mixture until the ingredients are incorporated.
3 Knead by hand for a few minutes. The dough must be quite firm.
4 Wrap the dough with cling film and let rest for 15 minutes.
5 Roll the dough with a special pasta tool or with a rolling pin, as thin as possible.
If It's sticky, you can springle some bamboo fiber flour during rolling process.
6 Cut the rolling dough into the shape you want, with a pasta tool or with a knife.
7 Boil this pasta for only 1-2 minutes!
Watch out the pasta during boiling as it foams a lot.
Serve with the sauce of your choice.
• Enjoy!
Macros for 1 serving (63 g)
Protein: 11 g
Carbohydrates (net): 0.9 g
Fat: 6 g
Energy: 126 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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