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Last Updated on April 30, 2025
This low carb and keto fettuccine noodle recipe is a dream. It tastes just like the real deal and you will never miss pasta again!
Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell
I love bread – like seriously. Give me bread slathered in butter with honey, a plate piled high with noodles or a buttery crust and I’m in heaven.
However, when you follow a low carb or keto diet, finding bread or keto noodles that taste like they are SUPPOSED to take, can seem impossible.
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However, my friend Brittany Angell is the queen of recipe recreation and she has just released her newest cookbook The Ultimate Keto Cookbook, and she has knocked it out of the park with her creativeness and skills as a cook.
From Amazon:
Enjoy breakfast again with satisfying staples such as Keto Grits, Sage and Cranberry Turkey Sausage, Carrot Cake Protein Balls and Savory Caprese Biscuits. Lunch and dinner options are drool- worthy, including Smoked Cracklin’ Pork Belly Chili, Steak Fingers with Caramelized Onion Gravy and Pork Banh Mi Kale Salad. Brittany even takes it one step further by providing much-needed recipes like Perfect Easy Flatbread, Boiled Low-Carb Bagels, Cream Cheese Swirl Brownies and Caramel Candied Pecan Ice Cream. Did you even know you could have sangria, margaritas and daiquiri jello shots while on the keto diet? Well, you can have it all with this book.
With egg-free, dairy-free, nut-free and vegetarian options included throughout, there’s truly something for everyone. Set yourself up for long-lasting success with this incredible collection.
I’m super excited to pair her keto fettuccine recipe with my keto alfredo sauce which makes the perfect white sauce for chicken.
Keto Fettuccine Noodles
I have made so many variations of pasta over the years—gluten free, vegan, grain free—and had much success. This recipe was the most challenging of them all, and took much trial and error. The end result is incredible—it tastes like real pasta. It will completely blow your mind!
The key to good pasta is starch, and I was able to work around that for the most part by using mozzarella cheese. I decided that including a bit of cassava flour was worth a slightly higher carb count. It makes the pasta easier to work with, and gives it the perfect texture, plus it allows the pasta to be boiled in water. I used a classic pasta crank machine to roll out my pasta, but feel free to just roll it out to the desired thickness by hand and to use a pizza cutter to cut it into strips.
Ingredients
- 2 cups 225 g shredded mozzarella
- 2 large eggs
- 1 1/4 tsp 4 g xanthan or guar gum
- 1/4 tsp Himalayan salt
- 6 tbsp 36 g lupin flour
- 6 tbsp 48 g cassava flour
- Oat fiber for dusting
Instructions
- Place the mozzarella cheese in a microwave-safe
bowl and microwave on high for about 1 minute. Stir the cheese and set aside for a few minutes to allow it to cool. - When it is no longer extremely hot, add the eggs
and xanthan gum to the bowl. Using an immersion blender, process until the mixture is smooth. (Note: This can also be done in a food processor.) - Add the salt, lupin flour and cassava flour. Knead until the dough is smooth. It may still be a little bit wet and sticky at this point. Wrap the pasta dough in plastic wrap, or place in a sealed container and allow it to chill in the refrigerator for 1 hour.
- After the pasta dough has chilled, it will be firm and easy to work with. Place a handful of oat fiber on your work surface. Cut
the pasta dough into four equal pieces. Cover the dough in oat fiber and start putting it through the pasta press on the widest setting. Put some more oat fiber on the dough, and bend it over itself. Feed it through the machine again, and repeat as necessary until you end up with a smooth, rectangular piece of dough. You do not need to reduce the width of the pasta machine, as the largest width works perfectly for fettuccine. - Alternatively, dust a piece of parchment with oat fiber, place the dough on it, and then cover with another sheet of parchment. Roll out to your desired thickness and cut the noodles with a pizza
cutter. Repeat this process with the remaining three pieces of dough. -
Carefully roll the prepared dough through the fettuccine
setting on your pasta maker. Set aside the fettuccine on a sheet of parchment. - Bring a large pot of water to a rapid boil, and boil the pasta for 30 to 40 seconds. Remove from the pot and rinse under cold
water. Serve with any sauce of your choice.
Recipe Notes
This pasta can be stored in the refrigerator for several days prior to boiling, or it can be frozen. The pasta can be cooked from frozen, and will not require extra boiling time. Be careful not to overcook this pasta as it may get soggy.
Yes! A pasta recipe that is keto friendly and easy to make! I can just taste it topped with a delicious sauce!
Wow, this recipe looks amazing. I’ve seen lupin flour but haven’t tried it yet. Looks like a great place to start!
I think there might be a misprint…..check out the measurement on the Xgum…..11/4???? Is it 1 1/4 or 1/4?
Thanks for letting me know! I updated it to 1 1/4
This recipe says it is low-carb, which is great! What is the nutrition info on it?
Is there a substitute for the cassava flour? Thanks in advance!
No, not unless you want to complete redo measurements of the recipe.
This is amazing! Hand cut the first batch and realized I need a pasta machine! Thank you!
So glad you enjoyed them!
can i substitute eggs with just water?
No, you will need the eggs to bind the ingredients. You can use a egg substittue instead.
How wet is after you mix the flours? Mine was very wet and sticky…fingers crossed it will be ok 🙂 I am just making it here.
First give it a minute to set up, if it’s still too wet, add a tablespoon of flour at a time until you get the right consistency.
Hi, I don’t have access to lupin flour. I’ve heard that a combination of golden flax meal and protein whey powder is sometimes used to substitute. Have you tried this, and can it replace the lupin flour 1:? Do you recommend any other substitutes?
I haven’t tried it Rachel and unforuantely, I have not heard of a good replacement.
How many servings is this recipe for?
This is 4 servings
Nice looking recipe!!
I did some measurements from the recipe and compared nutrition info on ingredients I found for sale or already own. 1 serving cassava flour = 1/4 cup = 25g net carbs per serving. 6 tbsp = 1.5 servings or 37.5g net carbs per recipe from the cassava flour alone. Conversely, the lupin flour would add 3g net carbs to the whole recipe. 16g net carbs in the 2C of mozzarella we would use. About 5g net carb in the oat fiber (used liberally as suggested) and nothing from the eggs and xanthan gum. We’re up to 61.5g net carbs so far for the entire recipe. How many individual servings will this recipe produce? I’m hoping for 6-8, for about 10g or 8g net carbs per serving. How close am I by your calculations? Thanks in advance!!
Based on my calculations, the entire recipe would have around 61.5g net carbs as you’ve estimated. If you divide the recipe into 6 servings, each serving would have approximately 10.25g net carbs, and if you divide it into 8 servings, each serving would have approximately 7.7g net carbs. So, you are quite close to your desired range of 6-8 servings, with approximately 10g or 8g net carbs per serving. Enjoy your low-carb creation!
Hello, I can’t seem to find the macros information. Can you please tell me how many carbs, fat, and protein there are per serving?
Thanks!
I just added them!
I made this and found the dough to be ragged running it through my pasta machine. I repeated the dusting and rolling three times but it seemed to only come together slightly more. I ran it through the fettuccine maker, and as long as I supported it, it made nice long strips that were very delicate. This reminded me of using semolina flour to make regular pasta. Note-I did leave the dough in the frig overnight as I ran out of time to try it out. Don’t know if this made it dry?
I kept going and cooked some of it. OMG it’s so good! Even my Italian husband loves it and he’s quite picky about pasta. My questions:
Has anyone else experienced the ragged dough?
Any suggestions to make the dough sturdier and smoother? Hand rolling?
Have you tried drying it to see long it lasts?
I’m glad you enjoyed the taste of the pasta! The ragged dough texture might be due to variations in flour or humidity. To make the dough sturdier and smoother, consider kneading it longer or adding a bit more liquid to the mixture. Hand rolling can help achieve a smoother consistency. Drying the pasta can extend its shelf life; you can hang it or lay it flat to dry. Other users might have experienced similar issues and could provide additional insights. Happy pasta making!
What is lupin flour?
Lupin flour is a type of flour made from ground lupin beans, which are legumes belonging to the same family as peanuts. It is a popular gluten-free and grain-free alternative to traditional flours. Lupin flour is known for its high protein content and low carbohydrate content, making it a nutritious choice for various recipes. It has a slightly nutty flavor and can be used in baking, cooking, or as a thickening agent in sauces and soups. However, if you have peanut or legume allergies, it’s essential to avoid lupin flour as it can trigger similar allergic reactions.