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Keto pasta How to Make Low Carb Noodles That Taste Like the Real Thing

Homemade Keto Ribbon Pasta (Low Carb, High Flavor)

Say goodbye to missing pasta night! This keto-friendly ribbon pasta is the real deal — rich in flavor, perfectly textured, and only 5 simple ingredients. No fancy machines or boiling water needed. Just mix, bake, slice, and toss it with your favorite sauce. It’s quick, satisfying, and totally low carb.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course dinner
Cuisine Italian
Servings 4 servings
Calories 189 kcal

Equipment

  • Food processor or mixing bowl
  • Rolling Pin
  • Baking paper
  • Baking tray
  • Sharp knife or pasta cutter

Ingredients
  

  • 4 eggs room temp
  • 150 g cream cheese 5 oz
  • ½ tsp salt flakes
  • 1 tsp apple cider vinegar
  • 2 ½ tbsp psyllium husk powder 35g

Instructions
 

  • Conventional Method
  • Get things heated: Preheat your oven to 150°C (fan) or 170°C (conventional) / 300°F.
  • Blend it all together: In a food processor, combine all ingredients. Pulse until a thick, sticky paste forms. Let the dough rest for 5 minutes.
  • Spread & roll: Divide the dough in two. Place one half on a sheet of baking paper. Flatten with a spatula, then cover with another sheet. Roll into a rectangle about 20x40 cm, aiming for 1–2 mm thickness. Don’t worry about perfect edges!
  • Bake the sheets: Transfer to a tray, keeping the top paper on. Repeat with the second half. Bake each for 6–8 minutes until set.
  • Cool & cut: Remove the top sheet, let cool slightly, then roll the sheet from the short end. Use a sharp knife or pasta cutter to slice into wide ribbons (fettuccine-style).
  • Serve it up: Warm the pasta directly in your favorite sauce – no need to boil! Just stir through the hot sauce and serve.
  • Thermomix Method
  • Preheat oven as above.
  • Add all ingredients to Thermomix bowl. Mix 20 sec / speed 5.
  • Let rest for 5 minutes, then continue from step 3 above.
  • Air Fryer Version
  • Prepare and roll the dough to fit your air fryer.
  • Bake at 150°C for 4–5 minutes per batch.
  • Cool, roll, and slice as usual.

Notes

💡 Tips & Tricks
  • Eggs should be room temp to avoid an "eggy" flavor.
  • Psyllium husk is essential for texture – don’t skip it!
  • For a dairy-free version, swap cream cheese with mashed avocado.
🍝 Flavor Variations
  • Spicy: Add 1–2 tsp chili flakes
  • Green Goodness: Mix in ½–1 cup finely chopped spinach
  • Curry Twist: Add 2 tsp curry powder
🧊 Storage & Serving
  • Store cooked pasta in the fridge for up to 5 days or freeze for later.
  • No boiling needed – simply heat in sauce before serving.
  • Perfect for keto lasagna, pasta bakes, or even quick stir-fries.

Nutrition

Serving: 1servingCalories: 189kcalCarbohydrates: 6gProtein: 8gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 153mgSodium: 138mgPotassium: 62mgFiber: 4gSugar: 1gVitamin A: 552IUCalcium: 25mgIron: 1mg
Keyword gluten free pasta, Keto pastas
Tried this recipe?Let us know how it was!

Nutrition Disclaimer

Mom Keto by Emily Harper is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.