Low Carb Recipes For Pasta
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This low carb spaghetti sauce recipe makes a flavorful keto meat sauce with no added sugar! It's ready in under 30 minutes or you can let it simmer for a few hours for maximum flavor.
Serve it on top of your favorite low-carb noodles or with theseketo Italian meatballsfor extra meatiness. Infused with garlic, onions, and a delicious, Italian blend of herbs and seasonings, this low-carb spaghetti sauce recipe will be a family favorite!
Low Carb Spaghetti Sauce Recipe (keto, Gluten Free)
There's no short supply of keto pasta sauce recipes here! Thistomato sauce recipe is an easy, meatless sauce that will serve all your low carb marinara sauce needs. It's delicious and simple, plus it can be made with both canned and fresh tomatoes.
Tomato sauce fan and this recipe makes exactly that. With ground beef, Italian sausage and the quintessential mix of spaghetti sauce aromatics, it's meaty and flavor-packed.
Why make homemade keto spaghetti sauce? Store-bought sauces almost always contain added added sugar, preservatives, high-inflammatory oils and who knows what else.
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Fortunately, this low carb spaghetti sauce recipe is so simple to follow and is doable on even the busiest of weeknights. A delicious, homemade sauce that's easy to modify and is free of refined sugar?
If you like mushrooms or fresh basil or crushed red pepper flakes in your spaghetti sauce, no worries. This low carb spaghetti sauce recipe can easily be modified to your own taste preference. See recipe notes for instructions on how to add those extras.
Just like most spaghetti sauces, keto spaghetti sauce is really easy to make! It takes less than 30 minutes to prepare and you can enjoy it immediately or let it simmer for a few hours for maximum flavor.
Low Carb Zucchini Pasta Recipe
Here's the step-by-step process for this low carb spaghetti sauce recipe but be sure to scroll down to see the full recipe card:
Enjoy this keto spaghetti sauce recipe, friends. It's the best sauce for zoodles, shirataki noodles, edamame noodles, lasagna, and any of your favorite Italian dishes that call for a meaty red sauce. I've even made a ragu-inspired version, a great way to use up any leftoverpot roast.
And here's a tip: this flavor-packed, low carb pasta sauce with bold, Italian flavors is one the whole family will love which means a big batch will never go unappreciated.
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Italian sausage is recommended but not necessary. You can make the sauce with all ground beef. When choosing Italian sausage, go for a high-quality sausage and watch for any extra added sugars.
If you'd like to add mushrooms to the sauce, cook about 1 cup of sliced mushrooms with the onion before adding the garlic and meat.
My sweetener of choice for this recipe is liquid monk fruit or allulose because they both stir in easily and are simple to add and adjust at the very end. Adjust the sweetness to taste.This keto pasta is a low carb alternative to traditional pasta noodles! Made with just 2 ingredients, they are chewy, cheesy, and perfect to top with your favorite sauces! 1 gram net carbs per serving.
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Whenever I’m craving keto comfort food, my favorite recipes to make are pizza, mac and cheese, and this 2 ingredient keto pasta.
Growing up, my mom would make pasta at least once a week. It was her favorite quick and easy meal to throw together, and one both my sister and I enjoyed. There’s something especially comforting about a big bowl of pasta with either a tomato based or cream based sauce. When I first moved out of home, pasta was the first dish I ever learned to cook and as I moved my way through university and into the workforce, it remained part of my weekly meal prep.
Since starting a keto diet, I’ve tried out nearly EVERY low carb pasta alternative at the grocery stores. Unfortunately, they are NOTHING like what you’d expect pasta to be. Most use something called ‘konjac’ and the texture is not even comparable to pasta. Others use vegetables like zucchini and sweet potato, and while delicious, they are no good substitute at all. Luckily, you can easily make a homemade version using just cheese and eggs!
Keto Pasta Cookbook: Homemade Low Carb Pasta & Noodles: Jane, Elizabeth: 9781913436421: Amazon.com: Books
I’ve been meaning to share a keto pasta recipe for quite some time. It’s been my go-to whenever I crave pasta. As it is a little time consuming to make, I don’t make it very often, but it ALWAYS hits the spots.
Now, I want to make some things clear. This is NOT your Italian style pasta made with flour and wheat. If you are familiar with a keto diet, there are no grains allowed. However, this zero carb pasta is a fabulous alternative for when you are craving a massive bowl of spaghetti or noodles…minus the carbs.
No grains and no flour are needed, but you’d never tell. The texture is soft, slightly chewy, and light. The flavor is mellow and rich, and is the perfect vehicle for your favorite low carb pasta sauces.
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I had some friends over for an Italian dinner and I served two of them this recipe and they were THRILLED to have a keto alternative to their favorite Italian comfort food.
Start by melting your mozzarella cheese. Once melted, let the cheese cool for 1-2 minutes. Next, whisk your egg yolks into the cheese mixture until combined. Form a rough ball of ‘dough’ and place it on a baking tray lined with parchment paper. Place the ball of ‘dough’ on top of it, and place another piece of parchment paper on top of that. Using a rolling pin, roll out the dough until thin.
Now, refrigerate the dough for 30 minutes, to firm up. Once chilled, use a pizza cutter to cut the dough into thin strips. Place the pasta back in the refrigerator overnight, to firm up.
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The next day, bring a large pot of water to a boil. Once boiling, add the noodles into it, and string slowly and carefully, mix together for 30 seconds. Drain the pasta and run under cool water, before transferring onto a plate and adding your favorite pasta sauce.
This keto pasta is a low carb and grain free take on classic pasta noodles! Just 2 ingredients needed, it's the perfect vehicle for your favorite spaghetti sauce!
TO STORE: Pasta can keep in their uncooked state for up to 1 week. Lightly cover it in plastic wrap to ensure it doesn't dry out.
Great Low Carb Keto Friendly Noodles
TO FREEZE: Place chilled noodles in a ziplock bag and store them in the freezer for up to 1 month. Be sure to thaw it completely, before reslicing if needed.
Serving: 1 serving Calories: 236 kcal Carbohydrates: 2 g Protein: 12 g Fat: 25 g Fiber: 1 g NET CARBS: 1 g
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How To Make Homemade Keto Spaghetti
I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.These Keto pasta are chewy and delicious - the perfect low carb basis for all of your favorite pasta sauces and flavors!
K eto / Low Carb Pasta Noodles – Chewy and delicious, these keto low carb pasta are the perfect basis for all of your favorite pasta sauces and flavors! They use only two ingredients like regular pasta except we replace flour with mozzarella cheese.
Add shredded mozzarella to a bowl and melt in the microwave for 1-2 minutes. Allow to cool down for 30 seconds to avoid “cooking” the egg yolk when mixing.
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Gently fold the egg yolk into the melted mozzarella, using a spatula or wooden spoon. You should obtain a smooth, slightly elastic texture. Form a ball with the mixture.
Arrange the ball onto a parchment paper-lined baking sheet. Place another piece of parchment paper on top of the dough and press down with your hand until thin. You can also use a rolling pin. Note that the dough is a bit elastic so take your time.
Remove the top parchment paper and cut the dough into thin strips with a sharp knife. Let dry the pasta in the refrigerator for four hours or overnight, until completely dried up.
Low Carb Pasta And Noodle Recipes For Better Blood Sugar
1.To make the keto pasta: Add shredded mozzarella to a bowl and melt in the microwave for 1-2 minutes. Allow to cool down for 30 seconds to avoid “cooking” the egg yolk when mixing.
2. Gently fold the egg yolk into the melted mozzarella, using a spatula or wooden spoon. You should obtain a smooth, slightly elastic texture. Form a ball with the mixture.
3. Arrange the ball onto a parchment paper-lined baking sheet. Place another piece of parchment paper on top of the dough and press down with your hand until thin. You can also use a rolling pin. Note that the dough is a bit elastic so
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