Keto Fettuccine Alfredo Low Carb Pasta Recipe | Keto Vale

Easy Keto Fettuccine Alfredo

Fettuccine is a type of pasta that is very popular in Tuscan and Roman cuisine. It is usually made of egg and flour and has a flat thick shape. For the keto version, we use almond flour, coconut flour, egg and xanthan gum.

This is a very easy and quick pasta recipe that can be a life changer for those keto followers that miss a good old pasta bowl. It can be made ahead of time and kept in the fridge for a week or two and it will cook in just a couple of minutes.

Xanthan Gum plays a major role for the success of this. It is a gluten-free fine powder. It is perfect for making gluten-free dough that results in a chewy finished product and an unbeatable texture by providing stickiness and elasticity properties. You can try this Anthony’s Xanthan Gum brand!

In this keto-fied pasta recipe, we decided to make all by hand shaping the past into fettuccine style, so even if you don’t have a fancy pasta machine or a food processor you can still venture yourself in this recipe.

For handmade pasta, you can still make lasagna, raviolis, bow ties… another idea is fill the pasta with cheese spreads and meat making it even more special.

Keto Fettuccine Recipe

After shaping the pasta, it can be frozen and cooked straight from the freezer. If you decide to freeze it, shape the pasta, lay on a flat sheet (away from each other) and take it to the freezer for at least 1 hour. Once frozen the pieces can be moved to a freezer safe bag and kept for up to 3 months.

You can add a variation of toppings to the pasta to please your preference. There is no limit to how much fun you can have with this recipe!

Let's Ketofy It!

In a large bowl, mix the coconut flour, almond flour, and xanthan gum. Add the egg and apple cider vinegar and mix thoroughly. Add a pinch of salt to taste. As needed, add a teaspoon of water. You may continue doing this until the right consistency is reached.

Combine almond flour, coconut flour, xanthan gum

Use your hands to mix the dough and roll it into a ball. Cover the dough will plastic wrap and set in the fridge for at least half an hour.

Cool Fettuccine dough in the fridge

Remove the dough from the refrigerator and place the ball on a flat surface. Roll the dough with a rolling pin until it’s reached your preferred thickness. Then, cut it to form your favorite pasta shape. You may also do this with a pasta machine.

Roll and Cut Into Fettuccine Shape

Place the cut pasta into the refrigerator for another 15 minutes. After this time, place the pasta in a pan and cook until ready. Top this with the fat of your choice. You can serve this pasta with any keto-friendly sauce. Serve and enjoy while warm.

Fettuccine Alfredo Recipe

Watch how we prepare this here:

 

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Keto Fettuccine Alfredo

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Print Recipe
Easy Keto Fettuccine Alfredo
Keto Fettuccine
Votes: 65
Rating: 3.03
You:
Rate this recipe!
Course Dinner, Lunch
Cuisine Italian, Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 45 minutes
Servings
Ingredients
Dough
To cook
  • 2 tbsp butter
  • 1 tbsp Parmesan cheese
  • 1/4 cup heavy cream
  • 2 cloves garlic slivered optional
  • 1 tsp lemon zest
  • salt and pepper to taste
Course Dinner, Lunch
Cuisine Italian, Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 45 minutes
Servings
Ingredients
Dough
To cook
  • 2 tbsp butter
  • 1 tbsp Parmesan cheese
  • 1/4 cup heavy cream
  • 2 cloves garlic slivered optional
  • 1 tsp lemon zest
  • salt and pepper to taste
Keto Fettuccine
Votes: 65
Rating: 3.03
You:
Rate this recipe!
Instructions
  1. Prepare a large bowl for the ingredients. Mix the coconut flour, almond flour, and xanthan gum in the bowl. Add the apple cider vinegar and egg and mix thoroughly. Put a pinch of salt to taste. Add water teaspoon by teaspoon, as needed.
  2. Mix the dough using your hands and roll it to form a ball. Cover it with some plastic wrap and place in the fridge for at least 30 minutes.
  3. Take out the dough from the fridge and place on a flat surface. Using a rolling pin, flatten the dough to your preferred thickness. Once ready, cut it to form your favorite pasta shape and shape it freely. If a pasta machine is available, use it for a more precise result.
  4. Replace in the fridge for another 15 or so minutes. Afterwards, place on a pan and cook until ready. Top with the fat of your choice. It can also be served with any other keto-friendly sauces such as pesto, tomato, or plain garlic butter as used in this recipe. Transfer to a serving plate and enjoy while warm.
Recipe Notes

For the Fettuccine pasta (dough) only:

Macros (per serving): Calories: 330– Fat: 27.2g – Net carbs: 5.8g (total carbs: 13.6g, fiber: 7.8g) – Protein: 13.6g

For the Fettuccine pasta + sauce:

Macros (per serving): Calories: 503– Fat: 45.5g – Net carbs: 6.4g (total carbs: 14.2g, fiber: 7.8g) – Protein: 15.8g

Keto Fettuccine Alfredo with Almond Flour Low Carb Gluten Free Recipe
KetoVale.com Team
 

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