12+ Delicious Quick Low Carb Keto Pasta Recipes

Low carb Keto pasta is quickly becoming a favorite for anyone craving the comfort of traditional pasta without the carb overload. Imagine enjoying a hearty bowl of your favorite pasta dish that fits perfectly into your keto lifestyle—sounds amazing, right? Whether you’re new to keto or a seasoned pro, this delicious low carb alternative lets you indulge guilt-free while keeping your body in fat-burning mode. Ready to discover how to make and enjoy this tasty twist? Let’s dive in!

Low Carb Keto Pasta Guide

Let’s explore 12+ delicious low carb keto pasta options that are correct for anyone who want to enjoy the resting food without breaking their Keto goals. Whether you are breeding something else with creamy Alfredo, zesty tomato basil, or some spices, these pasta options will keep your carb count less and will please your taste buds. From zucchini noodles to Shirtaki and cauliflower-based pasta, there is something for every palate. Are you ready to convert their pasta nights into keto-friendly feasts? Dive with me because we highlight easy dishes and tips that make both the low carb cato pasta to be satisfactory and simplified!

1. Shirataki Noodles Recipe: Quick Low Carb Keto Pasta Substitute

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Servings: 2

Ingredients:

• 1 package (7 oz) Shirataki noodles (Miracle noodles)
• 1 tablespoon olive oil or avocado oil
• 2 cloves garlic, minced
• 1 cup sliced bell peppers (any color)
• 1/2 cup sliced mushrooms
• 1/2 cup chopped green onions
• 1/2 cup shredded cooked chicken or tofu (optional)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds (optional garnish)

Instructions:

1. Prepare Shirtaki Noodles: Drain the shirtaki noodles well in a colander. Rinse under cold water for 1-2 minutes to remove the smell of packaging.
2. Drought the Noodles: Drought with as much paper towels as possible noodles. It helps to improve the texture.
3. Pre-kiss Noodles: Heat a non-stick pan on medium heat and add dry noodles. Cook, sometimes stirring, for about 3-4 minutes to evaporate the extra moisture. Remove and set one side.
4. Cook the Veggies: In the same pan, heat olive oil. Add garlic and step for 30 seconds until aromatic. Add vine chili and mushrooms, cook for 4-5 minutes but till the tender but still crisp.
5. Add Protein (Optional): Stir to heat in ripe chicken or tofu.
6. Mix the Noodles and Sauce: Return the shirtaki noodles to the pan. Put soy sauce and sesame oil on everything. Tosses gently to combine and heat for another 2 minutes.
7. Final Masala: Add taste and salt or pepper if necessary.
8. Serve: Garnish with green onions and sesame seeds. Serve hot.

Shirataki Noodles Nutrition

2. Zucchini Noodles Recipe

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Servings: 2

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 tablespoons butter or olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream or unsweetened almond milk
• Salt and black pepper to taste
• Fresh parsley or basil (optional, for garnish)

Instructions:

1. Spilise Zucini: Use a spilizer or Julien Peeler to create a strand like noodle from zucchinis.If you do not have a spirilizer, thin strips can work.
2. Remove Additional Moisture: Place zucchini noodles in a coalander, sprinkle lightly with salt, and let them sit for 5-10 minutes. Then gently squeeze with a paper towel with a paper towel gently with a paper towel.
3. Prepare the Sauce: In a large pan, melt butter or heat olive oil on medium heat. Add minced garlic and step for 1 minute until aromatic, but not brown.
4. Add Cream and Cheese: Insert it to heavy cream (or almond milk) and shake into permesson cheese. Cook for 2 minutes until the sauce becomes slightly thick.
5. Cook the noodles: Add zucchini noodles to the skillet and toss it quickly in the sauce. Cook for 2-3 minutes until the joodles are just tender (avoid overcating, or they become emotional).
6. Season: Add salt and pepper to taste.
7. Serve: Plate the noodles and garnish with fresh parsley or basil if desired. Serve immediately.

Zucchini Noodles Nutrition

3. Spaghetti Squash Pasta Recipe: Naturally Low Carb Keto Pasta Substitute

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Servings: 3

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups marinara or low-carb tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven:
   Set the oven on 400 °F (200 °C).
2. Prepare squash:
   Carefully cut the spaghetti squash in half length (use a sharp knife). Scoop out the seed with a spoon.
3. Season and Roast:
   Brush inside each half with olive oil, sprinkle with salt and pepper. Place a rowed baking sheet with parchment paper downwards.
4. Bake:
   Fry for 35-40 minutes until the meat is tender and is easily chopped with a fork.
5. Scrap the strands:
   Remove from the oven and let it cool for 5 minutes. Use a fork to scrape the meat, which will come out in strands such as spaghetti. Transfer to a large bowl.
6. Prepare the sauce:
   In a sauce pan, heat the marinara sauce on medium heat. Add parsley leaf and red chili flakes, boil for 5 minutes.
7. Mix pasta and sauce:
   Put sauce over spaghetti squash strands and toss to combine well.
8. Serve:
   Garnish with plates and fresh basil and permene cheese if used. Serve hot.

Spaghetti Squash Pasta Nutrition

4. Palmini Noodles (Low Carb Keto Pasta) with Pesto Sauce Recipe

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Servings: 2

Ingredients:

• 1 can (14 oz) Palmini noodles, drained and rinsed
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup cherry tomatoes, halved (optional)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Drain and rinse: Open the can of pamine noodles and rinse well under cold water to remove any bright taste. Well drain.
2. Heat olive oil: In a pan, warm olive oil on medium heat. Mix minced garlic and step for 30 seconds.
3. Add noodles: Toss Panini noodles into skillsets and cook for 2-3 minutes, sometimes stirring, until it becomes hot.
4. Mix pasteo: Stir in low heat and basil pasteo until the noodles are equally coated. Heat for another minute.
5. Add tomatoes (optional): Mix half the cherry in tomatoes for freshness and color, cook for 1 and minute.
6. Season: Adjust salt and pepper as required.
7. Serve: Dish out, top with permeson cheese when desired, and serve immediately.

Palmini Noodles Nutrition

5. Almond Flour Pasta: Homemade Low Carb Keto Pasta Recipe

• Prep Time: 15 minutes
• Cooking Time: 3–5 minutes (boiling)
• Servings: 2 servings

Ingredients:

• 1 cup almond flour (finely ground)
• 1 large egg
• 1 tablespoon tapioca starch (optional, for better texture)
• 1/4 teaspoon salt
• 1 teaspoon olive oil (optional)

Instructions:

1. Mix dry ingredients: In a bowl, almond flour, tapioca starch (if using), and add salt.
2. Add the egg: Crack the egg into a dry mixture and add olive oil. Stir everything using a fork until it makes a dough. This may take crumbly at first.
3. Knead the dough: Knead your hands lightly with almond flour for about 2-3 minutes until it becomes smooth and hold it together. If it is very sticky, add a little more almond flour.
4. Roll out the dough: Place the dough between two sheets of parchment paper and roll it even at a thickness of about 1/8-inch.
5. Cut the pasta: Using a pizza cutter or sharp knife, cut the rolled dough into the desired pasta shapes (fattusine strips or small sections).
6. Cook pasta: Bring a pot of salty water to boil. Gently add pasta and cook for 3-5 minutes. Almond flour pasta cooks quickly, so keep an eye on it. When it floats and feels tender, it becomes.
7. Drain and serve: Dry the pasta carefully and serve with your favorite keto-friendly sauce.

✅ Note: Almond flour pasta is delicate; handle gently when cooking and serving.

Almond Flour Pasta Nutrition

6. Cabbage Noodles: Low Carb Keto Pasta Alternative Recipe

• Prep Time: 10 minutes
• Cooking Time: 5 minutes
• Servings: 2 servings

Ingredients:

• 1 small head of green cabbage
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste
• Optional: garlic powder or fresh minced garlic

Instructions:

1. Prepare cabbage: Remove the outer leaves if it dissolves. Slice the cabbage into the quarter and remove the core.
2. Thin slices: Using a sharp knife or mandolin, cut the cabbage quarters into strips like thin, noodle.
3. Heat oil: Heat olive oil or butter in a large pan on medium heat.
4. Cook Cabbage Noodles: Add cabbage strips to the skillet and step for 4-5 minutes, grace often. Cabbage should be softened but still there is a little crunch.
5. Season: Sprinkle salt, pepper and alternative garlic powder or fresh garlic. Stir to combine and cook for another 1 minute.
6. Serve: Remove from heat and serve as a low-carb pasta option with sauce or protein.

Cabbage Noodles Nutrition

7. Eggplant Noodles Recipe: Veggie-Based Low Carb Keto Pasta

• Prep Time: 10 minutes
• Cooking Time: 8-10 minutes
• Servings: 2 servings

Ingredients:

• 1 medium eggplant
• 1 tablespoon olive oil
• Salt, to taste
• Optional: Italian seasoning or fresh herbs

Instructions:

1. Prepare Eggplant: Wash and trim the ends with brinjal.
2. Cut into noodles: Use a spiralizer to make brinjal noodles. If you do not have one, slices the brinjal length into thin strips, which meets the fattusine.
3. Salt Eggplant: Place the noodles in a colander and sprinkle lightly with salt. Sit for 10 minutes to draw extra moisture, then dry with paper towels gently.
4. Heat the oil: Hot olive oil in a large pan on medium heat.
5. Cook the Eggplant noodles: Add the brinjal noodles and sauces for 8–10 minutes, stirring gently, until the tender becomes a little and a little golden.
6. Season: Add salt and alternative Italian spices or herbs. Stir well.
7. Service: Use as a base for keto-friendly sauce or topping.

Eggplant Noodles Nutrition

8. Kelp Noodles Recipe: Refreshing Low Carb Keto Pasta Substitute

• Prep Time: 5 minutes (plus soaking)
• Cooking Time: 0 minutes (no cooking needed)
• Servings: 2 servings

Ingredients:

• 1 package (about 8 oz) kelp noodles
• 1 tablespoon olive oil or sesame oil
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon rice vinegar or lemon juice
• Optional: chopped scallions, sesame seeds, or chili flakes for garnish

Instructions:

1. Rinse and Soak: Dry calep noodles from the package. Rinse well under cold water. Soak them in warm water for 10 minutes to soften and remove the smell of strong seaweed.
2. Drain and Dry: After soaking, dry the noodles and dry with a paper towel.
3. Toss with Taste: In a bowl, toss the kelp noodles with olive or sesame oil, soy sauce or coconut aminos, and rice vinegar or lemon juice.
4. Serve: Eat as a cold noodle salad or use as a noodle option in stir-fries or soup (no need to cook).
5. Alternative: Garnish with chopped scallion, sesame seeds, or chili flakes for extra taste.

Kelp Noodles Nutrition

9. Konjac Noodles Recipe: Zero-Carb Low Carb Keto Pasta Option

• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Servings: 2

Ingredients:

• 1 package (about 7 oz or 200 g) konjac noodles (also called shirataki noodles)
• 1 tablespoon olive oil or butter
• Salt, to taste
• Optional: garlic powder, soy sauce or tamari, chili flakes for flavor

Instructions:

1. Rinse, Drain, and Konjac Noodles: Open the package and insert the noodles into a coalander. Rinse well under cold flowing water for about 1-2 minutes to remove natural odor.
2. Boil or Dry the Noodles: Bring a pot of water to boil. Add rinsed noodles to improve texture and boil for 2-3 minutes and to remove any dull odor. Alternatively, you can fry them in a warm, dried pan for 3-5 minutes, often stirring them.
3. Dry Well: After boiling or roasting, dry the noodles thoroughly and dry with a paper towel to remove excess moisture.
4. Cook with Spices: Heat olive oil or butter in a pan on medium heat. Add conzac noodles and seasons with salt, garlic powder, or other seasoning. Fry noodles for 2-3 minutes to absorb taste and get a better texture.
5. Serve Hot: Serve as a base for stir-fries, low-carb pasta dishes or soup. You can add sauce such as pasteo, marinara, or a creamy alphrado for diversity.

Konjac Noodles Nutrition

10. Cauliflower Gnocchi Recipe

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Servings: 4

Ingredients:

• 1 medium head cauliflower (about 4 cups cauliflower rice)
• 1 large egg
• ½ cup almond flour (or coconut flour for variation)
• ¼ cup grated Parmesan cheese (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried Italian herbs (optional)

Instructions:

1. Prepare Cauliflower Rice Remove the cauliflower leaves and core, then cut into flowerates. Pulse in a food processor until it resembles rice grains (about 4 cups). Steam or microwave cauliflower rice for 5-7 minutes till the tender. Allow it to cool down slightly.
2. Remove Extra Moisture: Place cauliflower rice in a clean kitchen towel or cheesycloth and squeeze as much moisture as possible. This step is important for flour stability.
3. Make Flour: Transfer cauliflower rice to a large bowl. Add eggs, almond flour, parameson cheese (if used), salt, pepper and herbs. Mix to the form of flour.
4. Give Gnocchi Shape: Divide the dough into small parts. Roll each part in a long rope. Cut into 1 inch pieces. Alternatively, press each piece with a fork gently to make streaks.
5. Cook Ganochi: Bring a large pot of salty water to make a boil. Leave the gnocchi in batch and cook until they float on the surface (about 2-3 minutes). Remove with a slapped spoon.
6. PAN-Fi (Optional): For additional crispness, heat a little olive oil or butter in a pan above the medium heat and fry the cooked ganocchi until golden brown on both sides.
7. Serve with Sauce: Toss your favourite low-carb sauce such as marinara, pasteo, or a creamy sauce.

Cauliflower Gnocchi Nutrition

11. Coconut Flour Pasta Recipe: Gluten-Free Low Carb Keto Pasta

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Servings: 2

Ingredients:

• ½ cup coconut flour
• 4 large eggs
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 1 teaspoon xanthan gum or psyllium husk powder (optional, for better texture)

Instructions:

1. Mix Dry Ingredients; In a mixing bowl, use coconut flour, salt, and zanthan gum or cyclium hawk.
2. Add Eggs and Oil: Crack the eggs in a bowl and add olive oil. Stir well until the dough starts coming together.
3. Knead the Dough: Using your hands, knead the dough in the bowl or on a clean surface until smooth. If the dough is very sticky, add a little more coconut flour. If it is too dry, add a small splash of water or the white colour of any other egg.
4. Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it thin (about 1/8 inch thick).
5. Cut pasta shapes: Use a knife or pizza cutter. Do the dough in strips (fattusin-style) or as desired.
6. Pasta Cook: Bring a large pot of salty water to boil. Carefully add the pasta and cook for 2-3 minutes to the tender. Coconut flour pasta ripens faster than regular pasta, so look closely.
7. Drain and serve: Pasta drain and step with your favorite low-carb sauce or step with olive oil and garlic.

Coconut Flour Pasta Nutrition

12. Chickpea Pasta (Low-Carb Varieties) Recipe

• Prep Time: 2 minutes (if using store-bought)
• Cook Time: 7–9 minutes
• Servings: 2

Ingredients:

• 4 oz (about 113 g) chickpea pasta (store-bought, low-carb brand)
• Salt for boiling water
• Optional: olive oil, garlic, herbs, or preferred sauce

Instructions:

1. Hot water: Bring a large pot of salty water to make a rolling boil.
2. Pasta Cook: Add chickpeas in boiling water and stir immediately to prevent sticking from sticking. Cook according to the package instructions, usually 7-9 minutes, until pasta al-dent.
3. Drain pasta: Use a coalander to dry the well -ripened pasta.
4. Add spice or sauce: Toss the pasta with olive oil, garlic step, herbs, or your favorite low-carb sauce.
5. Serve hot: Serve immediately as a main dish or side.

Chickpea Pasta Nutrition

13. Cheese-Based Pasta (Cacio e Pepe Style with Shredded Cheese “Noodles”) Recipe

• Prep Time: 10 minutes
• Cooking Time: 5 minutes
• Servings: 2

Ingredients:

• 1 cup shredded mozzarella cheese (freshly shredded works best)
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly cracked black pepper (adjust to taste)
• 1 tbsp unsalted butter
• Optional: pinch of salt

Instructions:

1. Prepare the cheese “noodles”
   Using a vegetable peel or a sharp knife, carefully shave thin strips of mozerela cheese to mimic the noodles. Cancel.
2. Heat the pan
   Place a non-stick pan on medium-low heat and melt the butter gently. You want it warm but not brown.
3. Add cheese strips
   Spread evenly chopped mosarel “noodles” to the pan. Allow them to heat up and start soft for about 2 minutes.
4. Add permeson and black pepper
   Sprinkle the grated concert evenly at the top and crack the pepper over the cheese. The heat will help melt things together without turning into a solid block.
5. Stir gently
   Using a silicon spatula, carefully fold the cheese strips so that they melt but keep shape like your noodle. Keep the heat low to prevent burning.
6. Serve immediately
   Once the cheese melts and coats with black pepper, plate your cheese “pasta”. You can make a drop of excess black pepper or olive oil.

Notes: This dish is creamy and cheesy, perfect for a quick keto-friendly meal with very low carbs. The key is to keep the heat low so the cheese melts softly instead of sticking or burning.

Cheese-Based Pasta Nutrition

14. Egg Noodles (Made from Eggs Only, No Flour) Recipe

• Prep Time: 5 minutes
• Cooking Time: 8 minutes
• Servings: 2

Ingredients:

• 4 large eggs
• 1 tbsp cream cheese or heavy cream (optional for creamier noodles)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter or olive oil (for cooking)

Instructions:

1. Prepare an Egg Batsman: In a bowl, mix the egg well. Add cream cheese or heavy cream with salt and pepper, and until it is smooth again.
2. Heat the Pan: Heat a large non-stick pan on medium heat and add butter or olive oil.
3. Cook Thin Egg Sheets: Pour a thin layer of egg mixture into a pan, tilt it to spread it equally like a crepe. Cook for 1-2 minutes until set but not brown. Flip carefully and cook for 30 seconds on the other side. Remove and place it on a plate. Repeat with the remaining batsmen to make several thin sheets.
4. Cut into Noodles: Once the egg sheets cool down, but still are soft, roll them relaxed and cut them into thin strips similar to the noodles.
5. Final Warm-up: Toss egg noodles into skilllets at low heat for 1-2 minutes to heat before service.

Notes: These egg noodles are ultra low carb and gluten-free. You can serve them with your favorite keto sauce or broth for a quick meal. They have a soft, tender texture that works well in soups or creamy dishes.

Egg Noodles Nutrition

Are you ready to dive into the world of Low-Carb Keto Pasta? Now that you have found all the tips and delicious dishes, it is time to roll and cook your sleeve! Whether you are craving fettuccine both Keto-friendly options are satisfactory and simplified. Why not try your favorite recipe tonight and tell us how it came out? Is there a twist or secret component that makes your low carb cato pasta even better? Share it with us in the comments – we would like to hear with a partner Keto food like you!

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.