Description
A low-carb alternative to traditional pasta made from almond flour and eggs, perfect for keto diets.
Ingredients
Scale
- 1 ½ cups almond flour
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon olive oil (optional)
Instructions
- In a mixing bowl, combine the almond flour and salt. Whisk together to ensure there are no lumps.
- In a separate bowl, beat the eggs and then add them to the almond flour mixture. Mix until a dough forms. If the dough is too crumbly, add olive oil to help bind it.
- Place the dough between two pieces of parchment paper and roll it out to your desired thickness. Aim for about 1/8 inch thick.
- Remove the top piece of parchment paper and cut the dough into your preferred noodle shapes (strips, squares, etc.).
- Bring a pot of salted water to a boil. Carefully drop the noodles into the boiling water and cook for about 1-2 minutes until they rise to the top.
- Use a slotted spoon to remove the noodles and drain them. Serve with your favorite keto-friendly sauce or toppings.
Notes
- For added flavor, consider mixing in herbs or garlic powder into the dough before rolling it out.
- To store, place cooked noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little olive oil before serving.
- Prep Time: 10
- Cook Time: 2
- Category: Pasta
- Method: Boiling
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg
