Description
A sweet and creamy strawberry pasta dish with a keto-friendly twist.
Ingredients
Scale
- 1 cup almond flour
- 1 large egg
- 1 tablespoon cream cheese, softened
- 1 tablespoon erythritol or preferred keto sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Fresh mint leaves for garnish (optional)
Instructions
- In a mixing bowl, combine almond flour, egg, cream cheese, erythritol, vanilla extract, and salt. Mix until a dough forms. If the dough is too sticky, add a little more almond flour.
- On a lightly floured surface (using almond flour), roll out the dough to about 1/8 inch thick. Cut into desired pasta shapes (like fettuccine or tagliatelle).
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes until it floats to the top. Drain and set aside.
- In a skillet over medium heat, melt the butter. Add the sliced strawberries and lemon juice, cooking for about 2-3 minutes until softened. Pour in the heavy whipping cream and stir until combined. Let it simmer for another 2-3 minutes to thicken slightly.
- Add the cooked pasta to the skillet and toss gently to coat in the strawberry cream sauce. Cook for an additional minute to heat through.
- Serve immediately, garnished with fresh mint leaves if desired.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the cream sauce.
- Substitute strawberries with other berries like raspberries or blueberries for a different taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg