Tried my hand at some keto pasta for the first time and it was AMAZING! : ketorecipes

The pasta recipe is from here.

I made half batch of that recipe which made 2 large baking sheets of pasta, of which I used less than half for a small 8×4 inch loaf pan of lasagna (which for me is 3 fairly sizable final portions).

I assembled using some leftover meat sauce, a tofu-cashew ricotta fairly similar to this one (one person in my family has a tough time with ricotta), and mozzarella. It was truly just like normal lasagna! Or maybe like a frozen one, as the noodles are pretty soft once it bakes. But that’s fine for me 🙂

Full disclosure: if the ricotta etc seem suspect in terms of macros, I’m only lower carb to help my PCOS but not actually keto.


If you don’t want to follow the link, here’s a full batch size (so, double what I made):

7-8 large/extra large eggs 450g net weight 120 g cream cheese ½ tsp fine himalayan pink salt 20 g coconut flour 20 g psyllium husk powder 1 tsp guar gum


line 2 oven racks with silicone baking mats and pre-heat oven to 160°C static.

soften the cream cheese, then add salt and slowly whisk in eggs one at a time. [I used my food processor to mix the whole batter and it was fine!]

in a separate bowl, weigh coconut flour and psyllium, add guar gum and mix well.

combine dry and wet ingredients, whisking vigorously until smooth BUT NOT FROTHY, and let the mixture rest for 1 minute to thicken.

divide the mixture between baking mats and quickly spread it out until you have an even, very thin rectangular layer.

place racks on level 1 and 3 of the oven, and bake for 10-13 mins or until the top has become opaque and the edges have started to shrink inwards.

swap racks position and bake for a further 2 minutes (this step may not be required – depends on oven and how thinly you spread the batter).

let cool, then peel the pasta off the silicone sheets (it should lift off easily, otherwise it’s undercooked, in which case bake a little longer) and flip it over. leave to air dry for a couple of hours before cutting into the size you require. [I spread mine VERY thin and they did not need to air dry before cutting]


DO NOT use an electric whisk. You want the batter to be smooth, but not frothy. [again, food processor was fine for me]

Parchment paper won’t work very well. I find the best result is achieved using silicone baking mats.

Once air-dried and cut to size, you can store these pasta sheets in the fridge, covered, where they will keep for 3-4 days. They can also be frozen after placing non-stick paper between each.

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