This 3 ingredients EGG-FREE easy keto pasta noodles recipe is about to blow your mind! It tastes even better than regular pasta and only has 1 gram of carbs per serving!

This keto pasta recipe tastes even better than traditional pasta noodles. Stir your favorite pasta sauce for a delicious dinner that the whole family will love.

You can now enjoy a pasta night that won’t take you off your low-carb lifestyle or keto diet. You don’t even need a pasta machine or a pasta cutter.

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Can you eat pasta on a keto diet?

Regular pasta is made with wheat flour and so avoided on the keto diet.

You need to avoid wheat flour pasta when on a low carb or keto diet. The nutritional information for just one cup (140g) of pasta may be up to 44 grams of carbohydrates. That’s more than the recommended daily carbohydrate intake for anyone on a keto diet. Weight loss will stop or you may plateau.

You can however eat keto pasta alternatives such as keto pasta or zoodles (spaghetti noodles). Or use thin strips of sliced vegetables as a quick and easy pasta alternative in lasagna. Vegetables make wonderful and nutritious low-carb pasta alternatives. Just use a spiraliser or a vegetable peeler.

What is keto pasta made of?

Store-bought keto pasta is often made using konjac root, xanthan gum, almond flour noodles, or hearts of palm. Shirataki noodles and miracle noodles are popular healthy noodles with low calories or zero calories.

Ready-made low-carb pasta is convenient to buy from the grocery store, but it can be expensive. Low-carb noodles (pasta) often taste a little funky or completely tasteless and odorless.

Ingredients you need

Sometimes you want that authentic traditional pasta taste. Homemade 3-ingredient keto pasta only needs 3 simple items from your pantry and fridge.

Many keto pasta recipes require almond flour or egg yolks, this is one of those keto recipes you will come back to time and time again.

  1. Pre-grated/shredded mozzarella – always choose low-moisture mozzarella
  2. Psyllium husks – for the best keto pasta noodles
  3. Xanthan gum – keeps the pasta dough stretchy and bendy

See the recipe card and recipe notes below for quantities and full instructions.

The xanthan gum and the psyllium husk transform the softened and melted cheese into a wonderfully bendy, pliable, and healthy low-carb pasta. They don’t even need cooking. Simply stir through your favorite low-carb sauce.

What is mozzarella dough?

Mozzarella dough (also known as Fat Head dough) is a combination of mozzarella cheese, almond flour, cream cheese, and an egg. This pasta dough is different because it does not contain:

  • Egg-free
  • Almond flour-free
  • Cream cheese free

But most importantly it DOES contain xanthan gum and psyllium husk. These are both vital ingredients to make the pasta alternative flexible and pliable.

The idea for this pasta recipe was inspired by all the success I’ve had cooking with mozzarella dough. If shredded mozzarella cheese can be used to make tasty recipes like chaffles, pizza, and bagels surely it can be used to make pasta as well.

By adapting the original fat head dough recipe, I have managed to get as close to the texture of traditional pasta as possible.

You’ll still get to experience slippery noodles that are firm and not soggy, but without all the carbs. This is one of my favorite recipes to keep me satisfied on my low-carb diet.

This recipe is the perfect size to feed two people and the noodles are filling since they are made with shredded mozzarella cheese. The shape is similar to egg noodles and makes for the perfect low-carb pasta recipe. You are going to love this pasta recipe!

3 Ingredients

To make keto pasta you will need three simple ingredients:

  1. Store-bought low-moisture pre-shredded mozzarella cheese – this gives the structure and the body to the pasta.
  2. Unflavored psyllium husk – this swells and absorbs any moisture and allows the pasta to be soft and pliable. Make sure you buy the unflavoured psyllium husk. Don’t make the mistake of thinking you can use a medical-grade psyllium husk that is often sold in your local pharmacy.
  3. Xanthan gum – you must use xanthan gum to make the pasta bendy, soft, and that true pasta texture.

Where to find the ingredients

All three ingredients in this pasta are pretty common in most grocery stores these days. Xanthan gum can usually be found in the baking aisle or gluten-free section of your grocery store.

Psyllium husk can be a little harder to locate in the store if you don’t know where to look. Psyllium husk is typically stored in the same area as vitamins as it is dietary fiber.

BEWARE: Do not buy the pharmacy (drug store) psyllium husk powder, it will contain flavors, additives, and sweeteners intended to make the psyllium fiber into a drink – definitely not what’s wanted in this keto pasta recipe!

Both psyllium husk and xanthan gum can be bought online as well if want to save yourself a trip to the store.

Step-by-step instructions

The first step is to mix all three ingredients together in a large microwave-safe medium bowl. Then, microwave for 1 minute.

Take the dough out of the microwave, stir the dough to ensure the 3 ingredients are mixed thoroughly, then microwave the dough again for another 30 seconds.

While the dough is still hot place it in between two pieces of parchment paper. Then roll the dough into a thin sheet with a rolling pin. The dough is very easy to roll out while it is hot.

Once your pasta dough is rolled into a thin sheet, remove the top piece of parchment paper. Then, cut it into thin strips using a knife, pizza cutter, or even a pasta machine, pasta cutter, or noodle machine if you have one.

Cut the keto pasta into whatever thickness or shape you want. However, if you want the dough to stick together for bow-tie pasta or ravioli you will need to shape the pasta while it is still warm or the pasta won’t stick together.

You can even use the keto pasta to make low-carb skillet lasagna.

How to cook keto noodles

Cooking this keto pasta recipe is incredibly easy, but definitely different from the traditional cooking method.

All the ingredients in the pasta are already cooked so it doesn’t actually need to be cooked at all – just warmed up!

To make the pasta slippery like the traditional pasta you can either –
a) blanch the pasta in boiling water for 1-3 seconds, then rinse it in cold water OR
b) toss the pasta in a warm creamy sauce just before serving. The heat from the sauce will warm up your keto pasta pronto.

DO NOT let the keto pasta sit in boiling water! Your pasta is made of cheese so too much heat will make pasta dissolve and become completely melted.

A quick dip in boiling water or a toss in a warm sauce is the perfect amount of heat. Remember it doesn’t need to be cooked at all since there are no raw ingredients. Just add pasta to warm spaghetti sauce.

How to store keto pasta

This egg noodle keto pasta recipe will hold well in the refrigerator overnight or freezer if you want to make a few batches in advance to eat in the future.

To store the egg-free pasta divide your pasta into small portions on a lined baking sheet (large baking tray) then flash freeze the pasta for about 20-30 minutes.

When you are done flash freezing the low-carb pasta noodles move the smaller portions into an airtight container or bag and store the pasta in the refrigerator or freezer.

The pasta will last in the refrigerator for up to a week. Pasta stored in the freezer will last for 1 to 2 months.

TOP TIP: Do not wrap in plastic wrap as it tends to stick to the pasta noodles.

How to serve pasta noodles

Once you learn how to cook these simple low carb-noodles, you’ll find yourself making them constantly! They are the perfect side dish for chicken, beef, and pork recipes.

Luckily, the options are endless with this versatile dish! Here are just a few of the things to do with this keto pasta:

  • Pasta carbonara – make these with the classic combination of egg, egg yolk, bacon, and parmesan cheese. This is my favorite way to satisfy my pasta cravings currently!
  • Serve with your favorite pasta sauces – whether you prefer classic marinara, a zesty pesto sauce, or a creamy alfredo sauce, this homemade keto pasta works with them all.
  • Layer these into a keto lasagna – use this keto pasta to make low-carb skillet lasagna
  • Mix with melted cream cheese and olive oil – if you haven’t tried cream cheese pasta you will LOVE this combination!
  • Serve alongside your favorite non-starchy vegetable noodles. If you want to incorporate more veg into your life, make this a 50-50 dish with have vegetable noodles. Some of my favorites include spaghetti squash, kelp noodles, zucchini noodles, or any other veggie. You also could make noodles from sweet potatoes or any other root vegetable, but you need to watch your carb intake carefully if you are on the ketogenic diet.
  • Keep it simple with a drizzle of olive oil and a sprinkle of Italian seasoning.
  • Any other way someone might enjoy traditional wheat pasta! These noodles are the real deal, so feel free to swap and experiment. You can also try these in traditional pasta dishes like casseroles. This is a great way to change things up!

I hope you love these low-carb keto pasta noodles and can’t wait to see all the tasty dishes you make with them. Once you experience how easy it is you will be hooked. Enjoy!

Keto pasta FAQ

How many carbs are in keto pasta noodles?

There is 1 gram of net carbs per serving in this keto pasta recipe. See the recipe card below for the full nutritional information.

How many carbs are there in zucchini noodles?

There are 2.1 grams of net carbs per 100g of zucchini noodles.

What is the best low-carb sauce?

The easiest low-carb pasta sauce is the 3 ingredient spaghetti sauce. Simmer no sugar tomato sauce with onion powder and garlic powder until thick and reduced. If you miss pasta this is the best sauce

Do I need a pasta maker?

No, you don’t need a pasta maker, pasta machine, pasta roller, or pasta cutters to make low-carb pasta. You only need a rolling pin and some baking parchment paper.

What kind of pasta is keto-friendly?

The best low-carb pasta is these keto noodles or zoodles (zucchini pasta noodles). They don’t even need cooking, they just need a hot spaghetti sauce to be stirred through and then covered in shredded parmesan cheese.

Can I eat pasta on a keto diet?

Regular pasta should be avoided but these keto noodles are perfect for a keto low-carb diet with only 1g of net carbs per serving.

Are egg noodles OK on keto?

Always check the nutrition labels, but most egg noodles and cooked pasta do not fit into keto meal plans. They contain wheat flour and other high-carb ingredients.

How to make homemade keto spaghetti sauce?

For an easy low-carb pasta sauce, simply simmer canned tomatoes with onion powder and garlic powder, then sprinkle some Italian herbs over the top to serve.

Do I have to use xanthan gum?

Yes, the xanthan gum makes the pasta keto because there is no wheat flour or gluten to make the keto noodles stretchy and bendy.

Do I need a food processor?

No, this is one of those keto recipes that is made in one large microwave-safe bowl. It’s a great recipe for those who hate washing up dirty dishes.

3 Ingredient Easy Keto Pasta Recipe (egg-free)

This easy keto pasta will blow your mind. It can be made from scratch in a few minutes and doesn't contain gluten, eggs, or nuts. The perfect recipe for 2 or double to feed 4.
5 from 1 vote
Print Pin Rate
Course: Appetiser, Dinner, Side Dish
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: 3 ingredient keto pasta, Keto Pasta
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 people
Calories: 96kcal
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!


  • Rolling Pin
  • Parchment Paper
  • Pizza Cutter


  • 1 1/2 cup pre-shredded/grated mozzarella low-moisture
  • 1/2 tbsp psyllium husk
  • 1/2 tsp xanthan gum


  • In a microwave safe bowl toss together all three ingredients. Make sure the cheese is coated with the psyllium husk and xanthan gum.
  • Microwave the cheese dough for 1 minute. Remove it from the microwave to quickly stir and then microwave again for 30 seconds. Mix the dough again to form a ball.
  • While the dough is still hot place it between two sheets of parchment paper. Using a rolling pin roll out the dough into a thin sheet. Remove the top layer of parchment paper and cut the dough into noodles using a knife, pizza cutter, or pasta maker if you have one.
  • Finally serve the pasta tossed in a warm sauce or quickly blanch the pasta in boiling water for 1-2 SECONDS before rinsing in cool water. There are no raw ingredients in the pasta so it does not need to be cooked, just warmed up. To store the pasta flash freeze it and then store it in an air tight container in the refrigerator or freezer. Enjoy!



Serving: 1serve (serves 2)Calories: 96kcalCarbohydrates: 3.4gProtein: 6.2gFat: 6.3gSodium: 197.2mgPotassium: 21.3mgFiber: 2.4gSugar: 0.3gVitamin A: 189.3IUCalcium: 148.9mgIron: 0.1mg

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Recipe Rating


  1. Dirk Baeuerle says:

    5 stars
    I have no microwave. How do I melt the cheese?

    1. 5 stars
      You can melt cheese very gently on a stovetop in a saucepan, but be very careful to leave it unattended, you want the cheese to heat and melt, not burn and crisp. Hope that helps 🙂

    2. Juanita Sorensen says:

      5 stars
      Looks interesting can’t wait to try some of your recipes

  2. 4 stars
    Hi, when I rolled the dough between the parchment it stuck and became unusable. What am I doing wrong? Thanks

    1. 5 stars
      Do you have the correct parchment paper? It has to be the non-stick or grease proof. Just not plain old baking paper. You may need to experiment until you find a local brand that works for you. Can any readers please give recommendations here in the comments for which brand they use?

      1. I rolled out between 2 sheets of silicone baking sheets, worked like a charm! But, having made this exactly to the recipe, it’s not white, but a light brown color. Just curious if that’s the case for anyone else?

        1. Hi Debbie, if you look closely at the pictures the pasta color is more of a beige color with specs of brown from the psyllium husk and not white. This is close to the color of traditional pasta, but with less yellow. It sounds like you made it correctly, if it is darker than a beige it is likely due to the brand of psyllium husk. Hope that helps.

  3. 5 stars
    Cool recipe! Will this work in a pasta maker??

    1. 5 stars
      Hmmm, I’m not too sure if it may perhaps stick to your pasta machine? It definitely needs the 2 sheets of parchment paper when rolling out. If you do try, please let me know how it turns out.

  4. 5 stars
    Dear Libby,
    Thanks for the recipe, I’m eager to try as I recently went keto and pasta is what I miss the most! One question though, the psyllium husk you are using is still in powder form, used for baking, or the one with the complete husk? Not sure I explain myself correctly…

  5. 5 stars
    Hi Libby – Just checking to be sure that it is psyllium husk “powder” that you are using and not the psyllium husk whole.

  6. Is the psyllium husk powder or whole?

  7. Would love to try those!
    Can I replace Xhantam gum for anything else? Maybe more Psyllium husk?
    Thanks in advance

  8. 5 stars
    Hi, thanks for the great recipe! I was wondering if it’s correct to use only half a cup of mozzarella, in the video it looks perhaps one cup and a half? I made it with half a cup (which is 50 gr) and it was really poor…

  9. 5 stars
    This was on my list to try and finally made it today. LOVE it. I used a tortilla press to press it out between 2 sheets of parchment. So easy. Then cut it into noodles. Taste just like noodles. Thank you for the recipe and for sharing it with us.

  10. 5 stars
    Will this pasta work in pasta salad recipes?

    1. 5 stars
      Yes, the keto past would be superb especially in cold pasta salads. Don’t overheat the pasta, or it will melt and go sticky. Stir through warm or cold sauces as you would do with regular homemade traditional pasta.

  11. 5 stars
    I don’t use commercial pre-shredded cheese because of the starch used to keep the cheese from clumping. Can I use block mozzarella that I shred myself? I don’t know if this is “low moisture” but it’s not the soft white fresh kind.

    1. I only buy the pre-shredded cheese that has no starches and the smallest amount of anti-clumping agent, but if you can’t find a brand like this, then absolutely, yes you can shred your own low moisture cheese.

  12. 5 stars
    I made this a couple weeks back, and we’re having it again tonight. Nobody in the family knew it wasn’t regular pasta (we had it in lasagne). A few members of my family have converted to low carb eating, and they’re not feeling as if they’re missing out on much at all. Libby’s site is my regular go to for all things low carb. Terrific recipes!

    1. 5 stars
      How did you make lasagna if it can’t sit in heat?

  13. 5 stars
    Forgot to rate- 5 stars!!

    1. I can’t eat psyllium husk, my gut just won’t tolerate it. What does it do in the recipe and is there an alternative?

      1. 5 stars
        I’d be grateful if someone could answer this question too, since I have the same frustrating problem anche lately I have noticed that even drinking properly and chosing the best brands of psyllium my digestion worsten evry time I try to use it again in any possible combination 🙁 And speaking with a friend of mine after some embrassment I found out that I am not the only one woth these kind of unpleasant side effects above all strong constipation, arriving also to digestive subostructions even for tiny amounts like it almost completely obstacle my digestion… a mix of a glue and a sponge in a certain sense…Nothing of this happens if using chia/flez/xanthan/guar or similar others :-/

  14. Would love to try this. I’m in the UK, please, please, can you give the recipe in grams . I get in a real mess with cups!

    1. 5 stars
      Hey there Clare, I think you have stumbled upon one of the only recipes that don’t have cups and grams. I use both measurements (weight and volume) but for this recipe, it’s just so much easier to scoop a cup of shredded cheese.

    2. 170 g mozzarella cheese
      6 g psyllium husk powder (I use Anthony’s)
      1.5 g xantham gum (I use Bob’s Red Mill)
      The mozzarella information I got from a google search and the other two values I extrapolated based on the value in their nutritional facts.

  15. Get freezer wrap is coated and heavier than parchment. It is the kind meat is wrapped in from the the butcher.

  16. Sue Matheson says:

    I have very high cholesterol and need to use vegan cheese will it work in this recipe

    1. 5 stars
      To be honest, I don’t know. Vegan cheese behaves completely different to true cheese. That would be a totally different recipe entirely and need a lot of recipe development to get it just right.

      1. 5 stars
        What did I do wrong? The noodles were stretchy like melted cheese after I cut them, and they melted in the sauce. I ended with a blob of cheese.

        1. 5 stars
          “Your pasta is made of cheese so too much heat will make pasta dissolve and become completely melted.”

    2. Hi there,
      Do you think it would be possible to put this recipe through my pasta maker to make different kinds of shapes?

  17. Hi, this it sound delicious. But please can you tell me the amounts of the ingredients???

      1. That looks good but i am casein free what can i use instead of mozzarella please?

        1. I’m afraid this recipe requires mozzarella cheese because it is so heavily based on it. I’m trying to develop more dairy free recipes each month, stay up to date in my newsletter and you can see when I release them.

      2. 3 stars
        Are the cups US measures. Can I have the amount of cheese in grams please. Using UK weighing methods. Thanks

        1. 5 stars
          Hi Dee, most of my recipes show both volume and weight measurements, but this recipe is so easy and does not need exact precise measurements so I have only given cups.

  18. Sjannette Hagoort says:

    5 stars
    Hi. Can I use guar gum instead of xanthan? I haven’t been able to get xanthan where I live.

    1. 5 stars
      I’ve only tried it with xanthan gum I’m afraid. if you do try to use xanthan gum, please come back and let me know how it went.

  19. 5 stars
    Can you put this recipe through a pasta cutter?

    1. 5 stars
      That would be a great idea, I have never tried it. I would love it if you could come back and let me know how it goes and if you discover any expert tricks to make it successfully.

  20. Sandy Knapp says:

    5 stars
    I have psyillium capsules. Could I open them and use for this pasta?

  21. Vanessa Timms says:

    5 stars
    I made Keto Pasta tonight. WOW! We loved it, I thought initially it would not be enough for two portions. It is tiny. BUT. With meatballs in a gorgeous tomato paper sauce, FABULOUS. Yes! even my pasta loving husband loved it. Thank you Libby. As I’m off work for a few days I am going and to try your recipes. Butter curry Chicken tomorrow with cauliflower rice.

    1. 5 stars
      That’s tomato & pepper sauce. Sorry!

  22. 5 stars
    Could I substitute flax seed meal for the psyillium powder?

    1. 5 stars
      Not in this recipe I’m afraid. You need the fibre and the properties to swell and absorb liquid that can only come from psyllium husk.

  23. 5 stars
    Very easy recipe. Turned out great, but for the life of me, how did you figure this was 96 calories?

  24. Stephanie says:

    3 stars
    These weren’t bad but when I put them in the warm sauce, they melted. They tasted good still. Calorie wise I think they’re closer to 250 per serving, not 96.

  25. Darlene Lancaster says:

    5 stars
    I have tried several Keto pasta recipes and I’ve made Keto pasta from scratch. This is by far, the best tasting and easiest recipe I have ever come across. It tasted great by itself and even better with my Keto alfredo sauce! Definitely a keeper. I added salt-free garlic & pepper seasoning to the mix after microwaving, and it gave it an even better italian flavor. Thank you for sharing.

  26. How do you flash freeze the noodles?

    1. Hi Audrey, to flash freeze the noodles you will want to spread the noodles out in a thin layer or in small individual portions on a lined baking sheet like in the photos. Then place the whole pan in freezer for at least 20 minutes. The outside of the noodles should be frozen, but they don’t need to be frozen all the way through. Once the outside if frozen you can move the noodles to a smaller storage container to finish freezing. This will prevent the noodles from freezing together.