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we have got a keto pasta recipe that
won't melt in your sauce you can reheat it you can freeze it and you can
store it in the fridge stay tuned hi and welcome to Cook with Mel if you're
returning welcome back if you're new here please do consider subscribing and hit the notification
bell so you know when we post a new recipe it'll really help my channel and i'll only take you a
second i am absolutely blown away by this pasta recipe we have got an almond flour version and
if you have a nut allergy we have got a coconut flour version and if you don't want to use any
flour at all we have got a trick to show you where you don't use any flour the ingredients
macros and measurements are listed in the description box let's get into those recipes now
the basics of each recipe is exactly the same and i will talk you through the substitutions
for almond flour coconut flour or no flour so first to your nutribullet bullet or blender
you're going to add three eggs at room temperature and we're adding the liquids first i'll explain
why later next add one teaspoon of olive oil and 60 grams of softened cream cheese now why
we soften the cream cheese is i've found that if you don't soften it and you just put it
in the blender it still has a few lumps so we're just going to try and eliminate that
and it does actually work because i've tried it both ways now we're going to add our almond
flour and we're adding 4 tablespoons and lastly one teaspoon of powdered gelatin we add this last
because we don't want the mixture to solidify anytime soon just in the blender and now before we
blend this i'm just going to give it a quick shake because i found that when you blend it some of the
flower does get stuck at the top so i'm just going to try and incorporate that a little bit and
now we literally blend it for about 10 seconds give it another shake i feel like a
bartender and then do a final blend that's it just going to show you the
difference here when i didn't shake my nutribullet up first before blending there was
flour all caked in the lid and now look that's fully taken care of it so i'm pretty happy
with that next you're going to need um your baking sheet that has um you know a bit of a
depth and line it with a silicon silicone mat and literally you're going to pour your mixture
in the center and you can pour all of it this its enough for a full tray and you have two
options of spreading this around you could either tilt your baking sheet or baking tray like this
or you can use any flat surface and i'm using one egg lifter that i think every single household
will have so that is pretty good because it's like really easy just literally spreading liquid around
it's not fussy at all and i hope you can tell also that it's quite liquidy at this point
so i'm just gonna spread it to the edges and i'm gonna get my edges right first
before i try and even out my mixture the other thing too is my baking tray
is really old so it's not quite even in in the center so i hope yours is
pretty good on that on that front but you know what my pasta sheets
still came out really great i like how you say not quite straight it looks
like it's been in a car crash yeah well it's got a quite a dip in the middle and i only noticed
it using when i was trying out this recipe um you know before so it was interesting
send it to the body shop on monday so i mean you could go like right
to the edges it's not gonna matter i think just as long as you stay on try and stay
on the baking sheet and if you don't that's okay too just try your best okay so now you can see
there's some shading here that means that the mixture is a bit thin in those areas so you're
just going to tilt like that and tilt like that and now you're going to bake it in the oven for
exactly 10 minutes for our first recipe you saw that we used four tablespoons of almond flour if
you're allergic to almond flour or you just prefer using coconut substitute the almond flour with
coconut flour and you would use two tablespoons instead of four now i'm going to show you a
no flour version and for that we are using four tablespoons of parmesan cheese instead of
any flour so to that again we're starting off with three eggs then one tablespoon of olive
oil as before it's all the same as before just your parmesan as the change four tablespoons
of parmesan cheese and 60 grams of softened cream cheese all these ingredients are well thought out
the cheese the eggs they all add to your macros to make it keto as well as giving you your
nutrients your protein your high fat etc etc your gelatin is gonna help bind your pasta as well
as give you a little a little bit more protein lastly we're going to add one teaspoon of gelatin
adding it last so it doesn't bind too quickly and the equates to three grams and remember guys
we always put our ingredients and measurements in the description box seal that off give it
a good shake before you blend and blend shake and a final blend literally
pour everything into the center your parmesan will be more of a liquidy
consistency but don't be fazed by that you'll still be able to move your mixture around
using the parmesan variant and it'll stay in place it's just a slightly more of a liquid
texture than the almond or the coconut flour and remember you can also flavor up this pasta you
can add turmeric if you want more of a yellow look you can add oregano if you want more garlic
pasta you can add some garlic powder so yum while i'm doing this here's a tip you can freeze
this pasta you can store it in the fridge for three days and you can cook this pasta in the
sauce and i'm going to show you how that performs for the second option we are filming with seeing
me doing the process because i want to show you how quick and easy this pasta is to make but
lastly i want to move around the parmesan version just so you can get an idea of you
know how liquidy it is it's not too bad at all i just create a wedge for you it's quite liquidy
but look at that it seals up quite nicely and when i move it to the edges it does stay in place and
now we're going to bake it in the oven for exactly 10 minutes all right my pasta has just been taken
out the oven and now you will need to let it cool down for 10 minutes because this gets
removed all in one sheet and when it's too hot it might break up so you want to let it cool
settle down solidify a little bit okay so this pasta went for exactly 10 minutes the other
flour options i'll show you what they look like but the coconut and almond don't have the slight
browning like the parmesan does if you wish you can reduce the time maybe by one and
a half minutes but to me this is actually a okay this is not burnt at all now how
to remove it from your tray you simply lift your your silicone mat and look at that
oh my god and then you work the edges first there we go and you simply add it to your
cutting board ready for you know whatever shape you're going to make so of course you can
do a spaghetti you can do a fettuccine but you can also make lasagna noodles
which would be really fantastic for this recipe now here is another parmesan pasta sheet
that i baked earlier and this one went for 15 minutes and of course you can see it has slight
slightly darker browning and it's a bit cracked in the middle you know when you cut your pasta
it's not really going to make a difference you do get all sizes you know of length so
i don't feel that that's going to be a deal breaker you'll you'll still be fine however
you can see the difference this is perfectly baked and that is slightly darker with the browning
but if this happens to you just cut off the edges and you're good to go so that's the parmesan i
now want to show you the coconut flour version and to me there's virtually no
difference the coconut flour is maybe one shade darker and look at this guys
there is absolutely no browning on the edges and it did take a lot of experimentation to get the
temperature and the times right but look at that you should get exactly the same result as me and
now i'm going to show you the almond flour version so i'll just try and include the
parmesan in that so here we got parmesan coconut flour almond flour as you can see
here there is virtually no difference and you're not compromising in any way shape or
form if you choose one or the other recipe okay so i want to give you every possible tip
that i can you know so you can have success um with this recipe at home so i'm gonna use
my worst pasta sheet and just work with this and first like we said before i'm gonna cut
off the edges and you can see it you know it's pretty solid and it doesn't stick to your pizza
cutter so i'm just going to trim off the edges and now literally you know cut whatever shape you want and i'll do fettuccine with this
one just because fettucine is quite fast you can do it that way and or um you
could roll it up now because this one is actually overcooked i'm not sure if it's
going to crack but let's find out together okay so with this one i rolled it up and now
you're literally going to cut it like that and let's take a cracked one just
so you can see it looks so good pasta beautiful of course if you're a really good
cook or baker and you've got your pasta sheet perfect i'm going to quickly um slice this up just
to show you whether it cracks or not just one tip when you are rolling it up don't tuck it in
like tight tight just tuck it in gently so that you know it does it doesn't crack the other thing i want to show you just so you can
get an idea of the consistency and also what to expect with these noodles what i was saying about
not um rolling it up too tightly if you actually press it together like that they actually do break
that's why you want to do a big roll rather than a tighter one almond flour done for your coconut
flour i'll do the same thing and then set it aside and it's probably going to turn out exactly
the same i also wanted to say that if you want to extrude this through a pasta machine you can
it is literally a sheet of pasta i mean it is um as sticky as cheese is i would say slightly
sticky but not to the point where your hands you know get messy now i'm going to show you how to
combine your pasta with sauces i've made a simple chicken alfredo sauce and now first we're going to
taste the parmesan version you can see my source of bubbling and literally i'm going to add the
parmesan version to the sauce and just stir it in you know and you can add your cheese on top or
whatever and do take note this is not melting which is awesome and literally once you stir it in
like that you turn off the heat and your pasta is ready because essentially this is cooked pasta
already so you don't need to re-cook it as such i've made three lots of my sauce just for this
experiment and now i'm gonna turn on the heat and let that come up to boiling just
because we're testing out whether this pasta is going to dissolve in the hot sauce
now i'm adding the coconut flour version and giving it a stir it smells so good in here guys and literally if you want the if you want
the recipe to this alfredo sauce i here's the link for you now i just omitted the broccoli
so that is the recipe to a chicken alfredo sauce switch off the heat and ready to
pop into your plate or your bowl and lastly we're going to
add our almond flour version give it a stir and turn off the heat oh my god like seriously there's a slight color variation in them all but we knew
that right so i just can't wait hmm fabulous so here you go we have shown you a
keto pasta that's for everyone no flour almond flour or coconut flour version i feel like this
keto pasta is on steroids and i think i'm going to call it 2.0 version because it is just everything
about it is fabulous you can put it through your pasta machine you can freeze it you can store
it in the fridge for three days it's not gonna melt in your sauce and the macros are great for
keto i really hope you get to try this pasta i'm pretty confident that you will love it do drop
me a comment down below if you have any uh questions i'd love to help you out or if you get
to make it and you want to give me some feedback that'll be awesome for everyone to see thank
you so much for watching stay safe and be well