3 INGREDIENT KETO PASTA! How To Make Keto Pasta w/ SECRET Cheese Sauce!


3 INGREDIENT KETO PASTA! How To Make Keto Pasta w/ SECRET Cheese Sauce!

1 ½ cup full fat shredded mozzarella cheese
1.5 large egg yolk
½ a little less than teaspoon xanthan gum
Seasonings (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon parsley
¼ teaspoon basil
5 chicken strips sliced
1 tablespoon butter or avocado oil
1 teaspoon of Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup heavy whipping cream
½ cup almond milk
¼ cup grated parmesan cheese
¼ cup shredded mozzarella cheese
¼ cup shredded provolone cheese
¼ cup grated Romano cheese
Salt and pepper to taste

Add mozzarella cheese and xanthan gum to a large bowl and mix. Microwave for about a minute until the cheese melts.
Quickly mix the cheese with a spatula.
Add the egg yolk to the warm cheese, not hot.
Mix until dough forms.
Get out two pieces of parchment paper and sandwich the dough ball between them.
Roll out.
Cut dough into pasta noodle strands.
Put the pasta on a baking sheet, cover and refrigerate overnight or for at least 8 hours.
When ready to cook, separate the strands.
Add warm water to a large pot and boil on your stovetop. Once water is boiling, add pasta to it and cook for just 40 seconds to 1 minute.
Wash pasta underwater room temperature water and shake off any excess water that is on it.
Strain the pasta and plate.
In a pan. Add the chicken with either butter and or oil.
Season the chicken with seasonings.
Once fully cooked, remove the chicken and set it aside.
Make the sauce.
In a pot, add in heavy cream and butter.
Bring to a simmer oven medium heat.
Gradually add the cheeses.
Reduce heat to low, And continue to stir until cheese melted.
Add chicken once the sauce is ready.
Serve sauce over pasta.
Macros: (4 Servings) Per Serving
7g Net Carbs
0g Fiber
8g Total Carbs
36g Protein
45g Fat
591 Calories

Xanthan Gum
3 Ingredient Pasta Recipe on Low Carb Love:

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  1. This is great! You are so creative with recipes I was wondering if you could experiment with cauliflower flour ( I found in Walmart) the recipe in the back for pizza crust is bad but I added one small bag of mozzarella, xanthan gum, and coconut flour to soak up the extra liquid in the recipe for a larger crust. It was good but you are so much more experienced in developing recipes-I was really hoping you could experiment with this product- plus it would really help those with nut allergies. 🙏❤️ Thank you

  2. In Australia, we have a brand named 'Slendier' & they not only have konjac, 'rice' & (a range of) konjac noodles, they also make a spaghetti & fettuccine from (a choice of) soy, edamame, or blackbean flour. They're all organic, 2g carbs & ave., 58 cals, per 50g (1.8oz) serve. All are delicious. The food labelling laws in Australia are among the most stringent in the world, so one is guaranteed that the macros & the word 'organic', are true & correct.
    I love the sauce recipe, but can't see the noodles remaining in tact too well, if the sauce is hot (not by the looks of this clip). I will be trying them with a prawn, avocado & sun-dried tomato, pasta salad recipe (which calls for cold, cooked pasta) I have, though.

  3. I doubt anyone would know but I want to make my own cheese for this recipe but how in the world would i know how much fat, protien and carbs are in it?
    For anyone wondering you just heat a gallon of milk on the stove hot but not boiling and add 1/4th a cup of white vinegar. It will cuddle the milk, strain through cheese cloth and done! Season with salt or whatever and you made cheese. But im not sure how to know the nutrition on it?