Easy Keto Fettuccine Alfredo

Easy Keto Fettuccine Alfredo
Fettuccine is a type of pasta that is very popular in Tuscan and Roman cuisine. It is usually made of egg and flour and has a flat thick shape. For the keto version, we use almond flour, coconut flour, egg and xanthan gum.
This is a very easy and quick pasta recipe that can be a life changer for those keto followers that miss a good old pasta bowl. It can be made ahead of time and kept in the fridge for a week or two and it will cook in just a couple of minutes.
  • 3 tbsp coconut flour
  • 1 cup almond flour
  • 2 tsp xanthan gum
  • 1 egg lightly beaten
  • 1/4 tsp sea salt
  • 2 tsp apple cider vinegar
  • 2-4 tsp water if needed
To cook
  • 2 tbsp butter
  • 1 tbsp Parmesan cheese
  • 1/4 cup heavy cream
  • 2 cloves garlic slivered optional
  • 1 tsp lemon zest
  • salt and pepper to taste
  1. Prepare a large bowl for the ingredients. Mix the coconut flour, almond flour, and xanthan gum in the bowl. Add the apple cider vinegar and egg and mix thoroughly. Put a pinch of salt to taste. Add water teaspoon by teaspoon, as needed.
  2. Mix the dough using your hands and roll it to form a ball. Cover it with some plastic wrap and place in the fridge for at least 30 minutes.
  3. Take out the dough from the fridge and place on a flat surface. Using a rolling pin, flatten the dough to your preferred thickness. Once ready, cut it to form your favorite pasta shape and shape it freely. If a pasta machine is available, use it for a more precise result.
  4. Replace in the fridge for another 15 or so minutes. Afterwards, place on a pan and cook until ready. Top with the fat of your choice. It can also be served with any other keto-friendly sauces such as pesto, tomato, or plain garlic butter as used in this recipe. Transfer to a serving plate and enjoy while warm.
For the Fettuccine pasta (dough) only:

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