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keto pasta

Creamy Keto Pasta Carbonara with Low Carb Homemade Pasta

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For pasta: 

1 cup almond flour 

3 tbsp coconut flour

2 tsp xanthan gum

¼ tsp salt

2 tsp apple cider vinegar

1 egg 

12 tsp water or as needed

For sauce: 

3 oz pancetta

2 oz finely grated Parmesan cheese plus extra for serving

3 large eggs,  

2 garlic cloves, minced 

3 tbsp unsalted butter

salt and black pepper to taste


  1. Add almond flour, coconut flour, xanthan gum and salt to food processor and pulse to combine.
  2. With the motor running, add the apple cider vinegar, egg and water, a tablespoon at a time, until the dough forms into a ball. 
  3. Wrap the dough in cling film and refrigerate for minimum 2 hour (and up to 5 days). 
  4. Roll out the dough between 2 parchment sheets until about 1/6” thick.
  5. Cut into thin spaghetti and set aside. 
  6. Lightly beat 3 eggs,  2 tablespoons of warm water and Parmesan cheese. 
  7. Season to taste with salt and black pepper and set aside. 
  8. Fry the pancetta in a large heavy-bottomed skillet. 
  9. Transfer to a plate and set aside. 
  10. Add the butter to the same skillet and melt over medium heat. 
  11. Add the garlic and cook for 30 seconds. 
  12. Add the pasta and cook for 3-5 minutes or until it just begins to get some color. 
  13. Add the pancetta and toss to combine. 
  14. Remove from the heat and quickly pour in the egg mixture. 
  15. Toss to coat. 
  16. Sprinkle with extra grated Parmesan and serve.


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