Homemade Keto ‘Pasta’!

I love to give myself a challenge, so here I tried to make my own pasta using glucomannan (konjac) powder – which is easily available online. I am very pleased with the result of my little invention (and, while they look a little, er… rustic… the texture is a lot like pasta!). I used some yeast to add a little flavour, but – like any pasta – it needs a lovely sauce, so GET CREATIVE! (We had it with a creamy bacon and garlic sauce, as pictured – but the macros here are based on an undressed pasta for two. If you like, you could serve this between 4 people as a side option and halve those macros!)

– – – – – – PER SERVING – – – – – –
Carbs 5.8g | Fat 9.3g | Protein 8.5g
– – – – – – – – – – – – – – – – – – – – –

Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya

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Homemade 'Pasta'!

This homemade 'pasta' uses many ingredients you may or may not be familiar with, but the end result has a lovely 'pasta' texture. This is a basic undressed pasta, so get creative with your toppings! It serves 2 as a main, but you could split it between 4 as a side and halve those carbs!
Course Main Dish, Side Dish
Cuisine General, Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2

Per serving

Calories: 141kcal | Carbohydrates: 5.8g | Protein: 8.5g | Fat: 9.3g


For the yeast mixture

To finish the 'pasta'


  • Pour the tablespoon tepid water into a very small bowl. The water should not be hot, it should be mild. Stir in the inulin. (Inulin is a prebiotic / soluble fibre. Its only 0.4g net carbs per teaspoon. I use it because it does an excellent job of activating the yeast in the absence of traditionally-used sugar).
    Sprinkle over the dried active yeast and use the back of a teaspoon to combine. Leave in a warm place for about 10-15 minutes. After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
  • In the meantime, in a separate large bowl, whisk the eggs and cream cheese together, then add the glucomannan powder, arrowroot powder and salt, whisking well until you have a smooth mixture. Stir in the yeast mixture at this time too.
    Lastly, whisk in the psyllium husk powder which will thicken the mixture, so you may want to switch to a silicon spatula to finish combining the mixture.
  • You will now be left with a firm dough. Divide the dough into two even portions.
  • Bring a large pan of salted water to the boil and have your potato press (also called a ricer or masher) at hand. Also, have a sieve placed over a bowl ready.
    Place one portion of dough into the press and press the mixture through into the boiling water, using a knife to scrape it off the press.
  • You may need to reduce the water to a simmer to prevent bubbling over. Leave to cook for 2 minutes, being very gentle not to agitate the water too much (its only the eggs holding it together). Use a spider strainer or slotted spoon to remove the 'pasta' and place in a sieve to drain well. Repeat the process with the second ball of dough.
  • If you aren't enjoying it immediately, drizzle over a little olive oil to prevent the pieces sticking together.
    REMEMBER that this is an undressed recipe and there is only a tiny bit of flavour from the yeast mixture, so it is up to you to get creative with what you will serve on your pasta! We had with a creamy bacon sauce (as pictured).
    Yes, it looks a little rustic, but most things made with love do! The texture is not as 'firm' as an al dente pasta, but not as rubbery as store-bought konjac noodles. I am actually very pleased with it! Not bad for 25 minutes!

 For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Homemade Keto \'Pasta\'!
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Homemade Keto 'Pasta'!
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Nutritional Information per serving
Calories                        141Kcal / 590kJ
Fat                                9.3g
Carbohydrates              5.8g
Protein                          8.5g


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

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