Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

The Best Keto Spaghetti Pasta Noodles

4.8 stars, average of 430 ratings

This post may contain affiliate links, see our disclaimer.

The Best Keto Spaghetti Pasta NoodlesPin itFollow us 148.4k

I'm finally sharing the keto pasta recipe everyone is talking about on my Facebook page and Instagram, and it (almost) tastes like the real deal. If you want to see how I made these noodles step-by-step, check out this video I shared on Instagram!

Adapted from Ann's Original Keto Pasta Recipe

A huge thank you and credit for developing the original keto noodle recipe goes to the amazing Ann from Keto Asian Flavours on YouTube who introduced me to molecular gastronomy. This recipe is adapted from Ann's keto pasta noodles.

Ann recommends softening the noodles before cooking by pouring several cups of water to the prepared noodles, and adding 2 tablespoons of lemon or lime juice, plus 1 tablespoon of baking soda. I found that I did not need to soften mine but you may need to do this if you use Ann's original noodle recipe which is more sturdy.

There's no wheat gluten, no oat fibre, no nuts, no coconut, no psyllium, no dairy, and no cooking required. That means no sweetness or aftertaste from almond flour or coconut flour, and no tummy issues from oat fibre.

Do These Keto Noodles Taste Just Like Pasta?

I wouldn't say they taste exactly like pasta but they are the closest I ever got to real spaghetti. I made a total of six batches with different ratios of ingredients and tested the batches with my partner until we found the one we loved.

I made two batches with lupin flour and egg powder (different ratios of dry ingredients), another one with defatted almond flour, a batch with coconut flour, then defatted flax flour and finally bamboo fiber.

We both agreed that they are much better than shirataki noodles or other alternatives we've tried over the years. When combined with sauces, they were almost unrecognizeable from real pasta!

The only difference is the texture which feels more moist and more slippery than regular spaghetti. That's because these noodles are almost entirely made from water (at least in terms of weight). But unlike shirataki noodles, they did not taste rubbery. We will definitely be making them again... and again... and again!

What Do I Need to Make Keto Noodles?

These are the ingredients you will need to make keto spaghetti noodles:

  • Water. You will need plenty of filtered water.
  • Sodium alginate. This is the key ingredient in the noodle mixture. Similarly to glucomannan powder, when combined with water, it transforms into thick gel. (Note: Since someone asked on Facebook, this is not MSG!)
  • Calcium lactate is the most important ingredient that makes it possible to shape the pasta into perfect noodles. Without this ingredient the recipe won't work. Instead of calcium lactate you can use calcium chloride which will produce similar results.
  • Whole egg powder will make the keto spaghetti smell, taste and look close to real pasta.
  • Lupin flour will improve the texture of these keto noodles. If you don't want to use lupin (it's a legume), simply replace it with more whole egg powder. If you can't use lupin flour, see my tips below.
  • Xanthan gum slightly improves the texture but can be omitted from this recipe. If you omit the xanthan gum, use 1/2 cup (120 ml) less water in the noodle mixture.
  • Salt and flavor ingredients can be used to taste.

The Best Keto Spaghetti Pasta NoodlesPin itFollow us 148.4k

What is Calcium Lactate and Calcium Chloride?

 Calcium lactate is a calcium salt made from the fermentation of lactic acid and calcium. It is a water-soluble grainy white powder. Just like calcium chloride, it's used in cheese making, to regulate acidity levels, as a food thickener and as a preservative for fresh fruits.

In molecular gastronomy, calcium lactate and calcium chloride are used for basic spherification when they are used in the bath, most commonly to make noodles containing sodium alginate. They can also be used for reverse spherification as a thickener when sodium alginate is used in the bath.

Is Sodium Alginate the same as Glucomannan Powder?

They are similar ingredients but they are not the same. Glucomannan powder is a soluble fibre made from konjak root. You may have heard about (or even tried) shirataki noodles which are made from glucomannan powder.

 Sodium alginate is a gum which is made by extraction from brown seaweed. It's used as a thickening agent, gelling agent, emulsifier, stabilizer and texture-improver.

Both sodium alginate and glucomannan powder are highly absorbent ingredients that can soak up incredible amounts of water. Due to their high-fibre content, they will help you feel full for longer.

Finally, start slow. Both sodium alginate and glucomannan powder are high in fibre. Although I haven't experienced any side effects myself, they are known to cause mild GI issues in some people. Please use these ingredients with caution and start with small amounts. Most importantly, due to the risk of choking you should never consume dry glucomannan or sodium alginate powder. Always mix it with water.

Note: I've tested this recipe with glucomannan powder and the pasta didn't hold well together. It broke into short noodles. I suspect that happened due to the large amount of air bubbles in the konjak mixture. I will be testing this recipe more and update as soon as I find a way to make it work reliably.

Can I Skip the Lupin Flour?

If you are sensitive to lupin beans (possible GI issues), you can try other options such as:

  • Bamboo fiber. It's a fairly new ingredients that is similar to coconut fliyur but has a very light and airy texture. You can use 4 to 5 tablespoons of bamboo flour instead of 4 tablespoons of lupin flour. Interestingly, the texture was similar to the one I made with no lupin flour and no substitute.
  • Coconut flour. You could use about 2 tablespoons of coconut flour.
  • Almond flour. You could use about 4 tablespoons of fine (defated) almond flour, or 6 tablespoons of regular almond flour.
  • Flax flour. You could use about 2 to 3 tablespoons of defatted flax meal (flax flour) which has a powder-like consistency. I would avoid using regular flax meal as it's too coarse and may block the squeeze bottle.

Substitutions to Whole Egg Powder

I used whole egg powder, which contains both egg yolks and egg whites, because I thought it worked best for both taste and texture. You could also use egg yolk powder (Ann's original recipe) or egg white powder (a reader tested that, see the comments section).

Flavored Pasta Options

You can keep your pasta plain or add some of the options below:

  • For cheesy pasta, add 1 tablespoon of nutritional yeast.
  • For more yellow pasta, add 1/4 to 1/2 teaspoon of turmeric powder.
  • For orange/red pasta, add 2 to 3 teaspoons of paprika.
  • For black pasta, add a tablespoon of squid ink to create a dramatic look. These Black Keto Spaghetti Pasta Noodles are the perfect recipe for Halloween!
  • For green pasta, add 1-2 tablespoons of spinach puree.

Can I Make Thinner Angel Hair Noodles?

Yes, you can! The size of the holes on your squeeze bottles will determine the size of your noodles. This squeeze bottle has smaller holes and will help you make thinner noodles.

You can also make thinner or thicker noodles by simply changing the pressure on the squeeze bottle. Make thinner noodles by squeezing less, or thicker noodles by squeezing more.

Finally, by skipping the xanthan gum (plus using 1/2 cup less water), the mixture will be more runny and you'll be able to make thinner noodles.

The Best Keto Spaghetti Pasta NoodlesPin itFollow us 148.4k

Hands-on Overall

Serving size 100 g/ 3.5 oz noodles

Allergy information for The Best Keto Spaghetti Pasta Noodles

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 100 g/ 3.5 oz noodles)

Net carbs0.2 grams
Protein3.7 grams
Fat2.3 grams
Calories38 kcal
Calories from carbs 2%, protein 41%, fat 57%
Total carbs1.6 gramsFiber1.5 gramsSugars0.1 gramsSaturated fat0.7 gramsSodium150 mg(7% RDA)Magnesium9 mg(2% RDA)Potassium35 mg(2% EMR)

Ingredients (makes about 1 kg noodles)

Water bath:


  1. Start by pouring 4 cups (960 ml) of filtered water into a blender. Measure out all of the pasta ingredients: 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour, 2 tablespoons of sodium alginate, 1/2 tsp sea salt and 1/2 tsp xanthan gum. The Best Keto Spaghetti Pasta Noodles
  2. Turn on the blender. Add the egg powder, lupin flour and salt and keep blending for a few seconds. Then add the xanthan gum and finally add the sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps. The Best Keto Spaghetti Pasta Noodles
  3. Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.)
  4. Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes. The Best Keto Spaghetti Pasta Noodles
  5. Transfer the mixture into a squeeze bottle. To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool.
  6. Start squeezing the bottle to release the mixture into the water. The noodles will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process. And if you're still not sure, here's a step-by-step video, check it out! The Best Keto Spaghetti Pasta Noodles
  7. The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough. The Best Keto Spaghetti Pasta Noodles
  8. Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.) The Best Keto Spaghetti Pasta Noodles
  9. Serve just like spaghetti — heat up with sauces of choice! For softening tips, swaps and more, check the recipe tips above. The Best Keto Spaghetti Pasta Noodles

Ingredient nutritional breakdown (per serving, 100 g/ 3.5 oz noodles)

Net carbsProteinFatCalories
Water, still
0 g0 g0 g0 kcal
Whole egg powder
0.1 g2.3 g2.1 g28 kcal
Lupin Flour (Lupina)
0.1 g1.4 g0.2 g9 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Xanthan gum, thickening agent
0 g0 g0 g0 kcal
Sodium alginate
0 g0 g0 g0 kcal
Calcium lactate
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 100 g/ 3.5 oz noodles
0.2 g3.7 g2.3 g38 kcal

The Best Keto Spaghetti Pasta NoodlesPin itFollow us 148.4k

Do you like this recipe? Share it with your friends! 

Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (65)

Hello, I'm curious if these absorb flavor? Like, in a ramen or any soup do they absorb the flavor of the broth? And could you tell me the difference in texture between your noodles and Ann's? Thank you so much for your time and help.

Hi Lea, the recipes are very similar but I tried to tweak it for less shirataki-like texture (more egg powder and lupin flour). I would not say they absorb flavor as much as regular pasta does but similar to shirataki noodles. If you cook them in the sauce (or leave them there for a while), the flavour gets absorbed. If you just place them in a sauce or broth and serve straight away, they won't taste of anything (similar to regular pasta in this way).

Thank you so much for your response and your tireless efforts to bring us fantastic recipes

I started making these noodles a year ago and they were brilliant every time. Now it seems every attempt I make is a disaster. Same components in the same order in the same amounts. I follow the recipe exactly as before but when I squeeze the mixture through the squeeze bottle into the calcium lactate bath now it doesn't form into noodles. It's more like... spetzel or something. I don't get it. After blending the sodium alginate mixture I let it sit for an hour and gently scrape off the air bubbles like before but when I go to pour it into the squeeze bottle I find the powdered ingredients have fallen out of suspension and are settling at the bottom of the bowl requiring me to remix things. That never happened before so what the... hey? Any thoughts?

That is really odd if you're using the same ingredients. One thing I can think of (and I don't think this is the case) is too much egg powder and/or lupin flour. I've even attempted a version with grated parmesan which was a disaster - similar to what you described as the noodles wouldn't hold their shape. And that was with just a few tablespoons of grated parmesan added to the regular recipe. I hope someone else can comment to help!

Can this be made in a pasta maker?

Unfortunately not as the way this pasta is made is very different. Pasta make won't work.

Has anyone ever baked these noodles like in a keto spaghetti bake? I’m trying to prep for baby number three and would love to make keto versions of casseroles that use noodles!

I have not but would love to hear if you did! I think it should work similarly to shirataki noodles in the sense that it won't crisp up but you can crisp up any cheese or bacon sprinkled on top.

I want to try making this, but my lupin flour has gone off, I'm afraid. In your instructions, it says "If you don't want to use lupin (it's a legume), simply replace it with more whole egg powder."
Now, whole egg powder, I've got tons of! 😊  
Do you recommend a 1:1 ratio of lupin flour to whole egg powder?

Hi Mia, apologies for the delayed response. I've been busy getting ready for my twins to arrive so my responses are a little slower than usual 😊 You can use it 1:1 but even a little less/more won't make a huge difference to the flavour/texture. I hope this helps!

I checked to see how many ounces are in 1kg and it is 3.5 - which would make the total recipe 10 servings?  Is this correct?

Hi Linda, that is correct, it's 10 servings (or 5-10 depending on how much you want to serve). The number of servings and amount per serving are both listed, the total servings are with Ingredients.

I made these for the second time today and this time I followed your suggestions for the larger amounts of whole egg powder and lupin flour. This change really improved the texture of the noodles--they were very, very close to regular wheat flour noodles and they didn't have that "skin" that needed to be softened like the original recipe. I tried them with Parmesan, garlic, and butter, then with marinara sauce, and also with a keto Asian peanut sauce. All of the ways I prepared them were simply wonderful. Thank you for experimenting--I'm sure there's lots of adjustments and applications to come!

Thank you Diana! I've been trying more options and will share them if they are worth sharing 😊

Thank you! I've actually planed to add even more whole egg powder and lupin flour to my next batch to see if I can make them even more like regular pasta.

Add these slowly (small amounts) as if you add too much of the dry ingredients (lupin flour, egg whites, and I also tried parmesan cheese), the pasta will tear and you won't get smooth noodles - been there 😊

Thank you for that. I'll proceed carefully, given this information!

I finally collected all the ingredients and made a 1/4 recipe. I cut a tiny hole in a plastic pastry bag. The only thing I would do differently is to use a shallow bowl in which to create the noodles: more surface area.
Can the noodles be frozen?

Hi NJ, I wouldn't personally freeze them. I haven't tried it and I worry the texture might be affected. You could try freezing a few noodles just to get an idea.

Love the recipe, but will get a larger bowl for rinsing next time. I used two jugs and blended it in the Thermomix TM5. There has been a strange shortage of squeeze bottles in Aus, but I managed to find a couple.
My, probably silly, question is - do you boil the noodles, or can you simply add them to your spaghetti bolognaise sauce?

I'm glad you do! You don't have to cook them, just heating them up before eating is enough. There's also some tips for improving the texture which was originally recommended by Ann but I found that this version of the egg noodles didn't need the softening step 😊

Thank you. I ended up boiling them briefly last night, just to be on the safe side. Tomorrow, we'll have them for lunch and just heat them up with the sauce. I love them as a pasta noodle, and would love to find a way to make a lasagna sheet out of the mixture. I bought a larger bowl and am looking forward to making my next batch. I'll also try freezing a small amount and then see how well they cope with being thawed and cooked. Again, thanks for sharing this brilliant recipe and doing all the hard work for us. I bought your latest book with all the delicious Mediterranean influences and have tabbed a number of recipes. My favourite so far is the chilled avocado pesto soup, yum!

You may want to check Ann's Facebook page or YouTube for that. I know she was working on a lasagna sheet version 😊
Thank you so much for your kind words, Claire! I use that cookbook a lot, it's how I eat on most days and I honestly believe it's the healthiest way to follow a low-carb (or any) diet. If you could leave a review on Amazon it would mean the world to me and my co-authors!

Amazing!  I made your Chinese stir fried noodles, 1 batch with these noodles and 1 with traditional yakisoba.  My family tried both and declared them a tie!!  No difference in taste or texture!
So great!  I have leftovers for today, but I have to make more for myself for next week!
I plan to make some for my keto friends, so I purchased a gun-style icing/decorating tool that takes wilton decorating tips.  I hope that the squeeze handle will make them easier to make, and also I should be able to easily make angel hair, spaghetti and yakisoba sizes.  I might even be able to make fettuccini if I can find the right tip!
I'll update when the decorator comes and I try it out next week!!

Right!? So many options! We are loving these noodles 😊

Hi. I do not have a blender or food processor. Would a not-so-expensive blender work to create these noodles? Everyone I see on Youtube who has made these has a Vitamix. Thank you.

I made this in a smaller blender and it worked so I believe so. The mixture is not too thick so you shouldn't need a strong blender. You may have to blend it for longer though as you don't want any lumps.

Hi Martina, I really hope you read this because Steve from Keto Connect has a variation of this recipe which is not only tastier than this one but is made from canned, drained chicken and NO flours of any kind.  I try to keep my carbs as low as possible, and his recipe is super low carb for 1/4 of the recipe (ZERO net carbs) 2 total carbs. I honestly love those noodles better than any I have tried.

That's right! I'm not familiar with that one but I believe the original may be from DJ Foodie from 2013 (who adapted that from a TV show), it was one of the first recipes I found when I went keto over a decade ago. Not bad!

The chicken noodle recipe DJ Foodie developed was very different from the noodles made with this method. Steve from SeriousKeto actually used Ann's method using molecular gastronomy to make his. I've heard from others who've tried them that they're really good.

Hello, the egg powder (whole or whites) is a bit of an issue in my area - either not available at all, available in ridiculous quantities (10kg) and/or very expensive. Do you think the recipe would work with real eggs and reducing the amount of water? Any guesses about how many eggs for a similar portion? Thanks

I've seen Ann's recipe for "rice noodles" but it still uses a little bit of egg white powder. I assume you could use more lupin flour instead of the egg powder... or possibly whole eggs.
I searched for the conversion for egg powder to whole eggs and it is as follows: 1 large egg = 2 tbsp whole egg powder + 1/4 cup water.
So you will also need to reduce the liquids, based on this conversion 1/4 cup less water for every whole egg used. In this recipe it means that you'd need to use 3 large eggs and reduce the water by 3/4 cup. Please keep in mind that I have not tested this swap - if you do, let us know!

Do these have the fishy smell like shirataki noodles. Can’t abide that smell. Tried every which way to avoid the smell and it is a non starter. I worry because you say one of the ingredients is from dried seaweed.

Not at all, no fishy, seaweed smell at all! They do smell of eggs though - it's the egg powder. I don't mind that at all and I think it makes them more legit. I thought you should know though 😊

The fishy smell in shirataki noodles isn't from the noodles themselves but from the liquid that is used to preserve them. The easiest way to get rid of the shirataki fishy smell is to rinse them with cold water a few times, then soak them in a bowl of cold water with some lemon juice for about 10 mins. Then rinse again. No smell after that. I tried that with various brands of shirataki noodles and works every time.

Never get to the point of deodorizing. Open bag and gag, gag, and gag. No amount of deodorizing can remove the gag.

Here's how to prepare (and deodorise) Shirataki noodles: How To Cook & Like Shirataki Noodles

This is the best keto pasta I've tried so far, both in texture and flavor... and also macros! Thank you so much for introducing us to Ann, I'm going through her videos as I'm typing this! She is a very talented young lady.

Thanks.  Good to know.

You can use bovine gelatin in place of xanthan gum.

You can actually skip it altogether, I did not see a significant difference with and without xanthan gum. Just remember to use 1/2 cup (120 ml) less water so instead of 4 cups in the mix, use just 3.5 cups.

Love your recipes

Thank you!

These came out fantastic.  but since I'm the only one in the house who eats keto, it made WAY too much.  Can they be frozen?

I'm glad you enjoyed! They will keep in the fridge for 5 days. I haven't tried freezing them and I wonder if the texture would break. I think you could use the canning method to preserve them for longer but I have not tested that either. If you're only cooking for yourself, I'd halve the recipe, that should be ok for 5 days.

These are pretty amazing.  Agreed, the closest thing to real pasta ever.
RE FREEZING:   My guess is that they will behave somewhat like shirataki.....which are totally destroyed by freezing.  Freezing forces the water out of them and leaves you with rubber bands.

Thank you so much Deb, that is what I thought about freezing.

Well I tried freezing them and it worked!!  I froze them in a vacuum sealed bag.  When thawing I was in a hurry after sitting on the counter for about 20 minutes I plunked the frozen blob in a strainer and ran hot water over them.  They didn't break and tasted just as good as they did fresh  Success!!

Awesome, I'm glad it worked!

I loved both your and Ann's noodles! My hubby preferred your version and said it it was less "shirataki-like" but I personally enjoyed both in different recipes. The original in a stir-fry and yours with some pasta sauce.  I've made 3 batches already!

Thank you Helen, I'm glad you like them!

Martina, thank you so much for introducing me to Ann's YouTube channel. I'm obsessed.... and this time in a good way! 😊 I've already planned to make her rice paper wraps next week!

Good luck with the rice wraps, they do look fantastic!

Ok.  I got some of the ingredients.   See, it looked so good, I just ordered the calcium/sodium online.  I didnt read the recipe clearly, as it said whole egg powder.  Oops. BUT I REALLY WANTED IT!!!  So, I used egg white powder I had on hand and since I cant do lupin flour, I used bamboo flour.  I followed the directions and it came out similar to the shiitake noodles....ick.  I waited 24 hours, and then sauted them in avocado oil.  I took them out when they were no longer translucent.  OMG!!!!  SO GOOD!!!!  My 2 cents......I'll make half batch next time....I'm the only one eating and my blender is small.  I would keep the noodles on the thinner side, and of course get whole egg powder. I love this!!!!  Thank you so much!!!

I'm so happy you liked it even with the swaps! I tested bamboo flour today and will be updating the tips. It's not as good as lupin flour (texture) but it's very close and good enough. Thank you so much for "accidentally" testing the egg white powder! 😊 I'll be trying that next. I think the softening tips will make the noodles perfect but I'm glad the texture got better next day. Try soaking the noodles in water mixed with some lemon or lime juice plus baking soda (see recipe tips).

What kind of squeeze bottle did you use?

I got mine years ago and I don't think it was from Amazon but it looks most similar to this one: Amazon link (Amazon UK, I linked to options above).

My old squeeze bottle in my cabinet had a bigger hole than I wanted, so I looked around in my fridge and found a mustard bottle with a smaller hole. Cleaned it out well and it worked perfectly! You might already have a good squeeze bottle in your fridge or pantry.

I never leave comments on recipes but this is shockingly good! I still can't believe how much it tastes like spaghetti. Will be making it again!

Thank you Tess, it's a favourite in my house too! 😊

This keto pasta is AWESOME! I can't thank you and the lovely Ann enough for this recipe. This pasta is just like spaghetti.... You are the best. Followed both of you on YouTube and can't wait for more!

Thank you so much, I'm glad you like it!

Load more comments, 0 remaining