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The Best Keto Spaghetti Pasta Noodles

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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.

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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.

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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

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Martina Slajerova
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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.

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Comments (31)

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.

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).

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!

Buying everything right now to try this weekend! 😅 I cannot wait!

I hope you like it! 😊