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Quick 3-Ingredient Keto Pasta Recipe

Easy 3 Ingredient Keto Pasta

Easy 3-Ingredient Keto Pasta

A simple, low-carb pasta made with just eggs, cream cheese and oat fiber. This quick recipe yields a versatile pasta substitute suitable for salads, hot dishes, or chilled bowls.

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Course: Main Course
Prep Time:
5
Cook Time:
10
Servings:
2 servings

Ingredients

  • 3 large room-temperature eggs
  • 2 oz cream cheese, slightly softened (about 1/4 cup)
  • 6 grams oat fiber (about 1 tablespoon)

Instructions

  • Preheat the oven to 300°F (150°C). Line a 10½ x 16 inch baking sheet (or the closest size you have) with a silicone mat or parchment paper and set aside.
  • Place the eggs, softened cream cheese and oat fiber in a large food processor. Pulse a few times to begin combining, then run on high for 30–40 seconds until smooth. Scrape down the sides and process an additional 10–15 seconds until the mixture is creamy and slightly foamy.
  • Carefully pour the batter onto the prepared sheet. Tilt the pan gently and use a spatula to spread the mixture into an even, thin layer across the entire surface.
  • Bake at 300°F for 8–10 minutes, until the slab is firm and not sticky to the touch. Remove from the oven and cool in the pan for about 5 minutes, or until cool enough to handle without burning.
  • Lift the pasta slab from the mat or paper onto a cutting surface. Trim any thin, crisp edges, then cut into strips or shapes you prefer using a pizza cutter or sharp knife. Use immediately or store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave in 20-second intervals or warm in a 200°F oven for a few minutes.
Tips:

  • Use room-temperature eggs and softened cream cheese for a smoother batter.
  • Adjust the thickness of the slab for wider or narrower pasta strips.
  • This pasta works well cold in salads or warm with sauces—very versatile for low-carb meals.
Quick Keto Pasta Salad

Quick Keto Pasta Salad

A fast, colorful salad that pairs perfectly with the 3-ingredient keto pasta or any low-carb pasta alternative. Fresh vegetables and a creamy dressing make this an easy meal or side dish.

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Course: Main Course, Salad, Side Dish
Prep Time:
5
Cook Time:
0
Servings:
4 servings

Ingredients

  • 5 oz cooked keto pasta (from the 3-ingredient recipe) or another cooked keto pasta of choice
    If using the homemade slab, cut into bite-sized pieces
  • 1 medium carrot, shredded (or to taste)
  • 1/4 of a medium zucchini, chopped small (or to taste)
  • 3-4 slices tomato, chopped
  • 3-4 mini sweet peppers, chopped
  • 1/4 cup freshly grated Parmesan cheese (or to taste)
  • 1 cup keto-friendly ranch or your preferred low-carb dressing

Instructions

  • In a large bowl, combine the cooked keto pasta with shredded carrot, chopped zucchini, tomato, peppers and Parmesan. Toss gently to mix the vegetables and pasta evenly.
  • Add the keto ranch or your chosen dressing and stir until everything is evenly coated. For extra flavor, fold in crumbled cooked bacon or a protein of your choice if desired.
  • Serve immediately for a quick meal, or chill for at least 30 minutes to let the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving ideas:

  • Serve as a side with grilled chicken or fish for a balanced low-carb plate.
  • Use different vegetables based on seasonality—cucumbers, radishes or olives work well.
  • Swap ranch for a lemon-olive oil vinaigrette for a lighter option.