BEST KETO NOODLES! LOW CARB PASTA NOODLE IDEA – HOMEMADE – QUICK & EASY KETOGENIC DIET RECIPE – COMPLETELY KETO FRIENDLY #healthy #ketogenic

Is it true that you are searching for keto noodles? Here is a low carb noodle formula that makes extraordinary pasta noodles. Figure out how to make custom made keto noodles that are basic, brisk and excessively yummy. Makes an extraordinary keto supper or keto lunch.

These keto pasta noodles are without gluten and made with NO almond flour and NO coconut flour. No compelling reason to purchase locally acquired low carb noodles when you can prepare these delightful keto noodles. When you make these low carb keto noodles everybody will ask you to make them again and again – they are that great! They are incredible hurled with warm spread and Parmesan cheddar also with pesto sauce or marinara.

These are flawless fettuccine noodles to hurl with a keto benevolent Alfredo sauce. In the event that you are missing noodles on a ketogenic diet attempt this substitute. Change out the high carb noodles for these low carb sound noodles. Peruse on for the BEST low carb keto pasta noodles.

Also Try Our Recipe : Blueberry Oatmeal Breakfast Bars

Ingredients

½ c Hot water
4 Envelopes (1 box or ¼ cup) Plain gelatin
1 c. Shredded mozzarella cheese
1 tsp Garlic powder
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Place the hot water into a small saucepan over medium heat.
Once the water comes to a low simmer, add in the gelatin whisking constantly until completely dissolved. This can take a few minutes. Be sure to use only plain unflavored gelatin. This is generally found in the baking aisle along the regular flavored gelatin, but sometimes on a higher or lower shelf. One box usually contains 4 packets with 1 tablespoon of powder each. You will need 4 tbsp total for this recipe.
Once the gelatin is dissolved in the water, add in the mozzarella cheese and stir constantly until completely melted.
Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste.
Remove the mixture from the heat, and pour it out onto a sheet pan lined with parchment paper.
Spread the mixture into a thin even layer, and let sit for 20-30 minutes.
After the allotted time, you should be able to peel the mixture up off the parchment paper. When it has reached this consistency, it is time to form the noodles.
Cut the edges of the mixture with a pizza cutter to get a rectangle shape with clean lines.
Use the cookie cutter to vertically cut thin strands of fettuccine type noodles.
Once the noodles are cut, they are ready to eat as is. It is important to note that you cannot heat these noodles up, so it is best to use them immediately at room temperature or later in a cold pasta salad. You can add warm sauces to the noodles, but because of the gelatin in them, if much heat is applied, they will lose their texture. They are wonderful tossed with some warm butter and Parmesan cheese!