WHOA! Hold on to your hats — this is the easiest 2-ingredient keto pasta you’ll make. Just two simple ingredients and no eggs required. The noodles do take a bit of prep, but the result is worth every minute.
If you miss pasta on a low-carb plan, these noodles deliver. They roll out very thin without breaking, so you get an excellent noodle-to-sauce ratio in every bite. We love them as buttered noodles — the classic butter and salt combination that feels like a comforting carb-heavy dish, but without the carbs.
We’ve made these keto noodles many times and keep returning to them because they’re versatile, satisfying, and reliably delicious.
Can You Buy Pre-Made Low Carb or Keto Noodles?
Yes. Many stores carry pre-made low-carb noodles. Some are primarily fiber-based and list zero net carbs on the label; note that certain brands may contain soy, so check ingredients if you have sensitivities. Pre-made options are a good shortcut for busy weeks, but making these two-ingredient noodles at home is simple and rewarding.
How Do These 2-Ingredient Keto Pasta Noodles Taste?
These noodles have a pleasant, authentic texture — not rubbery like some mushroom-based alternatives. They are light and slightly creamy, so they pair well with nearly any pasta sauce. They’re also filling, making them an excellent base for satisfying low-carb meals.
How to Season the 2-Ingredient Pasta Noodles
The noodles have a mild flavor on their own, so you don’t have to add seasonings if you prefer classic buttered noodles. If you want a savory edge, try adding a pinch of rosemary or Italian seasoning to the cheese before melting. Often we keep the noodles plain and let the sauce or toppings provide the flavor.
Keto Pasta Meal Ideas
- Buttered noodles with a sprinkle of parmesan and cracked black pepper
- Grilled chicken with cherry tomatoes and basil pesto over the noodles
- Keto pesto pasta with extra basil and pine nuts
- Shrimp scampi tossed with garlic butter and lemon
- Low-carb Alfredo — warm, creamy sauce over thin-cut noodles
- Keto “spaghetti” — roll the sheet very thin and cut into thinner strands
One favorite is grilled chicken with cherry tomatoes and basil pesto or simply warm melted butter and a sprinkle of parmesan. The whole family loves it.
Gelatin: What It Does and How Much to Use
Gelatin is the key ingredient that holds the melted cheese together and lets you cut thin noodles without crumbling. It creates a realistic noodle-like texture and prevents the sheet from falling apart when sliced. You can substitute an egg yolk in a pinch, but gelatin gives a more consistent result.
Typical unflavored gelatin packets contain about 2 1/2 teaspoons (approximately 7 g). If a recipe calls for one tablespoon of gelatin, one standard packet is a good substitute.
Kitchen Tools Needed
- Medium saucepan
- Spatula
- Parchment paper
- Pizza cutter or sharp knife
Double or triple the recipe as needed to feed more people.
Here are a few photos showing our keto pasta served with butter sauce, cherry tomatoes, basil, and grilled chicken.
2 Ingredient Keto Pasta — Ingredients (Makes 2 servings)
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1 tablespoon (or 1 packet) unflavored gelatin
- 1/3 cup water
- Optional: 1 tsp Italian seasoning or rosemary
Start by dissolving the gelatin in boiling water, then add the shredded mozzarella and optional seasonings. Spread the melted mixture thin on parchment paper, let it cool completely, then cut into strips.
2 Ingredient Keto Pasta — Instructions
- Line a baking sheet with parchment paper and have a spatula ready.
- Measure 1 1/2 cups shredded mozzarella and set aside. Add optional seasonings to the cheese if desired.
- Bring 1/3 cup water to a boil in a saucepan over medium heat.
- Sprinkle in 1 tablespoon (one packet) of unflavored gelatin and stir to dissolve, cooking until the gelatin thickens and becomes bubbly — about 2–3 minutes. You should be able to scrape the bottom of the pan and see separation in the liquid.
- Add the shredded mozzarella to the hot gelatin and stir until the cheese is fully melted and the gelatin is incorporated into a smooth mixture.
- Remove from heat and pour the cheese mixture onto the parchment-lined sheet. Use a spatula to spread it as thin as possible.
- Allow the sheet to cool and fully set. Thin spots are fine — the gelatin helps the sheet hold together even when very thin.
- Once cooled, use a pizza cutter or sharp knife to cut long strips. Cut to your desired width (about 1/3 to 1/2 inch is a good starting point).
- Transfer the cut noodles to a serving plate and top with your favorite sauce or toppings.
Notes and Storage
- These noodles are best served at room temperature or cold. If you prefer them warm, heat only the sauce or toppings and combine with the noodles — the hot sauce will warm them without melting their shape.
- If you briefly microwave a plate of noodles (about 30 seconds), they will heat quickly but may stick together.
- You can make the noodles ahead of time. After cutting, keep them on parchment and roll or stack them in the refrigerator. Bring to room temperature before serving for the best texture.
- Store in the refrigerator for up to five days. Freezing has not been tested.
Dinner is served!
