It's easy to make keto pasta noodles with just 2 ingredients that are chewy and taste just like regular pasta. These keto noodles have just 3g net carbs per serving and are delicious topped with your favorite sauces. Bonus, this low carb pasta recipe is also grain-free and gluten-free.
In a large microwave-safe bowl, add the mozzarella cheese. Microwave for about 1 minute or until de cheese is completely melted. Allow to cool for 1-2 minutes; otherwise, it will cook the egg yolk.
Mix in the egg yolks, xanthan gum, and stir well to combine into a ball of dough. If the mixture looks too sticky, refrigerate for 20 minutes.
Place the pasta dough onto a sheet of parchment paper, then top with another paper.
Using a rolling pin, roll out the dough until 1/8 inch thin. Refrigerate for about 30 minutes.
Remove the pasta dough from the refrigerator and cut it into 1/2 inch thin strips. Refrigerate until you bring a large pot of water to a boil.
When the water is boiling, cook the noodles for 30 seconds, and be careful not to overcook.
Drain the water and run under cold water. Let the pasta cool for a few minutes, then serve with your favorite low carb pasta sauce.