This, the original and best Keto Fettuccini Alfredo recipe, is so creamy and satisfying that it will make sticking to your 5 day egg fast a breeze! In fact this keto Fettuccini Alfredo is so good that you may end up adding it to your weekly rotation!
I made it! 5 days on the IBIH Keto Egg Fast Diet and I’m down a total of 7.4 lbs as of this morning! This Keto Egg Fast Fettuccini Alfredo recipe is a keeper, and definitely contributed to my successfully staying on the keto egg fast for the full 5 days!
I’m already deep in ketosis (the strips are purple which NEVER happens,) from this keto egg fast, and I’m hoping that maintaining my macros at a really high fat content, very low carb, and less protein than usual rate will keep the weight from coming back on overnight.
I’ll be reporting my weight fluctuations daily via Instagram and Facebook, but won’t have time to post anything here on the blog for the next few days. I’ll update you in a post sometime this weekend though, with a 7 day Egg Fast menu plan (5 days on, 2 days off) soon to follow.
What I Ate on Day Five of the Keto Egg Fast Diet
7 eggs
2 Tbsp MCT oil
5 Tbsp butter
1 Tbsp mayonnaise
4 oz cream cheese
2 string cheese
1 oz cheddar
1 Tbsp grated parmesan
120 oz spring water
I’m not going to lie, yesterday was ROUGH! By about noon the idea of eating another egg in any form was making me want to hurl. I was cranky, had a headache, and really wanted to quit this keto egg fast. It didn’t help that Mr. Hungry was churning out delicious smelling pizzas in our wood-fired oven either! This keto egg fast fettuccini alfredo recipe saved the day for sure!
It’s not easy to get the right consistency in a flourless keto “pasta,” and believe me I’ve tried. I finally hit on a combo that provides just the right aldente “bite” that feels like eating the real thing. Not too mushy, perfectly pliable, and doesn’t fall apart in the sauce.
And the sauce – oooooh the sauce! This keto egg fast fettuccini alfredo sauce is so creamy and cheesy that I prefer it over the flour-laden real thing! And it’s so easy to make – it literally takes less than two minutes, and can be used to dress up chicken, veggies, pretty much any savory dish will be improved with a heaping tablespoon of this easy keto egg fast alfredo sauce!!!
I’m writing this keto fettuccini alfredo recipe as a single serving because the pasta doesn’t reheat well – I hit it in the microwave while in the sauce because it got cold while taking the photos, and the “pasta” got a little tough – not horrible, just not as good as fresh.
The sauce for this keto fettuccini alfredo recipe reheats fine though – so you can make extra of that if you want, so you have it on hand. This is incredibly rich, so if you can’t eat it all, then just be sure to reheat it very gently for as little time as possible, so your keto noodles don’t get too tough.
Keto Fettuccini Alfredo
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Diet: Diabetic
Description
Keto Fettuccini Alfredo that tastes like the real thing and works for a regular low carb diet or the 5 day keto egg fast.
Ingredients
- 2 eggs
- 1 oz cream cheese
- pinch of salt
- pinch of garlic powder
- 1/8 teaspoon black pepper
- 1 oz Mascarpone cheese
- 1 tablespoon grated parmesan cheese
- 1 tablespoon butter
Instructions
- Blend the eggs, cream cheese, salt, garlic powder, and pepper in a magic bullet or blender.
- Pour into a butter-greased 8 x 8 pan.
- Bake at 325 degrees Fahrenheit for 8 minutes or until just set.
- Remove and let cool for about 5 minutes.
- Using a spatula, gently release the sheet of “pasta” from the pan.
- Roll it up and slice with a sharp knife into 1/8 inch thick slices.
- Gently unroll and set aside.
- Combine the mascarpone, parmesan cheese, and butter in a small bowl.
- Microwave on high for 30 seconds.
- Whisk.
- Microwave on high another 30 seconds.
- Whisk again until smooth (this may take a minute because the sauce will have separated – keep whisking and it will come back together!)
- Add the pasta to the hot sauce and toss gently.
- Serve immediately with more freshly ground black pepper if desired.
Notes
Approximate net carbs per serving = 2g
Alternative Sauce Recipe:
As an alternative to the mascarpone, you can make this sauce in the same method with 2 oz cream cheese, 2 Tbsp heavy whipping cream, 1 Tbsp parmesan, 1 Tbsp butter – it will taste amazing, but is not technically legal on the Egg Fast due to the heavy whipping cream. I doubt it will make a big difference in your results though, so if it’s what you have on hand, go for it!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Egg Fast Recipes
- Method: microwave
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 491
- Fat: 47g
- Carbohydrates: 2g net
- Protein: 19g
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Monifique says
How does the pasta batter keep? (I.E: uncooked in fridge?) I would love to make a larger batch for several days and cook it as I go.
Mellissa Sevigny says
I haven’t tried to keep it but as long as you stir it well before cooking it you should be fine!
Susan says
Wow, that thing really didn’t want to come out of the pan. I did use lots of oil, but oh well, it doesn’t matter. I was the only one looking at it so it didn’t matter if they didn’t look like noodles.
I was surprised that this really didn’t have an eggy taste and the texture was pretty darn good. I didn’t feel like I was eating eggs. To me this makes more sense than shirataki noodles because you actually get nutrition from this instead of empty fiber, so I think I’ll try this with something else. Don’t think it would be good with with marinara sauce, but would be yummy with a cheddar sauce like mac and cheese, I think!
I also think I’ll try to make this on the stovetop in a non stick pan instead, like a crepe. I don’t suppose you tried that already, did you?
Christine Castaneda says
OMG!! I feel like I’m eating pasta! I love it!! Thank you for all your experimenting. You come up with the greatest recipes.
Cynthia Reed says
I returned home today after a busy day out, hot, cranky and not having eaten enough eggs and fat to that point. I was ready to eat ANYTHING (and maybe everything). I remembered this recipe, knew I had marscapone, which was why I had printed the recipe and *voila* not very much later I was enjoying this. Immensely.
Like Claudette, I used parchment in my pan (and buttered the paper), in my case since my no-stick wasn’t quite no-stick anymore. I still rolled it and sliced it; whatever, it was TERRIFIC!
Claudette Melanson says
I had this tonight and it was AMAZING!! I usually use miracle noodles and this was just like the real thing! Just as a tip bake it on parchment paper in the pan that way you can just pull the paper out of the pan and you can cut it with a pizza cutter which eliminates the need to roll it up. I’ll be making this one a lot. You’re a genius girl!
Mihir says
sadly, the noodles failed for me. they tasted fine, but i don’t know if i undercooked/overcooked them or what. any chance of getting a picture of what they look like when they come out of the oven?
on the plus side, the sauce is awesome. i used it on top of grilled chicken thighs. it’s also a great dipping sauce for pork rinds.
Mellissa Sevigny says
What was wrong with the texture Mihir? Too rubbery means overcooked, too mushy means undercooked so it could have been either. It should come out of the oven light yellow, not at all browned, and pliable enough to roll without falling apart. Maybe you did it right and this one just isn’t for you – glad you liked the sauce though!!! :)
Susanne says
Most amazing recipe ever – and I am actually full after eating it!!!
Dawn Miller says
I totally messed this up. I cooked it 10 minutes because it wasn’t done at 8. Let it sit…came out in chunks! Yes I greased it with a LOT of butter…but I didn’t cook it long enough. BUT…I ate EVERY LAST BITE! It was like having alfredo over garlicy scrambled eggs…yet not. Those who say they could only eat half must not have an appetite like mine, because when I had scraped every last bit out of the bowl I so wanted some more. It wasn’t too rich at all..IMO. Another home run, my friend.
Cici says
Do you think the noodles would hold up to a spaghetti sauce?
Mama Owl says
OH! Wondering the same thing! Maybe even chicken “noodle” soup? My family is sooo tired of zucchini!
Diane says
The noodles failed for me, I couldn’t get the “crepe” out of the baking pan in one piece, so next time I will pan fry it.
The sauce was amazing and so easy. I will use it on chicken, broccoli, whatever. It was fantastic.
Mascarpone has never been a staple on my shopping list, but it is now!! I mixed a little up with some s.f. tiramisu syrup (I found at TJ Maxx) and swerve and instant tiramisu!
Mellissa Sevigny says
I used a ton of butter to grease the pan which may have helped Diane, and I don’t think I specified that in the recipe – if you try again, use a full Tbsp to grease it and it should pop right out! And if it’s not firm enough, throw it back in the oven for a minute or two until you can handle it easily!
Diane says
Ok, I will try more next time. Thanks!