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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Sherry says
I have made this recipe two nights in a row now. It’s amazing. Night one I just made the noodles. I served them under sugar free pizza sauce, cooked diced chicken breast and Parmesan cheese.
Tonight I stopped at to he store to purchase the maarscapone cheese. Oh how I love the sauce. I added more garlic and pepper. I served it with chicken breast and broccoli and cauliflower.
The noodles. The sauce. So delish!
Thank you so much for sharing this recipe. It’s a perfect way to get my extra protein after a workout. And it’s so versatile. I might try the noodles under beef stroganoff next!
Sally says
I made just the sauce x 4 using cream cheese instead of mascarpone-adding about 1/4 cup cashew milk to thin it out a bit, some nutmeg and black pepper. Then I stirred it into 8oz of sauteed shiitake mushrooms and previously roasted chicken breast that was sliced- stirred all together til all hot. Then to the plates- some sliced toasted almond on top and served with grilled asparagus on the side. Excellent!
Also I don’t own s microwave so I had made the sauce on the range in a small stainless pot, heating it slowly and carefully. Adding theill really brought all the ingredients together.
Mellissa Sevigny says
Sounds fantastic Sally! If you’re doing keto though I would caution using mushrooms with wild abandon (especially shiitakes which are my fave) because they are surprisingly high in carbs. For example 8oz of raw shiitake mushrooms have about 10g of net carbs! Fine if you’re dividing them between a few servings but just be aware of it if you are using them a lot!
Sonja says
I was wondering if plain old chicken broth/boullion would be ok on the egg fast, because he only craving I really have right now is for some egg drop soup. I usually add condiments (a little soy, some sambal, sesame oil) but I’d leave them out and keep it to just broth and swirled eggs, if you think it would fit. If not, I can wait.
Mellissa Sevigny says
It’s really up to you – try it and see how you do!
Jeanetta says
My noodles came out like an omelet. Did I do something wrong? Theybtasted pretty firm, but had the texture of an omelet.
Joy says
I followed your egg fast diet EXACTLY for 5 days and lost 7.49 pounds. I have Put on only 100 grams in week I have been off. So next week I am going to do it again and hope to loose some more weight. Thanks for the recipes , they are delicious. I was never hungry on the program and really did not mind all the eggs like I thought I would.
Deb says
OMG this was wonderful! I have been looking for low carb recipes for my diabetic husband (we’re cutting out all carbs) and this really impressed.
I couldn’t believe it really tasted like a decadent pasta dish. We had this with Chicken & broccoli and we couldn’t finish all of it.
I used a tbsp of butter for the 8X8 pan like you suggested and I just flipped it out onto a cutting board after 10 minutes out of the oven. I used a pizza cutter to cut it into strips.
I can’t wait to make this for my MIL. So clever. Thank you!!!!
I took a picture of it on the cutting board in strips, but couldn’t figure out how to post it here.
Amy says
This looks delish. Can’t wait to try it!! Do you think the “pasta” could be doubled and made in a 13 x 9 pan??
brenda says
The noodles were every bit of the disaster I knew they would be. I scraped the baked product into a pot of homemade soup, ‘rolling up and cutting’ was not even a remote possibility.
Teresa S. says
A video would be great!
Deb says
Yes, please! A video!
Pat says
After 2 failed attempts at this dish, I continue to see rave reviews and wish I could get my “noodles” right. Both times, they disintegrated when I took them out of the pan, with no pliability?? Can you provide any additional tips so I can end up with “pliable” sheets of noodles and enjoy what everyone else seems to love. Thank you.
Mellissa Sevigny says
Not sure what the issue is Pat – one problem could be if they are too airy, the bubbles make them super fragile and they can fall apart. It’s important not to overwhip it and to let the batter rest for a bit before cooking. Also if you overcook them they will be hard and fragile. I should really post a video of how to make these – I’ll see what I can do!