This homemade, low-carb orecchiette will satisfy serious pasta cravings and is excellent with alfredo or tomato sauces. Full of healthy fats, this recipe contains only 4 grams of net carbs per serving!
Prep Time: 30 minutes
Resting Time: 30 minutes
Total Time: 35 minutes
Yields: 4 servings
Nutrition
- Calories: 176
- Fat: 13 g
- Saturated Fat: 2 g
- Total Carbs: 8 g
- Net Carbs: 4 g
- Protein: 7 g
Ingredients
- For the “pasta dough”
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tsp xanthan gum
- 1/4 tsp kosher salt
- 2 tsp apple cider vinegar
- 1 egg, beaten lightly
- 2-4 tsp water as needed
- For cooking
- 1/4 butter as needed
- 2 tbsp olive oil
- 4 cloves of garlic, thinly sliced
Equipment
- Food processor
Instructions
- Add the almond flour, coconut flour, xanthan gum, and salt to the food processor. Pulse until thoroughly mixed.
- While the food processor is running, add in the apple cider vinegar and mix well. Add the lightly beaten egg.
- Add water, teaspoon by teaspoon, until the dough forms into a ball. The dough should be firm but sticky with no creases. Creased dough is a sign the dough is too dry; if this happens, simply add a teaspoon of water.
- Wrap the dough in a cling film and knead it through the film for a couple of minutes. Allow to rest for roughly 30 minutes in the refrigerator.
- Cut dough into 4 pieces and roll into evenly sized log shapes. Slice into evenly sized pieces.
- Press each small piece with your thumb against your other palm making each piece of orecchiette to your liking. Store in the freezer for 15 minutes.
- To cook your pasta, heat the butter and olive oil in a large pan over low heat. Once warm, add the garlic and cook until a light brown color, add in the orecchiette from the freezer, and baste immediately.
- Continue cooking until the pasta starts to brown which approximates an al dente consistency. Take a bite to determine doneness and cook according.
- Serve immediately with your favorite keto-friendly sauce and Enjoy!