Keto Orecchiette Pasta with Tomato Sauce
Indulge in the deliciously satisfying **Keto Orecchiette Pasta with Tomato Sauce**, a low-carb twist on a classic Italian comfort dish. This recipe features handmade orecchiette crafted from almond flour and coconut flour, perfectly balanced with xanthan gum to mimic the chewy texture of traditional pasta—all while staying within your keto-friendly lifestyle. The pasta is paired with a rich, sugar-free tomato sauce infused with garlic, red onion, and fresh basil for an aromatic burst of flavor. Topped with grated Parmesan cheese, this hearty meal delivers all the warmth and nostalgia of Italian cuisine without compromising on your health goals. Quick to prepare in just under 45 minutes, this keto pasta dish is perfect for weeknight dinners or impressing guests with a wholesome yet indulgent meal.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 3 units Large eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Tomato sauce (sugar-free)
- 2 units Garlic cloves
- 0.5 unit Red onion
- 0.25 cup Fresh basil leaves
- 0.25 cup Parmesan cheese (grated)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.
Whisk the eggs in a separate bowl, then pour them into the flour mixture along with the olive oil.
Mix the ingredients well until a dough forms. If the dough is too sticky, add a little more almond flour.
Divide the dough into 4 equal parts. Roll each part into a long, thin rope and then cut small pieces to form orecchiette shapes.
Bring a pot of salted water to a boil. Carefully drop the orecchiette pieces into the boiling water and cook for about 1-2 minutes or until they float to the top.
Drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat and sauté chopped garlic and onions for 2-3 minutes until fragrant.
Pour in the tomato sauce, add salt and ground black pepper, and let it simmer for about 5 minutes.
Add the cooked orecchiette into the sauce, tossing gently to coat the pasta.
Remove from heat and stir in chopped fresh basil leaves.
Serve the pasta hot, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4821 mg | 210% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 25.2 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1050 mg | 81% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
