Keto Spinach Fettuccine
Elevate your low-carb meal game with this indulgent Keto Spinach Fettuccine recipe, a delightful twist on classic pasta dishes. Made with a nutrient-rich dough of almond and coconut flours, fresh spinach, and eggs, these vibrant green fettuccine noodles are gluten-free, keto-friendly, and satisfyingly tender. Paired with a luscious homemade Alfredo sauce featuring cream cheese, Parmesan, heavy cream, and a touch of garlic, this dish delivers decadent flavors without breaking your carb count. Perfect for two servings, this recipe comes together in under 45 minutes, making it ideal for weeknight dinners or special occasions. Garnish with freshly grated nutmeg or extra Parmesan for the ultimate finishing touch. Whether you're craving comfort food or impressing dinner guests, this Keto Spinach Fettuccine is a must-try for pasta lovers on a keto diet!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 2 Eggs
- 3 ounces Fresh spinach (blanched, squeezed to remove excess moisture, and finely chopped)
- 0.25 teaspoons Salt
- 1 teaspoon Olive oil
- 2 ounces Cream cheese
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Butter
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional, for garnish)
Instructions
In a medium mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt. Mix well.
Add the eggs, finely chopped blanched spinach, and olive oil to the dry ingredients. Knead the mixture until it forms a smooth, pliable dough. If the dough feels too wet, add a small amount of coconut flour (1 teaspoon at a time).
Wrap the dough in plastic wrap and let it rest at room temperature for 10 minutes.
Place the dough between two sheets of parchment paper. Roll it out into a thin, even sheet (approximately 1/8-inch thick).
Using a pizza cutter or sharp knife, slice the dough into thin strips to mimic fettuccine noodles. Gently separate the strips to prevent sticking.
Bring a large pot of salted water to a gentle simmer (do not boil). Add the keto fettuccine noodles and cook for 2-3 minutes. Carefully drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Reduce the heat to low and stir in the cream cheese. Once melted, gradually whisk in the heavy cream until the sauce is smooth and creamy.
Add the grated Parmesan cheese, black pepper, and optional nutmeg. Stir until the cheese has melted and the sauce has thickened slightly.
Add the cooked keto spinach fettuccine noodles to the skillet and toss gently to coat in the sauce.
Serve immediately. Optionally, garnish with additional grated Parmesan cheese or a pinch of nutmeg!
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 7.9 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1728 mg | 133% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 932 mg | 20% | |
*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.
