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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Trina Lyles says
WOW!!! I just made this for my daughter and I to eat for lunch and IT. WAS. AMAZING!!! I did let the pasta cook a little longer, thanks to other comments and I doubled the sauce recipe, but don’t really think I needed to do that. It was so rich and creamy!! We added some grilled chicken to ours, as well. My 14 year old daughter said this is her new favorite and she wants to learn how to make it herself :-) Thank you for such a great recipe!
Lana says
Absolutely love this! Second time doing egg fast. First time was during a stall out I had. This time I am doing it to kick start getiing healthy again, as I gained all my weight back after slowly going back to my old ways ?. Yesterday morning I felt god awful, but persevered through made this for dinner and it was so good I made another helping! Day four now and I was down 6 lbs! Thanks for you great recipies!
Steini Pe says
This was perfect, I cooked mine at 175°c for 8-9 ish minutes, just kept watching until they set, after that I took them out and since i greased the pan quite a bit it never stuck, after 3-4 minutes they rolled up like a carpet!. Reminded me a bit on those “butter rolls”, anyway cut them in fine length and while this was all cooking I made the sauce, I did the sauce like I always do it, butter, heavy whipping cream, parmesan cheese, basil leaves and a bit of pepper and salt.. when the noodles came out the sauce was ready and I poured the sauce over the eggs on the plate.. Next time I am going to add chicken, it may be low in fat but I love the protein it gives me and Keto is high fat ,moderate protein and low carb. Im happy with that, maybe add champion mushroom also, I think it will all go down nicely.. Funny how you can actually make good food that fits your criteria… next up, need to figure out a Doritos substitute for a weekend snack with some Creamcheese, Salsa, sauce.. then we’re in business.. great recipe!
Joy says
Quest and also Hilo make great “taco” flavored protein chips that are very similar to Doritos and are both sold at Walmart!
Mira says
Noodles were not cooked in 8 minutes; put in microwave to finish. When they were done, they reminded me of scrambled eggs cooked flat. If they had contained sharp cheddar, they would have been more palatable. Not something I’ll make again. And, I laughed when I saw the description about the Alfredo Sauce; I have never made an Alfredo Sauce with flour in my life. It’s made with butter, heavy cream and cheese. You can add fresh basil, hot pepper and minced garlic if you want, but the sauce never contains flour. While I’ve liked many of your recipes,this did not cut it for me.
Mellissa Sevigny says
Fair enough, since I laughed when I read your comment. Just because YOU’VE never made the Alfredo sauce with a flour roux Bechamel style, doesn’t mean it’s not done by anyone. For example Geoffrey Zakarian. Maybe you’ve heard of him. Here’s his recipe. Also, rushing the noodles in the microwave will absolutely make them tough – cheddar or not. In fact I specifically say in the post that they don’t reheat in the microwave well because it makes them tough, so I recommended making them fresh. And since ovens vary, I specifically said in the instructions to bake for 8 minutes OR UNTIL JUST SET. Not rush it in the microwave and ruin the entire dish. I’m sorry this one “didn’t cut it for you”, but based on the majority of rave reviews from others, you may want to consider that my recipe isn’t the problem here.
Cammi says
Well said, Melissa!
Lisa says
I just made the recipe and I was impressed with the consistency of the eggs for the noodle and the flavor of the sauce and I’m Italian and all I did was follow the recipe!! I will definitely make again!
Thank you!!
Alice says
Then you’ve never made real alfredo sauce. Real alfredo sauce starts with a classic french bechamel, which contains flour. You made an American cheese sauce.
Susan says
Actually, real Alfredo sauce as first created by Alfredo for his pregnant wife is one part each of cream, butter and Parmesan. Pretty close to this.
Kelly Spencer says
This recipe is phenomenal! I love love love it!
Kimberly says
I followed this recipe EXACTLY and 8 minutes didn’t seem long enough. My noodles were still very uncooked and soupy. Any suggestions? Is really love to try them again.
Mellissa Sevigny says
Could be a variation in your oven, just cook them until firm next time!
Kara says
Soooo tasty!!!! Thank you!!!
Sarahdawn says
This turned out great for me. I cooked the noodles in the toaster oven and after 8 minutes it was done. They did stick to the metal pan at first, but by letting them cool for a few minutes it loosened up and came out easily. Although I did end up cutting it in the pan rather than rolling it. I cooked the sauce on the stove because my son gets sick eating food that has been microwaved. Over medium heat, I let everything melt and then whisked it together until smooth. Tastes great, very filling and was so fast and simple to make! Love it ~ Thank you, Mellissa! <3
Susan Hawthorne says
This recipe is amazing! And, I even messed up the pasta. We are in the tail end of kitchen cabinet replacement, so I couldn’t find my true 8×8 pan and used a 8×8 plan with sloped sides so the bottom was probably 7×7. I used the greased parchment paper. After 8 minutes it was completely done. After 5 minutes I thought, maybe. When I rolled it up to cut, I saw the insides still needing more cooking and the roll stuck together. I think the thicker ‘pasta’ made a big difference. I was eager so I ate it as it was, and it was amazing! Like regular fett. alfredo, the star is the sauce and the ‘pasta’s’ job is to not be distracting, and this pasta did that.
This is the first Keto recipe I’ve tried. I think the next few will be the egg recipes here. I’m not doing the egg fast, but we have chickens and I like eggs.
Kim says
Hi! I made this recipe tonight, using the alternative sauce. It was AMAZING! And filling. I did have to tweak my oven temp a little to get the eggs to completely cook through, after a couple attempts 335 for 8 mins was spot on. Will def be making this often, thank you!!