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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Andreea says
Omg that was delicious! Thank you!
Kayleigh says
I don’t know what I did wrong, but my noodles were disgusting ?
Melissa says
Mine stuck to the pan, even though I greased it pretty well. I wound up scraping it out of the pan and chopping it up. It tasted like scrambled eggs with cheese. Meh.
Mellissa Sevigny says
The easiest way to get it out of the pan is to line the pan with parchment paper or foil first.
Elizabeth says
I’m hoping this will taste better than the sauce cooks up. I had it in the microwave for the first 30-second stint and 10 seconds in, it exploded all over everywhere. I just spent 15+ minutes cleaning out all the cheese from the nooks and crannies of my microwave. :(
Pat says
OMG! This was amazing! I admit I was skeptical when I took the “pasta” out of the oven. It did appear eggy. HOWEVER, I followed the recipe and cut it into pasta and it was AMAZING! I’m not sure how anyone can mess the sauce up. Super easy. I did have to cook the “pasta” for an extra minute or two. I doubled the sauce because I’m a sauce girl, but I really didn’t need to. I’m almost embarrassed to say (but not really) that I licked the bowl to get all of the sauce.
I too, miss pasta. I’ll eat the spaghetti squash and zoodles (no shirataki noodles for this girl!), but those don’t compare to the recipe here.
I HIGHLY recommend this recipe.
Mimi says
Hi – i tried making this tonight but my sauce didn’t turn out.It was a clump of cheese mixture in butter. I followed the recipe as written, what did i miss?
Now the noodles were wonderful and I did mix it with my butter-cheese clumped sauce and it was very good. I’ll make it again,but need to know what I didn’t do right with the sauce.
btw – I’m really enjoying the Egg fast and plan to follow your 12-week menu plan after another week of the egg fast.
Thanks!
Sue B says
I was so sceptical about this recipe and now I am in love. This was so quick and simple, a perfect single serving, and absolutely delicious. I can have pasta!!! Thank you!!!!
Hannah says
I am so excited to try the keto pasta! And I could definitely use an install for my Keto Journey
Cat says
I’m not doing the egg fast and I didn’t make the Alfredo, but these egg noodles are to die for! One of the things I have missed most since going Keto was pasta. I have missed bolognese sauce with pasta. I saw this recipe and did a major happy dance, with fingers crossed that these egg noodles would work. So, I made the bolognese and let it simmer for most of the day, still crossing my fingers that the “pasta” would work. OMG! This was so yummy!!! I doubled the recipe and used a 13×9 pan, lined with parchment paper sprayed with avocado oil. This was the perfect amount to feed 3 people, to rave reviews I might add. The only issue I had was that the ends of the pan didn’t cook as fast as the center. I ended up cutting off an inch and a half of uncooked noodles from one end. Other than that…best keto friendly sub for pasta ever! Thank you so much for giving me back my pasta. Now I can’t wait to try your Alfredo sauce!
John @ MyKetoPartner says
This was a hit in my house. Added this as a regular in rotation. Thanks for sharing this!
Michele Herbert says
This is absolutely amazing!! Can’t understand the bad reviews others have left…surely they are not doing something right! I’m eating this on an egg fast right now, but will keep making this regularly. It is sooooo delicious! Thanks for the recipe!