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This fathead keto gnocchi recipe is easy and delicious! Low Carb and Gluten Free too!

Fathead Keto Gnocchi – Low Carb

  • Author: Mellissa Sevigny
  • Yield: 5 servings 1x


This Fathead Keto Gnocchi gives you the pillowy yet chewy texture you’ve been missing from pasta on a low carb diet!  This keto gnocchi is the perfect low carb vehicle for all of your favorite pasta sauces and flavors!  Gluten free too!



For the keto gnocchi dough:

  • 2 cups super fine blanched almond flour
  • 2 cups shredded full fat mozzarella cheese
  • 1/4 cup butter
  • 1 large egg
  • 1 large egg yolk

For the sauce:

  • 1/4 cup salted butter
  • 1 tsp lemon zest
  • 1 tsp fresh thyme leaves


For the Fathead Keto Gnocchi:

  1. Combine the mozzarella cheese and butter in a medium bowl and microwave for 2 minutes.
  2. Stir, then microwave another minute.
  3. Stir vigorously with a rubber spatula until fully combined, and then cool for 2 minutes.
  4. Stir in the egg, egg yolk and almond flour.
  5. Continue to mix until a rough dough is formed, this could take several minutes.
  6. Turn out the dough onto a smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
  7. Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide.  You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.
  8. Freeze the gnocchi for 15 minutes to firm them up. before cooking, or freeze them until ready to eat.
  9. Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart.
  10. Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.
  11. Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.

For the sauce:

  1. Melt the butter in a large saute pan.
  2. Add lemon zest and thyme and cook for about 2 minutes or until fragrant.
  3. Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.
  4. Season with salt and pepper as desired.


You MUST follow the instructions to the letter on this one!  Winging it will not suffice!  The method isn’t complicated at all in this fathead keto gnocchi recipe – but if you don’t follow the steps the right way you’ll end up with mush and will have wasted money on ingredients.

Nutrition info is for gnocchi only in case you want to serve it with a different sauce.  With the butter sauce listed here the approximate nutrition info is: 577 calories, 55g fat, 6g net carbs, 22g protein.

  • Category: Keto pasta
  • Cuisine: italian


  • Serving Size: 1.5 cups
  • Calories: 497
  • Fat: 44g
  • Carbohydrates: 6g net
  • Protein: 22g

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