Home » Keto » Fresh Egg Keto Pasta (i.e. Fried Gnocchi!) 🍝 gluten free & dairy free

Fresh Egg Keto Pasta (i.e. Fried Gnocchi!) 🍝 gluten free & dairy free

This fresh egg keto pasta (or fried gnocchi!) is surprisingly easy to whip up! And while different from the original, it yields killer al dente-like results to pair with your favorite Italian sauce.

Please note this recipe was first published on March 6th 2018, and has since been updated with more tips and tricks!

Dairy free & keto pasta in bow shape
Fresh Egg Dairy Free & Keto Pasta

Grain Free & Keto Pasta

Ready For Your Favorite Italian Sauce!

Because pasta!! Undoubtedly one of the things peeps understandably miss the most when going keto. Because let’s face it, not much beats a bowl of pasta!

And while this low carb version is a different from the original (think fried pasta or gnocchi!), you’ll still be surprised by how wonderful it pairs with traditional Italian sauces! Ahem, homemade pesto being my favorite here (but marinara cannot be dismissed!!)!

My one important tip? Keep your pasta shapes small and thick (gnocchi, cavatelli, orecchiette and bows work great!), so you get that al-dente bite after frying it. Whipping up noodles unfortunately makes it more bread like (#tear!).

Plus, while it can take about an hour to put together (counting resting time and depending on the amount to shape), think of it as meal prepping supreme. The pasta can be cooked after briefly thawing it out, making it ideal for a quick weeknight meal!

The different shapes of keto pasta on a black marble surface
Fresh Egg Dairy Free & Keto Pasta

The Flours

I’m using our famous Crazy Keto Dough (for everything!) here… but without the baking powder. You have encountered the base dough already in our famous keto tortillas and subsequently in our keto ravioli.

Think almost the same ingredients: super fine almond flour (Anthony’s super fine is awesome) and coconut flour (again Anthony’s, best taste and texture by a mile!), a touch of xanthan gum and an egg. But slightly wetter, allowing for better rolling and cooking.

Fact is, the recipe for this keto pasta is very similar to the staple fresh egg Italian. Think roughly a cup of grain free flours per egg, and a little water as needed.

Allergic to nuts? I’ve heard great things about substituting the almond flour with sunflower seed meal or pumpkin seed meal from readers. Color and taste will be different though.

Otherwise, no substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

The Method

This pasta dough is, perhaps surprisingly, very easy to shape (particularly with a little practice!). I timed myself and it took me 30 minutes to shape cavatelli and 20 for the orecchiete and farfalle. And maybe I’m into manual work, but I’ve always found making homemade pasta to be ultra relaxing.

As mentioned, however, that the shape of choice (for most pasta-like results) are the cavatelli. Both because the ridges help the sauce to stick better, and for the resulting texture and mouthfeel.

Though you’ll need to procure a (9 bucks!) cavatelli & gnocchi board. Cavatelli are very similar to gnocchi in shape (which you can make too!), though slightly thinner and with more of a bite.

Otherwise orecchiette and farfalle (i.e. butterflies or bows) are super easy to make, and yield wonderful results too.

And, as many of you know already, you can make killer ravioli with this dough. Check out the full ravioli recipe post for deets and tips!

The trick to even shaping? Divide the dough in four, roll into a log and slice off pieces (see picture below). This is a traditional Italian method to ensure even-sized pasta.

Cutting and shaping keto gnocchi on a wooden board
Fresh Egg Dairy Free & Keto Pasta
Shaping keto ravioli
Grain Free, Low Carb & Keto Ravioli
Shaping Keto orecchiette pasta using hands
Fresh Egg Dairy Free & Keto Pasta

How To Cook This Keto Pasta

You’ll want to freeze the shaped pasta for 15 minutes prior to cooking. And yes, you can go ahead and freeze them too (think a couple months!), but thaw them out slightly before cooking.

You’ll also want to always cook these guys in a little olive oil or butter, never in water (they’ll just be mushy as keto flours cook very differently). But they’re absolutely killer lightly fried.

Though be sure to only cook this low carb and keto pasta until it just begins to get some color. I found this is the best way to get an al dente-like texture. Soft, but with a nice bite.

Bowl keto pasta, pesto and basil
Fresh Egg Dairy Free & Keto Pasta
Cutting into keto ravioli with a knife and fork
Grain Free, Low Carb & Keto Ravioli

Dairy free & keto pasta in bow shape

(Fresh Egg!) Dairy Free & Keto Pasta

This fresh egg keto pasta (or fried gnocchi!) is surprisingly easy to whip up! And while different from the original, it yields killer al dente-like results to pair with your favorite Italian sauce.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. 
4.80 from 40 votes
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Appetizer, Entree, Main
Cuisine Italian
Servings 4 servings
Calories 176 kcal


For the keto pasta dough

To cook

  • 56 g grass-fed unsalted butter as needed
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic slivered, optional (but highly suggested!)


For the keto pasta dough

  • Add almond flour, coconut flour, xanthan gum and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
  • Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).
  • If no food processor is at hand, you can also do it by hand (it just takes a little more time and arm muscle!). Add all the dry ingredients to a large bowl and whisk until thoroughly combined. Pour in vinegar and whisk until thoroughly distributed. Pour in egg while whisking vigorously and keep whisking until the dough becomes too stiff to whisk. Using your hands, knead the dough until thoroughly incorporated, adding a teaspoon of water at a time as needed (we use 2). 
  • Wrap dough in cling film and knead it through the plastic for a couple minutes. Think of it a bit like a stress ball. Allow dough to rest for 30 minutes (and up to 5 days) in the fridge. 

To shape

  • Farfalle (i.e. bows) and orecchiette are probably the quickest shapes to make. Though cavatelli might just be my favorite, but you'll need a board (see special equipment for details). 
  • For farfalle: roll out the pasta to its thinnest point using a tortilla press between parchment paper (our favorite) or a pasta machine. You can also use a rolling pin, but it'll take a little longer. Cut into roughly 2x1-inch rectangles. And if you're fuzzy about presentation, use a knife to cut lengthwise and a pastry cutter to cut widthwise. 
  • For orecchiette: cut dough into 4 pieces, roll out into even-sized logs and slice off even-sized pieces. This will ensure evenly-sized pasta. Using your thumb, press each piece against your opposite palm, creating an indentation.  Lightly dust with coconut flour as needed. You can either leave them as they are or turn them out (see post for gif images). 
  • For cavatelli: cut dough into 4 pieces, roll out into even-sized logs and slice off even-sized pieces. This will ensure evenly-sized pasta. Lightly dust the board and pasta pieces with coconut flour. Place a piece on the board and using a knife press the dough towards you, angling the knife tip upwards as you press (see post for gif images), making the pasta curl into shape. 
  • Place shaped pasta in the freezer for 15 minutes (and up to a couple months). 

To cook

  • Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers. When the garlic begins to brown, add in chilled pasta and baste right away.
  • Cook pasta until it just begins to get some color, we found this gave the most 'al dente' texture (soft but with a bite). Feel free to make a test with one piece. 
  • Serve right away with toppings of choice. 


Feel free to go ahead and freeze the pasta, but you’ll want to thaw it out slightly before cooking.
This recipe yields roughly 200g of pasta. We calculated nutrition facts for a 50g serving (4g net carbs), keeping in mind that this keto pasta is quite a bit more filling than the traditional. 


Serving: 50g | Calories: 176kcal | Carbohydrates: 8g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 173mg | Potassium: 15mg | Fiber: 4g | Sugar: 1g | Vitamin A: 60IU | Calcium: 57mg | Iron: 1.3mg
Keyword dairy free keto pasta, grain free pata, keto pasta
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Adrienne Cook says:


    This recipe looks great. I’m wondering if it’s possible to just use almond flour and not also the coconut flour? I hate coconut flavor so I would prefer not to use it. Plus, money’s tight and I already have the almond flour. 🙂


  2. Patti McGuigan says:

    5 stars
    I made this recipe! It was amazing!!! I created half moon ravioli and stuffed with a mushroom herb and Locatelli filling I whipped up with some fresh garden herbs. This is the real deal! I cut the pasta into circles with the lid of a mason jar and rolled super thin as was recommended. Then I folded them over and pinched to creat the half moons. I have some beautiful photos I shared with my sisters because i was simply amazed at how professional and perfect this recipe performed and how delicious it was!!!

    • Patti says:

      5 stars
      Update: I purchased the cavatelli board as is recommended in the write up and my four year old granddaughter and my six year old grandson helped make the pasta! Again performed perfectly and the whole family enjoyed. This time we paired it with Granny’s red sauce and meatballs. I love this recipe. Unless you have an allergy to something I wouldn’t chang a thing it comes out perfect. 💖💖

      • Raegan Buatte says:

        I tried this tonight for the first time, and was really impressed with how truly pasta-like the dough is! I cut mine using pizza cutter into French-fry sized strips, fried to golden-brown in butter, then drained on a paper towel. Voila! Keto fries. They were fantastic and look like regular fries. (really important to my 5yo son, who is on the keto diet for epilepsy)

  3. Kristin says:

    Can the almond flour be substituted with psyllium husk powder or oat fibre? I have a nut allergy and I’m looking for a nut free alternative.

  4. FB says:

    5 stars
    Thank you! I made farfalle in tomato sauce. I’ve made pasta from scratch many times before, and it really surprised me how close to the real thing this dough handles.

  5. Mira says:

    Why did you use a knife to shape cavatelli instead of your thumb, which is how they’re traditionally made? Is it the texture of the dough that made you use a knife?

    • Goombah says:

      The serration at the end of the butter knife make minute tears in the side of the pasta that eventually becomes the outside of the piece. this helps hold sauce to the piece. 🙂

  6. Mary Kemper says:

    Could it be cut into strips to make spaghetti noods and could it then be boiled or do they have to be fried.

  7. Lillian says:

    In what universe does this resemble pasta? It’s basically like a keto pizza crust fried. It taste ok but I won’t do it again more like long skinny crackers that didn’t crisp up. Very disappointed 😒

    • Molly says:

      I completely agree. Lots of work but not like pasta or gnocchi. Will not make again. Fried golden brown…but mush inside. No chew at all.

    • Reham Shalabi says:

      Made this pasta and tossed it with a cheese burger sauce. Chopped onion, bell pepper sautée, add ground protein of choice sautee, add salt pepper and garlic powder, mix in chopped pickles and tomatoes, add 1/2 cup broth and a splash of heavy cream and a bag of cheddar cheese mix until cheese is melted toss in pasta! Def a kid pleaser and quick to make on a week night

  8. Dara says:

    Hey there! I’ve been looking at this recipe, hoping to try making low-carb pasta, and I wanted to know what the purpose of the coconut flour is! Does it change the texture or make it more likely to hang together? I’d love to know how it works and why before I commit to buying more new types of flour!

    • Pamela says:

      The coconut flour helps keep the dough together. I’m making this recipe right now. I make Keto bread every week. My original recipe did not include the coconut flour. It was good but tended to crumble. I added two tbls coconut flour and it stopped crumbling.

  9. CJ says:

    Could you use this in a pasta maker? I’ve just received the Phillips Pasta Maker and looking for some keto flour recipes since it specifically states that we need to combine flours and xatham gum.

  10. Shahareen Begum says:

    Hi! I’ve just come across your lovely page! Can this receipe be made using a pasta machine (the kind that mixes and extrudes noodles/pasta)?

    • April Arizmendi says:

      5 stars
      I’ve been missing pasta lately, and I found this recipe originally as a pizza dough, which worked amazingly well when I used it to make calzones.
      when I saw that it can also be used to make a pasta substitute I was really happy!
      I tried it, and I’m really pleased with it!
      It’s very filling, and it tastes really good with sauce. the next time I make it I’m thinking about making ravioli with it because I think it would hold up really well.

  11. Nikki says:

    Has anyone tried making this recipe with just egg yolk instead of the entire egg? I just wonder if this tweak wouldn’t make the dough more “pasta” like and less “bread” like.

  12. Sharon says:

    5 stars
    I made spinach and ricotta ravioli with this dough and tossed it in pesto sauce. It was freaking delicious although time consuming. It was almost like fried pirogies in texture. I then used the dough for pizza pockets and they were the bomb.com! I’m gonna get a lot of use out of this recipe!!! I’m going to try stuffing pockets with chicken an some kind of yummy sauce.

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