Keto Pasta Shells with Tomato Sauce

Indulge in the rich, satisfying flavors of Keto Pasta Shells with Tomato Sauce, a low-carb twist on a classic Italian favorite. These delicate pasta shells are crafted from a nourishing blend of almond flour, psyllium husk powder, and xanthan gum, perfectly shaped to cradle a vibrant homemade tomato sauce. The sauce, made with aromatic garlic, sweet red onion, and herbs like basil and oregano, simmers to perfection for a comforting, hearty complement to the tender pasta. Finished with a sprinkle of Parmesan cheese and fresh basil leaves, this keto-friendly recipe is as elegant as it is wholesome, offering just 45 minutes of prep for a low-carb meal that's bursting with Mediterranean flavors. Perfect for anyone seeking gluten-free, keto, or low-carb dining options, this dish brings both flavor and nutrition to your table.

Nutriscore Rating: 80/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 1 tablespoon Psyllium husk powder
• 0.5 teaspoon Xanthan gum
• 2 large Eggs
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 2 cups Unsweetened tomato puree
• 2 cloves, minced Garlic
• 1 small, finely chopped Red onion
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Black pepper
• 0.25 cup, grated Parmesan cheese
• 4 as garnish Fresh basil leaves

Directions

Step 1

In a mixing bowl, combine almond flour, psyllium husk powder, xanthan gum, and salt. Mix well.

Step 2

Add eggs and olive oil to the dry ingredients. Mix until a dough forms. Knead the dough for a few minutes until smooth.

Step 3

Wrap the dough in plastic wrap and refrigerate for about 15 minutes to firm up.

Step 4

Meanwhile, prepare the tomato sauce. Heat a tablespoon of olive oil in a saucepan over medium heat. Add chopped red onion and minced garlic. Sauté until the onion becomes translucent.

Step 5

Stir in the tomato puree, dried oregano, dried basil, and black pepper. Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally. Remove from heat and set aside.

Step 6

Take the dough out of the refrigerator and roll it out between two sheets of parchment paper until it's about 1/16 inch thick.

Step 7

Using a round cookie cutter or a glass, cut out small circles of dough. Gently shape each circle into a shell by pressing around a clean finger or forming into a dome shape.

Step 8

Bring a large pot of salted water to a boil. Gently place the keto pasta shells into the boiling water. Cook for 1-2 minutes or until they float to the top.

Step 9

Remove the shells with a slotted spoon and place them on a dry kitchen towel to remove excess water.

Step 10

In a serving dish, toss the pasta shells with the prepared tomato sauce. Sprinkle grated Parmesan cheese on top.

Step 11

Garnish with fresh basil leaves and serve immediately.

Nutrition Facts

Serving size	(895.2g)

Amount per serving	% Daily Value*
Calories	1470.2

Total Fat 103.9g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 394.2mg	0%
Sodium 1556.4mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 34.3g	0%
Total Sugars 31.2g
Protein 61.1g	0%

Vitamin D 82IU	0%
Calcium 739.0mg	0%
Iron 13.1mg	0%
Potassium 2536.6mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 15.6%

Carbs: 24.8%