Keto Spinach Fettuccine

Elevate your low-carb dining experience with this vibrant and flavorful Keto Spinach Fettuccine! Made with a nutrient-packed blend of almond flour, coconut flour, and fresh spinach, these homemade noodles boast a delicate texture and rich green hue. The fettuccine is gently simmered to perfection and cloaked in a luscious, creamy garlic-Parmesan sauce that's irresistibly indulgent yet keto-friendly. Perfect for pasta lovers following a low-carb lifestyle, this recipe is not only gluten-free but also packed with fresh, wholesome ingredients. Ready in under 45 minutes, this dish serves as a sophisticated entrée for weeknight dinners or special occasions. Twigged with optional nutmeg and paired with your favorite keto sides, it’s a comforting yet health-conscious twist on classic fettuccine alfredo.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Xanthan gum
• 2 Eggs
• 3 ounces Fresh spinach (blanched, squeezed to remove excess moisture, and finely chopped)
• 0.25 teaspoons Salt
• 1 teaspoon Olive oil
• 2 ounces Cream cheese
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese (grated)
• 2 cloves Garlic (minced)
• 2 tablespoons Butter
• 0.25 teaspoons Black pepper
• 0.125 teaspoons Nutmeg (optional, for garnish)

Directions

Step 1

In a medium mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt. Mix well.

Step 2

Add the eggs, finely chopped blanched spinach, and olive oil to the dry ingredients. Knead the mixture until it forms a smooth, pliable dough. If the dough feels too wet, add a small amount of coconut flour (1 teaspoon at a time).

Step 3

Wrap the dough in plastic wrap and let it rest at room temperature for 10 minutes.

Step 4

Place the dough between two sheets of parchment paper. Roll it out into a thin, even sheet (approximately 1/8-inch thick).

Step 5

Using a pizza cutter or sharp knife, slice the dough into thin strips to mimic fettuccine noodles. Gently separate the strips to prevent sticking.

Step 6

Bring a large pot of salted water to a gentle simmer (do not boil). Add the keto fettuccine noodles and cook for 2-3 minutes. Carefully drain and set aside.

Step 7

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Step 8

Reduce the heat to low and stir in the cream cheese. Once melted, gradually whisk in the heavy cream until the sauce is smooth and creamy.

Step 9

Add the grated Parmesan cheese, black pepper, and optional nutmeg. Stir until the cheese has melted and the sauce has thickened slightly.

Step 10

Add the cooked keto spinach fettuccine noodles to the skillet and toss gently to coat in the sauce.

Step 11

Serve immediately. Optionally, garnish with additional grated Parmesan cheese or a pinch of nutmeg!

Nutrition Facts

Serving size	(645.7g)

Amount per serving	% Daily Value*
Calories	2228.5

Total Fat 190.1g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 710.3mg	0%
Sodium 3013.2mg	0%
Total Carbohydrate 46.1g	0%
Dietary Fiber 20.5g	0%
Total Sugars 7.9g
Protein 88.1g	0%

Vitamin D 86.5IU	0%
Calcium 1728.5mg	0%
Iron 8.8mg	0%
Potassium 932.1mg	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: 76.1%

Protein: 15.7%

Carbs: 8.2%