Keto Egg Fast Fettuccini Alfredo
A low carb and gluten free Keto Egg Fast Fettuccini Alfredo recipe that is also keto lchf egg fast and Atkins diet friendly
A low carb and gluten free Keto Egg Fast Fettuccini Alfredo recipe that is also keto lchf egg fast and Atkins diet friendly
- Carbohydrate 14.2109436803981 g
- Cholesterol 105.42207583426 mg
- Fat 33.9729271741983 g
- Fiber 0.01325 g
- Protein 12.7996971902271 g
- Saturated Fat 20.1099612462612 g
- Serving Size 1 1 serving (319g)
- Sodium 723.809188357536 mg
- Sugar 14.1976936803981 g
- Trans Fat 3.74406785001106 g
- Calories 407 calories
Step-by-step
- 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 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.
- 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!
Eggs do the heavy lifting in this recipe, transforming via blender into a pliable sheet that mimics wheat-based noodles when sliced properly. Achieving the right texture requires running the machine until completely smooth so no stray albumen chunks compromise the structural integrity of the baked sheet. Pour the batter into an 8x8-inch pan greased thoroughly with butter to prevent tearing during the release phase. Bake the sheet at 325 degrees Fahrenheit for exactly eight minutes, watching for the edges to pull away and the center to lose its liquid sheen without browning. Allowing the baked sheet to rest for five minutes makes it cool enough to handle safely while retaining the flexibility needed for rolling and slicing into uniform one-eighth-inch ribbons. Whisking the mascarpone, parmesan, and butter emulsion demands patience because microwave heating causes dairy fats to separate initially; persistent manual whisking brings the sauce back into a glossy, cohesive state. Combining the warm noodles with the hot sauce immediately ensures the fats coat every strand evenly before cooling alters the viscosity. Avoid overheating the cheese sauce or rushing the cooling time of the egg sheet, as both errors frequently yield a crumbly texture instead of long, recognizable strands.
