Keto Spaghetti

This keto spaghetti is perfectly chewy and al dente, paired with a rich and meaty bolognese sauce! Made with simple ingredients, it's easily customizable and family friendly!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 284kcal

Author Arman Liew

Ingredients

1 pound keto spaghetti 2 x 16 oz bags * See notes
1 recipe keto spaghetti sauce
1 pound ground beef or ground chicken, optional
1/4 cup parmesan cheese to serve

Instructions

Start by preparing your spaghetti sauce as directed. Add the ground chicken or beef to the mixture and let it simmer for 20 minutes, until thick. Set aside.
Cook your keto spaghetti in a pot of salted and boiling water. Let it boil for 8-10 minutes, until al dente.
Drain your spaghetti. Either mix it through the sauce or place into bowls and top with the bolognese sauce. Add parmesan cheese, if desired.

Notes

* I used Great Low Carb Bread Bakery spaghetti. Any low carb packaged spaghetti can work, provided it cooks like actual spaghetti (Do not use shirataki, tofu noodles, or vegetable noodles).

NOTE- Great Low Carb Bakery has just reformulated their spaghetti ingredients and now contain gluten in them. While still low carb, they aren't gluten free. A good substitute is soy bean spaghetti.

TO STORE: Leftover spaghetti should be stored in an airtight container in the refrigerator for up to 5 days. For the best texture, I like to keep the pasta and sauce separate.

TO FREEZE: Let the pasta cool completely, place it and the sauce in separate freezer-safe containers, and freeze for up to 6 months.

TO REHEAT: Microwave single serving portions for 30-45 seconds, or reheat in a saucepan over medium heat until warm.

Nutrition