KETO PASTA | LOW CARB PASTA | BEST TASTING KETO PASTA EVER!

KETO PASTA | LOW CARB PASTA | BEST TASTING KETO PASTA EVER!

July 30, 2019 23 By William Morgan


hey guys welcome back to my channel my
name is Heather Gerhardt if you are new
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life hacks food hacks parenting marriage
all that kind of stuff make up
everything that affects all lives on a
regular basis so today we are attempting
we’re attempting keto pasta you kiddin
me sir that’s not a vegetable
it’s not zoodles or spaghetti squash
shut the front door and it’s not those
really weird shirataki noodles that
tastes like you’re eating rubber bands
so wanna see if it works
stay tuned and let’s do this
okay so I came across lupin flour I
have used it in a couple of recipes like
waffles
holy cow if you have not seen the waffle
recipe that’s made with Lupin flour you
have got to try this out because it’s
not grainy at all it doesn’t taste
fibrous because of almond flour or
coconut flour
holy cow it’s so good so the reason I
actually originally bought it was to try
and make pasta out of it because I saw
online that you could make pasta out of
Lupin flour I don’t have high hopes
because it’s just you know everybody
says this stuff is amazing and then it’s
not but when you’re gonna test it out
we’re gonna see if it works I’m taking
you into my kitchen let’s go make this
and see if we can have regular keto
pasta let’s go okay guys here we are in
the kitchen and we’re gonna attempt to
make this pasta with Lupin flour so what
it calls for is 60 grams of softened
cream cheese that’s about 2.11 ounces if
you’re trying to convert it and I’ve got
that here in the bowl and I’m just gonna
kind of whisk it around until it’s nice
and creamy then what it says to do is
add 1 egg so we’re gonna add 1 egg and
we’re gonna whisk that in now you’re
gonna need a total of 3 large eggs so
there’s one whisk that in now Lupin
flour if you haven’t heard of it is a
legume it’s similar to peanut flour so
if you’ve got an allergy to peanuts you
need to be careful with this but it’s
kind of a softer flour if you haven’t
seen my video on waffles made with Lupin
flour I’ll put that at the end of this
video it’s amazing the texture of it is
so light and fluffy it doesn’t taste
like almond flour or coconut flour it’s
just really light so with these I’m a
little concerned that they’re gonna be a
little bit too soft and not al dente
enough and I don’t think you could use
them again in like for instance a
lasagna because they’re just gonna get
too soft and mushy if you’re re-cooking
them so I was thinking about
experimenting and maybe adding a little
mozzarella to it to see oh my ovens done
mozzarella to it to see if it could firm
it up a little bit so that you could use
it in a baked casserole dish so we’ll try
that out first we’re gonna see if this
actually takes anything like pasta okay
so what you’re gonna do now is add a
half a teaspoon of guar gum I use this
right here I get it off of Amazon I’ll
link that below as well I think you
could probably use xantham gum if you
had that but we’re following this recipe
perfectly to see if it works first and
then if we need to tweak it we’ll do
that and we’re gonna whisk that in as
well so now you add in two more eggs and
whisk that in one at a time okay so
here’s what it looks like with the eggs
and the guar gum and cream cheese now
we’re gonna add in some salt and our
star ingredient which is lupin flour
alright 1/2 a teaspoon of salt and here
is lupin flour that I use I’ll also
have this linked in the description
below 1, 2, 3
all right I’ve got a silicon mat
here and I just lined my hand with foil
pretty much cause its filthy and old
and gross all right we’re gonna pour
this I’m gonna, yikes, this is scaring me a little
I do have some lumps in mine and I don’t
think you’re supposed to have lumps in it
we’re gonna put it in for 10 to 12
minutes check it out
and if it doesn’t peel away nicely and
it’s too sticky
then you need to cook it a little bit
longer so let’s put this in and I’ll see
you back in 10 or 15 minutes okay so
we’re back and mine spread a little bit
one of the edges clearly wasn’t flat
because it almost got burnt as you can
see right here so and it’s thicker in
the middle now it doesn’t feel sticky
it smells like eggs so I mean I’m not
sure what I feel about that yet but I
have let it cool down for just a minute
you’re supposed to let it cool down and
then you cut it and then you have to let
it dry out for several hours and I’m
hoping the drying out process is what’s
gonna make it a little more noodle-like
and a little less egg like but it is
mostly eggs so there’s that but you
really need to make sure that the pan
you have is flat mine clearly isn’t
because it kind of all pooled in the
center so be mindful of that but we’re
gonna peel this off I’m gonna roll it up
I’m gonna cut it into fettuccine like
strips and we’re gonna leave it for
several hours and then toss it with some
sauce that I’ve got cooking with some
meatballs so let’s do this
all right so here it is we’re gonna let
it sit out all afternoon right now is
1:15 and we’re probably gonna eat at
about 6 o’clock so I’m just gonna leave
it out until we throw some pasta on it
and see what happens
okay so we’ll be back tonight to test it
out I have my husband here and we are
gonna taste keto pasta go
don’t get any on your shirt what do you
think does it taste
Am I supposed to be honest or tell you how I really feel..wait a minute isn’t that the same
thing to be honest or tell you, I mean be honest or
say the company line it’s great No
be honest what do you think I
think it tastes really good but it’s got
a Chef Boyardee sort of texture to it I
don’t know if that makes sense to you
yeah it’s softer than al dente pasta
yeah okay you said the technical term I
said the kid term. right Chef Boyardee so
the kids are gonna love it is that what
you’re saying yeah yeah if they like
SpaghettiOs, this is for them.
okay so the final verdict is it is a
little softer than regular pasta it does
kind of taste like the softer noodles
you would get in SpaghettiOs but it
is the best pasta I’ve tried that’s not
a vegetable and it’s not Shiritaki
noodles so I’m gonna keep
experimenting with this I think maybe
I’ll add some Parmesan cheese next time
give it a little bit more of an el dente
feel and we’ll go from there but this is
a good start and I think I’m gonna
definitely keep going alright see ya
there you have it we’ve tried it we’ve
made it you’ve heard my thoughts I hope
you have found this video helpful and
inspiring I will have Lupin flour linked
below because it is a really good staple
to add into your keto diet to use in
recipes so I will have that in the
description box below as well as the
recipe to this keto pasta if you have
found this video helpful please give it
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more people see it and we want more
people to see it so that they’re in the
know! otherwise I hope you’re having a
great day stay inspired and I will see
you in the next video see ya