Psylli Pumpkin Pasta

Low Carb Keto Lasagna Noodles with ‘Tude (Attitude)

Dry Ingredients

  • 1 tablespoon whole psyllium husks (NOW brand)
  • 1 tablespoon coconut flour
  • 1 teaspoon freeze-dried parsley
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon nutmeg (optional for use with white sauces)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon gluten free aluminum free baking powder

Wet Ingredients

  • 2 tablespoons canned pumpkin
  • 1/2-3/4 cup egg whites—or carton egg whites

INSTRUCTIONS

  1. Combine dry ingredients in a bowl. Stir to mix well. Add wet ingredients to dry and stir with a spatula until evenly mixed.
  2. Line baking sheet with nonstick aluminum foil. Spread dough out along center of pan, lengthwise. Cover with a sheet of plastic wrap.
  3. Use your hands to gently and evenly spread dough out to about 1/16-1/8-inch thickness rectangle. Dough should be even and almost cover the entire bottom of the pan.
  4. Bake in a preheated 325° oven for 10-12 minutes until set and done throughout. Remove pan from oven and cool noodles on the pan. Cut into equal lasagna size lengths, or your preferred shape of noodle.
  5. Cool completely. It won’t hurt to air dry them for an hour. Store in airtight container in the fridge up to 5 days or in the freezer for a month. We recommend storing between sheets of parchment paper or plastic wrap.
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