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–+ servings

Keto Spaghetti

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 196kcal

Ingredients

  • 1 pound ground beef or turkey
  • 1 (28-ounce can) crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/8 teaspoon granulated erythritol optional
  • 1 pound keto pasta options on note 1
US Customary - Metric

Instructions

  • In a large, heavy-bottom pan, brown your meat, breaking it up with the back of a spoon as it cooks and crumbles. If using turkey, you'll want to add 2 tablespoons of olive oil to the pan before cooking. For beef, drain excess fat from your pan before proceeding.
  • Add the rest of the sauce ingredients (everything but the pasta) to your pan, and bring to a simmer. Continue to simmer for 1 hour, stirring occasionally. If the sauce starts to thin, add a splash of low sodium chicken broth or water so it doesn't burn on the bottom.
  • Meanwhile, cook your pasta: For keto spaghetti squash, I suggest baking it while the sauce is simmering. For zucchini noodles, prep them, don't cook before (just twirl in to the sauce). For edamame noodles, make towards the end of the sauce simmering. For my almond flour pasta, shape, and fry towards the end of your pasta simmering.
  • Remove the bay leaves, and serve warm pasta over your noodles. Sprinkle with parmesan and enjoy!

Notes

  1. Keto pasta options
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2. Nutritional information is for the sauce only.

Nutrition

Calories: 196kcal | Total Carbohydrates: 1g | Protein: 13g | Fat: 15g | Sodium: 439mg | Fiber: 0.4g | Sugar: 0.05g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com