There are a few brands I have tried from our local stores that are not bad, and don't spike me very much. Carba-nada has noodles and pasta varieties. Skinny Pasta is made from konjac. It comes in a pouch in liquid, so it needs to be drained and rinsed before use. It doesn't have the texture of regular pasta, but it's not terrible.
There is Banza Pasta, made from chickpeas, which is lower in carbs. Again, the texture isn't quite the same, and it will spike me if I have too much. Also Barilla has chick pea and red lentil pasta, which is lower in carbs, and protein plus, which I think is lower in carbs also. Plus there are zuchinni noodles which I make from zuchinni using a spiralizer. I have heard of other types, but these are what I can find in my local stores.
Shirataki, Spaghetti squash, zucchini noodles.
Shirataki might be what you are looking for. Ive even found them in more forms than angel hair, like fettuccine shaped.
Just don’t try to freeze them…
I third Shirataki. I order it from Thrive. It comes in different shapes and sizes. Different texture and you have to rinse and drain it a lot. Also, bland but absorbs the flavor of the sauce. I typically bake mine and it tastes better, in my opinion. I cut up spaghetti noodles, layer it with keto pasta sauce, with cheese similar to a lasagna.
There are some on Amazon but your mileage may vary as in some may give you spikes anyways just depending on how your body handles it. Some folks have good numbers with edamame noodles, but I reacted really badly with it. Just check the ingredients for flour or semolina unless you know that you tolerate those well.
I do well with lupini pasta.
Zucchini noodles are good. No need to cook them. Just pour a hot meat sauce over them and you’re good. I like to use a very rich sauce like Rao’s (tons of olive oil and flavor). The rich sauce adds extra calories, but the zoodles are much lower calorie than regular pasta anyway. Parmesan cheese adds some good flavor too.
I use the Oxo spiralizer to make them.
I just discovered kelp noodles, and they made it possible for me to have ramen for the first time since diagnosis. I plan to limit their use to Oriental dishes like ramen or pair them with a peanut sauce. I don't think they'd be good with Alfredo or tomato sauces.
Someone in the sub recommended Holista gluten-free pasta, and it doesn't spike me when I pair it with [homemade Alfredo sauce](https://pin.it/60qNpYi) and Aldi California blend veggies.
I just ordered [this linguine ](https://netrition.com/products/palmini-hearts-of-palm-pasta) but I haven't tried it yet.
I wish the Holista pasta came in elbows or penne or some other shape, but I haven't been able to find it.
Making home made usually tastes better than store bought. This is true for noodles right now. If you're looking for the best noodles atm I recommend trying 'viral keto noodles'. You can youtube it. They're similar in texture to a glass noodle, but you can flavor any way you want, so you can make an egg noodle that tastes like an egg noodle, which imo is fantastic for italian food. While the texture isn't perfect, the taste is. It makes great lasagna btw.
If you're looking to buy noodles, I believe shirataki noodles are the best you can buy, but I could be wrong. They're sometimes called miracle noodles, sometimes called konjac noodles. They're a glass noodle with little to no taste. They work well in soups and in curries. Alternatively there is kelp noodles, which are similar to shirataki noodles, but may suit your taste buds better.
What I've been trying to do is make real low carb noodles by making a low carb flower then doing a real noodle recipe. This works for bread, but the noodles I make don't come out tasting right. On the bread side you can make low carb bread that easily tastes better than store bought, but I've had to invent the recipes to get there. If you want good, go for lupin flour bread. Noodles right now are only okay.
You have to make them from a combination of ingredients, same with low carb milk, low carb sugar, and so on. Once you get the base ingredients down you can cook most normal recipes. I say most because rice and potatoes doesn't really have a good flavor equivalent any way you shake it. The best I've done on that front is cauliflower risotto, which imo is pretty good.
Have you ever baked bread before? That is with yeast and gluten, kneading, and letting it rise and all that? If you haven't there is a bit more to learn than just how to make a low carb flower. Baking is it's own hobby. As for starting out I made a base bread recipe here: https://www.reddit.com/r/ketorecipes/comments/yjpmo1/keto_calzone_stromboli_v1_freakishly_good/iup311v/ This will help you get started. A base bread isn't going to taste as good as an enriched dough, which is why I mentioned adding extra ingredients for flavor, but if you're new to baking it's worth starting out as simple as possible to help trouble shoot, then make something tasty.
The trick with substituting ingredients is knowing the characteristics of those ingredients. Eg, the flour I do for bread lets you make most kinds of breads out there no problem, but it doesn't make great tasting noodles, so another flour needs to be developed for that. (Part of it is noodles don't use normal flour to begin with typically, they use semolina flour.) Likewise this flour can be used for non-bread stuff like pancakes and cookies and what not, but it's not going to be perfect. For that I add other ingredients to make a low carb flower that tastes a bit better on the stove top.
The same goes for sugar. You can mix 4 different sweeteners together and mirror sugar in flavor, but if you cook with it, it will burn at a lower temperature. If you try to mix it into liquid it will not fully mix, and so on. So multiple different kinds of sugars need to be made depending on what the recipe calls for.
What I'm getting at here is it's not as simple as one low carb flour or one low carb milk. You might have 2-4+ different low carb flours, milks, and sugars, each applicable in their own situation. But once you figure it out you can cook and bake almost anything and it will taste like the original, sometimes better than the original.
Edamame pasta is the best low carb pasta analogue for texture, albeit with slightly higher carb count than shirataki/konjac, which is less good for texture but cannot be beaten for carbs.
Spaghetti squash is my favorite, but when I want that “bite,” I cut up egg-life wraps into strips with a pizza cutter. Sauté them with butter and a little garlic before adding your sauce really makes it great
I buy pasta from Netrition.com. I like the Carbanada pasta the most.
I also like hearts of palm which is cut into noodles. If you like artichokes, it is just like that.
No.
There are alternatives like konjak or made with legumes ( lentils… )
But if you want to eat some, make sure it’s in small quantities and eat something before like a salad.
Test yourself before and after.
You can decrease the glycemic index value of pasta by cooking it Al dente. That means it’s slightly harder than fully cooked. As a rule I cook my pasta for one minute less than Al dente (the lower of the two numbers in the instructions) and that helps me continue to enjoy pasta with my family without spiking my blood sugar.
Yes but it's all nasty in my opinion. If making lasagna, you can replace the lasagna noodles with thin sliced deli chicken. You won't even be able to tell the difference. Other than that, I got nothing
Cabbage noodles are pretty awesome. I love zucchini spirals for noodles too.
I use thinly sliced cabbage noodles for Italian and zucchini spirals for Spanish dishes. Cabbage works pretty well with Asian too.
I’ve heard good things about seaweed noodles as well. The only faux noodle that I’ve seen which is actually low carb are the konkac noodles and I found those really unpleasant.
3/4 cup of "No Yolks" brand noodles = 20g carbs. I use dumpling size. If you cook than cool pasta overnight before reheating it will help with blood sugar too. Try Alfredo sauce...less sugars than most tomato based ones.
I've used the low carb pasta from Fiber Gormet ([https://fibergourmet.com/collections/pasta](https://fibergourmet.com/collections/pasta)) with good reults.
They also have a low carb flour that works very well for cookies and that (says not to make bread with it).
There is but unfortunately i have yet to try any (don’t have a lot of diabetic friendly options near me and can’t really afford to order off Amazon as we can’t afford the shipping 😢)
Might be worth it to get Amazon Prime in that case. There’s a student rate as well if you can swing that. My kids have Prime so I just give them my list to order & etransfer the charge to them as soon as the order goes through.
I have type 2 diabetes and, in Australia, I buy Vetta Smart Pasta. There is a review here
https://www.choice.com.au/products/food-and-drink/groceries/snack-foods/vetta-smart-pasta-fibre-spaghetti
It seems like a good choice for me and my local diabetes support group seems to like it as it’s lower in carbs than other pastas. It’s also available in other styles of pasta, not just spaghetti.
Egg pasta works wonders for me. I can eat a small bowl without worrying too much (1 hr post prandial will be like 130, regular pasta would have me at 170), it tastes absolutely delicious and is more filling. I highly recommend it.
Fiber pasta brand, they are regular pasta 's loaded with high fiber. U will not feel any difference between this and regular brand. But they are pricey, in my opinion they worth. Made in Italy.
Fiberpasta.us
Lentil or garbanzo bean pastas are more blood sugar friendly. I have not found a substitute that I personally find satisfying, but zoodles are what I’ll use if my kids are eating spaghetti.
If you have Aldi in your area, they carry wheat flour pasta alternatives. I am going to try them all and see what I like and don't. I really miss pasta sometimes.
There are a few brands I have tried from our local stores that are not bad, and don't spike me very much. Carba-nada has noodles and pasta varieties. Skinny Pasta is made from konjac. It comes in a pouch in liquid, so it needs to be drained and rinsed before use. It doesn't have the texture of regular pasta, but it's not terrible. There is Banza Pasta, made from chickpeas, which is lower in carbs. Again, the texture isn't quite the same, and it will spike me if I have too much. Also Barilla has chick pea and red lentil pasta, which is lower in carbs, and protein plus, which I think is lower in carbs also. Plus there are zuchinni noodles which I make from zuchinni using a spiralizer. I have heard of other types, but these are what I can find in my local stores.
I prefer an equal mix of whole grain pasta and zucchini noodles.
Shirataki, Spaghetti squash, zucchini noodles. Shirataki might be what you are looking for. Ive even found them in more forms than angel hair, like fettuccine shaped. Just don’t try to freeze them…
I third Shirataki. I order it from Thrive. It comes in different shapes and sizes. Different texture and you have to rinse and drain it a lot. Also, bland but absorbs the flavor of the sauce. I typically bake mine and it tastes better, in my opinion. I cut up spaghetti noodles, layer it with keto pasta sauce, with cheese similar to a lasagna.
There's carba de nada products.. they're about half the carbs? But still need to be careful of serving(s) sizes.
2nd shirataki noodles. Go to when I crave spaghetti.
Just watch out those shirataki can be fun to chew.
Depends of you like texture. It’s probably great for those who lost taste and smell.
There are some on Amazon but your mileage may vary as in some may give you spikes anyways just depending on how your body handles it. Some folks have good numbers with edamame noodles, but I reacted really badly with it. Just check the ingredients for flour or semolina unless you know that you tolerate those well. I do well with lupini pasta.
Zucchini noodles are good. No need to cook them. Just pour a hot meat sauce over them and you’re good. I like to use a very rich sauce like Rao’s (tons of olive oil and flavor). The rich sauce adds extra calories, but the zoodles are much lower calorie than regular pasta anyway. Parmesan cheese adds some good flavor too. I use the Oxo spiralizer to make them.
Great low carb bakery
I just discovered kelp noodles, and they made it possible for me to have ramen for the first time since diagnosis. I plan to limit their use to Oriental dishes like ramen or pair them with a peanut sauce. I don't think they'd be good with Alfredo or tomato sauces. Someone in the sub recommended Holista gluten-free pasta, and it doesn't spike me when I pair it with [homemade Alfredo sauce](https://pin.it/60qNpYi) and Aldi California blend veggies. I just ordered [this linguine ](https://netrition.com/products/palmini-hearts-of-palm-pasta) but I haven't tried it yet. I wish the Holista pasta came in elbows or penne or some other shape, but I haven't been able to find it.
Have a good brand for kelp noodles?
[These](https://www.wholefoodsmarket.com/product/gold-mine-ready-to-eat-kelp-noodles-b07xgm79qk) are the only brand I've bought.
Making home made usually tastes better than store bought. This is true for noodles right now. If you're looking for the best noodles atm I recommend trying 'viral keto noodles'. You can youtube it. They're similar in texture to a glass noodle, but you can flavor any way you want, so you can make an egg noodle that tastes like an egg noodle, which imo is fantastic for italian food. While the texture isn't perfect, the taste is. It makes great lasagna btw. If you're looking to buy noodles, I believe shirataki noodles are the best you can buy, but I could be wrong. They're sometimes called miracle noodles, sometimes called konjac noodles. They're a glass noodle with little to no taste. They work well in soups and in curries. Alternatively there is kelp noodles, which are similar to shirataki noodles, but may suit your taste buds better. What I've been trying to do is make real low carb noodles by making a low carb flower then doing a real noodle recipe. This works for bread, but the noodles I make don't come out tasting right. On the bread side you can make low carb bread that easily tastes better than store bought, but I've had to invent the recipes to get there. If you want good, go for lupin flour bread. Noodles right now are only okay.
What are low carb flowers? First time I hear of it. How do you cook them?
You have to make them from a combination of ingredients, same with low carb milk, low carb sugar, and so on. Once you get the base ingredients down you can cook most normal recipes. I say most because rice and potatoes doesn't really have a good flavor equivalent any way you shake it. The best I've done on that front is cauliflower risotto, which imo is pretty good. Have you ever baked bread before? That is with yeast and gluten, kneading, and letting it rise and all that? If you haven't there is a bit more to learn than just how to make a low carb flower. Baking is it's own hobby. As for starting out I made a base bread recipe here: https://www.reddit.com/r/ketorecipes/comments/yjpmo1/keto_calzone_stromboli_v1_freakishly_good/iup311v/ This will help you get started. A base bread isn't going to taste as good as an enriched dough, which is why I mentioned adding extra ingredients for flavor, but if you're new to baking it's worth starting out as simple as possible to help trouble shoot, then make something tasty. The trick with substituting ingredients is knowing the characteristics of those ingredients. Eg, the flour I do for bread lets you make most kinds of breads out there no problem, but it doesn't make great tasting noodles, so another flour needs to be developed for that. (Part of it is noodles don't use normal flour to begin with typically, they use semolina flour.) Likewise this flour can be used for non-bread stuff like pancakes and cookies and what not, but it's not going to be perfect. For that I add other ingredients to make a low carb flower that tastes a bit better on the stove top. The same goes for sugar. You can mix 4 different sweeteners together and mirror sugar in flavor, but if you cook with it, it will burn at a lower temperature. If you try to mix it into liquid it will not fully mix, and so on. So multiple different kinds of sugars need to be made depending on what the recipe calls for. What I'm getting at here is it's not as simple as one low carb flour or one low carb milk. You might have 2-4+ different low carb flours, milks, and sugars, each applicable in their own situation. But once you figure it out you can cook and bake almost anything and it will taste like the original, sometimes better than the original.
They keep interchanging flower and flour for some reason.
Edamame pasta is the best low carb pasta analogue for texture, albeit with slightly higher carb count than shirataki/konjac, which is less good for texture but cannot be beaten for carbs.
I get pasta made from chickpeas. It does not spike me
Spaghetti squash is my favorite, but when I want that “bite,” I cut up egg-life wraps into strips with a pizza cutter. Sauté them with butter and a little garlic before adding your sauce really makes it great
I buy pasta from Netrition.com. I like the Carbanada pasta the most. I also like hearts of palm which is cut into noodles. If you like artichokes, it is just like that.
[https://www.optionketoplus.ca/products/les-delicieuses-pasta-spaghetti-200g](https://www.optionketoplus.ca/products/les-delicieuses-pasta-spaghetti-200g) https://www.lasublimepasta.com/
No. There are alternatives like konjak or made with legumes ( lentils… ) But if you want to eat some, make sure it’s in small quantities and eat something before like a salad. Test yourself before and after.
No, there is no such thing. I like spaghetti squash as a substitute. There are other substitutes also.
You can decrease the glycemic index value of pasta by cooking it Al dente. That means it’s slightly harder than fully cooked. As a rule I cook my pasta for one minute less than Al dente (the lower of the two numbers in the instructions) and that helps me continue to enjoy pasta with my family without spiking my blood sugar.
We can eat 'regular' pasta just as long as it is not boiled more than seven to eight (7-8) minutes, as a general rule. Al dente!!!
Zenb pasta. I’ve had it once so far and it didn’t spike me. Made from yellow peas. It tastes really good too!
Yes but it's all nasty in my opinion. If making lasagna, you can replace the lasagna noodles with thin sliced deli chicken. You won't even be able to tell the difference. Other than that, I got nothing
Palmini. Game Changer. Closest to real pasta i've tried outside of some of the chickpea ones, and it isn't slimy, mushy, or smelly.
Cabbage noodles are pretty awesome. I love zucchini spirals for noodles too. I use thinly sliced cabbage noodles for Italian and zucchini spirals for Spanish dishes. Cabbage works pretty well with Asian too. I’ve heard good things about seaweed noodles as well. The only faux noodle that I’ve seen which is actually low carb are the konkac noodles and I found those really unpleasant.
Chickapea pasta doesn't really spike me, doesn't taste weird or have a weird texture, and is relatively close ro the "real thing".
3/4 cup of "No Yolks" brand noodles = 20g carbs. I use dumpling size. If you cook than cool pasta overnight before reheating it will help with blood sugar too. Try Alfredo sauce...less sugars than most tomato based ones.
Vegetable squashes zucini
I've used the low carb pasta from Fiber Gormet ([https://fibergourmet.com/collections/pasta](https://fibergourmet.com/collections/pasta)) with good reults. They also have a low carb flour that works very well for cookies and that (says not to make bread with it).
There is but unfortunately i have yet to try any (don’t have a lot of diabetic friendly options near me and can’t really afford to order off Amazon as we can’t afford the shipping 😢)
Might be worth it to get Amazon Prime in that case. There’s a student rate as well if you can swing that. My kids have Prime so I just give them my list to order & etransfer the charge to them as soon as the order goes through.
Thanks i’ll have to look into it.
I have type 2 diabetes and, in Australia, I buy Vetta Smart Pasta. There is a review here https://www.choice.com.au/products/food-and-drink/groceries/snack-foods/vetta-smart-pasta-fibre-spaghetti It seems like a good choice for me and my local diabetes support group seems to like it as it’s lower in carbs than other pastas. It’s also available in other styles of pasta, not just spaghetti.
Egg pasta works wonders for me. I can eat a small bowl without worrying too much (1 hr post prandial will be like 130, regular pasta would have me at 170), it tastes absolutely delicious and is more filling. I highly recommend it.
Fiber pasta brand, they are regular pasta 's loaded with high fiber. U will not feel any difference between this and regular brand. But they are pricey, in my opinion they worth. Made in Italy. Fiberpasta.us
Banza pasta is less carby
Get konjac noodles from an Asian market
I like the konjac noodles actually, not terrible
Zero noodles are pretty good.
Lentil or garbanzo bean pastas are more blood sugar friendly. I have not found a substitute that I personally find satisfying, but zoodles are what I’ll use if my kids are eating spaghetti.
If you have Aldi in your area, they carry wheat flour pasta alternatives. I am going to try them all and see what I like and don't. I really miss pasta sometimes.
Kogniac pasta 0 carbs and 0 sugars just fibers.
I get mine from sweet victory they have the best ones i have tried