Fathead Keto Gnocchi - Low Carb | I Breathe I'm Hungry
I Breathe...I'm Hungry...
I Breathe...I'm Hungry...
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  • 2 cups super fine blanched almond flour
  • 12 cups shredded full fat mozzarella cheese
  • 11/4 cup butter
  • 11 large egg
  • 11 large egg yolk
  • 11/4 cup salted butter
  • 11 tsp lemon zest
  • 11 tsp fresh thyme leavesCombine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
  • 1 Stir, then microwave another minute.
  • 1 Stir until fully combined and cool for 2 minutes.
  • 1 Stir in the egg and egg yolk until combined.
  • 1 Add the almond flour and stir with a large spoon until combined.
  • 1 Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed.
  • 1 Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide.  You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.
  • 1 Freeze the gnocchi for 10 minutes to firm them up.
  • 1 Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart.
  • 1 Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.
  • 1 Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.
  • 1 Melt the butter in a large saute pan.
  • 1 Add lemon zest and thyme and cook for about 2 minutes or until fragrant.
  • 1 Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.
  • 1 Season with salt and pepper as desired.



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