Queenketo Low Carb Pasta #2 Lasagna Sheets


Queenketo Low Carb Pasta #2 Lasagna Sheets. Keto-perfect at just 1.8g carbs per 100g of pasta.

Here comes my second tried and tested recipe for pasta. This time WITHOUT LUPIN FLOUR, as I know many people prefer to avoid legumes for personal reasons. It is just as easy to create as my Fettuccine Pasta recipe. Probably easier, actually, because lasagna sheet means that there’s no need to spend time making ribbons.

So, if you’re one of the ever-rising number of people choosing to go low carb or keto, but fearing not being able to let go of pasta dishes, bookmark this recipe now!

Even if you’re not a particular pasta-lover right now, trust me, once you’ve been keto for a while, you’ll start longing for variety. As much as bacon, eggs, meat and green veggies is undoubtedly an amazing ‘diet’, these foods can soon become a little boring and repetitive. Being able to cook pasta meals is sure to inject variety and excitement into keto life. And there’s more good news. Whereas ‘normal’ wheat pasta is inflammatory and low in nutrients, THIS pasta is a powerhouse of COMPLETE proteins and healthy fats.

If I ever returned to a high carb diet (…I would need to be kidnapped and force-fed at gun point), I would continue to make this own home-made Queenketo Low Carb Pasta #2 Lasagna Sheets. It’s that good.

Queenketo Low Carb Pasta #2 Lasagna Sheets

I know that you can make ‘pasta sheets’ with zucchini, eggplants, or other vegetables – indeed I have some delicious ‘veggie pasta’ recipes on my blog- like Butternut Squash and Mushrooms Lasagna and Classic Italian Ragù Lasagna. But they are nothing like the real thing. Not even close. And because of their high water content, these vegetables shrink as they release moisture whilst they cook. Which means you have to use more of them to make enough ‘pasta’ to create a satisfying dish, which inevitably results in a higher carbohydrate intake than one would wish for.

So there you have it. As healthy and delicious as they are, zucchini, eggplant, etc. cannot, ever, be a good substitute for home-made delicious pasta.

As for the fake pasta products on the market today, I’ve already discussed them in my Fettuccine Pasta recipe post. In any case, I am yet to see low carb lasagna sheets as a product on the market. ‘Rice’ – yes. ‘Noodles’ – yes. ‘Spaghetti’ – yes. But lasagna sheets – no.

Whoever marketed konjac (shirataki) ‘pasta’ and ‘rice’ will probably start creating ‘pasta sheets’ soon, but have you actually tried konjac (shirataki)? When it first appeared on the market, it took the low carb world by storm. At first, it seemed like a keto dream come true. And I, probably like many others, rushed to buy some so I could start making pasta meals once again. But then the taste test came. The first word that came to my lips was ‘revolting’. The adjectives that followed weren’t exactly positive, either: tasteless, gelatinous, fishy, watery, unchewable, indigestible. Not to mention the post-meal bloating. No, thanks.

Queenketo Low Carb Pasta #2 Lasagna Sheets

The difference between Lasagna and Lasagne.

Before I move on to the actual recipe, I’d like to briefly discuss a linguistic issue… lol.

Both on the web and in recipe books, you will come across lasagna (ending with an ‘a’) and lasagne (ending with an ‘e’). But you may be wondering which of the two is correct. Or maybe you’ve already looked it up and think you know the answer. You may even have thought that it’s just a spelling mistake. Well, ladies and gents, both spellings are 100% correct. Here is why:

Firstly: Pasta made into sheets is an Italian culinary tradition.

Queenketo Low Carb Pasta #2 Lasagna Sheets

Secondly: Italians refer to multiple pasta sheets as lasagne (plural) or lasagna (singular) when they refer to just one sheet. When they prepare a dish made of lasagne layers, they refer to it as lasagna (using the singular form as a collective noun because it refers to the whole dish) or lasagne. There is absolutely no right or wrong. It is just a  preference.

Thirdly: Even though grammarists insist that lasagne should be the correct spelling, they are, in fact, only 50% correct, because they’re not taking into consideration collective nouns.

To conclude, you can spell lasagna/e either way and no-one should tell you that you’re wrong. They are the ones who don’t have a clue!

How to Make Queenketo Low Carb Pasta #2 Lasagna Sheets.Queenketo Low Carb Pasta #2 Lasagna Sheets

The method is exactly the same as for my Low Carb Pasta #1 FettuccineMix cream cheese with eggs, add dry ingredients and you’re ready to bake. A few minutes in the oven is all it takes to create large pasta sheets that you then cut to fit into your bakeware. These Queenketo Low Carb Pasta #2 Lasagna Sheets stay nice and fresh in the fridge for a few days and you can even freeze them for a future occasion.


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Queenketo Low Carb Pasta #2 Lasagna Sheets

Queenketo Low Carb Pasta #2 Lasagna Sheets

Make these pasta sheets to create infinite dishes without the extra carbs that are inevitable when using 'pretend' pasta like zucchini or eggplant slices. And it is way more filling and authentic.
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Course: Make your Own, Pasta and Gnocchi
Diet: Gluten Free, Grain Free, Keto, Low Carb, Nut Free
Keywords: coconut flour, cream cheese, egg, psyllium husk
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 500 g



  • line 2 oven racks with silicone baking mats and pre-heat oven to 160°C static.
  • soften the cream cheese, then add salt and slowly whisk in eggs one at a time.
  • in a separate bowl, weigh coconut flour and psyllium, add guar gum and mix well.
  • combine dry and wet ingredients, whisking vigorously until smooth BUT NOT FROTHY, and let the mixture rest for 1 minute to thicken.
  • divide the mixture between baking mats and quickly spread it out until you have an even, very thin rectangular layer.
  • place racks on level 1 and 3 of the oven, and bake for 10-13 mins or until the top has become opaque and the edges have started to shrink inwards.
  • swap racks position and bake for a further 2 minutes (this step may not be required - depends on oven and how thinly you spread the batter).
  • let cool, then peel the pasta off the silicone sheets (it should lift off easily, otherwise it's undercooked, in which case bake a little longer) and flip it over.
  • leave to air dry for a couple of hours before cutting into the size you require.


DO NOT use an electric whisk. You want the batter to be smooth, but not frothy.
Parchment paper won't work very well. I find the best result is achieved using silicone baking mats.  U.S. option HERE.
Once air-dried and cut to size, you can store these pasta sheets in the fridge, covered, where they will keep for 3-4 days. They can also be frozen after placing non-stick paper between each one.
Weigh ingredients accurately with Metric Kitchen scales:
Metric Scales (UK)
Metric Scales (U.S.)


Serving: 100g | Calories: 225kcal | Carbohydrates: 1.8g | Protein: 13.5g | Fat: 15g
Love this recipe? Mention @queenketo or tag #queenketo. Thank You!

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  1. Jennifer B Williams

    These were great, but mine turned purple when baking. I read that psyllium can do this when baked, so next time I might add lactic acid or citric acid which is supposed to counteract that by correcting the pH. The purple color was a bit off-putting in my cooked lasagna but the taste was definitely better than any other low carb options I’ve tried. My guests didn’t seem to mind either and gobbled it all up. I think next time I will also only do 2 layers of the noodles layered between 3 layers of my meat sauce and cheeses as they added too much bulk if that makes sense, or I might try to get them thinner somehow. Overall very good and they hold up remarkably well and don’t disintegrate! Thank you for the great recipe!

    • Yes, psyllium can bake purple, but with no difference in flavour or texture. It’s a bit of a Russian-roulette. Even the same brand sometimes turns purple and sometimes doesn’t. It’s a natural product, so differences will always exist, unfortunately.

  2. On the rack placement; are the positions (1&3) starting from the top or bottom positions?

  3. Delores Rue-Jones

    Hi Antya,

    I will be making the lasagna sheet recipe with the coconut flour, but I would like to also make it with Lupin Flour, and it appears based upon your comment “without Lupin Flour” that you have a Lupin Flour recipe. I was unable to locate it on your website, can your show me where it is?


  4. Paula Myers

    Recipe sounds great. I would like to make it, but need ingredients amounts in English.Please.

  5. Paula Myers

    I desprately need the united States version of ingredients as I do not have the metric device to use. Please
    help me. I need this recipe in English ingredients amounts. I am on a low carb health style.

    • Paula, here’s a rough conversion: 120g cream cheese = 4oz (1 CUP). 20g coconut flour = 0.7oz (2 TABLESPOONS). 20g psyllium powder = 0.7oz (2 TABLESPOONS).
      As grams are much more accurate, I highly recommend you buy metric scales for future use. I cannot guarantee that the recipe will work out for you, but I sincerely hope so.

  6. I’m going to One Of Those People , ha ha. I absolutely detest the taste of coconut in a savoury dish. Its ok in a sweet one so can you tell me if it has a slight coconut taste or (here it comes) can I substitute the coconut flour for another.

    • Hahaha Debbie, I know, it’s a bit like Marmite, you either love it or hate it. But no, you absolutely will NOT detect coconut taste in this. It’s a tiny quantity compared to the other ingredients, so it gets masked very well indeed.
      But if you don’t trust me… haha… you’re in luck, because for this particular recipe you can indeed swap the coconut flour for another type of flour of your choice. Any seed or nut flour will work, although you’ll probably need to double or triple the amount as they won’t be as absorbent as coconut flour. And if you do, the macros will be different, so use your favourite app and re-calculate accordingly – unless you don’t care, which is absolutely fine by me ;D

    • Ok I’ll trust you and make it with the coconut flour the first time. Then if I can taste it, I’ll substitute another one. Thanks for the fast reply. And by the by I hate Marmite too. In Canada we didn’t grow up with it even tho my Mom and grandparents were from England. Now Earl Grey tea heavenly.

  7. Can you use this recipe in the pasta maker?


  9. Jasmin Walton-Hall

    Hi! I’m so excited to have found a UK based keto blogger! I’ve bookmarked loads of your recipes, we need variety to stop the boredom! Thank you!
    I have a question about this recipe, I have literally just finished cooking it and was wondering how long is ‘air dry for a couple hours’? To me that’s maybe 2/3 hours but on your other keto pasta recipe someone in the comments says at least 6hours! I know they are different ingredients but not sure how long to leave them. How long do you leave them? Again thank you for creating and posting!

    • Hi Jasmin, welcome to my blog and thank you for the nice words. This pasta, like the #1, can be used pretty much immediately, but it will be very absorbent. So, basically, the longer you air-dry it, the less your pasta ‘sauce’ will be absorbed when you add the pasta to it. You cannot go too wrong anyway… if you find your sauce gets swallowed up, just add a bit of water to loosen it and it will be fine.

  10. Marion Robinson

    To be honest, I don’t care how it’s spelt, what matters is that it’s so yummy !
    The taste really say’s it all, & it’s SOOOO simple to make !
    My Husband would have ” Pasta ” meals everyday, if he could, but even he loves the Keto
    way of eating, & is thrilled you gave out this recipe. He say’s he’s going to treat me one day,
    & make this !!! So I’ll be back sometime in 2020, ( yes, I have heard all this before ) to let you know
    how he got on !

  11. Shona Tildesley

    Well another win from Queen Keto! Had this last night and it looked and tasted like we were having ‘real’ lasagne! Thank you so so much!

  12. Irene Minerick

    Antya, Thank YOU for this great recipe! Made lasagna last night, we loved it. I didn’t use guar gum since I didn’t have it on hand, and the cream cheese (USA) has it and locust bean gum also, it’s hard to find any without.. You could not tell the difference that there was no pasta in it. I started Keto a few months ago, lost 20 pounds and feel great. I’m like you, I need my pasta fix and zucchini is not a great subsitute if you’re craving pasta! You’re a life saver. Looking forward to trying your other recipes, especially the sausage rolls, but does look like its a bit more work and time. Thanks again for being so creative and sharing your recipes. Irene

    • Thank you so much Irene, for taking time to leave a comment. You can always swap guar gum for xanthan gum – their action is pretty similar. Gums make the pasta a little more stretchy, but yes, it still turns out well even without them :). Can’t wait to hear how you get on with the sausage rolls!

  13. Len Fillmore

    can this be cut into spaghetti-like strips

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