Rich creamy carbonara that’s perfectly keto! This low carb carbonara is quick and easy to make, and the whole family will love it. Made with palmini for a “That has to be real pasta!” double take, this Italian-inspired dish will become an instant favorite.
What Makes This Keto Carbonara Recipe So Good
- It has all of the rich, smooth texture and flavor of traditional carbonara with a fraction of the carbs, making it perfect for keto and low-carb eaters.
- Bacon! Bacon adds a little salty, crunchy texture to break up the creaminess of the pasta sauce and palmini noodles, and it’s absolutely delicious.
- The recipe, even the palmini, is great for make-ahead lunches or meal prep! Just keep it refrigerated in an airtight container up to 4 days.
- It’s literally so, so easy to make. Since you’re using palmini, there’s no pasta-cooking involved, and you’ll never have to worry about al dente vs. overcooked pasta.
Key Ingredients for Keto Carbonara
Palmini – Palmini is an incredible Whole30-compliant, low-carb pasta alternative. Made from hearts of palm, they have a veggie texture, but their flavor is very subtle. That means you can pair them with just about any pasta sauce and they won’t overwhelm the dish. If you don’t like palmini, you can totally use miracle noodles or veggie noodles instead!
Egg Yolk – We use egg yolks only in this keto carbonara sauce. Mixing the yolks with the parmesan and cream creates a beautiful, thick white sauce for your faux noodles. The yolks are also a great source of healthy fat, which is exactly what you want if you’re eating keto.
Heavy Cream – Traditional carbonara actually doesn’t use cream at all, and even suggesting it would be a crime in some circles. This is keto carbonara, though, so we’ll be using it here. Heavy cream just helps your sauce stay rich and creamy, and it adds more fat content to the recipe.
- For even fewer carbs, use miracle noodles (a.k.a shirataki noodles) instead of palmini. Most brands of shirataki noodles have 0g net carbs per serving, while palmini typically has 2g net carbs.
- If your carbonara sauce gets too hot, the egg yolks will scramble. Be careful not to heat the cream too much when it simmers, remove the sauce from the heat to add in the yolk, then use just enough heat to heat everything through once you add in the pasta.
- For more protein, add a little seasoned chicken on top of your plated keto carbonara. It’s definitely not a traditional carbonara, but it’s tasty!
- If you’re not a fan of the acidic taste of palmini right out of the can, soak the noodles in milk (any milk) for 30 minutes before draining and cooking them. Otherwise, just rinse them well with water, drain them, and set them aside until you add them to the sauce.
More Keto Recipes You’ll Love
- Keto Sushi Rolls with Smoked Salmon
- Keto Churros
- Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
- Keto Zuppa Toscana
- Keto Alfredo Sauce
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- Large skillet
- Slotted spoon
- 3 14-ounce cans palmini drained
- 6 ounces bacon chopped
- ½ cup heavy cream plus more if desired
- 2 large egg yolks
- 2 cups parmesan cheese freshly grated, plus more for garnish
- 1 teaspoon black pepper freshly ground
- Drain palmini and set aside.
- In large skillet, sauté bacon over medium heat until crisp, approximately 8 minutes. Transfer bacon to a bowl using a slotted spoon. Leave 2 tablespoons bacon grease in skillet.
- Add cream to skillet and bring to simmer, then remove from heat and whisk in egg yolks. When combined, whisk in parmesan cheese and black pepper. If sauce is too thick, add a little more heavy cream until desired consistency is reached.
- Add palmini and bacon to skillet. Toss well to combine. Return to medium heat and heat through.
- Garnish with more parmesan cheese if desired. Serve immediately.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.