Keto “Tortilla” Fettuccine Alfredo

Creamy, rich, garlicky Alfredo sauce tossed with low-carb tortilla strips that mimic fettuccine noodles! This quick keto comfort meal is easy to make in about 15 minutes and satisfies pasta cravings without traditional wheat pasta.

Prep: 5 min

Cook: 10 min

Serves: 2

Ingredients

For the keto tortilla noodles

• 3 medium low-carb tortillas (check the package for net carbs)
• Water, for boiling
• A pinch of salt

For the creamy Alfredo sauce

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ cup heavy whipping cream
• ¾ cup freshly grated Parmesan cheese
• ¼ tsp black pepper
• Salt, to taste
• ¼ tsp Italian seasoning (optional)
• 2–4 tbsp reserved hot water, as needed
• 1 tbsp chopped fresh parsley, for garnish

Optional protein additions

• 1 cup cooked, sliced chicken breast
• ½ cup cooked shrimp

Instructions

1. Slice the tortillas. Stack the low-carb tortillas and cut them into thin strips, approximately ½ inch wide, to resemble fettuccine noodles. Gently separate the strips.

2. Prepare the noodles. Bring a pot of salted water to a gentle boil. Add the tortilla strips and cook briefly, following the tortilla package guidance. Start with about 30–60 seconds and check the texture. Avoid prolonged boiling, as some tortillas may soften or break apart.

3. Drain carefully. Reserve a few tablespoons of hot water, then drain the tortilla strips gently. Do not rinse unless the package directions recommend it.

4. Make the Alfredo sauce. While the noodles cook, melt the butter in a large skillet over medium-low heat. Add the minced garlic and sauté for 30–60 seconds until fragrant, taking care not to brown it.

5. Add the cream. Pour in the heavy whipping cream and stir. Let it gently simmer for 2–3 minutes until slightly thickened. Do not let it boil rapidly.

6. Add Parmesan. Reduce the heat to low and gradually stir in the grated Parmesan until melted and smooth. Season with black pepper, salt, and Italian seasoning if desired.

7. Combine the noodles and sauce. Add the drained tortilla strips to the skillet. Toss gently for 1–2 minutes until coated. Add a little reserved hot water if the sauce is too thick.

8. Add optional protein. Stir in cooked chicken or shrimp if desired, and heat until warmed through.

9. Serve immediately. Divide between two bowls, garnish with fresh parsley and extra Parmesan, and enjoy while hot.

Nutrition estimate

Per serving, assuming two servings and no optional protein:

• Calories: 400–500
• Protein: 12–18 g
• Fat: 32–42 g
• Net carbs: approximately 6–12 g

Actual values depend on the tortilla brand, serving size, and amount of Parmesan used.

Tips for perfect keto tortilla pasta

• Choose tortillas with a genuinely low net-carb count; some “carb balance” products contain significant fiber and may affect people differently.
• Grate Parmesan fresh for a smoother sauce.
• Keep the sauce on low heat after adding cheese to prevent separation.
• Don’t overcook the tortilla strips; their texture varies by brand.
• For a higher-protein meal, add grilled chicken breast or shrimp.