Have you ever made black pasta? These keto noodles look just as cool as squid ink spaghetti but with none of the carbs!

It's just as easy as the basic Keto Spaghetti Noodles, plus we're adding a tablespoon of squid ink for naturally black effect. These noodles have a mildly briny flavor and will add a dramatic black color, making it perfect for the spooky season.

Serve them with Classic Marinara Sauce or pesto and add some seafood for the ultimate Halloween-inspired pasta dinner recipe. And it's not just seafood, it will work well with chicken and some White Cheese Sauce too!

Adapted from Ann's Original Keto Pasta Recipe

Just like the basic recipe, this one has been adapted from Ann's Original Keto Egg Noodle recipe so make sure you give her some love on YouTube and check out her amazing recipe creations!

Recipe Tips

This recipe is based on the Keto Spaghetti Noodles but with the additional squid ink, no salt (squid ink is salty) and no xanthan gum (therefore less water).

There's no wheat gluten, no oat fibre, no nuts, no coconut, no psyllium, no dairy, and no cooking required. That means no sweetness or aftertaste from almond flour or coconut flour, and no tummy issues from oat fibre.

Apart from lupin flour, this keto pasta can be made with other options including bamboo flour, flax flour, coconut flour and almond flour. For a full list and amounts, check out the basic Keto Spaghetti Noodles recipe.

Ann recommends softening the noodles before cooking by pouring several cups of water to the prepared noodles, and adding 2 tablespoons of lemon or lime juice, plus 1 tablespoon of baking soda. I found that I did not need to soften mine but you may need to do this if you use Ann's original noodle recipe which is more sturdy.

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 15 minutes

Nutritional values (per 100 g/ 3.5 oz noodles)

Total Carbs 1.6 grams
Fiber 1.4 grams
Net Carbs 0.2 grams
Protein 3.9 grams
Fat 2.3 grams
of which Saturated 0.7 grams
Energy 38 kcal
Magnesium 9 mg (2.17% RDA)
Potassium 35 mg (1.75% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (41%), fat (56%)

Ingredients (makes about 1 kg noodles)

Noodles:
Water bath:

Instructions

  1. Start by pouring 3 1/2 cups (820 ml) of filtered water into a blender. Turn on the blender. Add 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour and 1 tablespoon of squid ink. Keep blending for a few seconds. Then add 2 tablespoons of sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.
  2. Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.) Transfer the mixture into a squeeze bottle.
  3. Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes.
  4. To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool just like in the basic pasta recipe here. And if you're still not sure, here's a step-by-step video to help you make these noodles.
  5. Start squeezing the bottle to release the mixture into the water. The noodles will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process.
  6. The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough.
  7. Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.)
  8. Serve just like spaghetti — heat up with sauces of choice! For serving suggestions, softening tips, swaps and more, check the recipe tips above.


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Keto Black Spaghetti Pasta Noodles

These Spooky Chocolate Mug Cakes are the perfect keto treat for Halloween, especially if you can involve the kids in the decorating process!

Just like all keto mug cakes, they are quick and easy to make. It will only take a few minutes, and you never have to worry about cake leftovers to freeze.

I wasn't able to find sugar-free edible eyes for decorating the mug cakes so I used regular sugar-based eyes and took them off just before eating.

Recipe Tips

Can't have dairy? If you need to make this mug cake dairy-free, simply use coconut cream instead of the cream cheese and whipping cream to make the frosting.

Keep in mind that this keto recipe makes a generous mug cake that will be great for breakfast but may be too much if eaten as an after dinner dessert. Feel free to make smaller mug cakes, or serve just half mug cake if the whole serving is too much for you. Instead of mug cakes, your could make 4 to 6 small muffins. A silicon muffin tray like this one can even be used in a microwave.

If you don't have a microwave, I suggest you double or triple the recipe. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre. The time will depend on the size of each muffin.

Preparation time

Hands-on:     10 minutes
Overall:      10 minutes

Nutritional values (per serving, 1 mug cake)

Total Carbs 10.6 grams
Fiber 5.4 grams
Net Carbs 5.2 grams
Protein 13.7 grams
Fat 25.3 grams
of which Saturated 10 grams
Energy 303 kcal
Magnesium 320 mg (80% RDA)
Potassium 1,034 mg (52% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (18%), fat (75%)

Ingredients (makes 2 mug cakes)

Mug Cakes:
Frosting:

Instructions

  1. In a bowl beat the eggs with sweetener. Add the almond flour, Dutch process cocoa powder, black cocoa powder (or more Dutch process), coconut flour, baking powder and a pinch of salt.
  2. Beat until well combined.
  3. Divide the batter between two wide mugs or coffee cups and microwave on high for 90 seconds, or longer until cooked through in the middle. If still raw in the middle, add another 30 to 60 seconds to the cooking time. Let the mug cakes cool down completely before frosting. (For oven baking instructions, check the recipe tips above.)
  4. While they are cooling down, prepare the frosting. Place the cream cheese, cream and vanilla in a bowl. Using a baloon whisk, beat until stiff peaks form.
  5. Place the frosting in a piping bag and pipe on top to create a mummy effect, or simply use a spoon and spread on top of each mug cake. Optionally, pipe two small dots of frosting and add edible eyes to decorate the mug cakes (if you can't get sugar-free, you can take them off before eating).
  6. Enjoy immediately or store in the fridge for up to 3 days.


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Spooky Keto Chocolate Mug Cake

When I was looking for inspiration on what to make this year for Halloween, I just knew I needed to make these pastry snakes, the keto way!

These low-carb pastry snakes are deliciously light and crunchy with extra flavor from sesame seeds sprinkled on top. You'd be surprised just how much they taste like real puff pastry.

The dough is similar to the one used in our Keto Garlic Knots and Keto Panini but with the addition of xanthan gum, which makes this fat head dough easier to roll out and shape, just like these Keto Pretzels. And if it gets too firm to work with, simply warm the dough for 5 to 10 seconds in the microwave to make it a bit more pliable.

Looking for more sweet and savory recipes to make this Halloween? There are plenty more keto recipes here so make sure to check them out!

Preparation time

Hands-on:    15 minutes
Overall:     30 minutes

Nutritional values (per serving, 1 snake)

Total Carbs 4.1 grams
Fiber 1.7 grams
Net Carbs 2.4 grams
Protein 7.5 grams
Fat 13.2 grams
of which Saturated 4.2 grams
Energy 158 kcal
Magnesium 42 mg (10% RDA)
Potassium 128 mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (19%), fat (75%)

Ingredients (makes 12 snakes)

  • 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
  • 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
  • 1 large egg
  • 1 1/2 cups almond flour (150 g/ 5.3 oz)
  • 2 tsp gluten-free baking powder
  • 2 tsp xanthan gum
  • 1 tsp sea salt
  • 2 tbsp unsalted butter, melted (30 ml)
  • 1 tbsp sesame seeds (9 g/ 0.3 oz)
  • 24 black peppercorns, for eyes

Instructions

  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
  2. Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute. Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
  3. Place the melted cheese, egg, almond flour, baking flour, xanthan gum and salt into a food processor.
  4. Process until thick dough forms. This will take just a few seconds. Alternatively, you can place the ingredients in a bowl and use a spatula to mix until well combined and thick dough forms.
  5. Divide the dough in two parts. Roll the first part of the dough out between 2 sheets of parchment paper until very thin (or use a silicon mat and silicon rolling pin like I did).
  6. Using a pizza cutter or a sharp knife, slice into 6 wide ribbons.
  7. Twist each one of them by grabbing on the opposite ends and then shape into a small snake, or make any shapes you like. Repeat for the remaining ribbons, and then repeat for the remaining half of the dough until you create a total of 12 snakes. Place them on a lined baking tray.
  8. Brush each one with melted butter and sprinkle with sesame seeds. Use 2 peppercorns per each snake to create eyes. Place in the oven and bake for 15 to 20 minutes, rotating the tray halfway to ensure even browning.
  9. Remove from the oven. Eat warm or cold, dipped in mustard (you can make your own mustard), sugar-free ketchup (you can make your own ketchup).
  10. Store, in an airtight container, in the pantry for up to five days. For longer storage, freeze for up to 3 months.


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Keto Pastry Snakes

This must be the easiest ever pumpkin cheesecake!

You'll only need six common low-carb ingredients, plus water, and there's no baking and no crust required! The cheesecake mixture takes just about 15 minutes to prepare, plus a couple of hours chilling in the fridge. That's it!

And if pumpkin is not your thing, check out some of these tasty recipe variations:

Preparation time

Hands-on:     15 minutes
Overall:       2 hours

Nutritional values (per serving, about 130 g/ 4.6 oz)

Total Carbs 5.3 grams
Fiber 1.1 grams
Net Carbs 4.2 grams
Protein 4.4 grams
Fat 25.6 grams
of which Saturated 16.3 grams
Energy 255 kcal
Magnesium 12 mg (3% RDA)
Potassium 122 mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%)

Ingredients (makes 8 servings)

Instructions

  1. In a small cup or bowl, sprinkle the gelatin over 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
  2. Place the pumpkin puree, sweetener and pumpkin pie spice in a sauce pan. Bring to a simmer over a low heat.
  3. Add the bloomed gelatin and stir until it's fully dissolved.
  4. Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.
  5. Add the whipping cream and cream cheese to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
  6. Add the cooled pumpkin mixture.
  7. Beat until well combined. Pour into a container or a pie dish.
  8. Refrigerate for at least an hour or until set.
  9. Serve as an after dinner dessert or for breakfast. To store, refrigerate for up to 5 days.


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No Bake Keto Pumpkin Cheesecake

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