Low Carb Pasta Flour

Low Carb Pasta Flour
Price: $16.69
Brand: LC-Foods Corporation
UPC: 754205301874
Availability: In Stock
Qty. Available: 998
Size: 1 lb, 16 oz

Available Options

* Size (Flours):


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Keto | Paleo | Diabetic Friendly | Low Carb| No Artificial Ingredients | High Protein | High Fiber |

Low Carb Pasta Flour delivered straight to your doorstep. Available in many delicious flavors.

No junk ingredients.

Are you searching for a low carb pasta flour that is out of this world delicious? Try out our low carb pasta flour. With only 1 net carb per ¼ cup, it’s great-tasting and great for you. When making this pasta you can use a pasta machine, or make it by hand. Just add an egg, olive oil, and water to the pasta mix and viola! It’s sure to be the best low carb dish that you’ve had since starting the low carb lifestyle.

Purchase a bag of our low carb pasta flour today and begin enjoying all of your favorite pasta dishes, soups, and casseroles again—the low carb way! This pasta taste great when paired with chicken, seafood, and beef.

Highlight: High Protein

Formulated using our high protein and high fiber ingredients, this nutritious flour will keep you fuller for longer and can help regulate and assist with protein digestion.


Our Low Carb Pasta Flour comes in 1/2, 1 and 2 pound bags for your convenience.


Curious to learn about the other flours we offer? LC-Foods has seven unique flour blends, all with a specific purpose in mind:


Low Carb Multi Grain Bread Flour

Used primarily for any yeast rise multi grain bread bake, like bread loaves & rolls. This flour can also be used with other leavening (baking soda, baking powder, eggs) for multi grain crackers etc.

Low Carb White Bread Flour

Used primarily for any yeast rise white style bread bake, like bread loaves & rolls. This flour can also be used with other leavening (baking soda, baking powder, eggs) for white flour based crackers etc.

Low Carb Pizza & Bagel Flour

A high gluten flour that is used with recipes calling for yeast and a high protein or high gluten type flour. Baked goods made with this flour will be more stretchable, with a firmer structure. Used for making pizza, calzones, pizza rolls, bagels, and in part for bagel bread.

Low Carb Biscuit & Pie Crust Flour

Also known as pastry flour, this flour is used for flaky pastries and bakes where recipes call for fats and shortening to be cut into the flour. Most pastry flour is worked with cold, and with cold ingredients to allow the cell structure to relax and come apart. This is a very low protein flour. Use this flour to make all kinds of flaky pastries, biscuits, crumbly crusts, pie crusts, biscuit cookies. Can also be added as part to make a baked item more crumbly.

Low Carb Cake Flour

This flour is a lower protein structure flour required to make cakes, muffins and cupcakes. It is most like self rising flour, but without the baking powder or salt added. To make self rising flour, just add 1-1 1/2 tsp baking powder + 1/4- 1/2 tsp salt for each 1 cup measure of the LC-Cake Flour.

Low Carb Pan Bread Flour

This flour is used to make quick breads. This flour rises with eggs, baking powders and baking sodas as leavening and is not used with yeast. This is the flour of choice when making sweet breads, or any bread with eggs in the batter as part of the leavening agent.

Low Carb Pasta Flour

This flour is used to make pastas of all types. Create low carb, high protein fettuccine, pasta noodles, egg noodles and spaghetti. Use a pasta machine to create your favorite types of pasta.


Nutrition Facts
Serving Size: 1/4 cup (28.25g)
Servings per Container: 16
Calories: 92 Cal
Calories from Fat: 16 Cal
Total Fat: 1.7 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 85 mg
Total Carbohydrate: 6 g
Dietary Fiber: 5 g
Sugars: 0 g
Protein: 13 g
Net Carbs: 1 g
Proprietary/patent pending blend of wheat protein isolates, oat fiber, flax seed meal, vital wheat gluten, baking powder, salt
12 reviews
Alan - Philadelphia, PA
I like it a lot, but it definitely takes practice for consistently good results. (Any fresh pasta takes practice, but the issues are different.) Notes to share: GREAT for thick country-noodles that won't be compared to Italian pasta. (Better if you add a touch of baking powder and substitute shortening for the oil.) Use as dumplings for beef stew or chicken and dumplings. IMPORTANT NOTE: Take it off the heat after them or they will start dissolving into the gravy. For thinner pasta, you have to knead it a LOT before rolling with a pasta maker or it will shred the dough going thinner than 4-gauge. ALWAYS let rolled dough sheets dry before cutting. Even then, my pasta machine has a hard time with it so I do it by hand. (Not as bad as it sounds if you flour the dried dough and tri-fold it.) It makes FANTASTIC fresh lasagna. IMHO, better than regular dried lasagna. BUT dry the pasta sheets for at least an hour before baking, or they will melt into the sauce and cheese.
12 reviews
craving pasta sue
OK, so I broke out my pasta machine yesterday, dusted it off and endeavored to make some cheese ravioli. I followed directions for 2 cups of pasta to the letter. The dough was dry, but was very easy to work with and roll using my pasta machine. I boiled the raviolis vs. frying so they were very good with my meat sauce, however, next time I am going to try frying them in a frying pan with butter, garlic, and some fresh spinach. I still loved them and will buy some more for sure.
12 reviews
I found a way to make it easier to cut this in a pasta machine: roll into the thinnest sheets possible, then put the sheets between wax paper and chill. The cutting is easier and, after a day in the refrigerator, the taste was more agreeable. I have high hopes for this pasta mix.
12 reviews
I love it !! If you have a hard time cutting it I usually put some extra flour on it right before I put it through my pasta machine !!
12 reviews
Anna Avato
I made ziti macaroni, rigatoni, and 3 different types of noodles to see. The bigger noodles turn out better with this dough. You definitely have to mix dough first and knead into initial ball before putting in the machine. I wasted my first batch of flour learning that. You can still make it without a machine as long as you have a rolling pin and don't mind kneading and rolling until you roll it thin enough to cut it into noodles. That's how my Nonna used to do it.Make sure to reserve some of the flour to put on wax paper so pasta doesn't stick together. Also, their recipe turns out a little too wet, so err on the side of using more flour than you think you need. When I cooked it, it was pretty dang good. The consistency reminds me of a gnocchi or a thicker homemade noodle. It's very multi-grain tasting. It's not bad at all. It doesn't taste like regular pasta, but I still like it better than any other pasta substitute!
12 reviews
Barbara, Rockland MA
I loved this pasta! True,it isn't the real thing, but it is similar enough to satisfy my pasta cravings. I have to say it is a labor of love, it is stiffer than pasta dough and does not completely cut through in my manual pasta maker. However, I do an entire batch and then have it for the week. The "al dente" bite is what I was looking for and this pasta gives me that! Love it, so does my husband, but I'm not sharing, LOL
12 reviews
Allison - Florida
I got home, took in my mail which had my LC Foods package in it, literally went in the house and started making a batch of pasta. I tossed it with some left over home made Alfredo sauce. All I can say is, where has this been the past 15 weeks since I switched to a Ketogenic diet?! I used to eat whole wheat and brown rice pasta before I went Keto, this tastes like a cross between those pastas and regular semolina pasta. 5/5 WILL buy again! I love you LC Foods! Cant wait to try my pizza dough mix next!
12 reviews
I was surprised at how well this worked for our lasagna. I agree with the review that cites the texture of something similar to whole wheat pasta but it is hardly noticeable with all the other goodies on it. I used a rolling pin and made the sheets that way so I can't say anything about use with pasta makers. The rolling pin worked just fine with this dough. I used 3 cups of the pasta flour (and 3x the additions) to make a 4 inch lasagna. Because I didn't know how much I needed to make, I did this process 3 times. So 1 cup flour + ingredients, rolled out and did that three times until I had enough pasta. Consider using a little more sauce than you normally would because the noodles will absorb plenty of moisture. Knowing that no low-carb product is capable of perfect replication of a semolina pasta, I'm overall very satisfied with this pasta flour and will be buying again!!!
12 reviews
Jersey Kid
I've had generally good results with this product. It's grainier than normal pasta flour and the taste is similar to whole wheat pasta. It rolls out pretty well in the pasta machine but my fettuccine cutter also had some issues with completing the cuts. I ended up pulling some of the strands apart by hand.
12 reviews
I really like this and followed the instructions and was very happy with the result. I have made regular pasta from scratch a number of times so perhaps I'm more adept than others at the process of making pasta, but this definitely works for my pasta cravings, and I am an absolute pasta addict. If you are looking for something that is exactly like pasta, my friend, you'll have to eat pasta, but if you're looking for a low-carb very good alternative, here it is. If you've tried eating that "egg-fast" pasta, it's awful, and there are a number of other awful alternatives (zucchini? Are you kidding me?). This... is great!
12 reviews
I like the flavor... but had trouble running it through the fettucini cutter on my pasta maker... maybe I needed to let the sheets sit longer
12 reviews
Jennifer - Aurora, Missouri
I am not very sure about this pasta flour. I made the pasta per directions and it swelled up on boiling and was gummy. I made a very thin noodle out of it. Not sure if I did something wrong. I do, however, really like this as a coating for fish and chicken. When I fried my fish in butter in a saute pan, it turned out nice and crisp - even my husband could not tell it wasn't regular flour coating!

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