I love a good chef-driven comfort dish, but regular pasta? Not happening. So I took Gordon Ramsay’s flavor-stacked turkey pasta and rebuilt it for keto: no flour, no penne, no blood sugar spike. Just real ingredients, smart swaps, and that creamy, cheesy comfort you actually miss on keto.
What Solves the “Sad Keto Pasta” Problem
We swap pasta for palmini noodles (or zucchini if you spiral like a champ), skip the flour and use xanthan gum, and rely on real technique—not fake ingredients—to build a sauce that doesn’t separate or taste like diet food.
Ingredients That Kept It Keto
- Palmini pasta (2 cans or ~280g drained) – 4g net carbs per serving, pasta texture without the starch hit
- Olive oil (2 tbsp) – Flavor base + fat source
- Yellow onion (1 small, diced) – Yes, it has carbs (5g net), but it’s worth it for the base
- Ground turkey (1 lb / 450g, 93/7) – Lean enough to stay keto, fatty enough to brown well
- Salt + pepper + Italian seasoning – Flavor lifters, layered in
- Garlic (3 cloves, minced) – Add late to avoid bitterness
- Xanthan gum (1/4 tsp) – Thickens without flour, stir it in after liquids
- Low-sodium chicken broth (1.5 cups / 360ml) – Adds depth without carbs
- No-sugar-added tomato sauce (1.5 cups / 360g) – Under 5g net carbs per 1/2 cup
- Heavy cream (3/4 cup / 180ml) – Rich and keto-stable (use lower heat)
- Shredded mozzarella (1 cup / 112g) – Melts like a dream
- Shredded cheddar (1 cup / 112g) – Sharpens flavor and ups fat macros
- Fresh parsley + chili flakes – Optional, but perfect for finish
What You Can (and Can’t) Change
| Swap | Result |
|---|---|
| Zucchini noodles instead of Palmini | Works, but gets watery—drain well |
| Coconut cream instead of heavy cream | Too sweet, not ideal here |
| Skip xanthan gum | Sauce will be thinner, but still tasty |
| Ground chicken | Milder flavor, but still keto-safe |
What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
| Sauce split | Heavy cream too hot | Simmer low, then kill heat before cheese |
| Cheese clumped | Added on high heat | Stir in gently off heat |
| Noodles soggy | Didn’t drain them | Rinse and pat dry palmini or zoodles |
Step-by-Step (Keto Edition)
- Prep your “pasta”: Rinse palmini well. If using zoodles, salt and drain for 10 mins, then blot.
- Sauté the base: Heat olive oil, cook onion until soft. Add turkey, brown fully. Season as you go.
- Build the sauce: Add garlic, stir briefly. Pour in broth + tomato sauce. Sprinkle xanthan gum slowly, stirring constantly.
- Cream it up: Add cream once simmering. Keep heat low.
- Cheese time: Stir in half the cheese. Turn off heat. Add “pasta”. Mix gently.
- Finish: Top with remaining cheese, cover, and let it melt. Garnish with parsley + chili.
Smart Moves I Always Use
- I keep palmini stocked for fast keto pasta nights
- Always add xanthan gum in a sprinkle to avoid clumping
- Letting sauce rest a few minutes helps it thicken without breaking
Meal Prep Notes That Matter
- Fridge: Keeps 3 days. Microwave gently or reheat in skillet.
- Freeze: Not ideal with zucchini, but palmini holds up better
- Macros: ~6g net carbs per serving (generous scoop, about 1/6th of batch)
Real Keto Questions, Real Answers
- Will this spike blood sugar? Not if you’re tracking properly and using no-sugar sauce.
- Can I use coconut flour? Nope, not here. It doesn’t thicken the same.
- Does it reheat well? Yes—especially in a skillet with a splash of broth.
- Is heavy cream better than half-and-half? On keto, yes—less carbs, more fat, but treat it gently.
Nutrition Facts (Per Serving – Based on 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~490 kcal |
| Fat | ~36 g |
| Saturated Fat | ~16 g |
| Carbohydrates | ~10 g |
| Fiber | ~4 g |
| Net Carbs | ~6 g |
| Protein | ~33 g |
| Sugar | ~3 g |
| Sodium | ~650 mg |
Check out More Recipes:
- Gordon Ramsay Crockpot Ranch Pork Chops – Made Keto
- Gordon Ramsay Macaroni Salad – Keto Edition
- Gordon Ramsay’s Sausage & Rice Bowl – Now Low-Carb, Keto-Friendly
- Gordon Ramsay Spaghetti Sauce – Low-Carb, Keto-Friendly
Gordon Ramsay Ground Turkey Pasta (Keto Style)
Description
A low-carb, high-flavor spin on Gordon Ramsay’s ground turkey pasta—made keto with palmini noodles, no-sugar tomato sauce, and creamy, cheesy comfort in every bite.
Ingredients
Instructions
- Rinse Palmini pasta thoroughly and set aside. If using zoodles, salt and drain them first.
- Heat olive oil in a large skillet. Sauté diced onion until soft and translucent.
- Add ground turkey and cook until browned. Season with salt, pepper, and Italian seasoning. Add garlic and stir for 30 seconds.
- Pour in chicken broth and tomato sauce. Sprinkle xanthan gum over the sauce while stirring to prevent clumping. Simmer 3–5 minutes.
- Add heavy cream and reduce heat to low. Stir in half the mozzarella and cheddar cheese until melted and smooth.
- Add drained Palmini pasta and fold it into the sauce. Mix gently to coat.
- Top with remaining cheese, cover the skillet, and let the cheese melt for 2–3 minutes.
- Garnish with fresh parsley and chili flakes before serving.
Notes
- Palmini pasta has a briny smell out of the can—rinse it well or soak in almond milk for 15 minutes to mellow it out.
Want more fat? Add a tablespoon of butter to the sauce while it simmers.
Don’t skip the xanthan gum—it keeps the sauce creamy without flour or carbs.
This reheats best on the stovetop with a splash of broth or cream to re-loosen the sauce.
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