If you've been craving pasta on a low-carb diet, this Keto Spaghetti is sure to scratch the itch! The crushed tomatoes and ground beef sauce is so bold and flavorful, you'll want to eat it like soup. Serve with your favorite keto-friendly spaghetti noodles, and you'll forget you're eating a low-carb dinner! Best of all, everything comes together in one pot on the stove. (Who doesn't love easy prep AND clean-up?) This recipe is the perfect way to treat the whole family to some low-carb comfort.
What Makes This Keto Spaghetti So Good
Growing up, my family had pasta night at least once a week. Pasta was always a crowd-pleaser, plus it was so easy to throw together.
I wanted to find a way to recreate this comfort food for my family without all the unnecessary carbs. After all, the pasta itself is just a vehicle for delicious sauce, right?
This Keto Spaghetti with homemade ground beef and tomato sauce is exactly what I've been craving! It's a hearty dish that's full of bold, satisfying flavor.
Best of all, everything comes together in one pot on the stove for easy prep and clean-up.
This Keto Spaghetti Meat Sauce recipe with low-carb noodles is one of my new go-to meals, and I think you're going to love it too!
Keto pasta recipes don't get any better than this!
Ingredients for Making Keto Spaghetti Sauce
- Ground Beef - I recommend using 85% lean ground beef for maximum flavor. If you prefer, ground turkey is also an option.
- Sausage - I use Italian sausage that has been removed from its casings.
- Tomatoes - You can use crushed tomatoes or start with fresh. Chopped tomatoes work as well.
- Celery and onion - These will add flavor and depth to your sauce.
- Seasonings - Swerve confectioners sweetener, Italian seasoning, garlic powder, crushed red pepper and red pepper flakes, and salt and pepper give the sauce a bold flavor.
- Noodles - I use palmini or zucchini noodles. Both are great for low carb and gluten-free spaghetti. Both palmini and zucchini noodles spaghetti are a great way to get more vegetables in your diet. I find the taste and texture of palmini noodles a bit more like the real thing. You could also use shirataki noodles if you like.
Tips & Tricks
- If you are using zucchini noodles, make sure you cook them and then drain them well so they won't add too much moisture to your zucchini spaghetti. I like to saute them in a skillet with a little olive oil for a minute or two, drain them, then blot with paper towels before adding them to my dish.
- To make your own crushed tomatoes for the Keto Spaghetti Sauce, peel, quarter, seed, and diced fresh tomatoes before putting them in a food processor. Don't process until completely smooth, make sure there are still some chunks.
- For the full spaghetti night experience, sprinkle your plate with as little or as much grated parmesan as you want. Mozzarella cheese and parsley also make great toppings for your keto spaghetti noodles and meat sauce.
- What better side to serve with your Keto Spaghetti than some delicious and melty Keto Cheese Breadsticks?
- If you're looking for some easy and tasty greens, Keto Broccoli is a kid-approved side that practically cooks itself.
- Keto Brussels Sprouts are smokey, crispy on the outside, tender on the inside, and can be made in the air fryer or the oven!
Frequently Asked Questions
If possible, store the noodles and sauce separately. You can reheat the sauce in a pan on the stove, then add the keto pasta noodles at the end until warmed through.
Yes, both are keto-friendly and good low carb, grain-free and gluten free pasta alternatives.
Traditional spaghetti uses long, thin noodles made from milled wheat. This pasta tends to be high in carbs with about 43 grams of carbohydrates per 1 cup serving, so it isn't a good fit for a keto diet.
While brown rice pasta is gluten free, it is not low carb. Gluten free pasta can also be made from corn and rice and is not keto-friendly.
If you substitute low-carb noodles, however, this drastically reduces the carbs in spaghetti! I still recommend making your own Keto-Friendly Spaghetti Sauce since many store-bought brands add sugar to their recipe.
If you do want to buy pre-made low carb spaghetti sauce, always check your labels and make sure there is no added sugar. My go-to brand is Raos.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
Tools Needed to Make Keto-Friendly Spaghetti
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- Large Stock Pot or Larke Skillet
- Wooden spoon
This dish makes great leftovers! Simply keep any extra spaghetti in an airtight container in the refrigerator for up to four days.
If possible, I recommend storing your sauce and noodles separately so the noodles won't lose any of their texture.
How to Make Keto Spaghetti
Add the oil to a large stockpot over medium high heat. Once hot, add the onion and celery, then cook for 5 minutes. Stir often.
Push the vegetables to the side of the pot, then add the Italian seasoning, salt, garlic powder, black pepper, and crushed red pepper to the oil. Cook for 30 seconds.
Add the ground beef and sausage. Cook, breaking up the meat with the back of a wooden spoon, for about 10 minutes or until the meat is brown.
Add the tomatoes and Swerve, then bring everything to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 45 minutes.
Taste, season with additional salt and pepper if desired, and enjoy.
You May Also Like These Keto "Pasta" Recipes
- Comfort food doesn't get any better than one-pot Keto Beef Stroganoff.
- Spaghetti Squash Carbonara noodles are tossed in a rich and creamy sauce and then topped with crispy bacon and parmesan cheese.
- Cream cheese, extra-sharp cheddar, smoked cheddar, and a punch of flavor from the spices makes this Keto Cauliflower Mac and Cheese a winner!
- 30-minute Keto Chicken Spaghetti is perfect when you're craving serious flavor in a short amount of time.
- For a vegetarian option, give this Keto Marinara Sauce a try!
See the Keto Spaghetti Web Story
- 2 tablespoons avocado oil
- ½ cup chopped onion
- 1 celery stalk chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- 16 ounce ground beef
- 8 ounces Italian sausage casings removed
- 26- ounces crushed tomatoes
- 1 tablespoon Swerve confectioners
- For serving: palmini noodles or zucchini noodles
- Heat the oil in a large stockpot over medium-high heat.
- Add the onion and celery and cook for 5 minutes, stirring often.
- Push the vegetables to the side, and add the Italian seasoning, salt, garlic powder, black pepper, and crushed red pepper to the oil. Cook for 30 seconds.
- Add the ground beef and sausage. Cook, breaking up the meat with the back of a wooden spoon, for 10 minutes, or until the meat is brown.
- Add the tomatoes and Swerve and bring to a boil. Reduce the heat to a simmer, and cook, stirring occasionally, for 45 minutes.
- Taste, and season with additional salt and pepper if desired.