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keto gnocchi

Keto Gnocchi

These keto gnocchi are light and fluffy, with a texture and flavor that's perfect for any sauce.
4.88 from 8 votes
Course: Main Course
Cuisine: American
Keyword: Almond Flour, Pasta, Ricotta
Prep Time: 30 mins
Cook Time: 6 mins
Resting time: 15 mins
Total Time: 51 mins
Servings: 4 servings
Calories: 309kcal
Author: Laura


  • 1 cup finely ground almond flour
  • 2 tbsp coconut flour
  • 1 1/2 tsp xanthan gum
  • 1/8 tsp salt
  • 1/2 cup ricotta cheese
  • 2 tbsp grated Parmesan cheese
  • 1 large egg
  • 1 tbsp water only if necessary
  • 2 tbsp butter for frying
  • Toppings or sauce of choice


  • In a mixing bowl, combine the almond flour, coconut flour, xanthan gum, and salt. Stir well. Add the ricotta, Parmesan, and egg. Stir until a dough forms. Add water only if the dough is too stiff.
  • Form the dough into a ball. Wet your hands. Knead the dough 2-3 times to bring it together. Wrap in plastic wrap and refrigerate for 15-30 minutes.
  • Remove from refrigerator and discard the plastic wrap. Cut the ball into 2. Roll one ball at a time into a long log. Cut into 1” pieces.
  • Heat a skillet over medium high heat. Add the butter. When melted, add the gnocchi to the pan. Fry until golden on one side, then flip and fry on the other side, about 4 minutes per side.
  • Serve with grated Parmesan cheese, toasted walnuts, and crispy sage, or dress with pesto or tomato sauce.


  • If the dough is stiff, add a small amount of water to loosen it up.
  • You can replace the xanthan gum with 3 teaspoons of unflavored gelatin, if necessary.


Calories: 309kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 245mg | Potassium: 50mg | Fiber: 5g | Sugar: 1g | Vitamin A: 401IU | Calcium: 157mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.