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Keto Baked Spaghetti

Recipe from Mountaineer Outdoors, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 22 October 2026.

20 minutes to prep, 35 to cook. A low‑carb, keto‑friendly take on classic spaghetti that uses shirataki noodles, pepperoni, and plenty of cheese for a satisfying, high‑protein meal. The dish bakes to a golden, cheesy finish while staying under 15 net carbs per serving.

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Keto Baked Spaghetti by Mountaineer Outdoors, a frame from the YouTube video

Method

  1. Rinse the shirataki noodles, drain them, and pat dry with a paper towel.

  2. Preheat the oven to 325°F (325°F).

  3. In a bowl, combine the noodles with a little olive oil, if desired, and set aside.

  4. Layer the noodles in a baking dish, then add the cooked ground beef, pepperoni slices, and shredded cheddar cheese, distributing each layer evenly.

  5. Pour the sugar‑free tomato sauce over the top, spreading it to cover the cheese.

  6. Bake for 25–35 minutes, or until the cheese is melted and lightly browned.

  7. Let the baked spaghetti rest for a few minutes before serving.

Tips while you cook

Dry the noodles well
After rinsing, pat the shirataki noodles dry with a paper towel before mixing with oil.
Preheat before assembling
Set the oven to 325°F (165°C) before layering ingredients.
Let it rest briefly
Allow the baked spaghetti to rest a few minutes after baking before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Mountaineer Outdoors’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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