Low-Carb Konjac Fettuccine Recipe with Coconut or Palm Oil

Low-Carb Konjac Fettuccine Recipe (with Coconut or Palm Oil) – Easy Keto Stir-Fry

Looking for a quick, satisfying low-carb dinner? This stir-fry features our KetoZero Mo Konjac Fettuccine, tossed with protein, fresh cherry tomatoes, and herbs. It’s light, easy to digest, and ready in under 20 minutes—ideal for anyone following a keto, low-carb, or gluten-free lifestyle.

Ingredients

• 1 pack KetoZero Mo Konjac Fettuccine

• 1 tbsp coconut oil or palm oil

• 1 clove garlic, minced

• 2–3 tbsp onion, finely diced

• 1/3 cup ground meat (beef, chicken, or turkey)

• 1/2 cup cherry tomatoes, halved

• Salt and black pepper, to taste

• Optional: chili flakes for a spicy kick

• Fresh basil leaves, for garnish

Instructions

1. Prepare the Konjac Noodles
   Drain and rinse the konjac noodles under cold water for 1–2 minutes.
   Optional: Boil for 2–3 minutes or dry-fry in a pan to reduce moisture and improve texture.

2. Sauté the Base
   Heat coconut oil or palm oil in a skillet over medium heat.
   Add garlic and onion. Sauté until fragrant and softened (2–3 minutes).
   Add the ground meat and cook until fully browned.

3. Add the Tomatoes
   Stir in cherry tomatoes and cook until slightly softened (1–2 minutes).

4. Toss in the Noodles
   Add the drained konjac noodles. Toss everything together to coat evenly.
   Cook for another 2–3 minutes to absorb the flavors.
   Season with salt, pepper, and chili flakes (if using).

5. Serve & Enjoy
   Garnish with fresh basil and serve warm.
   Optional: Add a sprinkle of Parmesan or nutritional yeast.

 Nutrition (Per Serving – Approximate)

• Calories: 260–310 kcal

• Net Carbs: 6–7g

• Protein: ~10–15g

• Fat: ~18–25g