Buttery, garlicky, and a little sweet and spicy, with everything bagel seasoning clinging to chewy noodles. This is TikTok's viral ramen with an Immi noodle swap, and after making it at least a dozen times I figured out two things: the garlic goes into the butter on low so it never scorches, and the seasoning goes on after the noodles, or the sesame seeds burn. Let the noodles sit in the sauce for two minutes. 6.9g net carbs and 22.2g protein per bowl.
Another TikTok food hack I had to try. Baked feta pasta, White Claw Slushies, and now this. It went viral for a reason, and after making it at least a dozen times, I get why.
I scroll TikTok almost entirely for the food. Some of the most creative recipes show up there, and I love figuring out how to turn them into versions I can actually eat. This one caught me because it's not the broth-based ramen you see everywhere. Every other version I've come across uses bone broth with ginger and soy. This is a dry butter sauce (butter, garlic, red pepper flakes, sweetener, and everything bagel seasoning) that clings to every noodle instead of pooling at the bottom of a bowl.
The moment the garlic hits that melted butter, the smell fills my kitchen. It's the kind of aroma that pulls my kids out of their rooms asking what's for dinner. Then the red pepper flakes go in and you get this warm, slow heat layered over the butter. The sweetener and everything bagel seasoning round it out into something I genuinely crave.
Here's what most people don't realize: a regular packet of instant ramen runs about 50-60g of net carbs. Swap in Immi noodles and you're looking at 3-5g. That's the kind of trade-off I live for, especially when the result tastes this good.
I've played with the sauce ratio more times than I should admit. What I've landed on: pull the garlic after 30 seconds (it scorches in butter way faster than in oil), then add the rest of the seasonings off heat. The residual warmth blooms the spices without burning anything. And let the noodles sit in the sauce for two minutes before plating. They go from coated to flavored in that short rest.
Real ramen texture, not shirataki. I've tested both side by side. Immi noodles have the chew and bite of actual ramen without the carb load. Shirataki is too slippery and the butter sauce slides right off.
Dry sauce, not broth. Every other keto ramen recipe I've found goes the bone broth route. This coats the noodles in a spicy-sweet butter sauce that hits different.
Homemade seasoning. You can use the flavor packet that comes with the noodles, but I make my own blend so I can control exactly how much heat and sweetness ends up in the bowl.
KetoFocus fans agree it’s the best!
“I missed ramen so much on keto! This is the perfect solution. So easy to make!”
➙ from Instagram follower @ketogirl_330
What is TikTok Ramen?
TikTok ramen skips the broth entirely. Instead of a soup base, you toss the noodles in a dry butter sauce with garlic, brown sugar substitute, everything bagel seasoning, crushed red pepper flakes, and soy sauce (optional). I left soy sauce as a choice because some people are sensitive to it. Liquid aminos or coconut aminos work as a straight swap.
What sets this apart from every other ramen recipe floating around is that the sauce clings to the noodles instead of pooling at the bottom. I pull the pan off heat before adding the spices so the garlic doesn’t scorch, then let the noodles sit in the sauce for two minutes. They absorb it. That two-minute rest is the difference between coated noodles and flavored noodles.
Noodle options
I built this recipe around Immi noodles because they’re the closest thing I’ve found to real ramen texture on a low carb swap. The chew is there. The sauce absorption is there. Shirataki noodles are the other popular option, but after testing both side by side, shirataki doesn’t hold the butter sauce the same way. The noodles are slippery and the flavor slides right off.
If you want to try kelp noodles, there’s a trick I picked up from a reader: soak them in lemon juice and baking soda for one minute (it bubbles, that’s normal), rub them between your hands, then rinse. That prep removes the crunch and makes them pliable enough to absorb sauce. I’ve tested it and it works, though the texture is still lighter than Immi. If you’re looking for other keto noodle dishes, my chicken noodle skillet and bacon and blue cheese zoodles are both solid.
Toppings
This is a basic recipe on its own, but I almost always finish mine with a few extras.
Soft-boiled egg: I do 7 minutes in boiling water, then straight into an ice bath. When you cut into the yolk and it runs into that butter sauce, you’ll understand why I never skip this step.
Green onion: Sliced thin. Adds a bite of fresh onion that cuts through the richness.
Lime wedge: A squeeze of lime brightens the whole bowl. I add it when the dish feels like it needs something to balance the butter and spice.
Sesame oil: A few drops drizzled on top at the end. That toasted sesame flavor is subtle but I notice when it’s missing.
Fish sauce: Pungent smell, but a splash adds umami depth that rounds out the spicy-sweet profile.
Add protein
By itself, this is more of a side dish. I turn it into a full dinner by adding protein to the skillet.
Egg: Scramble one directly into the sauce. It coats everything and adds protein without extra prep.
Beef: Leftover steak sliced thin is my first choice. I’ve used beef and broccoli leftovers and it works great.
Chicken: Shredded rotisserie or leftover teriyaki chicken both dissolve right into the sauce.
Pork: Thin-sliced pork belly gets crispy edges in the butter and pairs with the spice. Pulled pork works in a pinch.
Shrimp: Toss raw shrimp in for the last 3 minutes. They cook in the butter sauce and pick up all the seasoning.
Storage and reheating
Leftovers keep in the fridge for up to 5 days, but I store the noodles and sauce separately. Noodles left sitting in the butter sauce overnight go soft and start breaking apart. I learned that after my first batch.
To reheat, I warm the sauce in a skillet over medium heat for about 90 seconds, then toss in the noodles until they’re heated through. The microwave works too (45-90 seconds), but I prefer the skillet because the noodles get a little crisp on the edges. This actually tastes better the next day once the flavors have had time to meld.
How to make TikTok ramen
Three steps, one skillet, about ten minutes start to finish. I usually have the noodles boiling while I'm building the sauce in the skillet, so everything comes together at the same time.
Discard the spice packet that comes with the ramen noodles. Add noodles to a medium saucepan filled with water and bring to a boil. Boil for 3-4 minutes or until noodles have softened. Strain noodles to remove the water. Set aside.
For this step
1 package keto ramen noodles
2
Make ramen sauce
To a medium skillet, melt butter over medium heat. Stir in garlic and red pepper flakes and cook until fragrant. Stir in brown sugar sweetener, everything bagel seasoning and soy sauce (if using).
For this step
1 tablespoon butter
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon brown sugar-free sweetener
1/2 teaspoon everything bagel seasoning
2-3 tablespoons soy sauce (optional)
3
Add ramen noodles
Add the cooked ramen noodles to the skillet and stir to evenly coat sauce on the noodles.
Nutrition
Per serving: 1 bowl
Calories
414
Fat
25g
Protein
22.2g
Total carbs
25g
Net carbs
6.9g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
What does TikTok ramen taste like?
I'd describe it as buttery, spicy, and sweet all in one bite. The everything bagel seasoning adds a savory, almost oniony layer that I didn't expect the first time I made it. It's not subtle. My kids call it 'the crunchy butter noodles,' which is the most accurate description I've heard.
How do I keep the garlic from burning in butter?
I learned this the hard way. Garlic in butter scorches much faster than garlic in oil because butter has a lower smoke point. I add the minced garlic to melted butter and pull it after about 30 seconds, the moment it smells good. If it starts to brown, it's already past the point. Lower heat and less time is the fix.
What is the difference between Immi noodles and shirataki noodles?
I've tested both in this recipe. Immi noodles have actual chew and hold onto the butter sauce. Shirataki noodles are slippery and the sauce slides off. Shirataki also has a rubbery texture that I can never get past no matter how I prep them. For this particular recipe, I reach for Immi every time.
How do I make a soft-boiled egg for ramen?
I bring water to a rolling boil, lower the egg in with a spoon, and set a timer for exactly 7 minutes. Straight into an ice bath after that. The white sets completely but the yolk stays jammy and runs when you cut into it. I make my ramen egg this way every time because that runny yolk mixing into the butter sauce is something else.
Can I meal prep this ahead of time?
I store the sauce and noodles separately. The noodles absorb the sauce overnight and turn mushy if you combine them ahead of time. I make a double batch of the butter sauce, refrigerate it, then cook fresh noodles when I'm ready to eat. Reheating the sauce in a skillet takes about 90 seconds. I've done this for work lunches and it holds up well for 4-5 days.
How many carbs are in keto ramen?
My version comes in at 6.9g net carbs per serving. The Immi noodles themselves run about 3-5g depending on the flavor. For comparison, a single packet of Maruchan runs around 58g of net carbs. The sauce adds minimal carbs since it's mostly butter, garlic, and spices.
Can I use kelp noodles for this recipe?
I've tried it and it works with the right prep. Straight out of the package, kelp noodles are crunchy and don't absorb sauce at all. A reader taught me this trick: soak them in lemon juice and baking soda for one minute, rub them between your hands, then rinse well. That removes the crunch completely. The texture is lighter than Immi, but they hold the butter sauce better than I expected.
Can I make this into a low carb ramen soup with broth?
I get asked this a lot, because most low carb ramen recipes out there are broth-based and mine is a dry butter sauce on purpose. You can absolutely turn it into a soup. After the garlic blooms in the butter, I pour in about two cups of chicken or beef broth and skip the resting step. The butter and everything bagel seasoning melt into the broth and make it silky. I still pull the garlic early so it doesn't scorch, and I add the noodles last so they don't sit and go soft. It's a different bowl than the dry version, but on a cold night I reach for the soup.
Can I eat ramen noodles on a keto diet?
Not the traditional kind. A regular packet of instant ramen runs about 50-60g of net carbs, which is a full day of carbs in one bowl. I swap in Immi noodles instead, and my whole bowl, butter sauce included, comes in at 6.9g net carbs.
Are there keto ramen noodles available?
Yes. Immi noodles are my pick because they have the chew of real ramen and hold the butter sauce. Shirataki works but the sauce slides off, and kelp noodles need a lemon juice and baking soda soak first. One package of Immi keeps this bowl at 6.9g net carbs.
I was adding the everything bagel seasoning right when the butter hit the pan and noticed the sesame seeds burning before the noodles even went in. Add it off heat, at the end, after the noodles are already coated. Sesame stays golden and the dried garlic doesn’t go bitter. Rinse the Immi noodles in cold water right after boiling so they don’t clump while you’re building the sauce. On the garlic, 30 seconds at medium before the red pepper flakes go in is about right. Any longer and a sharp edge cuts through everything else. The sweet-heat in this is tight enough that measuring the brown sugar sub actually matters. Rough pour and the whole thing tips sweet.
Oh Wow! I thought I could never have ramen again. I’ve literally had a box of Immi for years after I had tried one and it was terrible with that seasoning packet that came with it. Stored them and forgot. Was just waiting for someone to do something with them that appealed to me. So, with that in mind, I didn’t have all the things…I had butter, fresh garlic, and coconut aminos. I did have the foresight to double the batch though. It was sooooo good! So, in a pinch…. Next time I will have all the things and can’t wait. Thank you Annie!
The garlic in hot butter for 30 seconds accounts for most of it. I pull mine the second it turns fragrant and suddenly it smells like you’ve been cooking for hours.
Sweet-heat in a garlic butter base sounds like it shouldn’t work, so I skipped it for a while. The brown sugar sub pulls it together though. Makes the red pepper flakes land as warmth, not just heat. Better balance than any keto ramen I’ve made, which usually go flat or sharp.
When the everything bagel seasoning hit the hot butter, the smell alone sold me. Immi noodles were new to me. Wasn’t sure about the texture, but they held up and coated well. Four stars, though: I used 3 tablespoons of soy sauce (the high end of the given range) and it came out too salty. Start at one and taste as you go. The garlic and red pepper were good without going sharp. Will make again once I figure out the salt.
Six batches before it clicks is fast for this one. The everything bagel seasoning reads like a garnish but the sesame and onion are what make the butter sauce actually taste like something. I left it out once during testing and it was flat in a way I couldn’t name. Added it back immediately. Now the jar lives next to the stove specifically for this recipe.
Spent three years trying to nail a garlic butter ramen from a place that closed right when I went keto. Same few ingredients in a skillet every time, never could get the balance. The brown sugar sub is what I was missing, I think. That little sweet note makes the red pepper actually work. Not quite the original, but close enough. Finally moved on.
The brown sugar sub in the garlic butter pulls off that sweet-heat thing I figured was just gone on keto. Not ramen exactly, just that flavor I kept missing. Good to have it back.
I spent months trying to get that balance right. Red pepper alone is just hot, flat. The brown sugar sub is what turns it into sweet-heat, where the sweetness rounds the spice instead of letting it just bite. Brooke, you described what I was chasing better than I managed to in the recipe notes. I make this at least once a week and the ratio still hits the same way.
My teenager took one look at the Immi noodles. Health food, obviously. Then I watched him scrape all the butter and garlic off the bottom of the pan. Sweet heat from the red pepper flakes and brown sugar sub. Weirdly addictive.
He called it health food right up until garlic hit butter. The brown sugar sub and red pepper flakes in garlic butter together, it’s not subtle. I tested that ratio more than I expected to before I stopped messing with it. Something about sweet rounding out heat instead of just stacking on heat keeps pulling people back. Weirdly addictive is the right call.
My son normally goes straight for plain buttered noodles and ignores anything sauced, so I made this mostly for myself. He tried one bite and ended up pulling the bowl toward himself. Something about the garlic and red pepper flakes got him in a way plain food never does. I’m doubling it next time and not mentioning anything about it being keto.
Meal prepping this week and want to add it to the rotation. If I make the butter garlic sauce ahead and keep it separate, will the noodles hold up when I toss them together later, or will they get mushy? Trying to decide if I should just cook fresh each time or if batching actually works.
Sauce keeps fine in the fridge, but cook the noodles fresh each time. Overnight in the sauce and they’re mush. Double batch the butter sauce and fresh noodles only take a couple minutes.
Every keto ramen I’ve tried before tasted like a consolation prize, but the garlic butter with everything bagel seasoning here is just actually good, not ‘good for keto’ good.
Four batches in and I’m still hooked. Skipped the soy sauce the first two times to keep it simple, but that’s what made it click. The garlic and everything bagel seasoning just cling to the noodles and I keep craving it after. Only reason it’s not five stars is the portion. Always making a second packet.
For the kelp noodles you have to prep them first in a “bubble bath”, the juice of one lemon with 1 Tbsp of baking soda (hence the bubbles), then stir your noodles in there and rub them at the same time for one minute. Rinse it well and no more crunchy. Great for stir fries and prob they will soak up that ramen sauce.
The bubble bath trick is new to me. I’ve had kelp noodles stay weirdly crunchy and just avoided them after that. Going to try this with that garlic butter sauce.
