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If you’ve been missing pasta on keto, you’re going to love these homemade keto egg noodles! They’re soft, slightly chewy, and perfect for soaking up sauces. Unlike traditional wheat-based noodles, these are made with a few simple ingredients that keep the carb count low while maintaining a delicious texture. Whether you’re craving fettuccine alfredo or a simple buttered noodle dish, these will be your new go-to!
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Why You’ll Love This Recipe
- Super Low Carb – Traditional pasta is loaded with carbs, but these noodles keep things keto-friendly with minimal ingredients.
- Easy to Make – No complicated techniques or fancy equipment required!
- Versatile – Pair them with creamy sauces, pesto, or a hearty keto-friendly soup.
- Naturally Gluten-Free – A great alternative for anyone avoiding gluten.
My Personal Experience
When I first started keto, I struggled with pasta cravings. Zucchini noodles were fine, but they weren’t the real deal. These keto egg noodles changed everything for me! The first time I made them, I was shocked at how much they mimicked real noodles in texture and taste. Now, they’re a staple in my kitchen whenever I want a comforting bowl of noodles without the carb guilt.
Required Equipment
Mixing Bowl
A must-have for whisking the eggs and combining the ingredients. It helps ensure the batter is smooth and well-mixed.
Baking Sheet
Used to spread the egg noodle mixture thinly before baking. A good baking sheet ensures even cooking.
Parchment Paper
Prevents sticking and makes it easy to lift the cooked noodles off the sheet.
Sharp Knife or Pizza Cutter
Essential for cutting the noodles into thin strips. A pizza cutter makes the process super quick!
Ingredients & Substitutions
- 4 large eggs – The base of the noodles, providing structure and protein.
- 2 oz cream cheese (softened) – Adds richness and makes the noodles slightly chewy. Substitute with heavy cream if needed.
- ¼ tsp xanthan gum – Helps bind the noodles and improves texture. Can be omitted, but the noodles may be more fragile.
- ¼ tsp salt – Enhances the flavor.
How to Make Keto Egg Noodles
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the eggs, softened cream cheese, xanthan gum, and salt until completely smooth. A hand blender can help eliminate any lumps.
- Pour the mixture onto the baking sheet and spread it out into a thin, even layer.
- Bake for 8-10 minutes until set but not browned.
- Let it cool slightly, then gently lift the sheet off the parchment paper.
- Use a sharp knife or pizza cutter to slice into thin strips.
- The noodles are now ready to be used in your favorite keto pasta dishes!
Tips for This Recipe
- Keep the batter smooth – Blend well to avoid lumps.
- Spread it evenly – A thin, uniform layer ensures even cooking.
- Don’t overbake – If they brown, they might turn crispy instead of flexible.
- Store leftovers properly – Keep them in an airtight container in the fridge.
Optional Additions
- A pinch of garlic powder for extra flavor.
- A sprinkle of parmesan cheese before baking for a rich taste.
- A dash of turmeric for a golden hue.
Serving Ideas
- Toss in garlic butter with parmesan for a quick meal.
- Serve with creamy alfredo sauce and grilled chicken.
- Use as a lasagna noodle replacement for a keto-friendly casserole.
Storage Recommendations
- Store in the fridge for up to 3 days in an airtight container.
- To reheat, gently warm them in a pan with butter or a quick 10-second microwave zap.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Just store them in the fridge and warm them up when ready to use.
Can I freeze keto egg noodles?
It’s best to keep them refrigerated, as freezing can change the texture.
What sauces work best?
These are great with creamy sauces, butter, pesto, or even a low-carb marinara.
Nutritional Breakdown (Per Serving)
- Calories: 120
- Total Carbs: 1g
- Net Carbs: 1g
- Protein: 10g
- Fat: 9g
Keto Egg Noodle Recipe
Ingredients
- 4 eggs
- 2 oz cream cheese
- ¼ tsp xanthan gum
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a bowl, whisk eggs, cream cheese, xanthan gum, and salt until smooth.
- Pour onto the baking sheet, spreading evenly into a thin layer.
- Bake for 8-10 minutes until set but not browned.
- Cool slightly, then cut into thin strips with a knife or pizza cutter.
- Serve immediately with your favorite keto-friendly sauce.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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