3-Ingredient Keto Egg Noodles Recipe
3-Ingredient Keto Egg Noodles are a simple pasta alternative made with eggs, cream cheese, and xanthan gum. They cook quickly in a skillet and can be served with garlic butter, Parmesan, pesto, or a creamy low-carb sauce. Their tender texture is softer than traditional wheat pasta, so gentle handling is important when slicing and serving. With an estimated 2.2 grams of net carbohydrates per serving, they can fit into many keto meal plans.
Ingredients
- 4 large eggs
- 2 ounces 56 g full-fat cream cheese, softened
- ½ teaspoon xanthan gum
Instructions
- Allow the cream cheese to soften until easy to mix.
- Add the eggs, softened cream cheese, and xanthan gum to a blender or food processor. Blend until smooth, scraping down the sides if needed.
- Let the batter rest for 2–3 minutes so the xanthan gum can hydrate. It should remain pourable.
- Heat a nonstick skillet over medium-low to medium heat. Lightly grease the surface if needed.
- Pour a small amount of batter into the skillet and tilt the pan to create a thin, even sheet.
- Cook for approximately 1–2 minutes, until the edges are set and the center is no longer visibly liquid. Gently flip with a thin spatula and cook the second side for about 20–40 seconds, or until set.
- Transfer the cooked sheet to a plate and repeat with the remaining batter.
- Let the sheets cool for a few minutes, then stack and roll them loosely. Slice with a sharp knife into noodles of your preferred width.
- Warm the noodles gently in your prepared sauce, folding carefully so the strips do not break. Serve immediately.