Keto Egg Noodles

Experience the joy of pasta without the carbs with these homemade Keto Egg Noodles. Made with simple ingredients, these noodles are ideal for satisfying your pasta cravings while staying true to your keto diet. They're flexible, delicious, and can be tossed with your favorite keto-friendly sauces or toppings.

Course Sides

Cuisine Italian-Inspired

Keyword Keto Egg Noodles, Keto Pasta Recipe, Keto Sides, Low Carb Pasta

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 160kcal

Equipment

Blender
Mixing bowl
Whisk
Non-stick skillet
Cutting board
Sharp knife

Ingredients

2 large eggs 50g each
4 ounces cream cheese softened
¼ cup psyllium husk powder
¼ teaspoon xanthan gum
Salt to taste

Instructions

Begin by adding the softened cream cheese and eggs into a blender. Blend on high until the mixture becomes smooth and fully combined.
In a separate bowl, whisk together the psyllium husk powder, xanthan gum, and a pinch of salt.
Slowly add the dry ingredients to the blender while it's running on a low speed. Blend until the mixture forms a smooth batter.
Let the batter sit for 5 minutes to allow the psyllium husk powder to absorb moisture and expand, which will help in forming a dough-like consistency.
Preheat a non-stick skillet over medium-low heat. Lightly grease it with a keto-friendly oil or use a non-stick spray.
Pour a small amount of the batter into the skillet, tilting it to spread the batter thinly across the surface, similar to making a crepe.
Cook the noodle sheet for 2-3 minutes or until the edges start to lift. Flip carefully and cook for another 2 minutes.
Transfer the cooked noodle sheet to a cutting board and let it cool slightly.
Once cooled, roll the noodle sheet up and slice with a sharp knife to create strands of noodles.
Repeat the process with the remaining batter.
Serve the noodles warm with your chosen keto sauce or as a side dish to your main protein.

Notes

Ensure the skillet is not too hot as the noodles can cook too quickly and become brittle.

If the noodles are too thick, they can be thinned out with a bit of water or almond milk to reach your desired consistency.

Leftover noodles can be stored in the refrigerator for up to 3 days and reheated gently in a skillet or microwave.

Feel free to season the noodle batter with herbs or spices to complement your final dish.

Nutrition