These low-carb egg noodles are a wonderful keto-friendly option when you’re hit with pasta cravings. Not only do these homemade egg noodles mimic the texture of classic noodles, but they contain zero carbs per serving!
The key to these low-carb egg noodles mimicking the texture of traditional egg noodles is the vital wheat gluten. This ingredient normally contains carbohydrates, but in this recipe, the amount used is so minimal that it doesn’t add any carbs to the overall carb count of the noodles.
If you want to omit the vital wheat gluten, you can do that, however, the texture of these low-carb egg noodles will end up being different than traditional noodles. It’s important to talk about texture with low-carb noodles because, typically, low-carb diets call for ingredients like “zoodles” when making pasta, soups, or any other kind of recipe requiring noodles.
These noodles, however, are not made from vegetables. They’re made from eggs and, surprisingly, don’t taste eggy. They’re perfect to stir into a chicken noodle soup or coat with an alfredo sauce for a creamy pasta dish.
Cook time: 5 minutes
Prep time: 2 minutes
- 1 oz cream cheese room temperature
- 2 eggs room temperature
- 1/4 tsp wheat gluten
- Preheat the oven to 325°F. Line a heavy baking pan with a silicone mat.
- To a blender, add the cream cheese, eggs, and wheat gluten. Blend until smooth.
- Pour the batter out onto the silicone mat and smooth into a rectangle, ensuring the batter is spread out very thin.
- Bake the batter for 5 minutes or just until set. Make sure not to over-bake the noodle batter.
- Remove the pan from the oven and let it rest for a couple of minutes before cutting the rectangle into strips the size of egg noodles. For best results, simmer the noodles in a sauce or broth for a few minutes.
Recipe adapted from lowcarb-ology.com