If you’re on a keto diet, chances are you’ve had to say goodbye to many of your favorite pasta dishes. The thought of never twirling noodles around your fork again can feel like a serious loss. But what if you could enjoy pasta without the carbs?
Enter Keto Egg Noodles—a game-changer for pasta lovers who refuse to compromise on taste and texture.
Unlike store-bought low-carb noodles, which are often packed with unnecessary additives and fillers, this homemade version is pure, simple, and incredibly satisfying. Made with just a handful of ingredients, they’re soft, flexible, and perfect for soaking up your favorite sauces. Let’s explore how you can bring keto-friendly pasta back into your life!
Why You’ll Love This Keto Egg Noodles Recipe
1. Low in Carbs, High in Satisfaction
Traditional pasta is a no-go on a ketogenic diet due to its high carb content. These keto egg noodles contain only 2g net carbs per serving, making them an excellent alternative that won’t knock you out of ketosis.
2. Quick & Easy to Make
Forget spending hours in the kitchen—this recipe comes together in just 15 minutes from start to finish.
3. Completely Gluten-Free
If you have gluten sensitivities or simply want to avoid wheat-based products, this recipe is a safe and healthy choice.
4. Pairs Well with Your Favorite Keto Sauces
Whether you love a rich Alfredo, a zesty marinara, or a simple garlic butter sauce, these noodles are designed to complement a variety of keto-approved toppings.
Ingredients for the Best Keto Egg Noodles
A great recipe starts with quality ingredients. Here’s everything you’ll need:
📌 Table: Keto Egg Noodles Ingredients
Keto Egg Noodles
Ingredients
- 4 large eggs
- 2 oz cream cheese softened
- ¼ tsp salt
- ¼ tsp xanthan gum for elasticity
- ¼ cup almond flour optional for extra firmness
Instructions
- Blend the mixture: In a blender, combine eggs, cream cheese, salt, and xanthan gum. Blend until smooth.
- Add almond flour (optional): Mix in almond flour and blend until fully combined.
- Bake: Pour the batter onto a parchment-lined baking sheet and spread it evenly into a thin layer.
- Cook: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until set.
- Cut into noodles: Once slightly cooled, use a sharp knife or pizza cutter to slice into thin strips.
- Serve: Use immediately or heat in a non-stick pan before serving with your favorite keto sauces.
Notes
- Store in the fridge for up to 3 days.
- Best reheated in a dry non-stick pan for a few seconds.
- Xanthan gum adds elasticity for a more traditional noodle texture.
Ingredient Breakdown
- Eggs – The foundation of the noodles, giving them structure and a soft texture.
- Cream cheese – Provides a smooth, creamy consistency that prevents the noodles from being too eggy.
- Xanthan gum – Acts as a binding agent, creating elasticity similar to traditional pasta.
- Almond flour (optional) – Gives a slightly firmer consistency, making the noodles more pasta-like.
Step-by-Step Instructions to Make Keto Egg Noodles
Step 1 – Prepare the Batter
- Preheat your oven to 325°F (165°C).
- In a blender or food processor, combine eggs, cream cheese, salt, and xanthan gum.
- Blend until completely smooth. If using almond flour, add it now and blend again.
Step 2 – Bake the Noodles
- Line a baking sheet with parchment paper.
- Pour the batter onto the sheet, spreading it evenly into a thin layer.
- Bake for 8-10 minutes, just until set. Avoid overbaking, as this can make the noodles too dry.
Step 3 – Cut & Serve
- Let the sheet cool for 5 minutes before handling.
- Use a pizza cutter or sharp knife to slice into thin strips.
- Serve immediately with your choice of sauce, or refrigerate for later use.
Tips & Tricks for Perfect Keto Egg Noodles
- Use fresh eggs – Fresh eggs make the batter smoother and the noodles tastier.
- Refrigerate before serving – Letting the noodles chill for 30 minutes gives them a firmer texture.
- Avoid overbaking – Keep an eye on the oven; if they turn brown, they may become rubbery.
- Toss with sauce before serving – These noodles absorb flavors beautifully, making every bite more delicious.
How to Store & Reheat Keto Egg Noodles
To make meal prep easier, you can store and reheat these noodles:
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Lay the noodles flat on a baking sheet, freeze for 1 hour, then transfer to a freezer-safe bag. Keeps for 1 month.
- Reheating: Warm them in a pan with butter over low heat for best results.
Frequently Asked Questions (FAQs)
Can I make these Keto Egg Noodles dairy-free?
Yes! Replace cream cheese with coconut cream or dairy-free cream cheese.
What’s the best sauce for Keto Egg Noodles?
These noodles taste amazing with Alfredo, pesto, marinara, or a simple butter garlic sauce.
How many carbs are in Keto Egg Noodles?
Each serving contains approximately 2g net carbs, making them perfect for a keto lifestyle.
Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture, so it’s not recommended for this recipe.
Final Thoughts – Enjoy a Low-Carb Pasta Alternative!
If you’ve been missing pasta on your keto journey, this Easy Keto Egg Noodles recipe is a must-try. Not only are they quick and simple to make, but they also taste amazing when paired with your favorite sauces.
So why wait? Give this recipe a try today and bring pasta back into your low-carb lifestyle! If you love this recipe, don’t forget to share it with fellow keto enthusiasts and tag us with your delicious creations. 🍝✨