Keto Egg Noodles
These keto egg noodles are light, low-carb, and perfect as a pasta substitute in keto-friendly dishes like lasagna or stir-fries!
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.