Want to use keto noodles that aren’t spaghetti squash or spiralized zucchini? With this delicious low carb noodles recipe, it’s easy to make your own keto pasta!
And because these low carb pasta behave just like traditional pasta, you can serve them with your favorite sauces and toppings.
Article Index
- How to Make Keto Noodles
- The quick scoop on shiratake pasta
- Why I love this recipe
- Serving suggestions
- Equipment needed
- Recipe
I’ve already mastered making dishes like spaghetti squash lasagna with pasta alternatives like zucchini noodles and shirataki. But now I feel like it’s time to expand my options with my own homemade low carb pasta options. That’s why I came up with this egg and cheese based keto noodles recipe.
That’s right, the two staples of omelettes combine to form delectable low carb egg noodles. But don’t worry, they aren’t too eggy because only the yolks are used and spices are added to enhance the flavor. And there’s plenty of cheese!
Total Carbs in these Low Carb Noodles
One cup of enriched wheat noodles contains about 40 grams of carbs. Your body definitely won’t be in ketosis if you indulge in them.
But with this keto noodles recipe, a similar serving will only set you back about 1 gram of total carbs. That means you can go ahead and have a double serving of this pasta dish without any worries!
How to Make Keto Noodles
- Beat egg yolks and cream cheese in a medium bowl.
- Add in parmesan and mozzarella cheese while beating.
- Sprinkle in spices with the mixer still beating.
- Spread the mixture out on a parchment paper lined sheet pan.
- Bake for 5 to 8 minutes keeping an eye on it. The temperature should be lowered if any bubbles appear. Baking is done when all the sides and center are fully cooked using a toothpick method similar to cake testing.
- Allow to cool completely before slicing.
Other Alternatives to High Starch Pasta
As I stated above, for this keto noodles recipe, I wanted to use something other than spaghetti squash, zoodles, or shiratake. However, I’ve also experimented with my own kelp noodle recipe too!
However, this is my go-to low carb pasta recipe. Its super easy to make, low carb (obviously!) and better tasting than the vegetable alternatives.
The quick scoop on shiratake pasta
Most people are familiar with using noodles made from low carb veggies, but you may not know much about shirataki? It’s the keto pasta that I use to make gluten free mac n’ cheese.
It’s made from the bulbous, water-filled root of the wild yam-like konjac plant. The fiber component of the root is called glucomannan and it’s what’s used to make shiratake. These noodles contain virtually zero calories and carbs!
Shirataki noodles are tasteless. However, the noodles, when prepared correctly, absorb the flavors of whatever sauce you’re using.
However, the noodles, when prepared correctly, absorb the flavors of whatever sauce you're using.
And, they help you feel full because they delay stomach emptying. Which is great if you're trying to control your portions.
Basically, shirataki noodles act like a sponge in your gut. They absorb water from your intestines. (Need proof? This study confirms it.)
Why not use zoodles?
I could have also used spiralized zucchini for this keto noodles recipe. It’s already an ingredient in several of my low-carb pasta recipes.
But again, I wanted to test a different alternative to high-starch pasta out. Also, sometimes, if I’m really hungry, zoodles and spaghetti squash don’t fill me up as much as I’d like.
That’s why for this recipe I’m using something more substantial. If for some reason, you need to limit your calorie intake, you can also try this recipe with one of the above pasta alternatives.
However, if you want to indulge, this recipe will definitely satisfy hunger. And the carbs are lower than any of the vegetable noodle options.
Why I love this recipe
If you like cheese as much as I do, you’re going to love this keto noodles recipe. There’s not one. Not two. But three different cheeses–cream cheese, Parmesan and mozzarella.
I’ve developed a sensitivity to egg whites so that’s the main reason why the recipe only calls for yolks. But the yolk also contains most of the nutrition.
Serving suggestions
These homemade low carb noodles may not be suitable for all your spaghetti squash recipes. However, I enjoy them topped with keto marinara sauce or keto ground beef stroganoff. You can also pair them with some low carb alfredo sauce.
Equipment needed
Having the following kitchen items on hand will make the recipe go smoothly.
- Use Parchment paper to line the baking sheet
- A spatula or spoon makes it easy to spread out the noodle mixture.
- You'll want a sharp knife or pizza cutter handy to slice the baked mix into noodles.
- Grab a sheet pan with rimmed edges for baking.
- Use a medium to large bowl is for mixing.
- Have an electric hand mixer to combine the ingredients well.
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Recipe
Keto Noodles - Low Carb Egg Noodles
4.68 from 25 votes
Looking for a new keto noodles recipe? And one that doesn't call for spaghetti squash as the main ingredient? Well, most people don't know that you can make delicious low carb egg noodles easily.
Prep Time:10 minutes mins
Cook Time:11 minutes mins
Cool Time:15 minutes mins
Total Time:21 minutes mins
Course: Main Course
Cuisine: American, Italian
Print Pin Review Recipe Save Recipe
Servings: 4 people
Calories: 165
Video
Ingredients
- 3 egg yolks
- 4 ounces cream cheese softened
- ⅛ teaspoon garlic powder
- 33 grams Parmesan cheese freshly grated (about ⅓ cup plus 2 tablespoons)
- 37 grams mozzarella cheese freshly grated (about ⅓ cup plus 2 tablespoons)
- ⅛ Teaspoon dried basil
- ⅛ Teaspoon dried marjoram
- ⅛ Teaspoon dried tarragon
- ⅛ Teaspoon ground oregano
- ⅛ Teaspoon ground black pepper
US Customary - Metric
Instructions
In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.
Notes
Leftover noodles can be stored in the refrigerator for up to 5 days. To reheat, place in the microwave on 50% power for 30 to 90 seconds.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 0.25recipe | Calories: 165 | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 175mg | Sodium: 326mg | Potassium: 35mg | Fiber: 0g | Sugar: 0g | Vitamin A: 465IU | Vitamin C: 0mg | Calcium: 263mg | Iron: 0.6mg
Additional Info
Net Carbs: 1g | % Carbs: 2.6% | % Protein: 28.2% | % Fat: 69.2% | SmartPoints: 6
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Last Updated: 14 Nov 2019
