These low carb egg noodles take less than 10 minutes TOTAL! 0 carbs and SO easy. from

How to Make Low Carb Egg Noodles

A regular pasta noodle is usually a no-no on Keto. Traditional pasta is made from wheat and contains a lot of carbs. These low carb noodles have the texture of homemade egg noodles and are a low carb pasta alternative. Although they aren’t gluten free, they have 0 grams of carbs to keep you in ketosis while enjoying pasta. These keto noodles are easy to make with just three simple ingredients! Please enjoy my favorite recipe.

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Easy low carb egg noodles - homemade pasta with 0 carbs that you can quickly make at home. Love this stuff! From

How to use low carb egg noodles

Use these keto egg noodles anywhere you’d use regular pasta or traditional noodles. They go great in soups (like our Chicken Noodle Soup), casseroles, and with your favorite keto pasta sauces. They make a great keto dinner with our easy Alfredo Sauce recipe with their neutral flavor.  You can find the easy Alfredo Sauce recipe right here on Lowcarb-ology.

For a quick keto dinner, use my favorite pasta sauce and meatballs recipe. Here’s my Keto Marinara sauce with our Low carb meatballs. A match made in Italian heaven. Sprinkle some Parmesan cheese over the dish for the perfect rich flavor of Italy.

Covered in your favorite low carb pasta sauce, these low carb egg noodles taste just like traditional egg noodles !

quick and easy, these homemade low carb egg noodles are perfect with any low carb pasta sauce. From
Low carb noodles taste just like the regular pasta !

How to make low carb egg noodles

For this pasta recipe to make keto egg noodles you’ll need: one ounces cream cheese, 2 eggs, 1/4 teaspoon of vital wheat gluten (for texture, but you may omit if you are on a gluten free diet).

I love noodles ! And my favorite traditional pasta is egg noodles. Well, to be perfectly honest, my favorite dishes with pasta have any kind of noodles. But egg noodles are my favorite. Homemade keto egg noodles like these are amazing. Yes, zucchini noodles, spaghetti squash, even kelp noodles are keto friendly as are shirataki noodles. But unless you have a really heavy, rich, low carb sauce, the flavor of those “noodles” comes through. Like the zucchini noodle tastes like zucchini. And a shirataki noodle tastes like well, weirdness. But maybe that’s just me. I even tried throwing some hot sauce on them (I’m from Texas remember?) but still ugh. But there is something about keto egg noodles that have the taste and texture of wheat-based noodles that gets me going. 

What kind of egg noodles are low carb?

This recipe makes keto egg noodles from eggs. So I guess that’s why they are called egg noodles. To make them low carb noodles, there aren’t any ingredients that adds carbs. A regular noodle is mostly wheat flour. None of that here. No almond flour needed for this healthy diet recipe either. The net carb count is essentially 0 so this keto noodle recipe is so keto friendly. There’s no fat heavy ingredients like heavy cream so make sure to factor that in. This is an easy keto recipe so you can make these quicker than regular egg noodles.

I couldn’t get the idea of some low carb chicken noodle soup off of my mind. But I didn’t want zoodles (zucchini noodles). I didn’t want that weird textured low carb pasta. I wanted tender, slurpy, keto egg noodles drifting in a rich broth surrounded by pieces of chicken. The only way to deal with that kind of craving is to find a way to satisfy it. So I hit up the Internet for homemade keto egg noodle recipes to get some ideas. 

So let’s talk about vital wheat gluten. Yes, it is wheat. Yes, it has a large amount of carbs. Although not as many as wheat flour or durum flour. In the tiny amount that I use in this keto pasta recipe, it adds no carbs to the recipe yet helps this low carb egg noodle to hold together but also gives that tender chewy texture we all love. Please note that this should NOT be served to anyone with a gluten intolerance or allergy.

Important note: This keto pasta recipe should not be served to any one on a gluten free diet. I repeated this because food allergies are no joke. That said, it’s just perfectly fine for us on a low carb diet and is keto friendly.

How do you make low carb pasta?

These keto egg noodles take less than 10 minutes to make, total. They don’t taste ‘eggy’. I think that they are just about perfect. If you are on a keto diet, they are the absolute perfect keto dinner to satisfy a pasta craving to be honest. The one issue I had is that they tend to soak up liquid if they sit in a broth for too long.

I put a silpat sheet down on a large cookie sheet and then kind of poured the batter on it. I then carefully spread the batter out into a rectangle, making sure that it was super thin. Try to keep them as thin as you can. If you want to make lasagna, you can cut them into pasta sheets. The al dente texture and mild flavor make these hard to not taste test a ton of them lol.  I usually use a sharp knife to cut the keto pasta noodles, but I’ve also tried a pizza cutter.  Mine was kind of dull which didn’t work well but once I sharpened it, it worked great !

Oh – and remember to check my low carb Chicken noodle soup recipe which is perfect for this keto pasta recipe.

Low Carb Egg Noodles Video How-To

If you’re having trouble getting them right, I created this video which takes you through each step.

Ok, we talked about how vital wheat gluten can add carbs, but this low carb noodles recipe uses only a small amount. I searched for the smallest amount of vital wheat gluten that you can get. It’s a 4 pound bag but it will last forever if you keep it tightly sealed in an airtight container in the freezer. You can even give my low carb yeast bread a whirl as long as you have the gluten around.

Just in case you’d like to make these super healthy or to reduce your calorie intake, I tried using just the egg whites and that was a total fail.  The yolks really hold things together.  I know that using just the egg whites is good for a healthy diet, but for these noodles, it didn’t work. 

Other things I’ve tried: A pinch of salt didn’t make a difference in the flavor profiles. A pinch of garlic powder didn’t either.  The reason is that the sauce takes over.

After many trials and tribulations, the best advice I can offer is that these keto egg noodles would be almost impossible to make without a silicone baking mat to put over the baking sheet. I tried a baking sheet with parchment paper, but it didn’t work very well because I couldn’t get the batter didn’t spread right. You can use a baking tray but only if it’s got low edges. 

Low Carb Egg Noodles Recipe

Navigation tip. If you want to make a larger batch for the perfect Italian keto dinner of this keto egg noodles recipe, you can place your cursor over the number ‘2’ which is to the right of the ‘Servings’ in the recipe card. A slider will appear and you can move it to the amount of servings you’d like to make. Adjust more or less depending on your portion size. The amount of ingredients will adjust automatically for you. Don’t forgot to do the same for your favorite keto pasta sauces that you use. No math mistakes!

These low carb egg noodles take less than 10 minutes TOTAL! 0 carbs and SO easy. from
Print Pin Recipe

Low Carb Egg Noodles

Easy low carb egg noodles have 0 carbs. They’re done in under 10 minutes and ready for you to use in recipes like chicken noodles soup right away. 
Course Low Carb Main
Cuisine American – low -carb, Low Carb Basics
Keyword noodles
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2
Calories 111kcal
Author Katherine Peters


  • 1 ounce cream cheese room temperature
  • 2 eggs room temperature
  • 1/4 teaspoon vital wheat gluten may omit but it creates a better texture


  • Preheat the oven to 325F.
  • Add the cream cheese, eggs, and gluten to the jar of a blender.
  • Blend on high for 1 minute, or until it's reached a smooth consistency.
  • Pour our on a silicone mat that’s placed on top of a heavy baking pan.
  • Smooth out into a rectangle, keeping the batter very thin.
  • Bake at 325F for 5 minutes, or until set. DON’T over-bake!
  • Remove from oven and let set for a couple of minutes before cutting and using as desired. These are best if they are gently simmered in a sauce or broth for a few minutes.




Calories: 111kcal | Carbohydrates: 0g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 107mg | Potassium: 80mg | Sugar: 0g | Vitamin A: 430IU | Calcium: 39mg | Iron: 0.8mg

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385 thoughts on “How to Make Low Carb Egg Noodles”

  1. 5 stars
    Thank you *so* *much* for this recipe! I love these and make them almost every week.

    Notes and suggestions for folks:

    1. To soften cream cheese, start the oven preheating, and slice the cheese into a small plate/bowl (I do that anyway as a measure it out). Place the bowl under/by the oven vent on your range-top, and drape a dish towel over the bowl/vent to catch the heat. In the time it takes you to get the other ingredients out, the cheese will have softened. Also, don’t leave cream cheese sitting out for hours to soften. It goes bad.

    2. After blending the mixture, the mix will have bubbles in it. If you cook the noodles right away, they’ll be weak and somewhat foam-like. If you let the mix sit for five minutes or so, the bubbles will rise to the top, and you can see it separate. Now when you pour the mix onto the silicone mat and smooth it out, the bubbles will stay on the top, and you’ll get nice firm noodles. I was making these for a year before I figured that out.

    3. Use a firm burger flipper or scraper to scrape the noodles off the mat. I bought a wide bakers scraper on amazon, and IT’S AWESOME. The noodles come up nice and easy and evenly.

    4. I use a small ninja bullet-style mixer, and the mix sticks to the walls. If you spray the cup with Pam, you’ll get noticeably more usable mix out of the cup. I just figured that one out this week!

    4. I bake my noodles for 7 minutes.

    Again, thank you for the recipe. It’s a mainstay!

    1. Thank you SO much! I love your suggestions and tips!!! I never thought to use Pam in my blender, that’s genius. Happy cooking and creating !!!

  2. 5 stars
    Can you use these to make spaghetti? They look so easy to make. Only one ounce of cream cheese doesn’t seem to make much. I am gluten intolerant so unable to use. Thank you for the recipe.

    1. Hi Susan,
      Spaghetti noodles will be a bit tougher to make due to the size, but with patience I think you can be successful. Please let me know how it turns out ! With your gluten allergy, you may also want to try zucchini noodles too. Here’s a Million dollar spaghetti recipe you can try:
      Happy cooking and creating !

    2. 5 stars
      Easy noodles for dairy & wheat intolerance:
      Egg protein powder with just enough water to make your dough. 1/8 t. Xanthan gum. Knead to mix, roll out & cut to desired noodle!!!

  3. Would you be able to provide the actual size of the baking sheet that you used? I have various sizes. Thank you in advance.

    1. Hi Karen ! I used a 12″ wide by 18″ long baking sheet. The thing I struggle with is finding a big enough silicone mat that keeps them from sticking.
      Hope that helps !!! Thanks so much and happy cooking and creating !

    2. Michael S Moser

      5 stars
      Can this be made in a pasta maker that mixes and presses out different noodle shapes

    3. Hi Michael,
      I tried, and the dough is a bit too soft when I tried to run in through my pasta maker.

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