are usually a no-no on Keto. is made from wheat and contain a lot of carbs. These have the texture of . Although they aren’t gluten free, they have 0 carbs to keep you in ketosis while enjoying . These noodles are easy to make with just three ingredients!
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How to use
Use this as you’d use ; in soups (like our ), casseroles, and with any . They are especially good with the easy Alfredo right here on Lowcarb-ology.
How to make
For this for you’ll need: , eggs, vital wheat gluten (for texture, but you may omit if you have issues with what gluten)
I love noodles ! And my favorite is are awesome as are . But there is something about that have the taste and texture of . No needed for this . . Well, to be perfectly honest I love of any kind but are my favorite and always have been. like these are amazing. Yes,
So today I was sitting here getting some work done and occasionally looking out the window. The roses on the trellis are pretty actively in bloom and the trees are loaded with bright green leaves. The colors are bright against a glowery gray sky, though and it looks chilly. It’s not in the least – I think the high today is going to be 81F – BUT it LOOKS that way.
I could not get off of my mind. I didn’t want zoodles. I didn’t want that weird textured . I wanted tender, slurpy drifting in a rich surrounded by pieces of . The only way to deal with that kind of craving is to find a way to satisfy it – so I hit up some of my favorite blogs for recipes.
I adapted this from I Breathe I’m Hungry – I can’t even say adapted since I only really added an ingredient.
So let’s talk about vital wheat gluten. Yes, it is wheat, and yes in high amounts it has carbs – although not as many as . In this tiny amount it adds no carbs to the yet helps the noodles to not only hold together but also to have that tender chewy texture we all love. This should NOT be served to anyone with a gluten intolerance or allergy but it’s just fine for lifestyles.
These take less than 10 minutes total. The don’t taste “eggy”. I think that they are just about perfect, to be honest. The one issue I had is that they do tend to soak up liquid if they sit in a 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.
Low Carb Egg Noodles Video How-To
If you’re having trouble getting them right this video takes you through each step.
YOU MAY NEED
The following are affiliate links. If you click through and buy something I may get a small commission from Amazon. This is used to keep the site up and running smoothly. Thank you for your support. Please know, this does not increase the price you pay. Ok, this is about the smallest amount of vital wheat gluten that you can get but it will last forever if you keep it tightly sealed in the freezer. You can even give my yeast bread a whirl as long as you have the gluten around. Also – these would be almost impossible to make without a silicone baking mat to put over the baking sheet. Parchment didn’t work very well because the batter didn’t spread right.
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Low Carb Egg Noodles Recipe
Low Carb Egg Noodles
- 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 smooth.
- 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.
If you liked this low carb egg noodle recipe you may also like…
Click on the image to see the recipe. From left to right (all low carb): Chicken Shawarma, Chicken Pot Pie, Chicken Alfredo