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

Low Carb Egg Noodles: How to Make Low Carb 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 net carbs to keep you in ketosis while enjoying pasta. These keto noodles are easy to make with just three ingredients!

If you are in a hurry, feel free to Jump to the Recipe
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 this keto pasta as you’d use regular pasta; in soups (like our Chicken Noodle Soup), casseroles, and with any low carb pasta sauce. They are especially good with the easy Alfredo Sauce recipe right here on Lowcarb-ology.

For a quick meal, use our Keto Marinara sauce with our Low carb meatballs. A match made in Italian heaven.

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: cream cheese, eggs, vital wheat gluten (for texture, but you may omit if you are on a gluten free diet).

I love noodles ! And my favorite is egg noodles. Well, to be perfectly honest I love pasta of any kind but egg noodles are my favorite and always have been. Keto noodles like these are amazing. Yes, zucchini noodles, spaghetti squash, even kelp noodles are awesome as are shirataki noodles. But unless you have a really heavy rich sauce, the flavor of those comes through. Like the zucchini noodle tastes like zucchini. And a shirataki noodle tastes like weirdness. But maybe that’s just me. But there is something about keto noodles that have the taste and texture of pasta. No almond flour needed for this recipe.

What kind of egg noodles are low carb?

This keto recipe makes keto noodles from eggs. So I guess that’s why they are called egg noodles. To make them low carb noodles, there are no ingredients that adds carbs. The net carb count is essentially 0 so this low carb pasta is perfect for keto. This is an easy keto recipe as you can make these quickly.

I could not get the idea of some low carb chicken noodle soup off of my mind. I didn’t want zoodles. I didn’t want that weird textured low carb pasta. I wanted tender, slurpy low carb 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 healthy noodle recipes. I really wanted to find a great keto noodle recipe.

I adapted this from I Breathe I’m Hungry – wonderful blog !

So let’s talk about vital wheat gluten. Yes, it is wheat, and yes in high amounts it has carbs – 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 flour. In the tiny amount that I use in this recipe, it adds no carbs to the recipe yet helps these keto noodles to hold together but also to have that tender chewy texture we all love. Please note that this should NOT be served to anyone with a gluten intolerance or allergy. This keto pasta should not be served to any one on a gluten free diet. That said, it’s just perfectly fine for us on a low carb diet.

How do you make low carb pasta?

These low carb noodles take less than 10 minutes total. The don’t taste “eggy”. I think that they are just about perfect. If you are on a keto diet, they are absolutely perfect way to satisfy a pasta craving to be honest. The one issue I had is that they do 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.

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 the freezer. You can even give my low carb yeast bread a whirl as long as you have the gluten around. After many trials and tribulations, the best advice I can offer is that these low carb egg noodles 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.

Low Carb Egg Noodles Recipe

Navigation tip. If you want to make a larger batch of noodles, you can place your cursor over the number “2” which is to the right of the “Servings” in the recipe. A slider will appear and you can move it to the amount of servings you’d like to make. The amount of ingredients will adjust automatically for you. 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 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.




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

If you liked this Low Carb Noodle recipe you may also like…

Click on the image to see the recipe. From left to right : Low Carb Chicken Shawarma, Keto Chicken Pot Pie, Keto Chicken Alfredo

Keto chicken shawarma
Keto Chicken Shawarma
Keto Chicken Pot Pie
Keto Chicken Pot Pie
Keto Chicken Alfredo Recipe
Keto Chicken Alfredo Recipe

378 thoughts on “Low Carb Egg Noodles: How to Make Low Carb Noodles”

  1. 4 stars
    I’m going to make these! But will have to try either xatham gum or almond flour. Witch do you think I should use?

    1. Hello Marge,
      I believe the xantham gum would be the best substitute for the vital wheat gluten. I’ve never tried it, but I think you can use about ½ a teaspoon of xanthan gum for every tablespoon of vital wheat gluten.
      Please let me know how they come out ! Happy cooking and creating.

    1. Hi Leah,
      Great question. You can try 1 teaspoon of xanthum gum for every cup wheat gluten. fyi- Xanthan has just over 2 grams of carbs per teaspoon. Happy cooking and creating !

  2. I made but did change the gluten to xanthan gum, where I can’t do gluten. Don’t think it made a difference they were amazing..kind of like egg noodles but not s strong eggy taste .. I made a chicken noodle soup and i was in heaven. Thank you… gave me my noodle back that I was missing.

  3. You are my hero , my husband is a recently diagnosed diabetic ( type 2) he is improving fast . But the lasagna I made with my first batch was amazing. Easy , fast and fool-proof . I added salt and nutmeg ( we Germans add it to Sp?tzle so I knew the flour works) . I need a better baking sheet it is better if totally flat to have an even noodle. The sauce of the lasagna was enough to do the trick . I cheated with a teaspoon of flour for the roux. Which I will replace with whey protein isolate the next time. Thank you so much.
    I struggled to get the Vital wheat gluten at first ( I a in South Africa) but a chemical company here supplies it as a food additive .
    I see sooo many possibilities.
    Keep up the amazing work . And ignore the people who can not fathom
    The no carb issue . As someone said you are a saint and I only read a few of the comments

  4. Lawrence Constantino

    Honestly, there’s more comments that I could read, but do you know if these might dehydrated well for backpacking? Meaning could they last dehydrated without refrigeration for several weeks?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating