These Homemade Keto Egg Noodles Recipe with a perfect texture and only 4 ingredients and 8 minutes to bake are a perfect addition to your Low Carb Living. Fully Gluten-Free, Low Carb and easy to make, this Low Carb Pasta is perfect to use instead of regular pasta in your soups, casserole, lasagna or with any of the low carb sauces.
Keto Egg Noodles
Our Low Carb Pasta is a perfect replacement when you do not want anymore any of the Zoodles or Vegetable pasta alternatives.
Our family, being Low Carb for the last 8 years, started with very limited choices.
First I found Shirataki Noodles or as some call them Miracle Noodles. They stayed with us for a very long time as the only alternative with 0 carbs.
Keto Noodles
But then as time has passed, I have found out, there are so many options one would be surprised. I have put them together in our Low Carb Pasta Alternatives post if you are interested to check.
My new find is Palmini Pasta, which I have made super quick and easy TikTok Viral Keto Baked Feta Pasta. You should check that out.
How to make Low Carb Pasta?
Ther are various choices you can pick. Here is a great graph with the mixture I have tried, tested and went through the approval of my family and some of the friends.
Keto Fiber Noodles I have made plain, which are a bit like Wholecorn Noodles and added spinach for another choice of a beautiful Green variation.
Keto Egg Noodles
The most important ingredient here are Eggs. Without Eggs, this pasta would not be possible to make. Eggs add a great texture to our pasta and are the best you can choose.
If possible use the Free Range Eggs or if you have a choice buy them directly from the farmers you know.
Only 4 ingredients and 8 minutes to bake you will achieve one of the best Low Carb Pasta alternatives. And I am certain, you have been waiting for them for such a long time. Enjoy them as you would any regular pasta.
Keto Turmeric Egg noodles
Add them into your soups, use the sheets as a replacement for your Keto Lasagna, or add any of the Low Carb sauce with a sprinkle of cheese on top and enjoy.
With our Keto Egg Noodles, I have chosen to make a plain Egg variety as well as a bit orange color Keto Pasta by adding Turmeric into the mix.
Egg Noodles shapes options
When you will have a look at our video, you will see 2 different ways of cutting them as well.
The first one is pretty easy, where all you have to do, is roll the baked dough into a log and with a sharp knife cut the thickness you prefer.
The second option is to let the sheets go through a pasta machine, where you can choose a really thin spaghetti-like shape noodles. Those I have used for our Turmeric Keto Egg Noodles.
Carbs in Egg Noodles
Our Recipe is made for 4 portions. It only contains 1 gram of Carbohydrates with 1 gram of fiber to make this a fully Keto Pasta Dough Recipe.
How to make Keto Egg Noodles with Almond Flour
Low Carb Egg Noodles
Kitchen Gadgets you need to make Low Carb Egg Noodles Recipe
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS ON THE BEST EVER KETO EGG NOODLES
First Step: Prepare ingredients
Depending on what type would you choose, prepare all of the ingredients. Simple basic is only 4 ingredients: Cream Cheese, Eggs, Almond Flour and Butter. Salt or Turmeric are optional and are added if you prefer. Add more spices like garlic powder or Italian Spices if you want to change the taste a bit.
Second Step: Magic Bullet
Add all of the chosen ingredients to the Magic Bullet or any of the kitchen mixer you have available and mix fully into a smooth consistency.
Third Step: Pour and Spread
Prepare your baking tray and cover it with a silicone baking sheet. You can also use a parchment paper, but I would advise you to spray it a bit with oil, to prevent the pasta from sticking after baking.
Pour the whole mixture onto a baking tray.
Using your spatula or knife, gently spread the mixture evenly, making sure it is spread as thin as you can. With our recipe, you will have the perfect portion for one sheet.
Fourth Step: Bake
Place it into the oven and bake for 8 minutes.
Fifth Step: Roll and Cut
Once the pasta sheet is baked, let it cool and gently roll into a log.
Using a very sharp knife, cut the pieces into a pasta size you prefer.
Unroll and place into a bowl ready to serve.
Sixth Step: Another Option – Pasta Machine
Another option is using a Pasta Machine as you see in our Video. Cut the whole Pasta sheet lengthwise in the middle. This will give you two long sheets, which should fit through the machine.
Set the Pasta machine to spaghetti-like size and let it run through.
You have a perfect Keto Spaghetti to use immediately.
Tips and tricks for making the best ever Keto Pasta
Parchment paper instead of Silicone sheet – yes, but spray with oil a bit
Cutting Options: Roll and cut with a knife or use a Pasta Machine for Keto Spaghetti
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What Can I serve Egg Noodles With?
Those egg noodles goes great with one of your favorite pasta sauce or as a side for any main meals like chicken curry as an example.
Can I eat Egg Noodles on Keto?
Making the Keto Egg Noodles with our recipe is a perfect option for any Pasta dish on a Keto or Low Carb lifestyle. Because this recipe only requires ingredients fully acceptable in our lifestyle, it makes your Egg Noodles fully Keto Friendly.
What kind of Egg Noodles are Low Carb?
Using our basic recipe, those egg noodles are fully Low Carb. You also have a choice of adding various spices or additional vegetables to the mixture.
In our graph above, you can see other varieties you can try, such as adding Fiber or Psyllium as well.
Do you have to cook the Keto Egg Noodles?
No, you do not have to cook our Keto Egg Noodles anymore. They are baked for 8 minutes and that is more than enough for you to enjoy those noodles straight away.
If you do prefer to use them later, you can either microwave it or add it directly into a boiling broth or sauce.
Can I use parchment paper if I don’t have a silicone mat?
If you do not have a silicone sheet, you can use a parchment paper instead. In that case, I would suggest spraying the paper a bit with oil, to prevent the mixture to stick.
Can you prepare Low carb Noodles in advance?
You certainly can. All you have to do, later on, is to heat them up a bit in the microwave or adding them directly to your hot sauce or a broth.
How can you store Keto Egg Noodles?
Storing them in an airtight container in your refrigerator, they should stay fresh for up to 3 days. If longer, I would suggest freezing them.
Can you freeze Low Carb Pasta?
Yes, this Keto Pasta thaw in the fridge just fine.
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These Homemade Keto Egg Noodles Recipe with a perfect texture and only 4 ingredients and 8 minutes to bake are a perfect addition to your Low Carb Living. Fully Gluten-Free, Low Carb and easy to make, this Low Carb Pasta is perfect to use instead of regular pasta in your soups, casserole, lasagna or with any of the low carb sauces.
Depending on what type would you choose, prepare all of the ingredients. Make sure they all are room temperature.
Add all of the chosen ingredients to the Magic Bullet or any of the kitchen mixers you have available and mix fully into a smooth consistency.
Prepare your baking tray and cover it with a silicone baking sheet.
Pour the whole mixture onto a baking tray.
Using your spatula or knife, gently spread the mixture evenly, making sure it is spread as thin as you can.
Place it into the oven and bake for 8 minutes.
Once the pasta sheet is baked, let it cool and gently roll into a log. Using a very sharp knife, cut the pieces into the pasta size you prefer.
Unroll and place into a bowl ready to serve.
Video
Notes
Second Option – Pasta Maschine – Cut the whole Pasta sheet lengthwise in the middle. This will give your two long sheets, which should fit through the machine. Set the Pasta machine to spaghetti-like size and let it run through. You have a perfect Keto Spaghetti to use immediately.
Add more spices like garlic powder or Italian Spices if you want to change the taste a bit.
Parchment paper instead of Silicone sheet – You can also use a parchment paper, but I would advise you to spray it a bit with oil, to prevent the pasta from sticking after baking.
With our recipe, you will have the perfect portion for one sheet.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
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Keto and Low Carb Pasta, Noodles, Spaghetti, Rice, Gnocchi Variations
Are you looking to cut down on carbs but still enjoy pasta? There are plenty of Low Carb and Keto noodle options that are delicious, satisfying, and simple to prepare. You can try different dishes made with Low Carb and Keto spaghetti, gnocchi, pasta, rice, noodle variations, and even learn how to make your own Egg Keto Noodles, Keto Fiber Noodles, and more.
Homemade Keto Egg Noodles
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Homemade Keto Gnocchi with Fresh Spinach, Garlic, and Sour Cream brings you a perfect Keto Comfort Food of Low Carb Gnocchi with Pillowy Texture and freshness from other Ingredients. This Easy Keto Pasta Recipe is fully Gluten-Free, Low Carb, Grain-Free with a Potato taste that brings your family Home cooking to the next level.
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Zuzana is the creative force behind this vibrant blog. With passion as a recipe developer, content creator, food writer, movie maker, and photographer, she poured her heart and soul into curating a space brimming with delightful keto and low carb recipes. Join her on this flavorful journey where quick, easy-to-make dishes take center stage, bringing joy and nourishment to your table.
148 Comments on “Homemade Keto Egg Noodles with Almond Flour”
Theses are the closest to homemade flour noodles I have ever tried. Easy to make and very low carb. My family of 5 enjoyed the noodles immensely, thanks !! We can how have chicken and noodles low carb. I fixed beef and noodles this time. It was yummy!
Dear Kari, I have just measured my tray and it is 11×15, which is pretty much similar. But also the size of the eggs could be one point, where you get just a bit less or more. Try maybe spraying the sheet with a bit of oil, so you can peel it easier. I always try to make them as thin as possible, which then results in a perfectly looking noodles.
I wanted to try tonight but not sure about cream cheese. It says 60g or 1/2 cup. Unfortunately those two are not equal. Would love to know how much to use so I can try the recipe
Since I weigh everything in grams, I usually take the cup measurements from Google. And that is where the mistake has happened. I have now measured it myself and it is actually 1/4 of a Cup. Thank you so much for pointing me to this and I apologize. I have already changed it to the recipe card. Thanks once again.
I made these this morning. They taste great. But they wanted to break as I unrolled them. I used Neufchâtel instead of cream cheese, coronavirus shortages you know. Should I have used a bit more almond flour or some xanthan?
I would have to see the sheet. Sometimes it breaks because it is too thick. But it also breaks when the mixture is extra thin almost like a see-through paper.
@Jan Pensel, I used a tiny bit of guar gum as the xanathan tends to make things like this too sticky..great for sauces and “wet” recipes but awful for any doughs that need to be handled or rolled. I tried with collagen as well and had success
I tried these according to the recipe. They came out thicker than I thought, and very delicate, no strength. Rolling wasn’t an option. Does not hold up to even being moved. Not sure what your are doing that is not in the directions. Perhaps it is as someone else mentioned about your conversions. I followed the ounces.
check the video on how much i mix the eggs. They should not be fluffy, otherwise the pasta will dry in the oven. And try to pour the thinnest layer possible.
I have not tried it, but if you do, make sure you use only 1/4 of the amount to almond flour as those are very different in texture as well as dryness.
I made these without the cream cheese – by accident and they still tasted great.
Curious question, the calories for egg is usually 70g. The measurements are a little off. Also, does it really serve 4? I found that 1 serving was very small.
Dear Nina, it really depends. I have managed to make 2 trays and we normally add much more extras than noodles to our dishes. So therefore 4 servings. Calories have been calculated per serving in MyFitnessPal.
They should not break apart. If you bake them in the oven, they should hold fully. But on the other side, they are soft to the touch. Maybe try a bit thinner next time if you feel they were a bit thick
Hi there!
I just made these, they’re sitting on my bench cooling for dinner tonight 😀 I was just wondering, you swap the almond flour for psyllium, does it swap out equally? DO I still use 4 tablespoons?
Thank you
Michelle
no, this will not work. Psyllium acts completely different and you would have kind of slimy noodles. You can try and add Coconut flour if you like, but add only half the ammount.
I tried tonight as it looked so nice from the pictures. On my end it was a fiasco. It looked like a really thin omelet and could definitively not roll anything.
Dear Eva, you have to really find the right thickness to be able to roll. Extra thin – almost seethrough will make it too dry to roll. On the other side too thicks will not be able to roll as well. But you can just cut the slices with knife or scissors. Added with some sauce, it is still really good Keto Pasta Choice.
I don’t easily give up and tried again. This time with cream cheese with herbs + eggs (no flour substitute) end result was still not perfect but 10x times better than the 1st attempt. quite encouraging. We ate them with broccoli and leak and it’s cheese/hot pepper sauce.. So I’ll definitively will try again. But tonight I am backing the farmers bread. 😉
I made these today and they are delicious. I could not roll them so I used a pizza cutter and made straight cuts. I did oil the parchment paper and it worked perfectly. Before I put them in the oven I tilted the pan to even out the batter. I added oregano basil garlic and onion powder as well as Parmesan cheese. It’s nice to make something with items you already have.
Hi,
Thanks for this recipe which I really want to try. I am concerned about the measurements : 3 eggs is 40g? . I checked the 1st video and I was not sure if you added 2 or 3 eggs (with turmeric it is 3 for sure but you add more dry ingredients).
Did you add 3 eggs or 40g of eggs.
Thanks for your answer
I made them tonight. They turned out ok. Not as well as I expected. Mine broke apart easy. Do I maybe need to cook longer? They tasted good though. Thanks for sharing.
Jennifer, they are already fully cooked (or baked9, so I would just add them towards the end. maybe it would be enough if you just place them into the bowl before you pour the rest of the soup. They just need to get warm.
These are great noodles! Closest thing to flour noodles. Can I put them in a chicken noodle soup then freeze the soup for later? Will they hold up or dissolve into the soup?
I honestly didn’t hold out much hope for this being good. However, I was pleasantly surprised. I use my first batch as the noodles in chicken noodle soup, putting them in at the very last minute. They were delicious and they held up throughout the time I was eating the soup. I’m looking forward to having my next portion with an alfredo sauce. I really miss noodles so thank you.
Hi Zuzana, I am allergic to dairy foods and although I am willing to try these noodles with the cream cheese can I maybe use coconut cream instead, or will that be too liquid. I’m presuming the cream cheese you use is the solid blocks.
Yummy!!!!! Thank you so very much for thses noodles. Followed your recipe exactly. And they are so refreshingly faboulous! Will be making these forever.
Hello, Thanks for the delicious recipe however 8 min in the oven came out still wet. I tried adding additional 3 min still camout wet. how Can I prevent that from happening
It probably was not thin enough and therefore needed more baking time to get the right consistency. Also once thick, it is not as tasty as it should be. Try to make it as thin as you can next time.
These were impossible for me to work with. I followed the recipe to the letter and I got a gooey mess. They won’t cut and can’t go into the pasta maker.
It probably was not thin enough and therefore needed more baking time to get the right consistency. Also once thick, it is not as tasty as it should be. Try to make it as thin as you can next time.
Two (hopefully) minor issues. 1st, you state “With the main ingredient, Eggs, this pasta would not be possible to make.” I think you meant to say “Without”, not “With”. Also, in several places, you use the word “blow” instead of “bowl”. I knew what you meant, however some who don’t understand English as well, may have difficulty.
Recipe doesn’t say if cream cheese is to be softened and I dont find if butter is to be soft or melted or cold. Are eggs to be room temp or straight from refridgerator?
Not sure, I have not tried it. You will for sure not get noodles like the look. The consistency is very liquid before you bake it. You might as well just drop the whipped egg in.
@Zuzana, it sounds like Kristina has spaetzl type application. Use a cauliflower ricer and a knife to cut the mixture as you drop it into the water. Serve in a saute of butter with onions and garlic. Of course salt and pepper to taste.
I am so sorry it did not work for you. There are several reasons, why this might have not worked. Either Large eggs, cream cheese more liquid, or less almond flour. Try to have a look at the video to get similar consistency.
OMGOSH.. made a batch today and he LOVED them!! Made 2 more recipes and froze them. Thank you so much. I subscribed on your YouTube channel and am excited to check it out right after I hit send. DEFINITELY*****+ STARS
Katja
I just made these noodles along with some mozzrella ones. Have to say these are much better and a lot easier to make. I have a small countertop oven so had to bake them in batches. Thank you so much for this recipe.
I made the Keto Egg Noodle recipe this morning. Came out beautifully . . . twice. The first time, not watching what I was doing, I grabbed the sack of flaxseed meal instead of the Almond flour. They hold together but are fragile and want to break apart if not handled carefully. Worked perfectly with Almond flour. I simply cannot throw that much eggs, cream cheese and butter etc. away. Any suggestions about what I can do with the flaxseed batch. I did think about frying them gently in some butter. That’s what my grandma did with leftover noodles.
Try to make Wraps or flat bread. I have on the Blog a recipe called Flaxseed Keto Wraps, where All I have used was Flaxseed and water. You can follow the same instructions as in the recipe. I believe it will work perfectly. And if you do have a lot of the mixture, after you make the wraps, you can easily freeze them.
Theses are the closest to homemade flour noodles I have ever tried. Easy to make and very low carb. My family of 5 enjoyed the noodles immensely, thanks !! We can how have chicken and noodles low carb. I fixed beef and noodles this time. It was yummy!
So happy you have enjoyed them Marylin
How big is your baking tray? I tried it on a 12×16, it was so thin I couldnt peel it off my silicone sheet.
Dear Kari, I have just measured my tray and it is 11×15, which is pretty much similar. But also the size of the eggs could be one point, where you get just a bit less or more. Try maybe spraying the sheet with a bit of oil, so you can peel it easier. I always try to make them as thin as possible, which then results in a perfectly looking noodles.
I wanted to try tonight but not sure about cream cheese. It says 60g or 1/2 cup. Unfortunately those two are not equal. Would love to know how much to use so I can try the recipe
Dear Janel,
Since I weigh everything in grams, I usually take the cup measurements from Google. And that is where the mistake has happened. I have now measured it myself and it is actually 1/4 of a Cup. Thank you so much for pointing me to this and I apologize. I have already changed it to the recipe card. Thanks once again.
I made these this morning. They taste great. But they wanted to break as I unrolled them. I used Neufchâtel instead of cream cheese, coronavirus shortages you know. Should I have used a bit more almond flour or some xanthan?
I would have to see the sheet. Sometimes it breaks because it is too thick. But it also breaks when the mixture is extra thin almost like a see-through paper.
@Jan Pensel, I used a tiny bit of guar gum as the xanathan tends to make things like this too sticky..great for sauces and “wet” recipes but awful for any doughs that need to be handled or rolled. I tried with collagen as well and had success
I tried these according to the recipe. They came out thicker than I thought, and very delicate, no strength. Rolling wasn’t an option. Does not hold up to even being moved. Not sure what your are doing that is not in the directions. Perhaps it is as someone else mentioned about your conversions. I followed the ounces.
check the video on how much i mix the eggs. They should not be fluffy, otherwise the pasta will dry in the oven. And try to pour the thinnest layer possible.
Hi, can I use coconut flour instead? Thanks
I have not tried it, but if you do, make sure you use only 1/4 of the amount to almond flour as those are very different in texture as well as dryness.
Can you cut them and use them to make lasagna?
You sure can Tina
I made these without the cream cheese – by accident and they still tasted great.
Curious question, the calories for egg is usually 70g. The measurements are a little off. Also, does it really serve 4? I found that 1 serving was very small.
Dear Nina, it really depends. I have managed to make 2 trays and we normally add much more extras than noodles to our dishes. So therefore 4 servings. Calories have been calculated per serving in MyFitnessPal.
Made these tonight as an alternative for spaghetti noodles and they were so yummy!!! Will definitely make again, maybe use for lasagna:)
So happy you loved them Cheryl. Have a great day.
I can’t use almond flour. Is there an alternative?
You can try any other nut flour. If Coconut, then add only half.
These were okay. I’m not sure that I made them thin enough. I tried to make beef noodles and when I added them to the beef broth they broke apart.
Oh no, Gwen
They should not break apart. If you bake them in the oven, they should hold fully. But on the other side, they are soft to the touch. Maybe try a bit thinner next time if you feel they were a bit thick
I don’t have a bullet or a mixer. I do have a hand held immersion blender, would this work?
The Immersion blender should work as well. Try to fluff the eggs a bit before with the whisk
Hi there!
I just made these, they’re sitting on my bench cooling for dinner tonight 😀 I was just wondering, you swap the almond flour for psyllium, does it swap out equally? DO I still use 4 tablespoons?
Thank you
Michelle
no, this will not work. Psyllium acts completely different and you would have kind of slimy noodles. You can try and add Coconut flour if you like, but add only half the ammount.
I tried tonight as it looked so nice from the pictures. On my end it was a fiasco. It looked like a really thin omelet and could definitively not roll anything.
Dear Eva, you have to really find the right thickness to be able to roll. Extra thin – almost seethrough will make it too dry to roll. On the other side too thicks will not be able to roll as well. But you can just cut the slices with knife or scissors. Added with some sauce, it is still really good Keto Pasta Choice.
I don’t easily give up and tried again. This time with cream cheese with herbs + eggs (no flour substitute) end result was still not perfect but 10x times better than the 1st attempt. quite encouraging. We ate them with broccoli and leak and it’s cheese/hot pepper sauce.. So I’ll definitively will try again. But tonight I am backing the farmers bread. 😉
You make me hungry just writing about it.
I made these today and they are delicious. I could not roll them so I used a pizza cutter and made straight cuts. I did oil the parchment paper and it worked perfectly. Before I put them in the oven I tilted the pan to even out the batter. I added oregano basil garlic and onion powder as well as Parmesan cheese. It’s nice to make something with items you already have.
So happy they have worked out and you loved them. Your herbs addition wants me to make them today again.
Hi,
Thanks for this recipe which I really want to try. I am concerned about the measurements : 3 eggs is 40g? . I checked the 1st video and I was not sure if you added 2 or 3 eggs (with turmeric it is 3 for sure but you add more dry ingredients).
Did you add 3 eggs or 40g of eggs.
Thanks for your answer
I have added 3 medium size eggs and therefore have written as well total weight. Some eggs are much bigger or smaller.
Low Carb No Carb is literally the BEST low carb keto recipe community anywhere. I love the recipe that they put out and i read through them everyday.
Is there a recipe without cream cheese? Ora substitute for the cream cheese?
I have so far added cream cheese to all of my pasta recipes, but you can try cottage cheese, Greek Yogurt or a Curd Cheese as a replacement.
I made them tonight. They turned out ok. Not as well as I expected. Mine broke apart easy. Do I maybe need to cook longer? They tasted good though. Thanks for sharing.
I have realized, that if I bake them too thick, they brake easily. Maybe that could be the issue?
Can you use these in a keto chicken noodle soup or chicken and dumplings recipe?
Sure you can Mak. Bon appetit
When you use the noodles in a soup recipe, should you just add them at the end or actually cook them in the soup for a bit?
Jennifer, they are already fully cooked (or baked9, so I would just add them towards the end. maybe it would be enough if you just place them into the bowl before you pour the rest of the soup. They just need to get warm.
These are great noodles! Closest thing to flour noodles. Can I put them in a chicken noodle soup then freeze the soup for later? Will they hold up or dissolve into the soup?
I have not tried this Lisa, but I do not see why it would not work.
Made these noodles and they were the best. I think baking them first made all the difference. I used them in Chicken Noodle Soup.
I find them the best for soups or Broth
Thanks for sharing this very excited to try this
Happy you got inspired.
I honestly didn’t hold out much hope for this being good. However, I was pleasantly surprised. I use my first batch as the noodles in chicken noodle soup, putting them in at the very last minute. They were delicious and they held up throughout the time I was eating the soup. I’m looking forward to having my next portion with an alfredo sauce. I really miss noodles so thank you.
So happy it worked out perfectly and you are having fun with experimenting
Hi Zuzana, I am allergic to dairy foods and although I am willing to try these noodles with the cream cheese can I maybe use coconut cream instead, or will that be too liquid. I’m presuming the cream cheese you use is the solid blocks.
You would have to try it. And yes, the cream cheese I use is harder consistency.
Yummy!!!!! Thank you so very much for thses noodles. Followed your recipe exactly. And they are so refreshingly faboulous! Will be making these forever.
So happy you like them
Hello, Thanks for the delicious recipe however 8 min in the oven came out still wet. I tried adding additional 3 min still camout wet. how Can I prevent that from happening
It probably was not thin enough and therefore needed more baking time to get the right consistency. Also once thick, it is not as tasty as it should be. Try to make it as thin as you can next time.
These were impossible for me to work with. I followed the recipe to the letter and I got a gooey mess. They won’t cut and can’t go into the pasta maker.
It probably was not thin enough and therefore needed more baking time to get the right consistency. Also once thick, it is not as tasty as it should be. Try to make it as thin as you can next time.
I found that 8 minutes wasn’t quite enough in my oven. 11 minutes seems to have done the trick.
Yeah, every oven is a bit different. It also depends on how thick your mixture gets.
Have you tried these with sunflower flour?
Not really, but do let me know if it will be a success
Your noodle recipe looks so good thank for sharing
Oh, thanks a lot.
Happy you like them
Two (hopefully) minor issues. 1st, you state “With the main ingredient, Eggs, this pasta would not be possible to make.” I think you meant to say “Without”, not “With”. Also, in several places, you use the word “blow” instead of “bowl”. I knew what you meant, however some who don’t understand English as well, may have difficulty.
Thanks a lot, Typos repaired.
Recipe doesn’t say if cream cheese is to be softened and I dont find if butter is to be soft or melted or cold. Are eggs to be room temp or straight from refridgerator?
Everything room temperature
I’ve got another question about the eggs. Am I to understand weight of 40 grams is for one egg and the recipe should have 120 grams of egg in it?
It is all approximate, so you do not use extra-large eggs. And yes, each egg should be approximately 40g.
Could this recipe be dropped into boiling broth instead of baking?
Not sure, I have not tried it. You will for sure not get noodles like the look. The consistency is very liquid before you bake it. You might as well just drop the whipped egg in.
@Zuzana, it sounds like Kristina has spaetzl type application. Use a cauliflower ricer and a knife to cut the mixture as you drop it into the water. Serve in a saute of butter with onions and garlic. Of course salt and pepper to taste.
Probably
So sorry to say the result is a sad sad omelette , very disappointed. Followed the instructions carefully
Dear Tayla,
I am so sorry it did not work for you. There are several reasons, why this might have not worked. Either Large eggs, cream cheese more liquid, or less almond flour. Try to have a look at the video to get similar consistency.
OMGOSH.. made a batch today and he LOVED them!! Made 2 more recipes and froze them. Thank you so much. I subscribed on your YouTube channel and am excited to check it out right after I hit send. DEFINITELY*****+ STARS
Katja
So happy it worked pperfectly.
Bon Appetit
I just made these noodles along with some mozzrella ones. Have to say these are much better and a lot easier to make. I have a small countertop oven so had to bake them in batches. Thank you so much for this recipe.
I am so so happy Greta, that you have enjoyed them. They are our go-to noodles as well.
@Zuzana, have you ever substituted olive oil for butter?
have not, but do not see why it would not work
I made the Keto Egg Noodle recipe this morning. Came out beautifully . . . twice. The first time, not watching what I was doing, I grabbed the sack of flaxseed meal instead of the Almond flour. They hold together but are fragile and want to break apart if not handled carefully. Worked perfectly with Almond flour. I simply cannot throw that much eggs, cream cheese and butter etc. away. Any suggestions about what I can do with the flaxseed batch. I did think about frying them gently in some butter. That’s what my grandma did with leftover noodles.
Try to make Wraps or flat bread. I have on the Blog a recipe called Flaxseed Keto Wraps, where All I have used was Flaxseed and water. You can follow the same instructions as in the recipe. I believe it will work perfectly. And if you do have a lot of the mixture, after you make the wraps, you can easily freeze them.
Can I use Greek yogurt instead of cream cheese?
Yes, you can. Just make sure the Greek yogurt is not too liquid. Otherwise, add a bit more dry ingredients.