Low-Carb, Gluten-Free, and Easy to Make
These homemade egg noodles are soft, flexible, and made with a simple blend of eggs, cheese, almond flour, and butter. Whether you’re following a keto lifestyle or just want a grain-free alternative to traditional pasta, this recipe delivers the texture and satisfaction of real noodles — without the carbs.
Quick Description
Egg Noodles made from scratch are a low-carb, high-fat, gluten-free alternative to traditional noodles. Blended and baked into thin sheets, they are rolled and sliced into ribbons for a fresh, tender pasta substitute that pairs well with any sauce.
Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18–25 minutes (depending on batch size)
Ingredients
Base Ingredients (All at Room Temperature)
- 4 oz full-fat cream cheese
- 4 tablespoons butter
- ½ cup almond flour
- ½ cup shredded mozzarella cheese
- 6 large eggs
Optional Additions
- 1 teaspoon turmeric (5g), for color and anti-inflammatory benefits
- Pinch of salt
Instructions
Step 1: Prepare the Batter
Preheat oven to 300°F (150°C).
Add all ingredients to a blender and blend for about 30 seconds, until smooth and fully combined.
Step 2: Bake the Pasta Sheets
Pour ¾ to 1 cup of the batter onto a parchment-lined baking tray. Spread evenly with a spatula into a thin, smooth layer.
Repeat on additional trays if needed, depending on how thick you want your noodles.
Bake for 5–8 minutes, or until the sheets are fully set and no longer jiggly. Do not overbake — they should remain soft and pliable.
Step 3: Roll and Slice
Let the pasta sheets cool for a few minutes. Carefully roll each sheet into a loose log.
Using a very sharp knife, slice the log crosswise into noodles of your desired width.
Step 4: Serve or Store
Gently unroll the noodles and place in a bowl. Add your favorite sauce, butter, or topping and enjoy.
Serving Suggestions
- Toss with garlic butter and Parmesan for a simple side
- Use as a base for Alfredo or creamy mushroom sauce
- Serve under keto meatballs and marinara
- Stir into bone broth for a low-carb noodle soup
Tips for Success
- Use room-temperature ingredients for best blending results
- Grease or line parchment well to prevent sticking
- For very thin noodles, slice sheets while slightly warm
- Add herbs or spices to the batter for extra flavor
Health Benefits
- Low in carbohydrates and grain-free
- High in protein and healthy fats
- Naturally gluten-free
- Rich in calcium and essential vitamins
- Customizable with anti-inflammatory turmeric or herbs
Dietary Information
- Keto
- Low-Carb
- Gluten-Free
- Grain-Free
- Vegetarian
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Freeze in portioned batches, separated with parchment, for up to 2 months
- Reheat: Gently warm in a pan with sauce or broth; avoid high heat to maintain texture
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Not recommended for this recipe, as coconut flour absorbs more moisture and will alter the texture.
Can I skip the cheese?
Cheese is essential for structure in this version. For dairy-free alternatives, a separate recipe with modified ratios would be needed.
Do I need to boil the noodles after baking?
No. These are ready to use after baking and slicing. Just warm in your sauce or dish.
Why You’ll Love This Recipe
- No pasta machine required
- Customizable thickness and width
- A satisfying pasta alternative without the carbs
- Quick to make and freezer-friendly
- Delicious with any keto-friendly sauce
Final Thought
These homemade egg noodles are a flexible and delicious foundation for any keto meal. Whether you’re in the mood for pasta night or need a low-carb option for comforting soup, this simple recipe delivers on taste, texture, and convenience.
Have another low-carb recipe in mind? Just send the ingredients, and I’ll format it exactly like this.
