How to make keto egg noodles
These noodles are incredibly adaptable and ideal for both lunch and dinner. You only need a few basic ingredients to make this recipe, most of which are probably already in your pantry, and they also make a great snack!
You can use keto egg noodles in place of pasta, so feel free to add some interesting flavoring to them. I enjoy tossing them in a little alfredo sauce or seasoning them with salt, pepper, and parmesan.
Almond flour was used in this recipe to improve the noodle texture. However, you can omit this if you’re following the keto egg fast.
- Eggs are the main ingredient, which is why they are called egg noodles!
- Cream Cheese – high in fat, and low in carbs. One low-carb staple I use frequently is cream cheese!
- Almond Flour: This makes the egg noodles less eggy by improving their texture. Leave this out if doing the keto egg fast.
- Salt – This ensures that the noodles arent completely bland.
How to Use Egg Noodles
You can use these egg noodles to substitute noodles in nearly any dish. Though I served them with marinara sauce in this photo, my favorite way to use them is actually in chicken noodle soup. The noodles in chicken noodle soup are usually soft, so they work quite well with soup.
What do keto egg noodles taste like?
Keto egg noodles taste light and have a sponge-like texture. They dont have a prominent taste on their own. I suggest seasoning the noodles with salt and pepper before eating to improve their flavor.
- The egg noodles become increasingly firm as they cool. They will shatter as a result of this, but they taste just as good.
- They hold up better than regular eggs because the almond flour helps to balance out the texture.
- For a simple low-carb dinner idea, serve keto egg noodles with marinara sauce, keto alfredo sauce, cheese, or pesto on top.
- This recipe can be modified for the Keto Egg Fast. Simply omit the almond flour.
