These low carb egg noodles are made from just a few ingredients! Gluten free and keto friendly recipe.
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So this recipe isn't something you'd prepare a lot – but it is fun to make – and seriously low in carbs! The “noodles” are basically a combination of eggs and cream cheese, with a little seasoning. You bake them until set, then cut them into strips.
If you leave them plain then I admit they are a *little* bit like eating strands of scrambled egg, but even a quick sauté in butter helps! Even better, add whatever sauce you like to them, and they'll be an awesome low carb lunch. They'd be great any of these sauces:
- Low Carb Cheese Sauce
- Creamy Sun Dried Tomato Sauce
- Low Carb Alfredo Sauce
- Keto Mushroom Sauce
- Avocado Sauce
Note that this recipe is just for a single serving. It could be served between two people as a side dish, or could be doubled to serve more. You will need more than one baking sheet if you more than double the recipe.
How to Make Low Carb Egg Noodles
Line a large baking sheet with a silicone mat and spray with non-stick spray – I find that you really do need both for the best results!
Combine some eggs, cream cheese, Italian seasoning, and xanthan gum in a blender and blend until smooth. You can skip the xanthan gum if you don't have any, but it's zero carb and really does help make the final result feel more like pasta and less like strips of scrambled egg!
Pour the mixture into the center of the prepared baking sheet.
Bake in a preheated oven for five minutes or until it has set and starting to turn slightly brown at the edges. Let cool for a few minutes, then slice into long noodles using a pizza wheel or palette knife.
To finish off the dish (unless you're serving it with a sauce), melt some butter in a skillet and add the egg noodles. Cook for a few minutes, stirring frequently, then serve, garnished with fresh basil and grated Parmesan.
Fancy trying them? Let me know what you think!
Check out all my low carb spaghetti alternatives!
Low Carb Egg Noodles
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- non-stick spray
- 2 eggs
- 1 oz cream cheese
- 1 tsp Italian seasoning
- pinch xanthan gum
- 1 tbs butter
- 1 tsp grated Parmesan to serve
- fresh basil to serve
- Preheat the oven to 350F. Line a large baking sheet with a silicone mat and spray with non-stick spray.
- Combine the eggs, cream cheese, seasoning, and xanthan gum in a blender and blend until smooth.
- Pour the mixture into the center of the lined baking sheet, and bake for 5 minutes until it has set.
- Let cool for a few minutes, then slice into long noodles with a pizza cutter or similar.
- Melt the butter in a pan, and add the egg noodles. Cook for a few minutes, stirring frequently, then serve with Parmesan and basil.
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