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    Home / Recipes / Nut-Free

    Keto Noodles Recipe for Low Carb Egg Noodles

    By Lisa MarcAurele on Nov 14, 2019 76 Comments - This post may contain affiliate links. See Disclosure

    47763 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    keto egg noodles low carb pasta
    Nut-FreeVegetarianQuick

    Want to use keto noodles that aren’t spaghetti squash or spiralized zucchini? With this delicious low carb egg noodles recipe, it’s easy to make your own keto pasta!

    keto noodles on platter
    Jump to:
    • How to make keto noodles
    • The quick scoop on shiratake pasta
    • Why I love this recipe
    • Serving suggestions
    • Equipment needed
    • 📖 Recipe

    I’ve already mastered making dishes like spaghetti squash lasagna with pasta alternatives like zoodles and shiratake. But now I feel like it’s time to expand my options with my own homemade low-carb pasta. That’s why I came up with this egg and cheese based keto noodles recipe.

    That’s right, the two staples of omelettes combine to form delectable low carb egg noodles. But don’t worry, they aren’t too eggy because only the yolks are used and spices are added to enhance the flavor. And there’s plenty of cheese!

    Carbs in egg noodles

    One cup of enriched wheat based egg noodles contains about 40 grams of carbs. Your body definitely won’t be in ketosis if you indulge in them.

    But with this keto egg noodles recipe, a similar serving will only set you back about 1 gram of total carbs. That means you can go ahead and have a double serving without worry!

    mixing ingredients

    How to make keto noodles

    1. Beat egg yolks and cream cheese in a medium bowl.
    2. Add in parmesan and mozzarella cheese while beating.
    3. Sprinkle in spices with the mixer still beating.
    4. Spread the mixture out on a parchment paper lined sheet pan.
    5. Bake for 5 to 8 minutes keeping an eye on it. The temperature should be lowered if any bubbles appear. Baking is done when all the sides and center are fully cooked using a toothpick method similar to cake testing.
    6. Allow to cool completely before slicing.
    spreading into pan and slicing

    Other Alternatives to High Starch Pasta

    As I stated above, for this keto noodles recipe, I wanted to use something other than spaghetti squash, zoodles, or shiratake. However, I’ve also experimented with my own kelp noodle recipe too!

    Most people are familiar with using vegetable noodles, but you may not know much about shirataki? It’s the keto pasta that I use to make gluten free mac n’ cheese.

    The quick scoop on shiratake pasta

    It’s made from the bulbous, water-filled root of the wild yam-like konjac plant. The fiber component of the root is called glucomannan and it’s what’s used to make shiratake. These noodles contain virtually zero calories and carbs!

    Shirataki noodles are tasteless.  However, the noodles, when prepared correctly, absorb the flavors of whatever sauce you’re using.

    However, the noodles, when prepared correctly, absorb the flavors of whatever sauce you're using.

    And, they help you feel full because they delay stomach emptying. Which is great if you're trying to control your portions.

    Basically, shirataki noodles act like a sponge in your gut. They absorb water from your intestines. (Need proof? This study confirms it.)

    baked keto egg noodles

    Why not use zoodles?

    I could have also used spiralized zucchini for this keto noodles recipe. It’s already an ingredient in several of my low-carb pasta recipes.

    But again, I wanted to test a different alternative to high-starch pasta out. Also, sometimes, if I’m really hungry, zoodles and spaghetti squash don’t fill me up as much as I’d like.

    That’s why for this recipe I’m using something more substantial. If for some reason, you need to limit your calorie intake, you can also try this recipe with one of the above pasta alternatives.

    However, if you want to indulge, this recipe will definitely satisfy hunger. And the carbs are lower than any of the vegetable noodle options.

    Egg based keto noodles recipe for a ketogenic low carb diet

    Why I love this recipe

    If you like cheese as much as I do, you’re going to love this keto noodles recipe. There’s not one. Not two. But three different cheeses–cream cheese, Parmesan and mozzarella.

    I’ve developed a sensitivity to egg whites so that’s the main reason why the recipe only calls for yolks. But the yolk also contains most of the nutrition.

    Serving suggestions

    These homemade low carb noodles may not be suitable for all your spaghetti squash recipes. However, I enjoy them topped with keto marinara sauce or keto ground beef stroganoff. You can also pair them with some low carb alfredo sauce.

    Equipment needed

    Having the following kitchen items on hand will make the recipe go smoothly.

    • Use Parchment paper to line the baking sheet
    • A spatula or spoon makes it easy to spread out the noodle mixture.
    • You'll want a sharp knife or pizza cutter handy to slice the baked mix into noodles.
    • Grab a sheet pan with rimmed edges for baking.
    • Use a medium to large bowl is for mixing.
    • Have an electric hand mixer to combine the ingredients well.

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    keto noodles on baking pan

    Keto Noodles - Low Carb Egg Noodles

    Author: Lisa MarcAurele
    4.62 from 21 votes
    Looking for a new keto noodles recipe? And one that doesn't call for spaghetti squash as the main ingredient? Well, most people don't know that you can make delicious low carb egg noodles easily. 
    Prep Time10 mins
    Cook Time11 mins
    Cool Time15 mins
    Total Time21 mins
    Course: Main Course
    Cuisine: American, Italian
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 4 people
    Calories 165

    Video

    Ingredients

    • 3 egg yolks
    • 4 ounces cream cheese softened
    • ⅛ teaspoon garlic powder
    • 33 grams Parmesan cheese freshly grated (about ⅓ cup plus 2 tablespoons)
    • 37 grams mozzarella cheese freshly grated (about ⅓ cup plus 2 tablespoons)
    • ⅛ Teaspoon dried basil
    • ⅛ Teaspoon dried marjoram
    • ⅛ Teaspoon dried tarragon
    • ⅛ Teaspoon ground oregano
    • ⅛ Teaspoon ground black pepper
    US Customary - Metric

    Instructions

    • In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
    • In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
    • Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
    • Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.

    Notes

    Leftover noodles can be stored in the refrigerator for up to 5 days. To reheat, place in the microwave on 50% power for 30 to 90 seconds.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 0.25recipe | Calories: 165 | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 175mg | Sodium: 326mg | Potassium: 35mg | Fiber: 0g | Sugar: 0g | Vitamin A: 465IU | Vitamin C: 0mg | Calcium: 263mg | Iron: 0.6mg

    Additional Info

    Net Carbs: 1 g | % Carbs: 2.6 % | % Protein: 28.2 % | % Fat: 69.2 % | SmartPoints: 6
    Values
    Array
    (
        [serving_size] => 0.25
        [calories] => 165
        [carbohydrates] => 1
        [protein] => 11
        [fat] => 12
        [saturated_fat] => 6
        [polyunsaturated_fat] => 0
        [monounsaturated_fat] => 0
        [trans_fat] => 0
        [cholesterol] => 175
        [sodium] => 326
        [potassium] => 35
        [fiber] => 0
        [sugar] => 0
        [vitamin_a] => 465
        [vitamin_c] => 0
        [calcium] => 263
        [iron] => 0.6
        [serving_unit] => recipe
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
    Last Updated: 14 Nov 2019
    « Sugar Free Keto Chocolate Pie Recipe
    Easy Vegan Chili Slow Cooker Recipe »

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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

      « Previous 1 2
    1. Cyndie M

      March 28, 2021 at 2:56 pm

      5 stars
      Awesome! Awesome! Awesome! Will never need to try another recipe. So Yummy!

      Reply
    2. Patricia Garland

      March 12, 2021 at 8:53 pm

      what cheese can i use instead of parmesan

      Reply
      • Lisa MarcAurele

        March 13, 2021 at 5:57 am

        You'd need another hard cheese like asiago or romano.

        Reply
    3. Wendy

      December 08, 2020 at 12:13 pm

      These are amazing! Used in my homemade chicken soup! Will use a lot! Great flavor! THANK YOU!

      Reply
    4. Jo Hensley

      October 23, 2020 at 9:38 am

      Doesn’t tell you how to cook the noodles before serving. I’m assuming you boil them but for how long?

      Reply
      • Lisa MarcAurele

        October 23, 2020 at 12:45 pm

        The noodles are eaten after prepared. Leftovers can be reheated in the microwave on medium power for about 30 to 90 seconds.

        Reply
    5. amy

      September 06, 2020 at 3:27 am

      3 stars
      I think my only issue with this meal is it just looks like a sliced omelette as opposed to noodle (a big problem imo with many keto replacement foods, it's just all so eggy lol. I love eggs, but they kind of 'infect' the taste of what you put them in.)

      I am floored learning about Shiritake noodles, though. I've seen those around, and had no idea they were good for keto! Will definitely be trying those 😀

      Reply
      • Lisa MarcAurele

        September 06, 2020 at 10:16 am

        If you want a more neutral taste, it's better to use noodles made from konjac root rather than egg.

        Reply
    6. Patricia Kertesz

      July 22, 2020 at 7:48 pm

      These noodles were a disaster. Will never make them again wasted about 5.00 in ingredients

      Reply
      • Lisa MarcAurele

        July 22, 2020 at 8:04 pm

        Sorry they didn't work out for you. The size of eggs can vary so that may have been an issue. Some have found better results using a little xanthan gum as well.

        Reply
    7. Mary Elliott

      January 24, 2020 at 2:02 pm

      How exactly are you using these “noodles”? I made them and tried tuna noodle casserole. They pretty much melted so we had a tuna cheese egg mushroom really thick soup. Wasn’t very good.

      Reply
      • Lisa MarcAurele

        January 24, 2020 at 8:15 pm

        I use them for serving with a sauce like Alfredo.

        Reply
    8. Marilyn

      December 18, 2019 at 10:04 am

      Hello
      I really like your post. This noodle sounds really good.Thanksvforbsharing I have a question though, Do you have a noodle receipe for use with hot soup, ,home made chicken noodle..in particular?? My family likes really hot broth over their noodles. Would these change in taste and or texture??
      Thanks

      Reply
      • Lisa MarcAurele

        December 20, 2019 at 9:11 am

        These can be added to hot soups. However, I recommend adding in spiralized zucchini or yellow squash instead of homemade keto noodles.

        Reply
    9. Vikki

      November 14, 2019 at 3:11 pm

      Made these for spaghetti and even though they not eggy they are not that bad I think would be better once cut to serve hot that way it's more flexible thanks

      Reply
    10. Joyce

      October 09, 2019 at 12:13 pm

      Can the Keto noodles be put in soup like regular noodles

      Reply
      • Lisa MarcAurele

        October 09, 2019 at 1:45 pm

        If using in a soup, I'd add them at the very end.

        Reply
    11. pk christ

      June 26, 2019 at 12:52 pm

      I would like to make these and use them for a tuna cassarole that will be made in an instant pot. would these work for that recipe? Thanks

      Reply
      • Lisa MarcAurele

        June 26, 2019 at 7:48 pm

        I'm not sure how they'd hold up cooking under pressure. I'd have to try it myself. But the cheese in the noodles may not hold up.

        Reply
    12. Amber

      May 26, 2019 at 9:12 pm

      5 stars
      Yet you had time to leave a whiny comment.

      Reply
    13. Jade

      May 21, 2019 at 12:14 pm

      Can you make this recipe and then freeze it afterwards? If so, for how long and how would you go about thawing? I'm looking for ways to use up my egg yolks from another recipe but don't need the noodles ASAP 😀

      Reply
      • Lisa MarcAurele

        May 22, 2019 at 6:12 am

        You can freeze the noodles and just thaw them in the fridge.

        Reply
    14. Lisa MarcAurele

      March 11, 2019 at 3:14 pm

      Perhaps you missed the link at the top to "Jump To Recipe" which takes you right to the recipe card? 🙂

      Reply
      • Jan Johnson

        July 29, 2019 at 12:38 am

        Some people have no sense of appreciation and just love to be rude! I so appreciate the time it took to perfect this recipe and all the others. I'm glad you make some money for your efforts. I know a lot of stay-at-home moms need ways to make money and still be home with their kids (don't know if that's you, but I know a lot who do), and I love that there is a way for them to do that.

        Reply
    15. Lisa Scott

      February 27, 2019 at 7:10 pm

      5 stars
      Omg these noodles are amazing

      Reply
    « Previous 1 2

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