These Keto Pasta Noodles are just like the home made egg noodles my Mom used to make! Only these are low carb! They are firm and hold up well to various sauces and even in soup! Only 4 ingredients and no special tools required. Pasta is back on the menu!
Note: Carnivore Pasta Noodles option below!
Keto Pasta Noodles You MUST Try Today!
My Mom could perform miracles with eggs and flour. She went through hard times where they learned to make do with very little. These noodles remind me of hers except these are only 2 net carbs!
My keto friend Shari Weiner calls these keto pasta noodles ‘Eggsta‘. It was her brilliant idea to tweak these egg fast noodles and add the psyllium to make a sturdy low carb and keto pasta noodle that is honestly a game changer!
With this basic keto pasta noodle recipe you can make almost anything that requires a sturdy linguine, fettuccine or lasagna type noodle.
The recipe even includes an option for Keto Carnivore Noodles!
Just think of the possibilities! Or should I say ‘eggstabilities’!?
Ingredients You will Need to Make These Low Carb Noodles
- Eggs
- Cream Cheese
- Mayonnaise
- Psyllium husks (whole)
- Salt
You will also need:
- Large baking pan
- Silicone mat or parchment paper
- Sharp Knife
- Blender
To Make Keto Carnivore Pasta Noodles You will need:
- Eggs
- Cream Cheese
- Finely ground Pork Rinds
- Parmesan Cheese
What Can You Do With These Keto Noodles?
The first thing I did when I made them was to toss them in a non stick skillet with a couple tablespoons of Pesto. It was delicious!
- Spaghetti and meatballs (cut the noodles skinnier)
- Fettuccine Alfredo
- Chicken Noodle Soup (cut the noodles thinner and shorter)
- Lasagna (make 2 sheets at once and cut the noodles in wide strips)
- Tuna Noodle Casserole
Just think of all the amazing sauces and creations that you don’t have to use on top of zoodles or those weird smelly noodles anymore! Not that I don’t love zucchini noodles, I do and will still use them sometimes.
But when you need that keto comfort food hit, these noodles will fill the void! Enjoy!
Tips and Tricks When Making the Keto Pasta Noodles
- Be sure to let the egg and cheese mixture rest for 10 minutes after you blend. This will give the psyllium husks time to absorb and thicken up the mixture.
- Use the whole psyllium husk , not the powder for best results. If powder is all you have, then use way less, try 1 teaspoon for each tablespoon.
- Feel free to add some Italian seasoning to the egg mixture
- Double the recipe. You’ll kick yourself if you don’t!
- Spread out the batter as thin as you possibly can. The noodles will rise slightly when baking so take that into account. I found the best tool for this is an angled frosting spreader .
- Save leftovers in single portion sizes in the fridge for a quick dinner or to toss in some soup.
Here is a visual aide to help you make your pasta noodles!
Recipe Card for How to Make Keto Pasta Noodles
How to Make Keto Pasta Noodles
Note: Carnivore Pasta Noodles option below!
Ingredients
Keto Version
- 3 eggs
- 2 tbsp cream cheese
- 1 tbsp mayo
- 2 tbsp psyllium husks
- 1/4 tsp salt
Relaxed Carnivore Version
- 3 eggs
- 4 tbsp cream cheese
- 3 tbsp finely ground pork rinds
- 1 tbsp dry parmesan
Instructions
- Preheat oven to 350
- Combine all ingredients in blender and blend
- Let mixture rest for 10 minutes. DO NOT SKIP this step! (Not necessary for the Carnivore noodles)
- Place silicone mat on large baking sheet
- Pour egg mixture in center and spread out with flat spatula
- Bake for 8-10 minutes
- Allow to cool for 15 minutes
- Peel edge of pasta sheet from baking mat and roll like a jelly roll. (see pictures in main article)
- Cut roll with a sharp knife to desired thickness.
- Serve with your favorite sauce!
Notes
Pasta is cooked and so if you make extra, it just needs to be either tossed in a hot sauce or soup or you can warm it up in microwave with a sauce.
Nutrition Information:
Yield:
2Serving Size:
1 cAmount Per Serving: Calories: 223Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 18mgSodium: 390mgCarbohydrates: 7gNet Carbohydrates: 2gFiber: 5gSugar: 1gProtein: 10g
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Made these and they are so easy1. Like that I don’t need to use almond flour. It may just be me, but I found them to taste little eggy, but I still liked. Was wondering if using 1 less egg would change it a lot that it would break down in soups? Your thoughts?
You could try that! Or maybe try just 1 egg and 2 egg whites? I’ve been meaning to do that myself! I did just this very minute publish a new video with the noodles and a shrimp & bacon carbonara, it’s the best pasta dish I’ve made so far with these noodles. I think the taste of the noodles will also depend on the sauce and this sauce does it! https://www.youtube.com/watch?v=zAOlSzQ1pcY
Hello from Saskatoon! I made a batch of these today to try them out. My family thought they were great! However, I had to use a knife to get the sheet off my silpat. It is really stuck on so I am soaking it overnight in the sink. What is the deal with that? Was like it was glued on.
No it definitely should not so that! It should peel off like a sticker! I’m thinking maybe the surface of the mat has deteriorated over time? I did find this article about things sticking to silicon mats: https://www.cooksillustrated.com/how_tos/13575-how-to-rid-your-silicone-baking-mat-of-sticky-residue
Hopefully that solves it for you!
I forgot to say, Welcome fellow Canadian!
These are SO good. I made both recipes and they are delicious.
I’m so happy you liked them!
Could liquid egg whites replace the 3 whole eggs in this recipe?
I have not done it myself but it could work. I tend to avoid egg whites because of the histamine issue and the fact that most of the nutrition is in the yolks. But some can’t do the yolks for other reasons, so give it a try and see how it turns out!
Kudos to you! This recipe is terrific and so easy to make. I just have a question regarding how to measure when all I have to go by in a recipe is ” 1 8 oz, package pasta, uncooked,” I just try to eyeball the amount of your Keto noodles to put into my recipes, usually added to a gravy or casserole. I usually end up putting in too many. Your “Yield” info says 2. And your “Serving Size” says 1 cup. What do these measurements equate to in actual pasta recipes? Guess I’m just a dummy since no one has asked this question but can I please have your help in this? BTW, I have frozen (then thawed before using) these and they have come out without any problem. Thank you so much for this great recipe!
Angelina
Thank you! The only way to equate these to regular pasta is by volume. These noodles are fully cooked when they come out of the oven. So if you would normally eat 1 cup of cooked spaghetti noodles then eat a cup of the keto pasta noodles. (These are much higher in fiber so I think are more filling, FYI). I hope that helps!
Hi if you are reading this and wonder if you should try them…. are they worth the effort…?
The answer is YESsss!!! They are the closest thing to pasta on keto diet.( i tried the carnivore one).
And I want to thank you Ketogenic woman for the recipe.
awww, thank you so much for the kind words and taking the time to comment!
Has anyone tried microwaving the batter instead of oven baking?
I made these today, the ones with the pork dust-Fabulous! I had some keto Eggplant Parm in the freezer, now I had pasta to go with it! Delicious and so easy. Thank you!
I’m so happy you like them! Thanks for visiting!