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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Hello, I would love a keto pasta recipe and both of these versions look very promising. I was wondering if you have tried making this with “Just Egg”? I have a very annoying egg allergy.
Thanks.
I have never used that product but I don’t see why it wouldn’t work. I’m pretty sure it would!
Hi, i doubled the recipe but unfortunately the liquid seems really runny :( not sure what i did wrong.. any idea or suggestion? Yours looks so much thicker when poured out of the blender onto the sheet. It was runny for me
It’s so hard to say without knowing any details. Which version did you make for instance? They psyllium husk version will for sure be thicker. But even if the mixture is runny (some of the other versions I’ve done on youtube are quite runny), you still bake it and they turn into noodles!
Hi reading your recipes for the pasta, sound great! I don’t eat pork so would need to use the first recipe, but every time I go to Amazon I’m so confused on which husk product to buy. Can you help me ha!
Buy the whole psyllium husks, they look a little like broken seeds rather than a fine powder. Also I have several pasta noodle recipes that don’t involve pork or husks on youtube that might be even easier! https://youtu.be/L0SwkZaAFtY
Can I fry the mixture in a pan instead of oven baking?
I’m sure that is possible but you would have to do it batches like crepes. You want the batter to be thin as possible. It could work!
eggs and oil. Avocado mayo is eggs and avocado oil (yay healthy fat) any way you slice it, mayo is no carb… keto friendly!!
Tried the keto version last night. Had no mayo, so used 2 tsp MCT oil.
Best keto pasta ever, even our non-keto teenagers liked them! Definitely a keeper!
Thank you so much for sharing your recipes.
Oh that is good to know! I need to try this with oil, one of the commenters on youtube asked me if it could be made with olive oil and I wasn’t sure. Thanks for your experiment here!
I tried this pasta tonight, I was skeptical but it was the best pasta I’ve had without feeling guilty! Thank you for the recipe!!! ♥️
wow that is so good to hear! Thank you for taking the time to tell me!
Thanks so much for sharing your recipes. I’ve loved them all. I love the noodles too.
Thanks so much for your comment! I’m sorry I missed it earlier!
In the keto version, 1 tbsp of Mayo appears, what is Mayo?
Thanks
Mayo = Mayonnaise!
Mayonnaise
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
Excelente!! Parabéns!
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!
Where are the carbs.coming from? The cream cheese?
Cream cheese has carbs and eggs have .6 carbs each.
Hello. Has anyone tried pulsing these and using as a rice substitute? I may try this later after a trip to the grocery store.
Ok, finally tried it. I made the pasta as the recipe states then pulsed a few times in the food processor until roughly the size of rice. Then I used this as a rice substitute with chicken teriyaki and it worked great! Side note, I meal-prepped this and the texture keeps through refrigeration and reheating perfectly.
Oh my goodness! I love this idea and need to try it now myself! I actually just made some of the noodles yesterday and have leftovers in the fridge to play with! Thanks for sharing!
Did you bake the “rice” pieces or how did you cook them?
Pulsed the noodles after baking and cooled.
Have you tried these with oat fiber instead of psyllium husk?
No I’m sorry I have not tried that. This works well and so does the pork rinds version. It’s probably worth a shot!
Can these be made in quantity and frozen for later use?
I have actually never tried to freeze these but since they hold up so well in baking and soups I think they SHOULD be ok. I always make a double batch and then keep in a container in the fridge to use for a few days. I’ll have to try freezing some the next time I make them.
Is there a cook time limit on the baked dishes? Don’t what to over cook pasta.
This is not like regular pasta, it’s already fully cooked when you take it out of the oven and cut it in slices. So for any baked dishes you are simply baking them until things are bubbly just like any other other baked casserole. With soup, I typically add the pasta near the end as it just needs to be warmed up. I also have cooked leftover soup with the pasta and nothing changes with the texture so nothing special needs to be done!
Can these be used in baked pasta dishes like cannelloni and lasagna?
Oh yes it can! I have made lasagna several times. I double the recipe to make 2 sheets and then cut the noodles wide. I have not tried cannelloni but the noodles stay strong in casseroles and soups so I don’t see why not. Would love to hear what you think after you try it!
This is so fucking cool!!! I just tried it, and im impressed. Thank you so much!
Hi (again),
I think I posted on Facebook. THESE are so good. Aside from following a keto lifestyle (mostly) , I can’t tolerate wheat like I used to… I gave up enjoying a big plate of pasta a long time ago.. BUT this….this week alone I have made the recipe 3x and had spaghetti with sauce, butter “noodles” and now swedish meatballs over noodles…hahaha THESE ARE SUCH A GAME CHANGER.. thank you again ! “pasta with no tummy troubles. .😍… Now how can we make them into macaroni 🤣🤣? I can’t wait till soup season….
haha, I would love to make them into macaroni, if only! But where I would normally use macaroni I now just cut short noodles and that works just fine! I’m so happy that you love them!
I have been eyeing these silicone mats to see if they could make something kind of macaroni-like. The mats are designed to raise food up out of draining fat (not something many of us worry about) but I have seen people use the back side to make doggie treats. I wonder if your batter could be baked into little noodle nubs?
https://amzn.to/3HR0PXB
Thank you for all your great experimentation and transparency – my whole family enjoys these noodles, even my keto-averse snarky teen.
Oh I love the idea of that! I wonder if they would be hard to get out of those little wells though, hmmm. LOL at the snarky teen! Been there 4 times!
Hi, #CookGeek here. :-) your Recipe Card Print ‘button’ does not work, at least from this IE browser. The link is missing something, it just points back to the same page https://ketogenicwoman.com/keto-pasta-noodles/
Ta!
There might actually be a glitch today with the plugin! I was just in someone else’s blog, I know they use the same plugin and had the exact same problem! Sorry about this!
could these be use for chicken and noodles or beef and noodles. The one thing i miss, I dont miss spaghetti or anything else.
Yes! You can use them ANYWHERE you would use noodles now! I love them in chicken soup!
I’ve made the “keto egg noodles” before and found them to be a little softer and mushier than my liking. Thank you for sharing this recipe I look forward to trying them this weekend!!
You will definitely find these to be a firmer noodle. They even hold up in soup!
I added some parmesan cheese to the psyllium version and they were yummy! I only has psyllium powder so used 4 tsp instead of 4 tbs and it came out fine. I doubled the recipe. Thank you so much for the recipe, I love it!
That’s great to know! Thanks for reporting back!
I’ve made this keto version twice now using my ninja-type blender. EXCELLENT both times!!! Simple, quick, and a very satisfying substitute for regular pasta. Thank you for sharing this recipe.
That makes me so happy! Thanks for taking the time to comment!
Can you please tell me how you processed them in your Ninja; did you use the heat cook blending? Thanks in advance.
I know you asked Martha but just in case she doesn’t see your question, I’m pretty sure she meant that she ‘blended’ the mixture in her Ninja. After that it needs to be baked on a flat sheet before you can cut up into noodles.
Could I use a pasta maker to make the sheet thin?
The dough is not like real pasta dough, you can actually pour it onto the sheet so I don’t think it would work in a pasta maker. You’d have to add more psyllium or something to make it hold together like a firm dough ball. I have perfected the art of spreading it thin!
As an educated guess, how much psyllium fiber do you think should be added to make it suitable for a pasta maker? How about zanthan gum?
oh boy, I don’t see this doing well in a pasta maker because the batter is very runny. You are literally pouring it out on the sheet and smoothing it out, it’s nothing like pasta dough. Maybe xantham gum would help but it would be so sticky. I would try it this way first so you can see first hand what the batter is like and then take it from there.
OMG!!!!!! Super cool recipe!!!! Thank you so very much!!! I’ve been missing pasta and now I don’t have to anymore!!! I can’t believe how perfect this ‘pasta’ is!!!! Thank you, thank you, thank you!!!
oh that makes me soooo happy!
I can’t wait to try this recipe for noodles for the holidays!!! If you double the recipe, can you flash freeze the noodles then pkg them in freezer bags to freeze for later use?
I have not actually tried freezing these but in theory it should work. I usually double the recipe and have in a container in the fridge to use in soups or for a quick dinner. I would love to hear from any readers who have frozen these keto pasta noodles!
How long do they last in the fridge? I’m making them tonight for dinner to try them and then will probably make a couple batches and freeze for Thanksgiving. I’ll update how they turn out :D
I’ve kept them up to a week and they were still good.
I made the carnivore pasta/noodles and they were perfect, I am so happy to have found this recipe…I was really missing noodles, and now I don’t have to anymore, thankyou so much! 💕😋
That makes me happy! Thanks for sharing that!
Would it be possible to bake this on parchment paper? I don’t have a silicone mat and don’t want to buy one right now.
yes! One of my son’s moved out last month and he likes to bake so I gave him my mat thinking I would replace it but I forgot. A couple days ago I ended up making the noodles and they worked ok on the parchment paper. It’s easier to make them smooth on the mat but they were perfectly good.
If I was to make chicken noodle soup, when would you recommend adding the noodles?
I can’t wait to try these..
Thanks
The noodles are fantastic in soup! I add them at the end because they are already fully cooked and you just want them to be heated through.
Can I subsitute the psyllium husks powder with xantham gum?
I have not attempted to do that because I find xantham gum difficult to work with and it won’t be a 1 to 1 substitution. I would be more inclined to try ground flax or chia seeds.
How much chia seeds, please?
I highly recommend using the recipe as written. I have not made this with chia seeds, I am just suggesting that it *could* work possibly. So if I *was* going to try chia seeds then I would start with grinding them (unless you can buy them already ground) and then measuring out the same amount as in the recipe (3 tbsp) and I *think* that could work but because I have not tried it that way, I can’t guarantee results.
I have made these before and they are fantastic. One question though is there a difference in carbs between the 2 versions? And do you prefer one over the other? I made the pork rind version and am about to try the psyllium version. Do you think I can add the parmesan to the psyllium version. I really liked the taste with the cheese
ok, so the Keto version has 3 net carbs and the Carnivore version has 3.2 net carbs, so very similar. I would think adding 1 tbsp parmesan cheese would probably be fine and would add that cheesy flavor. Would love it if you reported back how that goes!
I definitely prefer the carnivore version over the psyllium version. Made the psyllium version today and they were almost impossible to get off the parchment paper. Ended up using a pizza cutter to make thin strips and had to use a metal spatula to scrape the noodles off the parchment paper. They tasted fine but I preferred the taste of the carnivore version. No matter what these are a great replacement for noodles. I made a sauce with pork and the combination is wonderful!
Oh! I haven’t had that happen to me but maybe a difference in the psyllium? I’ve noticed some bags of psyllium look finer than others texture wise. Glad you were still able to use them!
Thanks for this recipe. I made it today, double quantity. They came out a bit thicker than I intended, as they seemed to rise slightly in the oven. Will try to spread a bit thinner next time, but otherwise … success!
I love pasta and really have missed it, so this is very, very welcome. Thanks for sharing!
Thank you for that comment. I will mention this in the recipe today to remind people to spread out as thin as possible. My first batch was a bit thicker too, but they are a pretty awesome pasta aren’t they!?