These keto egg noodles are a great alternative to the real deal! I do eat zoodles most of the time. They are easy to make and go nicely with Alfredo and even red sauce or soup. But there are times when I just want a noodle! These egg noodles are very close in texture to a “normal” egg noodle. I’ve done them in soup as well as with sauce. I usually make a big batch of them and freeze them so I have them for later meals. You know I’m all about the prepping!
Quick to Make
The best part about making these low carb noodles is that it only takes about five minutes from start to finish! The downside is that you must then let them dry for four or five hours, depending on how thick you roll them, so be sure to make them ahead of time or they won’t be ready.
The first time you make the keto egg noodles you will find that they are VERY sticky and are pretty tough to get off the silicone mat. Be sure to grease your mat or parchment paper really well or you will have trouble!
Let me know how you used these noodles. I’d love to hear!
Keto Egg Noodles
Have you been missing noodles in your soups or even with your favorite Alfredo or red sauce? These work great for that!
Ingredients
- 1 cup mozzarella cheese grated
- 1 large egg yolk
- 1 pinch salt
- 1 pinch xanthan gum
Instructions
-
Microwave cheese for 1 minute to melt it.
-
Add egg yolk and stir with a fork to combine.
-
Place ball of dough between two GREASED silicone mats or GREASED parchment paper (I use olive oil)
-
Roll out until very thin.
-
Using pizza cutter, cut dough into strips.
-
Flip silicone mat onto cooling rack to dry.
-
Refrigerate for 5+ hours until they are no longer shiny.
-
To cook, boil or heat for 30 seconds. These noodles also freeze well.
Recipe Notes
This recipe is easily doubled or tripled. Noodles can be frozen for later use.
If you’d like to learn more about the ketogenic lifestyle you can do that here! Shoot me an email and I’ll send you my Free Quick Start Guide!
Follow me on Instagram and Facebook
