3 Ingredient Keto Egg Noodles
These keto egg noodles are just 3 ingredients and very easy to make. They are ready in about 15 minutes from start to finish. They are a great low carb substitute for noodles in your favorite dishes. You can serve them with pasta sauce, use them for soups and more.
I love how easy these noodles are. You blend your three ingredients, pour the batter onto a baking sheet and then it’s ready to bake. I was able to whip these up in less than 15 minutes and serve them.
Ingredients
- Eggs
- Cream Cheese
- Almond Flour (or xanthan gum)
The cream cheese in this recipe helps to soften the eggs and neutralize the egg flavor. The almond flour or xanthan gum acts as a thickener and helps provide structure for the noodles.
Keto Egg Noodles Taste and Texture
You may be wondering, do these just taste like eggs? Surprisingly, they don’t. I was worried about that as well. They do have a slight eggy flavor but they don’t taste like you are just eating strips of eggs. Adding cream cheese softens the noodles and removes some of the egg flavor. These noodles have a very mild, almost neutral flavor to them. As long as you serve them with something very flavorful, you shouldn’t taste any egginess at all.
The noodles hold up well but they are also soft. If you prefer al dente noodles, this recipe may not be for you. You may want to try my 2 Ingredient Keto Pasta instead.
How to Use Egg Noodles
You can use these egg noodles to substitute noodles in nearly any dish. Though I served them with marinara sauce in this photo, my favorite way to use them is actually in chicken noodle soup. The noodles in chicken noodle soup are usually soft, so they work quite well with soup.
More Keto Pasta Recipes to Try
3 Ingredient Keto Egg Noodles
Ingredients
- 2 large eggs
- 1 oz cream cheese, softened to room temperature
- 1 tbsp (7 g) superfine blanched almond flour, or 1/4 tsp xanthan gum
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small food processor or blender, add all ingredients. Blend until smooth.
- Pour batter onto prepared baking sheet. Use a spatula to help spread out the batter to form a rectangle. The batter does not need to reach the edge of the baking pan. Just spread it out as thinly as possible until you can't spread it out any further without there being gaps in your rectangle.
- Bake for about 5-7 minutes or until the surface is cooked and no longer wet. The edges may also start to slightly brown.
- Use a sharp knife to cut noodles into 1/2 inch wide strips. Serve noodles with your favorite pasta sauce or add noodles into soup. (If using in soup, add them towards the very end since the noodles are already cooked.)
Notes
- I have tried these with both almond flour and xanthan gum and thought they came out almost the same. I would use whichever one you have in your pantry.
- Very slightly adapted from Keto in Pearls and Curbing Carbs.
- I used a mini food processor to blend everything. If you only have a full size food processor or blender, you may want to double the recipe to make it easier to mix.
- Nutrition estimate is for just the noodles, no sauce. I used xanthan gum in the calculations. Using almond flour will add about 45 calories.
can these noodles be frozen for later use,?
We haven’t tried it, but think it could work.
I would like to use them in a soup or stew would this hold together from cooked in oven or can I boil them? Do I need alginate to hold this together? please advise
Thanks Lela
You can use these for soups and we have only tested these by cooking them in an oven. These call for almond flour, or xanthan gum that acts as a thickener and helps provide structure for the noodles.
I can’t wait to try all your recipes!
Thank you! We hope you enjoy them!
I added 1/4 cup of spinach garlic and Italian spices. It was really good. I would eat again. I cooked for 8 minutes.
Yum! We’re so glad you enjoyed this recipe!
These Keto recipes are down to earth for the everyday cook. Nothing exotic. Basic, delicious and affordable. Thank you from this 70 yr old cook learning new ways!!
We’re so glad you loved this recipe!
Thank you! These turned out great! I agree with Charlotte, they took about 10 minutes but otherwise followed recipe exactly. Very slight egg taste if eaten plain but smothered in Alfredo sauce with chicken I couldn’t tell the difference from regular noodles. The texture is similar to angel hair pasta, or maybe that’s just because I always end up over cooking that one.
Thank you for sharing your experience with this recipe! We’re glad you enjoyed it!
Can you make these a day or two ahead of baking/using?
We haven’t tried that with this recipe but if you give it a try let us know how it goes!
makes no sense, completely watery
It is supposed to be runny, like a batter before baking and they may have needed to bake a little longer!
I’m going to try it with the Italian pork rinds crumbs….can’t wait to see how they come out
Great! Let us know!
I added these to my stir fry. They took longer to bake, about 10 minutes They tasted more like protein than noodle. They look like noodles, & I found that very satisfying, psychologically. I will try them with marinara sauce & in chicken noodle soup, later.
Thank you for sharing your experience! We’re glad you enjoyed this recipe.
They stuck to our parchment paper…did we cook to long or not long enough…what we did get to come up was good. The batter was super runny…just curious what to adjust
It may actually be your parchment paper or it could be not cooking long enough. Make sure to use a good brand of parchment paper (I use Reynolds). Some cheaper brands don’t have a good nonstick coating which could be why you are having sticking issues!
Do you think I could use Oat Flour instead of Almond Flour? Only because I know I don’t like almond milk and I think oat milk is milder. I’m thinking it’s the same with flour. Also, if adding to Chicken soup will the pasta be okay in the soup left in the frig or will it fall apart?
We have note tested this recipe with oat flour so we are unsure if the results would be the same! My favorite way to use them is actually in chicken noodle soup! The noodles in chicken noodle soup are usually soft, so they work quite well with soup.
Ha! Funny! I thought I was already subscribed. I’ve been receiving your wonderful e-mails for a while
now.
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Can I use my pasta cutter to make spaghetti with this recipe?
Thanks love all your recipes!
Sorry, but we’re not sure. Let us know if you try it!
hello kirby’s
love your food blog! my question for this is: can i use king arthur low carb
wheat flour(1 tblsp) instead of almond flour?
– tena
We don’t recommend it – almond flour and low-carb wheat flour are not 1:1 substitutes. The noodles may turn out right.
How come I couldn’t get them up from the parchment paper? They stuck to the paper
Are you sure they baked long enough?
I haven’t made these yet, but I can’t wait too, I miss pasta very much! I have a question, this states it is one serving, can I double the amount or would I have to make each serving on it’s own? I am afraid of pouring the double amount on a cookie sheet.
You should be able to double it and use two baking sheets.
Can you use mozzarella cheese instead of cream cheese?
We haven’t tried mozzarella cheese and can’t if it will work or not.
Can I use coconut flour instead of almond flour. And can I use these noodles in a casserole?
We haven’t tested coconut flour – it’s more absorbent than almond flour and may not work well in the recipe. We haven’t tried baking these noodles in a casserole – let us know if you do and how it worked.
Preemptive five star rating because these sound just that good!
In a world where noodle substitutes seem to range from “God awful!” to “Almost-passable pasta” I’m always looking for new options and these seem like they’d be absolutely delicious!
A question, do you think these would hold up in a slow cooker recipe, like a Stroganoff? Or would the noods disintegrate in the crock pot?
Thank you! We haven’t tested these noodles in a slow cooker, but let us know if you do and how it worked!
any special instructions on rolling out the dough?
You don’t actually roll out the dough, it’s more like a batter so please see the instructions in the recipe card. All of the steps are there.
How long can you keep them in the refrigerator once cooked
They should keep well for a few days!
Can you freeze these in portions?
We haven’t tried it, but think it could work.
My parchment paper had.a crease in it, which caused puddles. Though it looked bad, the end product turned out better than I expected. The taste was good under spaghetti sauce! I will make again
We’re glad you enjoyed it!
Thank you so much! This is awesome because I love pasta and wasn’t sure I could do a Keto diet.
We hope you enjoy it!
what sauce is on this lovely pasta?
We used a marinara sauce.
It was very runny when mixed up is it supposed to be?
Yes it is supposed to be runny, like a batter!