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.
- 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
- 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
- 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.)
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.