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    Home » Sides

    Author: Emily Krill | Published: Mar 6, 2018 | Modified: Oct 6, 2021

    Keto Egg Noodles

    Jump to Recipe

    This Keto Egg Noodle recipe takes just 3 ingredients and 10 minutes to make.  It’s a low carb take on noodles that is pure comfort food.

    Low Carb Ketp Egg Noodles

    Jump to:
    • 💬 What are Egg Noodles?
    • 💬 Are Egg Noodles Keto?
    • 💬 Can you make them Keto?
    • 💬 What is Vital Wheat Gluten?
    • 💬 Can you make them gluten-free?
    • 📖 Instructions
    • 💬 Serving suggestions
    • 📋 Recipe

    Greetings 👋

    Today I am going to share one of the easiest low carb noodles you can make: Keto Egg Noodles.

    So let’s get noodling.

    the pusheen cat eating noodles

    💬 What are Egg Noodles?

    Egg Noodles are a kind of flat pasta made from water, flour, and eggs.  The difference between regular noodles and egg noodles is the addition of the eggs.  Hence the name.  They come in different widths and are usually used in casseroles, in soups, and as a side with melted butter.

    classic egg noodles
    These are what classic high-carb egg noodles look like.

    💬 Are Egg Noodles Keto?

    Oh heavens me no.  The egg noodles you buy at the store are made from white flour and have 40 grams of carbohydrates per serving.  So no, not so Keto.

    💬 Can you make them Keto?

    Yes, you absolutely can.  This recipe is based on a great recipe that I found on Lowcarb-ology.  She really knows her way around a low carb noodle.

    a plate of Keto Egg Noodles

    🥣 Ingredients

    To make your own Keto Egg Noodles at home, you just need 3 ingredients: cream cheese, eggs, and vital wheat gluten.

    💬 What is Vital Wheat Gluten?

    Vital wheat gluten is a low carb baking ingredient that is all gluten and very little starch. It’s not technically a flour, but it’s made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It’s then dried and ground back into a powder.  You use it in Keto recipes to add the texture and elasticity that you find in regular white flour-based bread.

    💬 Can you make them gluten-free?

    Yes, you can skip the vital wheat gluten if you are gluten intolerant.  Or you can make a similar egg noodle using cream cheese, eggs, and low carb psyllium husk powder.  I’ve got a great recipe for Psyllium Husk Noodles on this site.

    a bag of vital wheat gluten

    📖 Instructions

    1. Preheat your oven to 325 degrees F and cover a large rimmed cookie sheet with a Silpat mat. 
    2. Add cream cheese, eggs, vital wheat gluten, salt, and pepper to a blender and blend for 1 minute on HIGH. 
    3. Pour the batter onto the Silpat mat.  Rock the cookie sheet back and forth until the batter forms a rectangle. 
    4. Bake for 5 minutes, or until just set. 
    5. Remove from the oven and allow to cool on the pan for 10 minutes before cutting into strips.

    If you like this low carb noodle recipe, then you might like my recipe for Keto Lupin Flour Noodles, Cold Noodle Salad, or Psyllium Husk Noodles.

    a plate of low carb egg noodles

    💬 Serving suggestions

    This recipe is great with Tomato and Alfredo Pasta Sauces.  Just nestle the noodles in the sauce and heat for a few minutes until warmed through.  These Keto Egg Noodles steal the show in Keto Beef Stroganoff.  And don’t get me started on Keto Spaghetti and Meatballs.

    a close up of Keto egg noodles

    And did I mention that these Keto Egg Noodles only take 10 minutes to make?

    Yep, just 10 minutes.  

    So it’s the perfect low carb egg noodle, no matter how lazy you may be.

    a gif of the pusheen cat saying too lazy can't move
    Big-Chef-Orange-Square

    Ok, chow for now!

    Big-Chef-Orange-Square
    (But let's keep in touch.)

    Print

    📋 Recipe

    Keto Egg Noodles

    Low Carb Ketp Egg Noodles
    Print Recipe

    ★★★★★

    5 from 2 reviews

    This Keto Egg Noodle recipe takes just 3 ingredients and 10 minutes to make.  It’s a low carb take on noodles that is pure comfort food.

    • Author: Emily Krill
    • Prep Time: 5
    • Cook Time: 5
    • Total Time: 10 minutes
    • Yield: 2 servings 1x
    • Category: Side Dish
    • Method: Oven
    • Cuisine: American
    • Diet: Diabetic

    Ingredients

    Units Scale
    • 1 oz cream cheese, softened
    • 2 large eggs
    • a dash of salt and pepper
    • ½ teaspoon vital wheat gluten, (optional!)

    Instructions

    Step 1.  Preheat the oven to 325 degrees F and cover a large rimmed cookie sheet with a Silpat mat.

    Step 2.  Add the cream cheese, eggs, vital wheat gluten, salt, and pepper to a blender and blend for 1 minute on high.

    Step 3.  Pour the batter onto the Silpat mat.  Rock the cookie sheet back and forth until the batter forms a rectangle.  The batter will be very thin.

    Step 4.  Bake for 5 minutes, or until just set.  It should not be browned at all.

    Step 5.  Remove from the oven and allow to cool on the pan for 10 minutes before cutting into strips.

    Step 6.  These are best if they are gently simmered in a sauce or broth for a few minutes.

    Nutrition

    • Calories: 123
    • Fat: 10
    • Carbohydrates: 1
    • Fiber: 0
    • Protein: 7

    Keywords: Low Carb Egg Noodles, Keto Egg Noodles, Paleo Egg Noodles

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    Reader Interactions

    Comments

    1. Mia says

      June 08, 2019 at 5:21 pm

      Made these last night and spinkles the noodles with fresh parmesan and a little butter. Gling to try tonight in bone broth, can't wait. Used the wheat gluten did not fi them eggy.

      ★★★★★

      Reply
      • EmilyKrill says

        June 08, 2019 at 8:37 pm

        Yum, these noodles would be great in bone broth.

        Reply
    2. Dede says

      May 08, 2019 at 10:09 pm

      Haha love your comments about managing expectations and this is called egg noodles. So refreshing! Can’t wait to try it!

      Reply
    3. John says

      February 26, 2019 at 11:46 am

      Can these be made ahead of time and stored in the fridge?

      Reply
      • EmilyKrill says

        February 26, 2019 at 1:13 pm

        Sure. That shouldn't be a problem. When you do use the noodles, make sure to simmer them in the sauce or broth for a few minutes.

        Reply
    4. Kerry Mclendon says

      January 14, 2019 at 5:40 pm

      How can I make this using an 8 oz pkg of cream cheese?

      Reply
      • EmilyKrill says

        January 14, 2019 at 5:47 pm

        You multiply the recipe by 8. So it's:

        8oz cream cheese
        16 large eggs
        4 teaspoons Vital Wheat Gluten
        salt and pepper to taste

        This would make a huge amount of noodles. You might want to think about using half of the 8oz box of cream cheese instead.

        Reply
    5. Molly says

      October 25, 2018 at 2:04 pm

      So can I replace the gluten with almond flour?

      (just kidding)

      ★★★★★

      Reply
      • EmilyKrill says

        October 25, 2018 at 9:54 pm

        Ha, don't scare me like that.

        Reply
      • Dee says

        January 23, 2020 at 4:42 pm

        Can these be frozen?

        Reply
        • EmilyKrill says

          January 23, 2020 at 4:43 pm

          No, since they are primarily cooked eggs, I don't recommend freezing them.

          Reply
    6. Debi says

      May 23, 2018 at 8:53 pm

      I don’t like the taste of eggs at all. Does these egg noodles taste real eggy? I’m wanting to try this.

      Reply
      • Emily says

        May 23, 2018 at 9:05 pm

        I don't think they taste too eggy, but I don't hate eggs. I wouldn't risk it if you really detest the taste of eggs. It is the main ingredient after all.

        If you are dying for some low carb noodles, I would check out Shirataki Miracle Noodles or Kelp Noodles. Here are some links to those noodles:

        https://www.amazon.com/Sea-Tangle-Kelp-Noodles-Pack/dp/B00B7CTDPS

        https://www.amazon.com/Miracle-Noodle-Shirataki-Gluten-Variety/dp/B00MHTG7WW

        Reply
    7. Laurie says

      May 02, 2018 at 5:26 pm

      Could I use whey protein instead? Only asking cuz I have 5 pounds of it and no wheat gluten on hand

      Reply
      • Emily says

        May 02, 2018 at 5:30 pm

        No, I don't think that would help the recipe any. But it's perfectly fine without the gluten. It just improves the texture a bit.

        Here, use the whey powder for this:
        https://www.resolutioneats.com/blog/low-carb-raspberry-protein-shake

        Reply
    8. Lori says

      April 18, 2018 at 8:50 pm

      Thanks for the recipe. I was just going to ask the purpose of the vital wheat gluten, but then read the comments. Can't wait to try this. Can you freeze these?

      Reply
      • Emily says

        April 18, 2018 at 10:36 pm

        I haven't tried it, but it should be ok. They are just cream cheese and eggs, and you can freeze scrambled eggs successfully. You should thaw them slowly though, leaving them out overnight. Here are some tips I found. https://canyoufreeze.com/scrambled-eggs/

        Reply
    9. Carolynn says

      April 01, 2018 at 5:44 am

      “People need to manage their expectations a little bit”😂😂😂—OMG I almost choked on my coffee! Indeed-no truer statement than that❤️ Just scroll on and look for a gluten free recipe🤷🏻‍♀️

      Reply
      • Emily says

        April 01, 2018 at 11:07 am

        Right? Thanks for this comment. You made my day.

        Reply
    10. S.t. says

      March 15, 2018 at 3:20 pm

      But you know. Not like gluten won't kill a celiac or anything. 😂 gahhhhh. #celiacsawareness #glutenkillsus but excellent recipe. Sounds like all it needs is a similar protein and it's set to go! Thanks for the share.

      Reply
      • Emily says

        March 15, 2018 at 3:24 pm

        Or you can just skip the gluten. It improves the texture, but it isn't necessary to the recipe.

        Reply
      • Nicole says

        February 25, 2021 at 12:56 pm

        But, you know, stepping off a curb without looking both ways could also kill you. #selfresponsibilityawareness #theworlddoesnotrevolvearoundyou. Gah! Great comment though 👍

        Reply
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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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    DISCLAIMER: I'm a home cook, not a nutritionist, so please take my advice with a grain of salt.  I calculate the nutritional information using the Lose It app, which sometimes contains errors.  You should also know that there are affiliate links on my website, so if you follow them, I'll receive a small commission. 

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