Happy Noodle Day!
(I’m celebrating a little early this year, I know.)
But before we talk about noodles, I want to share a really funny video that I just found. (below)
It’s a Holderness Family parody song about the crazy low carb diet the mother is subjecting the family to. And I have to admit, it’s pretty spot on. A favorite line, “How do I ask this while being nice? Why is this cauliflower LYING ABOUT BEING RICE??!!”
Touché, Mr. Holderness, touché.
Today I’m going to show you how to make low carb fettuccine noodles out of cream cheese, eggs and lupin flour.
The idea to use lupin flour came from Queen Keto. Lupin flour is a high protein, low carbohydrate flour made from the legume of the sweet lupin. (It’s related to other legumes like peanuts and soybeans, so if you have a nut allergy, you had better steer clear.) You can leave it out of the recipe if you like, but it does give the fettuccine noodles a little extra oomph.
Kind of like the Holderness mom when she gets her zoodle on.
Low Carb Keto Lupin Flour Fettuccine Noodles
Low Carb Lupin Flour Noodles are easy to make with only 3 ingredients. And each serving has just 2g net carbs.
- Prep Time: 5
- Cook Time: 14
- Total Time: 19 minutes
- Yield: 2 servings 1x
- Category: Entree
- Cuisine: Italian
Instructions
1. Preheat oven to 325 degrees F and cover a cookie sheet with parchment paper or a silpat mat.
2. Add all ingredients to a blender and blend until fully combined. Scrape down the sides halfway through.
3. Pour the mixture onto the prepared cookie sheet and tilt the pan until mixture covers the pan from edge to edge.
4. Bake for 10-14 mins until firm and opaque all over. It should be shrinking from the edge of the cookie sheet. Test to see if you can peel it easily from the parchment or silpat mat. If it sticks then it isn’t ready yet.
5. Remove from the oven and let cool for 10 minutes.
6. Completely peel it off of the parchment or silpat mat. Roll the sheet of noodles up and cut with a sharp knife to create 1/4 inch wide noodles.
7. These are best if they are gently simmered in a sauce or broth for a few minutes before serving.
Nutrition
- Calories: 214
- Fat: 17
- Carbohydrates: 3
- Fiber: 1
- Protein: 12
Keywords: Low Carb Lupin Noodle, Keto Lupin Noodle, Paleo Lupin Noodle
If you liked this noodle recipe, then you might like my recipe for Egg Noodles, Cold Noodle Salad or Pad Thai.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.
Wendy says
June 6, 2019 at 8:30 pmThese were great! This is the best keto noodle recipe I have found. I ordered lupin flour to try it, and it was worth it. I just baked on the silicone pad and then sliced with a pizza cutter. These were a great venue for Alfredo sauce. Thanks for the recipe!
★★★★★
EmilyKrill says
June 6, 2019 at 8:39 pmAnytime! Thanks for letting me know that you like it.
Danette Groce says
April 23, 2019 at 5:22 pmHi
Please code so advertising is not included on the printed recipe.
Thanks
Can’t wait to try!
EmilyKrill says
April 23, 2019 at 5:52 pmYou can remove the ad by clicking on the x in the upper righthand corner. Sorry for the hassle.
EmilyKrill says
April 6, 2019 at 11:05 amUPDATE: Not everyone has Lupin flour handy, so I’m going to share a great recipe that I found on the I Breath I’m Hungry blog. All you need for the recipe is eggs and cream cheese.
https://www.ibreatheimhungry.com/egg-fast-recipe-fettuccini-alfredo-low-carb/
Antya says
March 2, 2019 at 6:47 pmHi, I’m the creator of the original recipe.
For those who asked about storage: you can freeze batches in zip-lock bags. Defrosting is quick and the texture and flavour remain unaltered.
For those wishing to avoid lupin, I have another pasta recipe on the blog, called “pasta #2”. I know – very inventive :D.
My recipe includes 1/2 tsp guar gum to add extra elasticity and a texture that mimics real wheat pasta.
Antya (queenketo.com)
EmilyKrill says
March 2, 2019 at 6:51 pmThanks so much for the tips and the great recipe, Antya!
Patti says
April 2, 2019 at 3:12 pmDid you happen to make a video of these being made? I made it this weekend and struggled a bit to spread it out. I used parchment paper and a high sided cookie sheet. Everyone liked it!!! Any help would be appreciated!!
EmilyKrill says
April 2, 2019 at 8:33 pmNo, I’m sorry but I don’t do videos. It is a bit tricky getting the batter to spread out evenly. I recommend using a silpat latex mat if you can find one. It kind of grips the egg mixture and makes it easier to spread out. Parchment paper is slicker and so it’s harder to use.
Patti says
April 2, 2019 at 10:59 pmOk, thanks!! I did try the slip mat but had used it with a flat cookie sheet, too I had a mess!! I’ll see if my mat fits in my cookie sheet with the higher sides
★★★★★
Antya says
April 3, 2019 at 7:45 amI don’t have a video either, sorry. As Emily said, use a silicon baking mat, rather than non-stick baking paper, and you’ll find the mixture much easier to spread. Also, my original recipe states 3 extra large eggs (about 180g total weight), so if you use smaller eggs, perhaps 2 tsp of lupin flour, instead of 3 will suffice and you’ll have a mixture that’s a little more spreadable. Lupin flour cannot be omitted, by the way, the guar gum is optional. If it helps, silicon baking mat links are in the recipe at https://queenketo.com/queenketo-low-carb-pasta-1-fettuccine-egg-noodles/
Patti says
April 3, 2019 at 9:20 amMy eggs were large, but followed the recipe exactly otherwise. Batter seemed ok and noodles came out tasty. I obviously used the wrong pan. Will definitely be making again. Thank you!!
★★★★★
Lynn says
February 20, 2019 at 12:34 pmI didn’t have Lupin flour and made the recipe with 3 tsp of coconut flour and the noodles turned out great!
★★★★★
EmilyKrill says
February 20, 2019 at 1:40 pmGreat! Thanks so much for letting me know that tip.
Patrick Brewbaker says
February 11, 2019 at 11:04 pmThanx!!
★★★★★
EmilyKrill says
February 12, 2019 at 7:31 amNo problemo!
Kim Huffman says
January 27, 2019 at 11:44 pmWon’t it work with Almond Flour or Coconut Flour?
EmilyKrill says
January 28, 2019 at 5:55 amNo, I’m afraid not, but it is optional. It improves the texture but is not necessary for the recipe to work.
Cicily Segerson says
January 16, 2019 at 9:51 pmI really like these noodles for Keto. Both the taste & texture is good; closest I’ve found to traditional noodles. A few changes I made to the recipe are: rather than use only lupin flour I use 1t each oat fiber, lupin flour, potato starch; plus 2T ghee for added flavor, fiber, & probiotic health. After blending I pour onto Silpat like the recipe specifies, bake 325° for 12 min, roll up & slice into noodles. I do not boil these or cook again before eating. Simply top with heated sauce or microwave quick with butter.
★★★★★
EmilyKrill says
January 16, 2019 at 9:55 pmThose changes sound good. I will have to give them a try. Thanks for posting.
Megan says
January 6, 2019 at 8:26 amHow can I store the noodles if I want to make them for another day?
EmilyKrill says
January 6, 2019 at 8:39 amThey are best when you eat them soon after you make them, but you can store the noodles in an airtight container in the refrigerator for several days.
Cookilicious says
December 25, 2018 at 11:51 pmMaking your own pasta sounds so much fun!
EmilyKrill says
December 26, 2018 at 10:58 amIt really is.
Luci says
December 25, 2018 at 7:56 pmYum, I haven’t heard of Lupin flour before. I’ll have to give this dosh a try.
★★★★★
EmilyKrill says
December 25, 2018 at 8:25 pmYay! Let me know how you like the noodles.
tayler says
December 25, 2018 at 2:49 pmI’ll definitely try it with gluten-free flour. I’ll definitely also get a reusable baking mat!
★★★★★
EmilyKrill says
December 25, 2018 at 2:58 pmI don’t think that it will work with another flour. It needs to be either Lupin Flour or Vital Wheat Gluten for it to work. But the good news is that you can skip the Lupin Flour altogether and the recipe will still work. The Lupin Flour adds a nice texture, but isn’t necessary for the dish to succeed.
Natalie says
December 25, 2018 at 5:16 amLooks so delicious! I love how easy it is to make!
★★★★★
EmilyKrill says
December 25, 2018 at 7:31 amYep, it really is easy to make. Thanks for your comment!
Tracy says
December 24, 2018 at 5:47 pmWhoa I’ve never heard of Lupin flour! Awesome. Always looking for new low carb options of favorites – thank you!
★★★★★
Sylwia says
December 2, 2018 at 8:00 amIs the flour can be change to something else ?
EmilyKrill says
December 2, 2018 at 10:32 amNo, but you can skip the lupin flour if you don’t have it. It improves the texture, but isn’t absolutely necessary.