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.
- Prep Time: 5
- Cook Time: 14
- Total Time: 19 minutes
- Yield: 2 servings
- Category: Entree
- Cuisine: Italian
Ingredients
2 oz cream cheese
3 large eggs
3 teaspoons lupin flour
dash of salt and pepper
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
You’ll need this specialty ingredient:
Could you substitute goat cheese?
You know, I’ve never tried it so I don’t know for sure, but it certainly seems like it should work. Please let me know how it goes!
Loved these noodles. I haven’t had a noodle in sooooooo long. LOL
★★★★★
I make them a lot in my house too.
Can I make these noodles ahead of time and freeze them?
I haven’t tried it, but it should be ok. They are basically 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/
Would the noodles work for chicken zoodle noodle soup? I have my lupine flour.
I’ve never had zoodle noodle soup, but it sounds good. These noodles work great in soup. Just simmer them in the broth for a few minutes before serving.
Could you use almond flour instead?
No, almond flour won’t work as well, You can leave out the flour if you don’t have it. Lupin flour improves the texture but is not absolutely necessary.
The flour is prity expensive so, I wonder if any other flour would work? ( I never used this flour before and I’m not sure if I ever will so for that reason if I don’t really have to, i wont spend $20 on a few grams…)
The flour isn’t essential to the recipe. It just improves the texture. You can go ahead and leave it out and the noodles will still be good.
Could this be fried like a lasagna noodle.?
No, I’m afraid not. These are soft noodles so they wouldn’t hold up if you fried them.