Easy Keto Egg Noodles

Keto egg noodles are an easy and low carb alternative for pasta. Ready in under 10 minutes and the perfect way to soak up all the yummy sauces!

Of all the foods I stopped eating to follow a ketogenic diet, pasta is one of the few foods I genuinely do not miss. Sure, it’s good and comforting but I really don’t have a longing for a bowl of spaghetti anymore. The sauce and toppings were the star of the show anyway and those things are {typically} keto friendly!

I realize, however, that my sentiment surrounding pasta is unfounded and most of you are shaking your head right now. You may even be thinking of never reading this blog again because “HOW DARE SHE NOT MISS PASTA!!!”.

I know, I know. Don’t worry, there are plenty of foods I do miss. 

Here are some recipes to go along with your egg noodles:

Homemade Keto Meatballs

Keto Tomato Cream Sauce

Parmesan Crusted Chicken with Bacon Cream Sauce

The only time I find myself longing for something pasta-like is when I’m making a dish that needs something to sop up the sauce. Sop up. That’s a horrible describing word but you know what I mean, right?

You do have a couple of different “pasta” options when you need a pasta fix. Most people tend to eat spaghetti squash or konjac (shirataki) noodles when they have a hankering for pasta. I’ve learned to like spaghetti squash but skirataki noodles are a hard pass for me. If you’ve ever made them then you know what I’m talking about. Bleh!

I do have a third option for those of you who like neither of the aforementioned options or just want a ridiculously easy and fast pasta substitute. Now, let me preference this by saying nothing will ever really replace pasta. You have to be open minded when you are trying a new keto swap!

So, what is it that I’m about to put the hard sell on?

Egg noodles.

And no, not the hard spiral shaped egg noodles that come in a plastic bag at the grocery store. These are literally eggs that are baked flat and cut into noodle shapes. 

Weird, right? I know! But, it WORKS!

Oddly enough, this little egg concoction grips onto pasta sauce (or any sauce) really well and makes a great replacement for the O.G.

Now, I know what you’re thinking…”but won’t it just taste like eggs?”.

Sort-of but not really. If you eat these egg noodles by themselves they’re definitely going to taste eggy because, well, they’re eggs!  But when you drown them in creamy sauce, you just get the chewy bite and belly filler that is typical of flour based noodles.

These Homemade Keto Egg Noodles are extremely easy to make. You’ll simply blend the eggs with some cream cheese, xanthan gum, and seasoning then spread the mixture out in a thin even layer and bake. The xanthan gum is what helps these egg noodles get the chewiness and not fall apart like plain ‘ol scrambled eggs. 

I used a 9×13 pan to make the ones pictured in this post and you can see that they’re a bit thicker. I also cut my ribbons of pasta a bit wider because the sauce we were going to eat with them was thick and hearty.  You can bake these on a baking sheet for a very thin style noodle or in a 9×13 baking pan for a thicker noodle.