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I’ve made lots of keto pasta alternatives in my years of being low carb (zucchini noodles, shirataki noodles, spaghetti squash… the list goes on), but this is my best keto noodles recipe yet! In fact, I tested these keto egg noodles almost a dozen times, because I wanted them to be just perfect for my Easy Keto Carboholics’ Cookbook — and they were so good that I decided to put them on the cover of the book and share them with you on the blog, too. These low carb keto pasta noodles have a perfect al dente texture and are the perfect way to enjoy a classic meal without the added carbs.
This recipe for low carb pasta noodles is just one of 100 you’ll find in the Easy Keto Carboholics’ Cookbook — along with dozens of other high-carb favorites you might miss on a keto lifestyle! Learn how to make fluffy, chewy breads, delectable desserts, fried foods, and delicious swaps for potatoes, rice, and pasta… all keto friendly with easy ingredients. And even though I decided to publish this keto pasta recipe on the blog, the vast majority of the recipes (75%!) are unique to the book and not found anywhere else.
What Are Keto Egg Noodles?
Low carb egg noodles have all the neutral flavor and chewy texture of traditional noodles, but they are gluten-free and perfect for the keto diet. Instead gluten being the key binding agent, these use eggs, cheese, and lupin flour, all of which help with the texture and structure.
Are Egg Noodles Keto Friendly?
You can’t have conventional dried egg noodles on keto because they contain white flour, which is high in carbohydrates. However, it’s easy to create a keto pasta recipe with eggs that comes close to real noodles. I hope you give it a try!
Why You’ll Love This Low Carb Egg Noodles Recipe
- Neutral flavor
- Chewy texture like real noodles
- 3 ingredients
- Just 20 minutes of hands-on cooking time
- 2.7 grams net carbs per serving
- Delicious with any pasta sauce (or just plain butter or olive oil!)
Ingredients You’ll Need
This section explains how to choose the best ingredients for cheese and egg keto noodles and what each one does in the recipe. For measurements, see the recipe card below.
- Mozzarella Cheese – This is the most common cheese used for keto pasta dough recipes. Another semi-hard keto cheese may work, but it may change the overall flavor and texture.
- Egg Yolks – Use yolks from large eggs. If you’re wondering what to do with the egg whites, use them in keto bread or low carb angel food cake.
- Lupin Flour – Lupin flour is a low carb, high protein flour made from lupin beans, which are in the same family as peanuts. This flour is the same one I use in my classic keto lasagna recipe because it creates the closest taste and texture to real pasta. The protein functions similarly to how gluten works in white flour. There is simply no substitute — do not try to use almond flour or coconut flour, because it just won’t work!
Some keto pasta recipes use other ingredients, like cream cheese or xanthan gum, but this one keeps it simple with just 3 ingredients.
How To Make Keto Pasta Noodles
This section shows how to make low carb egg noodles with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Make dough base. Process flour and egg yolk together in a food processor until uniform.
- Melt cheese. In a large microwave safe bowl in the microwave or a double boiler on the stove, heat cheese until fully melted and easy to stir.
- Process. Place cheese into a food processor, positioning it so that the blade is sticking into the cheese, and pulse until a uniform dough forms. Use a spatula to scrape the edges and make sure there are no dry bits stuck to the sides.
- Roll. Form the dough mixture into a ball and place between two sheets of parchment paper. Use a rolling pin to make a large, thin sheet of dough.
- Cut. Remove the top piece of parchment paper and use a knife or pizza cutter to slice the dough into noodles, about the width of fettuccine.
- Chill. Carefully transfer the parchment with low carb noodles to a baking pan. Refrigerate, uncovered, for 8 hours or until the keto pasta is stiff.
- Cook. Drop chilled pasta into boiling water and cook for about a minute, or until noodles begin to swirl.
- Serve. Enjoy the noodles right away while they are warm, as they’ll become stiff as they cool.
Tips For The Best Keto Pasta
Although these noodles are easy to make, they use very specific ingredients and steps. Follow these steps to make sure they’re perfect every time!
- Use the right ingredients. Avoid substituting flours or eggs, as the results will be dramatically different.
- Make sure the dough is uniform. See the pictures above — make sure your dough has no streaks before rolling out. It will look and act similar to fathead dough, but look more yellow. This is easiest to achieve in a food processor, but if you don’t have one, you can also use a stand mixer, hand mixer, or knead with your hands.
- Chill before rolling if the dough is sticky. This is not usually required, but if your kitchen is warm and you find that the dough is too sticky to roll, refrigerate for 20-30 minutes first. It can also help to oil the parchment paper before rolling.
- Don’t skimp on drying time. Leaving your keto friendly pasta noodles in the fridge uncovered overnight prevents them from falling apart when you cook them.
- Don’t dry too long. The optional drying time in the fridge is 8-12 hours. If you’ll be storing the raw noodles for longer than 12 hours, cover them after 12 hours, so they don’t break or become more dry than needed.
- Don’t overcook. Boiling for too long will cause the noodles to dissolve and disintegrate. Just a minute is all it takes.
- Enjoy while still hot. The noodles will become stiff as they cool, so serve them right away. If needed, see reheating instructions below.
- Store: Toss leftover cooked noodles in a little oil to prevent sticking and refrigerate in a covered container for up to 5 days. (See meal prep instructions below for storing raw noodles.)
- Meal prep: Prepare noodles completely, except for cooking. Dry out in an uncovered sheet pan in the fridge for 8-12 hours, then cover and store in the refrigerator for 3-5 days.
- Reheat: Reheat noodles in the microwave or briefly in hot water or sauce.
- Freeze: Freeze low carb pasta noodles for up to 3 months. For best results, freeze flat on a sheet pan first, then once solid, store in a freezer bag, carefully so that the noodles don’t break.
Sauces To Pair With Low Carb Pasta
Go with classic flavors or try something new… this keto pasta noodles recipe can pair with lots of different sauces!
- Keto Spaghetti Sauce
- Alfredo Sauce – Pictured above, and also in the Easy Keto Carboholics’ Cookbook!
- Pesto Sauce
- Chimichurri Sauce
- Compound Butter
More Low Carb Noodle Recipes
No need to give up pasta on keto… feed the cravings with these low carb recipes!
- The Easy Keto Carboholics’ Cookbook – Loaded with satisfying low carb comfort food recipes!
- Food Processor – Essential for helping the dough come together. This is the one I have and love.
- Rolling Pin – Any rolling pin will work, but I love this marble one because nothing sticks to it (and it’s very reasonably priced).
Keto Egg Noodles Recipe
Keto Egg Noodles Recipe
This keto pasta noodles recipe has just 2.7g net carbs and 3 ingredients! Learn the tricks to make chewy, satisfying, and EASY low carb egg noodles.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Combine the flour and egg yolk in a food processor. Process until uniform, dry crumbs form.
Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
Add the mozzarella to the flour mixture and process again until a uniform dough forms. Scrape the sides and reposition dough over the blade as needed.
Form the dough into a ball. If it’s sticky, cover with plastic wrap and refrigerate for 30 minutes. Place the ball of dough between 2 large pieces of lightly greased parchment paper. Roll out the dough into a very thin rectangle, about 1/16 inch (0.16 cm) thick.
Peel off the top piece of parchment paper. Cut into narrow strips, about 1/4 inch (.64 cm) wide, like fettuccine. Arrange slightly apart on the parchment paper.
Slide the bottom piece with the pasta onto a large baking sheet. Place in the refrigerator, uncovered, to dry out overnight, at least 8 hours, until noodles are stiff.
To cook pasta, bring a pot of water to a boil. Quickly drop in the pasta and let it cook for about 1 minute, until pasta floats in swirls. Be careful not to overcook, or they will disintegrate.
Last Step: Leave A Rating!
Serving size: 1 cup
Recipe from the Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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