Making your own keto egg noodles at home has never been this quick and easy. It’s perfect for whenever you’re craving Asian noodles or comfort food because the texture is actually really similar to regular egg noodles, except this version is much healthier since it’s made with almond flour as the base.
How to Make Keto Egg Noodles
Here’s exactly how you can make your own homemade keto egg noodles from scratch, using only a few simple ingredients:
- Combine the ingredients. Add the almond flour, xanthan gum, and salt to a bowl and mix to combine.
- Add eggs. Add the egg yolks and mix together until the mixture forms a dough.
- Roll. Use two pieces of parchment paper to roll the dough out thinly and then remove the top piece of parchment paper.
- Cut. Cut the dough into noodles.
- Boil the water.
- Cook. Add the noodles and cook for one minute.
- Drain the noodles and set them aside.
- Preheat some butter in a large skillet.
- Cook the garlic. Add the garlic clove and cook for 30 seconds.
- Toss. Add the noodles to the skillet and toss with the butter until your noodles are well coated.
- Season. Season with salt and black pepper to taste.
- Serve. Serve warm with grated Parmesan cheese.
Tips for Making Al Dente Low Carb Egg Noodles
Al dente is simply the term given to pasta noodles that have been cooked to perfection (firm to the bite). With that in mind, here are a few of my top tips for making your very own al dente style egg noodles:
- Use a large pot with plenty of water. The general rule of thumb is to add about 5-6 quarts of water per one pound of pasta.
- Add about two tablespoons of salt once the water has come to a boil.
- You’ll want to stir the pasta constantly, but only for the first 1-2 minutes or so.
- Taste the pasta when nearing the end of the cooking time (if it’s undercooked it will be stiff and somewhat chalky in the center; on the other hand, if the noodles are overcooked, they will be soggy).
(Also try this keto alfredo sauce with the noodles, instead of the butter seasoning)
How to Store Keto Egg Noodles for Later
You’ll be able to keep your keto noodles stored in the fridge for up to 3-4 days. Just allow the noodles to cool completely before transferring them into an airtight container to store in the fridge.
You can also freeze your egg noodles if you want to extend their shelf life even longer. Again, keep them sealed in a freezer-safe airtight container and they will keep for up to 6 months when frozen.
(You may also like: Keto Pasta Carbonara)
Low Carb (And Easy) Buttered Keto Egg Noodles
Ingredients
For the pasta:
- ½ cup almond flour
- 1 tsp xanthan gum
- ½ tsp salt
- 4 egg yolk
For the sauce:
- 2 tbsp butter
- 1 garlic clove
- fresh grated Parmesan, for serving
Instructions
- In a bowl combine the almond flour, xanthan gum and salt.
- Add the egg yolks and mix until dough forms.
- Place the dough between two pieces of parchment paper and roll out thinly.
- Remove the top piece of parchment paper.
- Cut into noodles.
- Bring a large pot of water to a boil over medium high heat.
- Add the noodles and cook for one minute.
- Drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the noodles to the skillet.
- Toss the pasta with the butter until the noodles are well coated.
- Season to taste with salt and black pepper.
- Serve with grated Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why only use the egg yolks, why couldnt we use the whole eggs to make the noodles? I hate wasting egg white and often don’t have the energy to do two different recipes to prevent wastage. Couldnt we had a bit more almond flour for to balance out the liquid from using the whites too? Also whites are suppose to be more healthier than the yolks.