Keto Recipes

Low Carb (And Easy) Buttered Keto Egg Noodles

By Bree

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.

Low Carb (And Easy) Buttered Keto Egg Noodles

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.

Keto Egg Noodles

Keto Egg Noodles

Keto Egg Noodles

Keto Egg Noodles

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).

Keto Egg Noodles

Keto Egg Noodles

(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.

Keto Egg Noodles

Keto Egg Noodles

(You may also like: Keto Pasta Carbonara)


Print Recipe
Keto Egg Noodles

Low Carb (And Easy) Buttered Keto Egg Noodles

  • Author: Bree
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x


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)


  1. In a bowl combine the almond flour, xanthan gum and salt. 
  2. Add the egg yolks and mix until dough forms.
  3. Place the dough between two pieces of parchment paper and roll out thinly. 
  4. Remove the top piece of parchment paper. 
  5. Cut into noodles. 
  6. Bring a large pot of water to a boil over medium high heat.
  7. Add the noodles and cook for one minute. 
  8. Drain and set aside. 
  9. In a large skillet, melt the butter over medium heat. 
  10. Add the garlic and cook for 30 seconds. 
  11. Add the noodles to the skillet.  
  12. Toss the pasta with the butter until the noodles are well coated.
  13. Season to taste with salt and black pepper. 
  14. Serve with grated Parmesan.


  • Serving Size: 1
  • Calories: 371
  • Carbohydrates: 6.2g
  • Fat: 25.5g
  • Sugar: 1.2g
  • Protein: 9.5g
  • Fiber: 1g

Print Recipe

More Good Keto Pasta Recipes:

Make sure to sign up for free to get instant access to the 5-Ingredient Keto Cookbook, which includes my favorite 20+ keto recipes of all-time, all under 5 ingredients.

View All the 5-Ingredient Keto Cookbook Recipes

  1. 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.

Ask a Question/Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon