Keto Egg Noodles

Keto egg noodles are a delightful low-carb alternative to traditional pasta, making them perfect for anyone following a ketogenic lifestyle. They are quick to make and effortlessly soak up your favorite sauces.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Keto, Low-Carb

Calories: 150

Ingredients Method Notes

Ingredients

Noodle Mixture

4 large eggs Fresh eggs for best results.
1/2 cup almond flour Use finely ground almond flour.
to taste salt Adjust according to preference.
to taste pepper Adjust according to preference.
optional garlic powder Add for additional flavor.
optional Italian spices Add for a herby flavor.

Method

Preparation

In a bowl, whisk together the eggs, almond flour, salt, pepper, and any optional spices until well combined.

Cooking

Heat a non-stick skillet over medium heat and pour a thin layer of the mixture into the skillet.
Cook for 1-2 minutes until the edges lift and the bottom is golden brown.
Flip and cook for another 1-2 minutes.
Remove and repeat with the remaining mixture.
Cut into desired noodle shapes and serve with your favorite sauces or in soups.

Notes

Store leftover keto egg noodles in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with water or broth to maintain texture. Freezing is an option; separate layers with parchment paper.