These low carb egg noodles have the texture of homemade egg noodles. Although they aren’t gluten free they have 0 carbs for a generous serving. They are easy to make with just three ingredients! Use them any way you’d use regular pasta; in soups, casseroles, and with any low carb pasta sauce. They are especially good with the easy Alfredo Sauce recipe right here on Lowcarb-ology.
For this recipe you’ll need: cream cheese, eggs, vital wheat gluten (for texture, you may omit)
I love egg noodles. Well, to be perfectly honest I love pasta of any kind but egg noodles are my favorite and always have been. When I was a kid I was perfectly happy with a plate of buttered noodles for dinner – not real nutritious but as picky as I was I think my mom was happy to see me eat.
So today I was sitting here getting some work done and occasionally looking out the window. The roses on the trellis are pretty actively in bloom and the trees are loaded with bright green leaves. The colors are bright against a glowery gray sky, though and it looks chilly. It’s not in the least – I think the high today is going to be 81F – BUT it LOOKS that way.
I could not get chicken noodle soup off of my mind. I didn’t want zoodles. I didn’t want that weird textured low carb pasta. I wanted tender, slurpy egg noodles drifting in a rich broth surrounded by pieces of chicken. The only way to deal with that kind of craving is to find a way to satisfy it – so I hit up some of my favorite blogs for noodle recipes.
I adapted this from I Breathe I’m Hungry – I can’t even say adapted since I only really added an ingredient.
So let’s talk about vital wheat gluten. Yes, it is wheat, and yes in high amounts it has carbs – although not as many as flour. In this tiny amount it adds no carbs to the recipe yet helps the noodles to not only hold together but also to have that tender chewy texture we all love. This should NOT be served to anyone with a gluten intolerance or allergy but it’s just fine for low carb lifestyles.
These low carb noodles take less than 10 minutes total. The don’t taste “eggy”. I think that they are just about perfect, to be honest. The one issue I had is that they do tend to soak up liquid if they sit in a broth for too long.
I put a silpat sheet down on a large cookie sheet and then kind of poured the batter on it. I then carefully spread the batter out into a rectangle, making sure that it was super thin. Try to keep them as thin as you can.
Oh – and that low carb chicken noodle soup recipe? Be looking for it because I’ll be publishing it soon.
Low Carb Egg Noodles
- 1 ounce cream cheese, room temperature
- 2 eggs, room temperature
- 1/4 teaspoon wheat gluten, may omit but it creates a better texture
Preheat the oven to 325F.
Add the cream cheese, eggs, and gluten to the jar of a blender.
Blend on high for 1 minute, or until smooth.
Pour our on a silicone mat that’s placed on top of a heavy baking pan.
Smooth out into a rectangle, keeping the batter very thin.
Bake at 325F for 5 minutes, or until set. DON’T over-bake!
Remove from oven and let set for a couple of minutes before cutting and using as desired. These are best if they are gently simmered in a sauce or broth for a few minutes.