Craving a bowl of pasta? These Easy Keto Egg Noodles (No Boiling Required!) are silky, toothsome, and perfect with all kinds of sauces.
Confession time: I love pasta and could easily eat a big bowl of silky spaghetti covered with a rich tomato sauce for breakfast. I know that sounds odd, but that’s what happens when you’ve tasted your way across Italy, sampling nearly every pasta shape the country has to offer. I think my fascination with pasta started years ago when I saw nonnas making and selling orecchiette on the narrow, cobblestoned streets of Puglia. What a difference from just grabbing a pack of the dried stuff at the supermarket! It was then that I embarked on a culinary journey across the country—one meant to discover all there is to know about pasta.
If you also swoon at the sight of a plate of pasta but are following a keto diet, I feel you. Yes, there are options out there—including zucchini noodles or spaghetti squash—but sometimes you just want that toothsome pasta chew. So that’s why we’ve come up with a recipe that mimics the silky texture of pasta and does a great job at soaking up any gorgeous ragù you serve it with. Yes, I know you may be skeptical reading the ingredients list for these easy keto egg noodles. But trust me, this mixture of eggs, cream cheese, xanthan gum, and a pinch of salt works. There’s no boiling required. You simply spread the mixture out in a thin, even layer and bake. Now the only question is what sauce to serve your noodles with!
What exactly is xanthan gum?
Xanthan gum is what gives these egg noodles their characteristic pasta-like bite and keeps them from falling apart—so do not omit this ingredient. But what is it? And how is it used?
Xanthan gum is a type of sugar made by bacteria called Xanthomonas campestris. It is used as an additive that helps improve texture in food by acting as a thickener, stabilizer, binder, and suspending agent. You’ll often find it in processed foods such as sauces, salad dressings, baked goods, syrups, and condiments. It’s also frequently used in gluten-free products. Gluten is what gives baked goods and pastas texture, and xanthan gum helps mimic this effect by providing elasticity. You’ll also find xanthan gum in personal care products such as moisturizers, toothpaste, and powder.
Xanthan gum can be purchased at almost every supermarket, usually in the baking aisle.
How do I store leftovers?
Once cooled, you can store your keto egg noodles in an airtight container in the fridge for up to 3 days. The egg noodles can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, and reheat the noodles in the microwave.
Similar recipes to try
If you also love pasta and Italian food but are looking for alternatives that are in line with your keto diet, we’ve got a few suggestions.
First of all, you can try making our Keto Lasagna With Egg Noodles. This hearty and satisfying dish is a perfect example of how these noodles beautifully mimic the texture of regular pasta. If you enjoy spaghetti squash, give this Low-Carb Spaghetti Bake a try. Our Keto Instant-Pot Spaghetti Casserole is made with shredded zucchini and delivers an equally satisfying crowd-pleaser.
Easy Keto Egg Noodles (No Boiling Required!)
Ingredients
- 4 eggs
- 2 ounces cream cheese
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking dish or sheet pan with parchment paper and set aside.
- Add all ingredients to a blender or food processor. Pulse until completely blended.
- Pour the mixture into the lined baking dish or sheet pan. The mixture will be thick (similar to glue). Use an offset spatula to spread it into a thin, even layer.
- Bake for 5 minutes, or until set.
- Remove from oven and use a knife or pizza wheel to cut into desired shape.
Any idea if beef gelatin would work in place of the xanthan gum?
Hi Sheryl, you can try but the texture might be slightly different. It will probably be less chewy. Let me know how they come out, I am curious
at what temperature to set the over for baking
Hi Shawn, 350 F – it is stated at the bottom in the recipe card.
@Anna Hunley, Use 1/2 tspn of gelatin instead
Thanks Jess!
@JB, Use 1/2 tspn of gelatin instead