3-Ingredient Keto Egg Noodles
Tender, low-carb, and super easy—perfect as a pasta substitute!
Ingredients
- 3 large eggs
- 3 oz (85 g) cream cheese, softened
- 2 tbsp grated Parmesan cheese
Instructions
- Prepare the batter: Add the eggs, softened cream cheese, and Parmesan to a blender. Blend until completely smooth and creamy.
- Heat the pan: Lightly grease a nonstick skillet and warm it over low to medium-low heat.
- Cook the noodles: Pour in a thin layer of the egg mixture, tilting the pan to spread it evenly. Cook for about 1–2 minutes, until the top is set and the edges release easily.
- Flip: Carefully flip the noodle sheet and cook for another 20–30 seconds.
- Cool: Transfer to a plate and repeat with the remaining batter.
- Slice: Once cooled, stack the sheets and cut them into thin strips resembling noodles.
- Serve: Gently warm the noodles with your favorite keto sauce, garlic butter, Alfredo sauce, or low-carb meat sauce.
Tips
- Keep the heat low so the egg sheets stay soft rather than becoming crispy.
- Let the sheets cool slightly before slicing for cleaner noodles.
- For extra flavor, add a pinch of garlic powder or Italian seasoning.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently to prevent them from becoming rubbery.
