Keto Egg NOODLES from scratch!

Keto Egg NOODLES from scratch!

Prep Time 3 minutes

Cook Time 8 minutes

Total Time 11 minutes


(All at room temperature)

4 oz Full Fat Cream Cheese

4 Tbsp Butter

1/2 cup Almond Flour

1/2 cup mozzarella cheese

6 Large Eggs


5g (1tsp) Turmeric

Pinch of salt


1. Preheat oven to 300F. Add all of the ingredients to the blender and blend till smooth, about 30 sec.

2. Pore 3/4 cup-1 cup of mixture unti a baking tray lined with parchment paper. Spread evenly using spatula. It may take 2-4 trays, depending how thick u want your noodles to be.

3. Bake for 5-8 min till it’s set and no longer jugglie. Once the pasta sheet is baked, let it cool and gently roll into a log. Using a very sharp knife, cut the pieces into the pasta thickness you prefer.

4. Gently unroll, place into a bowl, add the sauce or toppings of choice and enjoy!

Bon appetite!

Leftovers (if any) will store in the fridge, in a covered container for up to 3 days, or freeze in portions.

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