Keto Noodles - Low Carb Egg Noodles

Keto Noodles - Low Carb Egg Noodles | #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Easyketolunch #Ketonoodleswithalmondflour #Almondflourpastarecipe #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Ketobread #Easyketolunch #Ketonoodleswithalmondflour


  • 3 egg yolks
  • 4 ounces cream cheese softened
  • 1/8 teaspoon garlic powder
  • 33 grams Parmesan cheese freshly grated (about 1/3 cup plus 2 tablespoons)
  • 37 grams mozzarella cheese freshly grated (about 1/3 cup plus 2 tablespoons)
  • 1/8 Teaspoon dried basil
  • 1/8 Teaspoon dried marjoram
  • 1/8 Teaspoon dried tarragon
  • 1/8 Teaspoon ground oregano
  • 1/8 Teaspoon ground black pepper


  1. In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
  2. In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
  3. Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
  4. Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter.

Recipe has been adapted from >>>>>  here