My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
I’ve made lots of keto pasta alternatives in my years of being low carb (zucchini noodles, shirataki noodles, spaghetti squash… the list goes on), but this is my best keto noodles recipe yet! In fact, I tested these keto egg noodles almost a dozen times, because I wanted them to be just perfect for my Easy Keto Carboholics’ Cookbook — and they were so good that I decided to put them on the cover of the book and share them with you on the blog, too. These low carb keto pasta noodles have a perfect al dente texture and are a great way to enjoy a classic meal without the added carbs.
This recipe for low carb pasta noodles is just one of 100 you’ll find in the Easy Keto Carboholics’ Cookbook — along with dozens of other high-carb favorites you might miss on a keto lifestyle! Learn how to make fluffy, chewy breads, delectable desserts, fried foods, and delicious swaps for potatoes, rice, and pasta… all keto friendly with easy ingredients. And even though I decided to publish this keto pasta recipe on the blog, the vast majority of the recipes (75%!) are unique to the book and not found anywhere else.
What Are Keto Egg Noodles?
Low carb egg noodles have all the neutral flavor and chewy texture of traditional noodles, but they are gluten-free and perfect for the keto diet. Instead gluten being the key binding agent, these use eggs, cheese, and lupin flour, all of which help with the texture and structure.
Why You’ll Love This Keto Pasta Recipe
- Neutral flavor
- Chewy texture like real noodles
- 3 ingredients
- Just 20 minutes of hands-on cooking time
- 2.7 grams net carbs per serving
- Delicious with any pasta sauce (or just plain butter or olive oil!)
Ingredients You’ll Need
This section explains how to choose the best ingredients for cheese and egg keto noodles and what each one does in the recipe. For measurements, see the recipe card below.
- Mozzarella Cheese – This is the most common cheese used for keto pasta dough recipes. Another semi-hard keto cheese may work, but it may change the overall flavor and texture.
- Egg Yolks – Use yolks from large eggs. If you’re wondering what to do with the egg whites, use them in keto bread or low carb angel food cake.
- Lupin Flour – Lupin flour is a low carb, high protein flour made from lupin beans, which are in the same family as peanuts. This flour is the same one I use in my classic keto lasagna recipe because it creates the closest taste and texture to real pasta. The protein functions similarly to how gluten works in white flour. There is simply no substitute — do not try to use almond flour or coconut flour, because it just won’t work!
Some keto pasta recipes use other ingredients, like cream cheese or xanthan gum, but this one keeps it simple with just 3 ingredients.
How To Make Keto Pasta Noodles
This section shows how to make keto noodles with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make dough base. Process flour and egg yolk together in a food processor until uniform.
- Melt cheese. In a large microwave safe bowl in the microwave or a double boiler on the stove, heat cheese until fully melted and easy to stir.
- Process. Place cheese into a food processor, positioning it so that the blade is sticking into the cheese, and pulse until a uniform dough forms. Use a spatula to scrape the edges and make sure there are no dry bits stuck to the sides.
- Roll. Form the dough mixture into a ball and place between two sheets of parchment paper. Use a rolling pin to make a large, thin sheet of dough.
- Cut. Remove the top piece of parchment paper and use a knife or pizza cutter to slice the dough into noodles, about the width of fettuccine.
- Chill. Carefully transfer the parchment with low carb noodles to a baking pan. Refrigerate, uncovered, for 8 hours or until the keto pasta is stiff.
- Cook. Drop chilled pasta into boiling water and cook for about a minute, or until noodles begin to swirl.
- Serve. Enjoy the noodles right away while they are warm, as they’ll become stiff as they cool.
Tips For The Best Keto Pasta
Although these noodles are easy to make, they use very specific ingredients and steps. Follow these steps to make sure they’re perfect every time!
- Use the right ingredients. Avoid substituting flours or eggs, as the results will be dramatically different.
- Make sure the dough is uniform. See the pictures above — make sure your dough has no streaks before rolling out. It will look and act similar to fathead dough, but look more yellow. This is easiest to achieve in a food processor, but if you don’t have one, you can also use a stand mixer, hand mixer, or knead with your hands.
- Chill before rolling if the dough is sticky. This is not usually required, but if your kitchen is warm and you find that the dough is too sticky to roll, refrigerate for 20-30 minutes first. It can also help to oil the parchment paper before rolling.
- Don’t skimp on drying time. Leaving your keto friendly pasta noodles in the fridge uncovered overnight prevents them from falling apart when you cook them.
- Don’t dry too long. The optional drying time in the fridge is 8-12 hours. If you’ll be storing the raw noodles for longer than 12 hours, cover them after 12 hours, so they don’t break or become more dry than needed.
- Don’t overcook. Boiling for too long will cause the noodles to dissolve and disintegrate. Just a minute is all it takes.
- Enjoy while still hot. The noodles will become stiff as they cool, so serve them right away. If needed, see reheating instructions below.
Are Egg Noodles Keto Friendly?
You can’t have conventional dried egg noodles on keto because they contain white flour, which is high in carbohydrates. However, it’s easy to make this keto pasta recipe with eggs that comes close to real noodles. I hope you give it a try!
Storage Instructions
- Store: Toss leftover cooked noodles in a little oil to prevent sticking and refrigerate in a covered container for up to 5 days. (See meal prep instructions below for storing raw noodles.)
- Meal prep: Prepare noodles completely, except for cooking. Dry out in an uncovered sheet pan in the fridge for 8-12 hours, then cover and store in the refrigerator for 3-5 days.
- Reheat: Reheat noodles in the microwave or briefly in hot water or sauce.
- Freeze: Freeze low carb pasta noodles for up to 3 months. For best results, freeze flat on a sheet pan first, then once solid, store in a freezer bag, carefully so that the noodles don’t break.
Sauces To Pair With Low Carb Pasta
Go with classic flavors or try something new… this keto pasta noodles recipe can pair with lots of different sauces!
- Keto Spaghetti Sauce – Don’t forget to add keto meatballs for a full spaghetti and meatballs meal!
- Alfredo Sauce – Pictured above, and also in the Easy Keto Carboholics’ Cookbook!
- Pesto Sauce
- Chimichurri Sauce
- Compound Butter – Pair with chopped sun-dried tomatoes for a burst of flavor!
- Mushroom Sauce – I like to add my creamy mushroom chicken and sauce over these low carb egg noodles.
More Low Carb Noodle Recipes
No need to give up pasta on keto… feed the cravings with these low carb recipes!
Recommended Tools
- The Easy Keto Carboholics’ Cookbook – Loaded with satisfying low carb comfort food recipes!
- Food Processor – Essential for helping the dough come together. This is the one I have and love.
- Rolling Pin – Any rolling pin will work, but I love this marble one because nothing sticks to it (and it’s very reasonably priced).
Keto Egg Noodles Recipe
Keto Pasta Noodles (Al Dente, 3 Ingredients!)
This keto pasta noodles recipe has just 2.7g net carbs + 3 ingredients! Learn the tricks to make chewy, satisfying, and EASY low carb pasta.
Go Ad-Free
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Combine the flour and egg yolk in a food processor. Process until uniform, dry crumbs form.
-
Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
-
Add the mozzarella to the flour mixture and process again until a uniform dough forms. Scrape the sides and reposition dough over the blade as needed.
-
Form the dough into a ball. If it’s sticky, cover with plastic wrap and refrigerate for 30 minutes. Place the ball of dough between 2 large pieces of lightly greased parchment paper. Roll out the dough into a very thin rectangle, about 1/16 inch (0.16 cm) thick.
-
Peel off the top piece of parchment paper. Cut into narrow strips, about 1/4 inch (.64 cm) wide, like fettuccine. Arrange slightly apart on the parchment paper.
-
Slide the bottom piece with the pasta onto a large baking sheet. Place in the refrigerator, uncovered, to dry out overnight, at least 8 hours, until noodles are stiff.
-
To cook pasta, bring a pot of water to a boil. Quickly drop in the pasta and let it cook for about 1 minute, until pasta floats in swirls. Be careful not to overcook, or they will disintegrate.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
101 Comments
Jaime
1I scored a pasta maker (the heavy duty, old-school type) from my church’s rummage sale, and have been dying to try it out. Since I had some leftover egg yolks, this seemed like the perfect opportunity! This worked FANTASTICALLY in the pasta maker, and the noodles tasted just like “homestyle” egg noodles you find in stores and restaurants. I tossed with a little olive oil, basil, garlic, and parmesan and it was sooooo delicious! Thanks for another great recipe!
Kalyn
0I used a food dehydrator to dry the noodles and they turned out amazing. I boiled them for about 8-10 minutes.
Celine
0Hi do you refrigerate for 8 hour prior to freezing or straight into the freezer?
Thanks
Wholesome Yum D
0Hi Celine, You could do either, but you’d still want to dry them out in the fridge before cooking if you freeze them before cooking.
Nora
0I tried making these, followed the instructions exactly, left them uncovered in the fridge for 8 hours. I put them in the boiling water for a minute like it says in the recipe, but the noodles just taste like raw dough. Do you have any suggestions?
Wholesome Yum D
0Hi Nora, Maybe an extra 30 seconds is what you need, if the noodles start to swirl you know the noodles are done.
Lynda Eckebrecht
0Could you use egg yolk powder reconstituted?
Wholesome Yum D
0Hi Lynda, I have never done this, but please let me know your results.
Robin Officer
0How many ounces does a sheet pan make because I want to make 16 ounces?
Wholesome Yum D
0Hi Robin, The recipe, as written makes 4 cups of noodles.
Robin
0Thank you!! Could you use almond or coconut flour instead of lupin?
Wholesome Yum D
0Hi Robin, I don’t suggest using either of those flours in this recipe.
Regina Schneider
0Hi Maya, When rolling out the dough can a Pasta Queen machine be used instead? Will the dough be too sticky for it?
Wholesome Yum D
0Hi Regina, I have never tried a Pasta Queen so I can’t say for sure if it would work or not.
Kathy Clark
0Can you add garlic powder and grated parmesan cheese in the recipe?
Wholesome Yum D
0Hi Kathy, Yes, you can do that.
Gloria
0Looks really easy. Trying to cut down on carbs. This will work wonderfully for. Thank you
Zeina
0Hi, I would like to know if this recipe leaves an eggy taste before I try it because I’m sick of eggy taste in many recipes from the internet that I’ve tried. Thank you
Maya | Wholesome Yum
0Hi Zeina, They are egg noodles, so some of that flavor might come through just as it would with regular wheat egg noodles. However, I don’t find it to be overpowering.
betty
0Does it matter what brand of lupin flour one uses for this recipe?I have never used lupin flour but I ordered it to make this. I heard lupin flour leaves a bitter taste. Would this recipe require a sauce to mask it? Thanks for sharing.
Wholesome Yum D
0Hi Betty, This is the lupin flour that I recommend.
JF
0Hello, can you use almond flour?
Wholesome Yum D
0Hi, Almond flour would not work for this specific recipe.
Teresa
0Maya, in the storage instructions when you refer to freezing the pasta, do you mean raw or after cooked? I would love to do some in advance and want to freeze them in the correct state. 🙂 Thanks! I haven’t tried them yet, but can’t wait to make some!
Wholesome Yum D
0Hi Teresa, You can cook them and then freeze them.
Marguerite Lindeann
0could these noodles be used in a tuna noodle casserole
Wholesome Yum D
0Hi Marguerite, I think they would if you could get them very thin. I also have a tuna casserole recipe that you can check out.
Florence Langley
0Most Keto recipes I’ve found use a lot of cheeses or cream cheese. Do you have any Keto recipes that are dairy free for lactose intolerant people?
Wholesome Yum D
1Hi Florence, Yes, you can find them in the dairy-free keto recipes index. All the recipes there are either already dairy-free or have a substitution listed to make them dairy-free. Hope this helps!
Terri
0I just made this recipe but only rolled our half of the dough. Can I store the rest of the dough in fridge wrapped in plastic wrap and if so, for how long? I don’t have enough room in my fridge to lay out all the pasta on baking pans.
Wholesome Yum D
0Hi Terri, You can find storage instructions in the post.
Teri
0If you would find a way to make keto pasta and sell it so that all I have to do is cook it, I’d buy it. I don’t want to mess with a food processor.
Wholesome Yum D
0Hi Teri, That would be a great idea!
JudytheBaker
0Is there a dairy free version? I’ve tried making recipes like this with vegan mozzarella cheeses, but it doesn’t melt and bind the same way. Thank you
Wholesome Yum D
0Hi Judy, Unfortunately, as you stated dairy-free cheese doesn’t melt the same as regular cheese, so this recipe doesn’t currently have a DF alternative.
Sarah
0How many noodles should I be aiming for? I need a way to tell when I’ve rolled the dough out thin enough. Also, it was hard to get the dough uniform. I used the food processor, then kneaded for several minutes and just gave up and went with it.
Wholesome Yum D
0Hi Sarah, You should be aiming for 4 cups of noodles.
PATI
0Hi, can I use this recipe to make pasta for lasagna? So instead of cutting the dough for fettuccine, leave them wider for lasagna?
Wholesome Yum D
0Hi Pati, I have not tried that but please let me know the results if you do.
Barbara
0The noodles were really good. My husband loved them and I left them in the water a minute and they were perfect.
Erika
0Hello. Had a hard time getting the cheese to melt and stay warm so the batter didn’t hold together very well as it got chunky. Will try fresh mozz next time but any suggestions would be helpful. Melted with a double boiler as have no microwave. Thanks!
Wholesome Yum D
0Hi Erika, I used low moisture part-skim mozzarella, the kind that either comes in a block or comes pre-shredded. Don’t use fresh mozzarella (the snow white kind that comes in a ball), as this has too much moisture.
Doreen
0Can you freeze the dough?
Wholesome Yum D
0Hi Doreen, There is a whole section on storage instructions for this recipe.
Jennifer
0I have made this before, I put them in the pot of boiling water for literally four seconds and they were all completely melted I’ve tried it like for five times and I get the same outcome every time
Maya | Wholesome Yum
0Hi Jennifer, Sorry to hear you had issues with them. I’d love to help troubleshoot. Did you let the noodles dry, uncovered, in the fridge for at least 8 hours? Did you make any ingredient substitutions?
Marilyn
0This is my first time making any type of noodle! My husband and I loved this recipe. I did cut it in half as there are only 2 of us. I used my Food Processor and melted the mozzarella in the microwave. I did chill the dough about 10 minutes before rolling between parchment. Chilled the noodles for about 7 hours or so and boiled for 1 minute. I made your Alfredo Sauce recipe and it went well with the noodles. I also added a piece of bacon to each dish.
Marilyn
0Oh I did salt the water and added a little olive oil to it as some said the pasta stuck togehter. I had no issues.
Gina
0Hi, Has anyone try using the pasta machine? Thanks
Wholesome Yum D
0Hi Gina, I haven’t tried that yet, but think it should work. Please let me know how it goes if you give it a try!
Vicki
0Can you dry them in the oven?
Wholesome Yum D
0Hi Vicki, I have not attempted to dry them that way so I do not recommend it.
Gina Tu
0Hi, due to high cholesterol in egg yolks, can I use egg white instead of the yolks? Thanks
Wholesome Yum D
0Hi Gina, Unfortunately, egg whites will not work in this recipe.
Jemm
0Don’t be afraid of egg yolks – they’re not the “evil” they’ve been painted to be (neither is cholesterol in general 😉 )
Marie Fincher
0I love the noodles only mine turned out all sticking together and I’m unsure why this happened. I did salt the pasta water prior to boiling them. Would that be ok or would this have this sticking together effect as I experienced?
Wholesome Yum D
0Hi Marie, You could add a little oil to the noodles to keep them from sticking together.
Mary
0I was just about to ask the same thing.
Wholesome Yum D
0Hi Mary, What is your question?
Gail M Rivera
0Don’t want to spend $17 + on flour for noodles, what’s a substitute ?
Wholesome Yum D
0Hi Gail, Unfortunately, to get these results there are no substitutes, I have other noodle alternatives like zucchini noodles.
Jennifer
0I found the flour on Amazon for $10. The recipe only calls for 1/2 cup so barely a dent was made in the bag of flour!! The bag will probably make 10 more batches of noodles. Well worth the purchase!
Julie
0Can this dough be run through a pasta roller? Thank you.
Wholesome Yum D
0Hi Julie, I haven’t tried that yet, but in theory, it should work. Please let me know how it goes if you try it!
Jacqueline
0Can I use almond flour???
Wholesome Yum D
0Hi Jacqueline, No, almond flour won’t work. I explained this in more detail in the post above.
Karlynn Perlberg
0This recipe was excellent. Very easy dough to work with, and had that chewy pasta texture I have been craving. The dough was so easy to work with I wondered how it would handle if I tried making ravioli. I plan on experimenting, thinking I will spray with oil and put them into the air fryer to bake. (Like fried ravioli) I don’t think they would work or get hot enough in the middle if I tried boiling them.
Jillian
0Can you use a stand mixer with a dough hook instead of a food processor? I don’t have a food processor.
Wholesome Yum D
0Hi Jillian, You need the blade of the food processor to make the dough the correct texture. You could also try a blender.
Rose
0Hi, Can lupin flour be replaced in this recipe, if you can’t find it?? Thank you, Rose.
Wholesome Yum D
0Hi Rose, Unfortunately, the protein in lupin flour functions similarly to how gluten works in white flour. There is simply no substitute.
RicoO
0Not vital wheat gluten?
Maya | Wholesome Yum
0Hi Rico, While I personally don’t use wheat products at all, even if you were to use vital wheat gluten, it would not be a 1:1 substitute for lupin flour. You’d need a different recipe.
Marta B Mueller
0I found these inedible.
Marta B Mueller
0Hi I just posted a comment. I saw that I asked about a week ago which kind of cheese to use. You said mozzarella in a block. When I made these yesterday all I had was fresh mozzarella so I used it. That could explain why these weren’t good. I’m going to try them again!
Wholesome Yum D
0Hi Marta, As explained above, fresh mozzarella has too much moisture for this recipe to work correctly.
Laura
0Oh yeah, a great way to have noodles on keto!
Frances
0Hi, Maya thanks 4 your recipe! Do you think can I use tristi to make lasagna? If yes, how do you suggest to cook it?
Thanks a lot
Wholesome Yum D
0Hi Frances, I am not exactly sure what you are asking…
Tari
0Maybe she means “use these” not “tristi”???
Maya | Wholesome Yum
0Ah, in that case, yes, you can! See my keto lasagna recipe here.
Laurie
0Can you use coconut flour instead of lupine?
Wholesome Yum D
0Hi Laurie, No, coconut flour would not be a good substitute for Lupin Flour.
Shannon
0Do you think it is possible to prepare the noodles and freeze a batch of them? What would you suggest the best way to freeze?
Maya | Wholesome Yum
0Hi Shannon, Yes, definitely! Freezing instructions are in the post above. 🙂
Sha
0Is it possible to replace lupin flour with almond flour?
Wholesome Yum D
0Hi Sha, Lupin flour is the only flour I have tested in this recipe.
Amy L Huntley
0I think these are some of my favorite noodles to make. They have great flavor and are simple to make!
Bree
0Hi, can I put the dough in a pasta roller and pasta cutter?
Maya | Wholesome Yum
0Hi Bree, I haven’t tried that yet, but in theory it should work. Please let me know how it goes if you try it!
Billie
0Thanks just purchased the BH pasta machine from QVC and this is going to be my first recipe to try! I really miss pasta!
Gina
0Hi Billie, did it work using the pasta machine? Please share.
Toni
0This is awesome!! I love that it is really easy to make!!
Taryn
0Thanks for the recipe.
Marta B Mueller
0I can’t wait to try this. My question is: do I use fresh mozzarella or just melting mozzarella in the block? Will either work?
Maya | Wholesome Yum
0Hi Marta, This is low moisture part-skim mozzarella, the kind that either comes in a block or comes pre-shredded. Don’t use fresh mozzarella (the snow white kind that comes in a ball), as this has too much moisture.
Kristyn
0Had no idea how easy these were to make! And, they tasted so good! I want to use these in other recipes!
Matt Taylor
0Wow! So awesome, such an amazing Keto dish. Never would have thought to make keto pasta until I came across this recipe. Yummy!!
Billie
0Can this be made in a pasta machine?
Maya | Wholesome Yum
0Hi Billie, I haven’t tried that yet, but think it should work. Please let me know how it goes if you give it a try!
Kendra A Robinson
0Same. I am curious as well! Please post your result♡
Trying this recipe as soon as my lupin flour arrives!