LOW CARB EGG NOODLES RECIPE RECIPES
KETO EGG NOODLES - [BEST] LOW CARB EGG NOODLES UNDER 10 ...
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These homemade low carb keto egg noodles recipe is great for soups, casserole, lasagna and the perfect way to soak up any kind of your favorite keto pasta sauces made in under 10 minutes.
Provided by Soumyadip
Total Time 12 minutes
Prep Time 4 minutes
Cook Time 8 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees
- Add all the ingredients to the mixer grinder. Mix well with Bullet mixer or any of the kitchen mixer until a smooth consistency is reached.
- Prepare the baking tray (size - 11×15) and cover it with a silicone baking sheet.
- Pour egg mixture and evenly spread out with spatula or knife, spread as thin as you can.
- Place the tray into the oven and bake for about 8 minutes.
- Once baked, let it cool and gently roll it with your hand like a log.
- Cut the pieces evenly with a sharp knife or pizza cutter. You can also use pasta maker.
- Unroll the noodles one by one and serve with any of your favorite low carb sauce.
Nutrition Facts : Calories 189 calories, CarbohydrateContent 1 grams carbohydrates, CholesterolContent 153 milligrams cholesterol, FatContent 17 grams fat, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 138 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
KETO EGG NOODLES (NUT FREE, LOW CARB, GLUTEN FREE)
Provided by Brenda Bennett/Sugar-Free Mom
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Heat a 6 inch stainless steel skillet or non stick skillet with about a teaspoon of butter or avocado oil to medium high heat. Add all the ingredients into a blender and blend on high until just combined, no lumps.
- Pour 1/4 cup of the batter into the skillet and swirl around to reach to edges of pan as quickly as possible. If using stainless steel pan, wait until the edges release easily then flip over carefully. Just needs 2-3 minutes on each side. If using an electric stove, you will need to monitor the heat and may need to remove the pan on and off the heat otherwise the batter will cook too quickly without being able to swirl it around and reach the edges of the pan.
- Carefully remove the egg noodle crepe to parchment paper. Each time you make a new egg crepe, simply process for a few seconds in blender before adding to hot skillet. Repeat process to make a total of 6 egg noodle crepes.
- Using a pizza cutter or knife, slice 1/4 inch strips to create the "noodles".
- When you are ready to serve, add more butter or oil to the same skillet you used and heat on medium low heat. Add all the noodles to the skillet, cover for a few minutes to warm through, toss with some extra virgin olive oil and fresh basil or parsley and/or grated parmesan.
- These can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 238 kcal, CarbohydrateContent 2 g, ProteinContent 13 g, FatContent 19 g, SaturatedFatContent 9 g, CholesterolContent 408 mg, SodiumContent 569 mg, FiberContent 1 g, SugarContent 1 g
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