Keto Egg Noodles (Nut Free, Low Carb, Gluten Free)

4.12 from 45 votes

Prep Time 10

Cook Time 20

Servings servings @ 3 ounces

Calories 152kcal

Author Brenda Bennett/Sugar-Free Mom

Heat a 6 inch non stick skillet or crepe machine, 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. 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.

1 serving is 3 ounces or 2 crepes

Using whole eggs; 1 net carb per serving

Using egg whites: Calories per serving is 43. Total carbs is 1 gram.
Protein is 8 grams. Fat is 1 gram. Dietary fiber is 1 gram.