On a low-carb or keto diet but still craving a cozy bowl of pasta? Say no more. These low-carb noodles are about to be your new favorite for crushing those cravings while sticking to your diet. We’re talking easy homemade keto pasta that is cheesy, tasty, and seriously addictive. The best part? It’s super quick and foolproof, and there are no spiralizers or spaghetti squash involved. Let’s get cooking!
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I’ve nailed making keto Italian dishes like cabbage lasagna and cauliflower rice pumpkin risotto but now I’m ready to switch things up with some homemade low-carb pasta.
That’s how this egg-and-cheese-based keto noodle recipe came to life!
Yep, the two key ingredients in omelets come together to make delicious low-carb egg noodles. Don’t worry, they’re not too eggy—only the yolks are used, and a mix of spices boosts the flavor. Oh, and there’s plenty of cheese, too!
Total Carbs In These Low Carb Noodles
A cup of regular wheat noodles has around 40 grams of carbs—definitely not keto-friendly.
But with this keto noodle recipe, you’re looking at just 1 gram of carbs per serving. So go ahead, treat yourself to a double serving of this pasta without any guilt!
Why You’ll Love This Keto Noodles Recipe
Before we get into the nitty-gritty of whipping this up, here’s why this recipe deserves a prime spot in your cooking repertoire:
- Low Carb and Keto-Friendly: Each serving clocks in at only 165 calories and is super low on carbs, making it perfect for any low carb or keto diet.
- Cheesy Goodness: Made with cream cheese, mozzarella, and Parmesan, these noodles are packed with flavor and melt-in-your-mouth goodness.
- Simple Ingredients: You probably already have everything you need in your fridge or pantry.
- Quick and Easy: Start to finish in under 30 minutes, these noodles are a weeknight game-changer for health-conscious pasta lovers.
Now that you’re convinced (and maybe drooling a little), here’s everything you need to make your new favorite low carb egg noodles.
Ingredients Needed
- Egg Yolks
- Cream Cheese
- Parmesan Cheese
- Mozzarella Cheese
Tip: For the best texture and flavor, stick with freshly grated cheese. Pre-shredded cheese usually has anti-caking agents that can mess with the final result.
Spices
- Garlic Powder
- Basil
- Marjoram
- Tarragon
- Oregano
- Black Pepper
Equipment needed
Having the following kitchen items on hand will make the recipe go smoothly.
- Use parchment paper to line the baking sheet
- A spatula or spoon makes it easy to spread out the noodle mixture.
- You’ll want a sharp knife or pizza cutter handy to slice the baked mix into noodles.
- Grab a sheet pan with rimmed edges for baking.
- Use a medium to large bowl for mixing.
- Have an electric hand mixer to combine the ingredients well.
How To Make Keto Pasta (Step-by-Step)
This recipe is proof that taking baby steps can still lead to incredible results. Follow these foolproof instructions for the tastiest low carb noodles you’ve ever had:
Step 1: Start Mixing
- Grab a mixing bowl and beat together the egg yolks and softened cream cheese until smooth.
- Add the grated Parmesan and mozzarella cheese to the mixture and beat again until everything is well combined.
- Toss in the garlic powder, basil, marjoram, tarragon, oregano, and black pepper.
Step 2: Spread and Shape
- Line a sheet pan with parchment paper, then spread your egg and cheese mixture evenly on it. Use a spatula or the back of a spoon to smooth it out, ensuring an even thickness.
Step 3: Bake to Perfection
- Preheat your oven to 475°F, then place your sheet pan inside. Immediately reduce the heat to 350°F and bake for 5–8 minutes.
- Watch the mixture closely—it shouldn’t overcook or develop too many bubbles. If bubbles appear, lower the heat to 300°F and bake for an additional 2–3 minutes.
- The noodles are done when the edges and center are set (a toothpick will come out clean).
Step 4: Cool and Slice
- Remove the pan from the oven and allow the pasta to cool at room temperature for 10–15 minutes.
- Once cooled, slice them into your desired pasta shapes—fettuccine, tagliatelle, or even lasagna sheets—using a knife or pizza cutter.
Other Alternatives To High Starch Pasta
As I stated above, for this keto noodles recipe, I wanted to use something other than spaghetti squash, zoodles, or shirataki. However, I’ve also experimented with my own kelp noodle recipe too!
However, this is my go-to low carb pasta recipe. It’s super easy to make, low carb (obviously!), and better tasting than the vegetable alternatives.
Different Ways to Serve Keto Pasta Noodles
These are no ordinary low carb noodles. They’re creamy, flavorful, and unbelievably easy to make. Plus, they’re versatile—you can use them as a base for all your favorite pasta dishes without worrying about sneaky carbs ruining your macros.
Here are a few ways to experiment:
- Cacio e Pepe: Toss your noodles with olive oil, freshly ground black pepper, and a sprinkle of Parmesan.
- Classic Alfredo: Cook up a rich, creamy Alfredo sauce and toss your noodles for a dreamy, indulgent dish.
- Keto Pad Thai Twist: Use these noodles as a base for a low carb spin on the classic Thai dish.
Anything you can do with traditional noodles, you can do with these (and feel extra good about it).
Frequently Asked Questions
Technically, yes. But these noodles taste best fresh or when stored in the fridge for up to 5 days. Freezing might alter their texture.
Yes! This recipe is 100% gluten-free. Just a heads-up though—it’s made with cream cheese, Parmesan, and mozzarella, so it’s not ideal if you’re avoiding dairy. That said, you could always try swapping in dairy-free options like coconut or almond cream cheese!
Most people know about using noodles made from low-carb veggies or egg (like this recipe), but have you heard of shirataki? It’s my go-to keto pasta for making gluten-free mac n’ cheese.
Shirataki noodles come from the root of the konjac plant, which is kind of like a wild yam. The root’s fiber, glucomannan, is what these noodles are made from. They have almost zero calories and carbs!
Shirataki noodles are pretty much tasteless on their own, but when prepared right, they soak up the flavor of whatever sauce you use. Plus, they help you feel full by slowing down how fast your stomach empties—perfect if you’re trying to manage your portions.
Basically, shirataki noodles act like a sponge in your gut, absorbing water from your intestines. (Don’t just take my word for it, this study backs it up!)
One thing though – you can’t have too much of a good thing. Like, say, if you eat way more than 270g shirataki noodles per day (just saying), the glucomannan can make your tummy feel less than stellar.
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Recipe
Low Carb Noodles (Keto Egg Pasta Recipe!)
Looking for a new keto noodles recipe? And one that doesn’t call for spaghetti squash as the main ingredient? Well, most people don’t know that you can make delicious low carb egg noodles easily.
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Instructions
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In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
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In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
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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).
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Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.
Notes
Leftover noodles can be stored in the refrigerator for up to 5 days. To reheat, place in the microwave on 50% power for 30 to 90 seconds.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 0.25recipe | Calories: 165 | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 175mg | Sodium: 326mg | Potassium: 35mg | Fiber: 0g | Sugar: 0g | Vitamin A: 465IU | Vitamin C: 0mg | Calcium: 263mg | Iron: 0.6mg
Additional Info
Net Carbs:
1
g
|
% Carbs:
2.6
%
|
% Protein:
28.2
%
|
% Fat:
69.2
%
|
SmartPoints:
6
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated January 17, 2025 with new images and additional recipe information. First published on November 14, 2019.
