Gluten-Free Keto Baked Egg Noodles
A low-carb alternative to traditional pasta made with eggs, cream cheese, and Italian herbs. The mixture is spread thin and baked until set, then sliced into noodle strips. Perfect for those following ketogenic or low-carb diets who miss pasta dishes. The combination of parmesan and mozzarella creates a rich, cheesy flavor while the herbs add an authentic Italian taste. Serve with your favorite keto-friendly sauces or as a side dish.
Ingredients
- 3 egg yolks
- 4 ounces cream cheese, softened
- ⅛ teaspoon garlic powder
- 7 ⅓ tablespoons parmesan cheese, softened
- 7 ⅓ tablespoons mozzarella cheese, softened
- ⅛ teaspoon dried basil
- ⅛ teaspoon marjoram, softened
- ⅛ teaspoon dried tarragon leaves
- ⅛ teaspoon ground oregano
- ⅛ teaspoon ground black pepper
Instructions
- 1
Beat egg yolks and cream cheese in a bowl
- 2
Add parmesan and mozzarella cheeses
- 3
Continue beating with mixer until smooth
- 4
Sprinkle in all spices and mix well
- 5
Spread mixture evenly on parchment-lined sheet pan
- 6
Flatten with spatula or back of spoon
- 7
Place in preheated oven at 475°F then immediately lower to 350°F
- 8
Bake for 5 to 8 minutes, watching closely
- 9
If bubbles appear, lower to 300°F and bake 2 to 3 minutes more
- 10
Test doneness with toothpick if desired
- 11
Cool at room temperature for 10 to 15 minutes
- 12
Slice into desired noodle size with knife or pizza cutter
Tips
Watch the baking closely as the thin layer can quickly go from perfectly set to overcooked and rubbery
Let the noodles cool completely before slicing to prevent tearing and ensure clean cuts
Use a pizza cutter for quick, even noodle strips of consistent width
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1 day ahead and reheated gently
Serve immediately while warm or at room temperature
Common Mistakes
Avoid overbaking to prevent rubbery texture
Don't skip cooling time to prevent tearing when slicing
Substitutions
FAQ
Can I freeze these keto noodles?
Yes, freeze for up to 1 month in freezer bags. Thaw in refrigerator and reheat gently in microwave or skillet.
What if my mixture is too thick to spread?
Let cream cheese soften more at room temperature, or warm mixture slightly to make spreading easier.
How long do these keep in the fridge?
Store covered in refrigerator for up to 3 days. Reheat gently to restore texture before serving.