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!)
Video
Ingredients
- 3 egg yolks
- 4 ounces cream cheese softened
- ⅛ teaspoon garlic powder
- 33 grams Parmesan cheese freshly grated (about ⅓ cup plus 2 tablespoons)
- 37 grams mozzarella cheese freshly grated (about ⅓ cup plus 2 tablespoons)
- ⅛ teaspoon dried basil
- ⅛ teaspoon dried marjoram
- ⅛ teaspoon dried tarragon
- ⅛ teaspoon ground oregano
- ⅛ teaspoon ground black pepper
Instructions
- In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
- In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
- 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).
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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.
Cyndie M
Awesome! Awesome! Awesome! Will never need to try another recipe. So Yummy!
Patricia Garland
what cheese can i use instead of parmesan
Lisa MarcAurele
You'd need another hard cheese like asiago or romano.
Wendy
These are amazing! Used in my homemade chicken soup! Will use a lot! Great flavor! THANK YOU!
Jo Hensley
Doesn’t tell you how to cook the noodles before serving. I’m assuming you boil them but for how long?
Lisa MarcAurele
The noodles are eaten after prepared. Leftovers can be reheated in the microwave on medium power for about 30 to 90 seconds.
Barb Dailey
Jo, they are already cooked.
Sue Shaver
They have already been cooked, no need to boil.
amy
I think my only issue with this meal is it just looks like a sliced omelette as opposed to noodle (a big problem imo with many keto replacement foods, it's just all so eggy lol. I love eggs, but they kind of 'infect' the taste of what you put them in.)
I am floored learning about Shiritake noodles, though. I've seen those around, and had no idea they were good for keto! Will definitely be trying those 😀
Lisa MarcAurele
If you want a more neutral taste, it's better to use noodles made from konjac root rather than egg.
Patricia Kertesz
These noodles were a disaster. Will never make them again wasted about 5.00 in ingredients
Lisa MarcAurele
Sorry they didn't work out for you. The size of eggs can vary so that may have been an issue. Some have found better results using a little xanthan gum as well.
Mary Elliott
How exactly are you using these “noodles”? I made them and tried tuna noodle casserole. They pretty much melted so we had a tuna cheese egg mushroom really thick soup. Wasn’t very good.
Lisa MarcAurele
I use them for serving with a sauce like Alfredo.
Marilyn
Hello
I really like your post. This noodle sounds really good.Thanksvforbsharing I have a question though, Do you have a noodle receipe for use with hot soup, ,home made chicken noodle..in particular?? My family likes really hot broth over their noodles. Would these change in taste and or texture??
Thanks
Lisa MarcAurele
These can be added to hot soups. However, I recommend adding in spiralized zucchini or yellow squash instead of homemade keto noodles.
Vikki
Made these for spaghetti and even though they not eggy they are not that bad I think would be better once cut to serve hot that way it's more flexible thanks
Joyce
Can the Keto noodles be put in soup like regular noodles
Lisa MarcAurele
If using in a soup, I'd add them at the very end.
Barb Dailey
Lisa, I can't believe the people that don't understand this recipe. Once made they are cooked! You can't cook them again in soups and casseroles or they'll fall apart. THEY ARE NOT LIKE REGULAR PASTA. For example, I am making beef and noodles today. I will pour the beef and sauce over the noodles.
pk christ
I would like to make these and use them for a tuna cassarole that will be made in an instant pot. would these work for that recipe? Thanks
Lisa MarcAurele
I'm not sure how they'd hold up cooking under pressure. I'd have to try it myself. But the cheese in the noodles may not hold up.
Amber
Yet you had time to leave a whiny comment.
Jade
Can you make this recipe and then freeze it afterwards? If so, for how long and how would you go about thawing? I'm looking for ways to use up my egg yolks from another recipe but don't need the noodles ASAP 😀
Lisa MarcAurele
You can freeze the noodles and just thaw them in the fridge.
Lisa MarcAurele
Perhaps you missed the link at the top to "Jump To Recipe" which takes you right to the recipe card? 🙂
Jan Johnson
Some people have no sense of appreciation and just love to be rude! I so appreciate the time it took to perfect this recipe and all the others. I'm glad you make some money for your efforts. I know a lot of stay-at-home moms need ways to make money and still be home with their kids (don't know if that's you, but I know a lot who do), and I love that there is a way for them to do that.
Lisa Scott
Omg these noodles are amazing
Teri S
Do you have a recipe for your pasta to be used for ravioli? Maybe I can just use your recipe and bake not boil the ravioli...... your thoughts?
Lisa MarcAurele
I would add one of the keto flour substitutes in this recipe for a ravioli. If psyllium is added, some egg could probably be reduced.
Rikki
Can't wait to try this! I'm going to make Beef Stroganoff and try this as a noodle substitute underneath.
Lisa MarcAurele
Hope that works out well for you!
Traci
Just cooked turkey bones down in some broth for turkey and noodles. Would these noodles work? Anyone try it? Would they hold together if I put them in the hot broth for just a couple minutes?
Lisa MarcAurele
The egg should keep them together.
Cheryl Deger
Traci, did the noodles work when you added them to the hot broth??? Thank You...
Amanda Rodriguez
How many servings does this make
Lisa MarcAurele
The number of servings is at the top of the recipe, 4 servings.
Keith Sims
I noticed a few comments about an eggy taste. I exerimented with using egg whites to imitate noodles in Lasagna. It worked really well, but the egg whites didn't leave the eggy taste. Just a thought.
Lisa MarcAurele
Thanks for sharing! I prefer using the yolks as I'm sensitive to the whites.
Rosmary
Do you have a recipe for the egg white noodles?
Lisa MarcAurele
You should be able to make them similar to this recipe.
Keith
Can you put the noodles in chicken and noodles? Thanks
Lisa MarcAurele
I've never tried them in soup, but it's worth testing to see how they do.
Amanda
Do have to serve them right away or can you prep them somehow the night before?
If so how do you recommend heating them again?
Lisa MarcAurele
I've reheated them in the microwave on lower power the next day. The oven might work too.
Brent
I made these tonight to go with beef stroganoff. I found that mine tasted great similar to a seasoned string cheese and didn't taste any egg at all. I added half a cup each of the cheese and some red pepper flakes.
The only issue I had was the texture which is what I expected. I love my pasta al dente. So it really couldent fill that gap but very good flavor will make again and maybe let them cook a little longer to get crisp and more firm.
Lisa
Thanks so much for sharing your experience with this recipe Brent!
Sallie
Do these taste eggy? I really dislike eggs and the picture here just looks like a sliced omelette to me.
Lisa
A bit as they are made from eggs.
Matt
Yes, they taste exactly like you thinly sliced an omelette. While I do like eggs and think these are tasty, they are in no way similar to noodles imo. The entire point of noodles if the consistency and these are simply fluffy soft eggs.
Yvie Van de Vegte
That is what it is. Sliced cheesey omlette. A very thin egg sheet. I use the batter to make a thin pancake just cooked on one side in a pancake pan and does make an awesome pancake to put filling in. Its not pasta by any stretch of the imagination however you can use it in a similar way. Still a very versatile and useful recipe. I add vital wheat gluten and it does create a slightly more rubbery mouth feel but it definitely tastes of omlette/egg so if you hate eggs its not for you.
Pieshifter
Can you make these using the whole eggs some way? I mean if you increase other amounts accordingly?
Lisa
I found that using the yolks worked best after a little experimenting with both.
Diane
I made this and loved it but was upset about the macros. Is says 41g carbs. Please tell me the correct macros per serving. Thank you!
Lisa
I'm not sure where you are getting that data, but if you look at the ingredients there's nothing high carb to get that number. There's only about 4 grams total carbs in the ENTIRE recipe.
Teresa Turner
Can you make these bigger and make lasagna?
Lisa
They might end up too soggy for a casserole.
Marina
Thank you, I have made them tonight and they were delicious. Obviously not as dense as real noodles but very good flavor nonetheless.
I burned a couple and liked the burnt pieces too!
Lisa
Really? I'll have to purposely burn a few. Thanks for the feedback!
Tracey
Have you tried making them without the cheese? Would they hold together? Thanks!
Lisa
The cheese gives the needed stretchiness that's missing when there's no gluten.
Connie
I seen you said these wasn't really intended to be cooked in a recipe. I love chicken and noodles, do you have a recipe for a low carb noodle to be used to make chicken & noodles?
Lisa
You can try these recipes: Peanut Chicken, Chicken Noodle Soup, Chicken Pad Thai, and Chicken Lo Mein.
MaryK
So you eat these right after you cut them? There’s no further cooking them somehow?
Thank you.
Lisa
After cutting into noodles, I like to serve them topped with sauce.
Keith
What type of a sauce would you pair with this noodle. Thanks
Lisa
I've used Alfredo and marinara sauce.
Stacy
how do you cook them in a recipe? Or do you just add them at the last minute?
Lisa
They are intended to be served with a warm sauce. They aren't really suited for cooking in a recipe. So, they would likely work by adding at the last minute.
Krissy
I think some above referring to incorrect grams mean that the metric should read 113.3 etc grams. This is what needs to be updated 🙂
Lisa
Fixed!
Carol
What size sheet pan?
Lisa MarcAurele
I use the standard jelly roll pan size.
Teresa
Aargh!!! That's not a sheet pan! that's a jelly roll pan (sometimes called a cookie sheet) I just spread this out into an ACTUAL sheet pan :-O (or as close as you can get into a home oven, which is 21x15) I'm going to watch them VERY closely and hope they come out well! The last time I tried a keto "noodle" recipe I thought they were too thick, so maybe these will work?
Lisa MarcAurele
Sheet pans are much larger, but as mentioned, may not fit in a standard home oven. Most people just call any rimmed baking pan a "sheet pan."
Roberta
I wish I could try this recipe, looks so tasty... but can't consume dairy (except ghee) 🙁 Any suggestion for substituition that might work instead of cheeses?
Lisa
You could try the dairy-free cheese options, but they do up the carbs.
Bonnie N.
Um, I'm interested in making this recipe but...... are you SURE you mean *4 GRAMS* of cream cheese? That's pretty much like nothing - i.e. sticking your finger into the cheese and whatever ends up on your finger would probably be about 4 grams. Typ-o perhaps?!
Lisa
It should be 4 ounces not grams. I fixed that in the recipe card.
Anita Visser
Is only 4g of cream chees correct? Maybe 40g?
Lisa
It's 4 ounces. That was a typo. It's fixed now.