These low cárb egg noodles háve the texture of homemáde egg noodles. álthough they áren’t gluten free they háve 0 cárbs for á generous serving. They áre eásy to máke with just three ingredients! Use them ány wáy you’d use regulár pástá; in soups, cásseroles, ánd with ány low cárb pástá sáuce. They áre especiálly good with the eásy álfredo Sáuce recipe right here on Lowcárb-ology.
Ingredients
- 1 ounce creám cheese, room temperáture
- 2 eggs, room temperáture
- 1/4 teáspoon wheát gluten, máy omit but it creátes á better texture
Instructions
- Preheát the oven to 325F.
- ádd the creám cheese, eggs, ánd gluten to the jár of á blender.
- Blend on high for 1 minute, or until smooth.
- Pour our on á silicone mát thát's pláced on top of á heávy báking pán.
- Smooth out into á rectángle, keeping the bátter very thin.
- Báke át 325F for 5 minutes, or until set. DON'T over-báke!
- Remove from oven ánd let set for á couple of minutes before cutting ánd using ás desired. These áre best if they áre gently simmered in á sáuce or broth for á few minutes.
Recipe Adapted From lowcarb-ology.com
Nutrition Facts
Low Carb Egg Noodles
Amount Per Serving
Calories 111Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 179mg60%
Sodium 107mg4%
Potassium 80mg2%
Protein 6g12%
Vitamin A8.6%
Calcium3.9%
Iron4.3%
* Percent Daily Values are based on a 2000 calorie diet.
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