Low-Carb Egg Noodles

My Low-Carb Egg Noodle recipe is a delicious way to bring “pasta” back into your life using whole food ingredients that are grain-free, flour-free, gluten-free and have less than three grams of carbohydrates per serving. This recipe is also tailored to people who eat a paleo, keto and carnivore based diet. Using pasture-raised eggs ensures that you are getting all the bioavailable nutrients prepackaged in a form that your body can use optimally. Eggs provide us with choline, protein and omega-3 fatty acids. Choline is a precursor to acetylcholine, an important neurotransmitter essential for brain health, gene expression and nervous system functions. Eggs also contain cholesterol which our body needs in order to manufacture hormones, and may help raise our “good” HDL levels, an important component to lower our risk of heart disease, strokes and other health issues. This low-carb recipe is easy to make and you will find unlimited ways to use them.

Makes 2 servings

Ingredients

• 4 oz. ricotta cheese (I use Buf grass-fed water buffalo cheese)

• 2 T. grated parmesan

• 4 eggs

• sea salt

  Directions

• Preheat oven to 350 degrees.

• Line a large sheet pan with parchment paper.

• Add all ingredients to a blender and puree.

• Pour the egg mixture onto the sheet pan, spreading out to make a large rectangle (it’ll be thin).

• Bake for 7-8 minutes.

• Remove from the oven and let rest.

• At this point, you can decide how you want to cut your noodles: lasagna sheets, fettuccine noodles, etc.

• Note: If you’re dairy free, you can easily substitute in your favorite brands.

Check out my healthy sauces to add to the noodles here.

Here’s my delicious Low-Carb Lasagna recipe.