Low-Carb Noodle Kugel

This dairy-free or dairy-full noodle kugel recipe will be hard to keep from making just during the holidays. With different noodle options, gluten-free and grain-free, you’re sure to find one that suits your dietary needs. Dairy may cause inflammation, skin irritations, gastro intestinal distress and mucus build-up in many people. Some folks do well with goat and sheep based dairy, like myself. Finding clean and healthy alternatives can be challenging. Many vegan cheese alternative products contain upwards of fifteen ingredients, including rancid seed oils, like canola, and fillers that threaten our cellular health- stay clear of those and look for more whole food based products to help reduce inflammation and cell damage. I offer many substitutions here that have all been made by me and tested by my kids. There’s a version for everyone. 

Serves 6-8

Ingredients

• 20 oz. gluten-free noodles (Jovial brown rice noodles), grain-free noodles (Capello’s almond flour) or Keto noodles (No Oodles, Miracle Noddles, Kelp Noodles)

• 8 T. unsalted grass-fed butter or ghee, melted (1 stick)

• 8 eggs, lightly beaten

• 1 c. granulated stevia or monk fruit

• 1/4 c. Swerve stevia brown sugar 

• 8 oz. dairy-free cream cheese*, regular full-fat cream cheese (cow) or water buffalo ricotta (Buf)

• 6 oz. plain dairy-free yogurt* or dairy-free sour cream*, Goat or sheeps milk plain yogurt

• 8 oz. dairy-free ricotta*, water buffalo ricotta (Buf)

• 2 t. ground cinnamon

  *I use the Kite Hill brand, made with almond milk, but you can use regular dairy, goat or sheep as well.

Directions

• Preheat the oven to 350 degrees.

• Drain and rinse the noodles.

• Prepare your noodles of choice per directions.

• Set the noodles aside.

• In a large bowl, mix all of the other ingredients together.  

• Add the noodles.

• Grease a small casserole dish, 8x8.

• Pour the noodle mixture into the dish and bake for 45-50 minutes.  

• Let cool and set-up before serving.