Keto Egg Noodles (Nut Free, Low Carb, Gluten Free)

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Just 5 ingredients for these easy, tasty, keto egg noodles which are also nut free and gluten free!

Traditional egg noodles are made with flour, eggs, butter and milk and are very easy to make at home. When making this into a gluten free egg noodle and low carb, the flour is obviously out, but that doesn’t mean we can’t make this keto friendly! This quick and easy keto egg noodle recipe requires just 5 ingredients! Tasty, quick and comforting!

This recipe for keto egg noodles is so quick and easy. You simply blend the ingredients in a blender, heat a skillet and make a crepe! Cooks quickly in minutes then slice into strips to create a noodle look. I tossed mine in extra virgin olive oil, fresh basil and grated parmesan, but my Quick Keto Italian marinara sauce would be just as delicious! 

I tested this recipe multiple times, or more like 8! I tried different things like no heavy cream, glucomannan instead of xanthan, not using the blender, just whisking and each time I came back to my original recipe which is what I’ve provided below. These low carb egg noodles are basically egg crepes more or less and my first recipe was created back in 2012, called Savory Baked Cheese Crepes

Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go  food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow  you the option to remove,  add, start with a blank menu and create your own if you so wish.  Learn More about our meal plans!

Keto Egg Noodles (Nut Free, Low Carb, Gluten Free)

Servings 3 servings @ 3 ounces
Author Brenda Bennett/Sugar-Free Mom


  • 6
    or 1.25 cup
  • 1/3
    heavy cream
  • 1/2
  • 1/4
  • 1
    xanthan gum
  • avocado oil, ghee or butter to fry

Optional toppings

  • Fresh basil or parsley, extra virgin olive oil and/or grated parmesan


  1. Heat a 6 inch stainless steel skillet or non stick skillet with about a teaspoon of butter or avocado oil to medium high heat. Add all the ingredients into a blender and blend on high until just combined, no lumps.

  2. Pour 1/4 cup of the batter into the skillet and swirl around to reach to edges of pan as quickly as possible. If using stainless steel pan, wait until the edges release easily then flip over carefully. Just needs 2-3 minutes on each side. If using an electric stove, you will need to monitor the heat and may need to remove the pan on and off the heat otherwise the batter will cook too quickly without being able to swirl it around and reach the edges of the pan.

  3. Carefully remove the egg noodle crepe to parchment paper. Each time you make a new egg crepe, simply process for a few seconds in blender before adding to hot skillet. Repeat process to make a total of 6 egg noodle crepes.

  4. Using a pizza cutter or knife, slice 1/4 inch strips to create the “noodles”.

  5. When you are ready to serve, add more butter or oil to the same skillet you used and heat on medium low heat. Add all the noodles to the skillet, cover for a few minutes to warm through, toss with some extra virgin olive oil and fresh basil or parsley and/or grated parmesan.

  6. These can be stored in an airtight container in the fridge for up to 3 days.

Recipe Notes

1 serving is 3 ounces= 1 net carb

Nutrition Facts

Keto Egg Noodles (Nut Free, Low Carb, Gluten Free)

Amount Per Serving (1 serving)

Calories 238
Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 408mg136%

Sodium 569mg25%

Potassium 158mg5%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 13g26%

Vitamin A 929IU19%

Calcium 73mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda


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