Delicious “Faux” Egg Noodles Recipe!
This is an AMAZING recipe! I’m seriously not kidding!
UPDATE: YOU CAN ADD A HANDFUL OF SPINACH TO THIS AND THEY TURN OUT DELICIOUS! See Attached Photos Below:
Photo’s courtesy of My Sister Cassandra! She’s doing low carb now!
Ingredients:
2 eggs (.8 carb)
1-ounce cream cheese (2 carbs)
pinch of each
garlic powder
onion powder
salt
pepper (All seasonings add a carb roughly)
Optional: a handful of fresh spinach!
Directions:
Heat oven to 325 degrees, prepare an 8×8 pan with non-stick foil and then use a paper towel to spread melted butter on the pan. Next, put all ingredients in a blender and blend until smooth and bubbly. Pour into prepared pan and bake for exactly 8 minutes! Remove from oven, I immediately remove foil from pan. I place the foil on the table and let cool slightly. I spread the foil out and roll up the “Faux” Egg Noodles and slice! You’ll see in the video everything I did to make this a successful and delicious meal! LOVE THESE!! 
Delicious “Faux” Egg Noodles Recipe! #LCHF
- 2 eggs (.8 carb)
- 1 ounce cream cheese (2 carbs)
- pinch of each
- garlic powder
- onion powder
- salt
- pepper (All seasonings add a carb roughly)
- Optional: a handful of fresh spinach!
- Heat oven to 325 degrees, prepare a 8×8 pan with nonstick foil and then use paper towel to spread melted butter around the pan. Next put all ingredients in blender and blend until smooth and bubbly. Pour into prepared pan and bake for exactly 8 minutes! Remove from oven, I immediately remove foil from pan. I place the foil on table and let cool slightly. I spread the foil out and roll up the “Faux” Egg Noodles and slice! You’ll see in the video everything I did to make this a successful and delicious meal! LOVE THESE!!
Adapted from Online Forum some where!
Yumm! I’m gonna make this for supper with the beef tomorrow!
I watched the video and that is awesome!!! I will try this one day.
Can I boil these, like in spaghetti?
No You simply put your sauce over them after making them. They aren’t actual noodles. This is Fake Egg Noodles. They’re not perfect but work for me! I’ll be doing another noodle recipe soon though, watch out for it!
I wonder if you doubled the recipe and put it in a 9 x 13 pan if it would work that way too?
I tried to double the recipe and make it that way, I had no luck, it changed the cook time and everything. You try it though, maybe you’ll have better luck. 🙂 let me know!
Just do 2 8″ pans I needed to cook them maybe 2 min longer. But they taste great
Perhaps put it into two pans I don’t think you’d need to change time
So what did I do wrong? I made it to the recipe and cooked 325 for 8 minuets. It did not cook at all.
I have no idea. They worked for me when I made them and when my sister made them. Perhaps cook them longer and keep an eye on them. So, you can figure a time. My oven is almost new now. It was Brand new when I first made these. It cooked right at the temp it’s set on. My old oven didn’t, I’d have to bake things longer too. Other than that, I’m not sure though.
I use this same recipe,except mine calls for 1/4 teaspoon gluten.and bake for 5-6 minutes.
I make these all the time and made lots of mistakes to begin with. 8×8 square metal pans, bigger pans bow in the heat. Glass pans do not work! If you use metal you don’t need the foil, they come right out.The recipe I use makes enough for 2 8×8 pans. I use a 1/4 t. Of vital wheat gluten, gives the noodles fabulous texture.
Me too !! I had same problem.
Dear Marie, I’m considered extreme diabetic, I almost died from pancreatitis, which caused my pancreas to quit producing insulin, so this is perfect, oh and no the pancreatitis wasn’t caused by alcohol, my gall bladder was screwed up in an accident, I don’t know how exactly, but that’s what the doctors found out, so I want to give you my thanks, after years of following dumb ideas this will work.
Thanks for rating the recipe and this will work! 🙂
I wonder how this would work cut wider and used for lasagna?
You can! 🙂 http://lchfdiva.com/2015/10/low-carb-lasagna-noodles-grainfree-lchf/ <--- that one is different, --> this one is the same recipe http://lchfdiva.com/2015/03/lasagna-sauce-recipe-lchf/
That’s what I was wondering.
I have just done that and worked a treat
Can you make these ahead and freeze?
These look pretty tasty. One of these days I may break down and try all these yummy looking dishes you come up with.
That looks delicious. Thank you for providing this recipe. I will be trying this out when I get a chance. Keep up the good work.
what did you use for sauce?
Well here I made ground beef and added either sour cream or cream cheese and heavy cream. I have also made them with a cheese sauce. I also made them just like they are and ate them plain on the side with meatloaf. They’re good just flavor them up! 🙂
I made these tonight !!!! So happy with them. Thanks again for the recipe. I put grated parm cheese on them and sauteed mushrooms. Yummmm. Picture perfect.
That’s Awesome and sounds amazing! I love mushrooms!! 🙂 I’ll have to try it too!
They make “non-stick foil”?!?!
I’ve never seen it.
Can you simply use regular alminum foil instead?
Yes, Reynolds Wrap does it’s got yellow on the box. I haven’t ever made it without it. A lot of these eggy things stick. If you have a good non stick pan, try it! but I can’t promise nothing on that. 🙂
i have made a similar lasagna noodle, but using mozz & parm instead of cream cheese. it always seemed too fluffy. so i’m gonna give this a whirl! tonight i’ll make them like you did, as noodles to go with steak and a bourbon peppercorn cream sauce. oh, how i’ve missed pasta! i wonder how i could adapt this recipe to make a noodle suitable for mac & cheese. any thoughts?
oh, and for lasagna noodles, if you make enough and spread it on a 9×13 pan, and cut it into thirds, each noodle is just the right size for a small loaf pan, which is what i make my lasagna in.
Wondering if these would hold up inside a meat ball? I make inside out meatballs.. they have cheese and pasta in them. To heat up, I put them in a crock pot of sauce. Do you think they would hold up to being inside the meatball while it cooks in the oven? Thanks you
I don’t know. All I can say is try it. Maybe do just one. but that sounds very interesting though!
We use egg noodles in our lasagna recipe. Or we used to. Do you think these could be used in a casserole type dish, where after it’s all assembled it could be heated up together? They look so good.
You just have to be delicate with them. I did use them with a beef stroganoff, but i stirred it carefully. Cause they will break.
I can’t wait to try, this looks so good and easy.
I was so excited about this because pasta is the #1 thing I miss the most on LCHF. Unfortunately, mine came out feeling a little too much in consistency like a spongy, thin omelet instead of something a little more al dente. Any tips?
For me they’re good, but some have said that same thing. I’m working on another recipe, it may not be normal at all for noodles, but we’ll see what happens. All I can do is keep trying and hope for the best!! It’s a struggle for sure! Have you tried the other noodle recipe? I’ll ping it back to this page.
I’m definitely going to try these. Wondering what would happen if you added a tablespoon, or so, of almond flour. Or, may be flax meal. That might give it a little more “backbone.” What do you think? Love your web site. With this new way of eating, our family is always looking interesting ideas. Thank you for sharing your recipes.
You know honestly I am not sure. but you can try it and see what happens. I know I plan on coming up with something else soon. I know so many people look for noodles and bread. 🙂 lol but we cannot have those. so I’ll figure another one out soon. Just waiting for taxes so I have a little extra money to splurge on some new things I haven’t tried.
I have another noodle recipe that has the same ingredients . This one says to add a 1/4 tsp of vital wheat gluten to get a more sturdy and polished noodle. The small amount of gluten does not add any carbs at all.
I made them this morning with a few changes, based on the omelet comment : here is what I changed
I used 1 egg and 1/4 cup egg white (instead of 2 eggs)
I added 1 tablespoon psyllium husk and 1/2 tsp glucomannan powder. I will warm them in the sauce tonight, but from the few pieces I tasted as I was cutting them, they seem to be perfect for me with no eggy taste at all.
Awesome! I have to try psyllium husk!
What can be used in place of Glucomannan powder if I don’t have that?
What is glucomann powder? Never used it.
Does psyllium hush have a flavor? And does it come in powder form?
I don’t notice it and what I have is so light and fine it floats! LOL it sticks to some stuff like static cling! LOL but I don’t use enough to change taste of anything and it hasnt.
How well do you think these would freeze?
Honestly I am not sure. I haven’t ever froze them, try it and see how it works out. Just store a couple noodles.
This looks AMAZING!! Really missing bread and thought of lasagna noodles…Found your page and noodle alternative…Thank you so much <3
After exactly 8 minutes I had… Liquid noodles 🙁
Added 5 more minutes and had… Squishy fall apart noodles
I took the tin foil out of the pan and put it directly onto the rack and added an additional 3 minutes… I had very thin eggs… Which seemed to work.
They break easily. I think next time I’ll add a pinch of almond flour to see if it helps keep them together. Good recipe though, thank you.
ya when I made them at my moms the oven didn’t cook the same. So oven does depend on how long before done. I have seen others added almond flour with no success. but feel free. This holds together fairly well for most part. I have made lasagna with it too. 🙂 but I recently made a new kind that have some other ingredients, you can actually boil them! Thanks for trying them!
What is the recipe for the new kind please?
New recipe for noodles? Thanks
Made these,,took doubled time in oven,,,very good .
I cannot get them to work! 🙁
I’m sorry!! What exactly is happening maybe someone else who has made them has experienced it and figured it out.
They worked for me the first time and every time after. As long as I get it mixed well and don’t drop clumps in the pan, like I did in my video. lol 😉
Looks amazing!! I will try this!!
Thank you for sharing!
How much melted butter is needed to oil the foil in the pan?
Just enough to coat like you would if you were baking a cake.
I added some whey protein isolate & they turned out great. More body like a real noodle.
Awesome! How much exactly did you add? just curious cause I’d love to try it too! Thanks for replying to let us know!
All I can say is W.O.W. Thank you very much for the recipe. I actually TRIPLED and used a much larger baking pan. I used a cookie sheet actually. Lined it with parchment paper. That was the only change. I use to eat noodles with garlic and butter and this HIT THE SPOT. Thank you again.
Thanks so much for your comments Sophie! They are one of my favorites too! so glad you enjoyed them! 🙂
Genius! Thank you for sharing!
Well… that was a dissapointment. 😂
The taste is fine, but it wil not set like yours, it wont stick together to make strips and after taking it off of the foil it is more like scrambled eggs.
What kind of cream cheese do you use?
1 ounce, that’s about 28 grams yes?
Do you use the whole egg or just the yolk?
Thank you!
I wonder if these would work in a chicken noodle soup?! Or would they fall apart?
Any substitutions for cream cheese? I stay away from dairy. Also I would imagine ghee can be substituted for butter?
I wish I could be more help, but I have no idea about substitutions to dairy. I haven’t ever seen ghee either. Let us know though!
I’ve made these with mayonnaise instead of the cream cheese and they worked just great for me. And I lined the pan with parchment paper. Easy to lift out from the pan. I cut them while on the paper, then used a spatula to lift the noodles off the paper.
OMG! Really! I never thought about using mayo at all! I will have to try that! Thanks for sharing!!!
Hi Shelley,
Did you substitute 1 oz of Mayo for the 1 oz of cream cheese or are the measurements a little difference?
Thanks
Bev
I wondered if you have the nutritional facts for these. I’ve started tracking my food and would like to try these, but I need the fat, carbs, and protein to enter into my app.
Thanks
If you look at the recipe itself it shows you the eggs (I use) are .8 grams carb and the cream cheese (I use) is 2 carbs. the rest of the stuff I don’t count. the whole batch is like 3 carbs total. If you’re using an app like fatsecret or myfitnesspal you can enter the recipe and get it that way too. THat’s what I do sometimes. but it is a low carb higher fat recipe. You can figure your fat & protein for the whole recipe by the ingredients you use.
Thanks for your video with the lumpy bits and all. I would l have really second guessed myself if it wasn’t for that. These turned out very lovely and it’s a great way to get in egg when we are so tired of eggs in the usual way. I made a bacon Carbonara sauce with it and loved the result.
PS: I also had to re-blend and found a stick blender works better.
So going to try these , awesome that I found this recipe and sight Thanks for sharing
I will definitely try them. I do wonder if they work for noodle soup? I’m thinking they are too delicate.
I would probably say yes, too delicate. But if you have a thicker stew like meal they’d be okay. I used them in a stroganoff style meal and alfredo with meatballs! 🙂
how many servings does the recipe make?
Well it’s not a huge recipe, but you could probably serve two. I eat them in one sitting, myself, though.
This is awesome!! I can’t wait to try! I love your video! Thank you for leaving the bloopers!!!
Please help. I have no idea what I could possibly be doing wrong. I’m following this recipe to a T and it keeps coming out like scrambled eggs. It’s not setting at all for me!
Can you make these in advance…only a day or so??
Can these be frozen for future use?
Hi, I followed the recipe, and mine needed a few more minutes in the oven to set. It came out like an omelet and didn’t set. I used an 8×8 glass but it seemed smaller then the one you used
I just made these. Topped them with a low carb marinara sauce and cheese. Yummy and quick lunch! I’m looking forward to trying them with spinach!
I just wanted to let everyone know that i made these noodle and put them in chicken noodle soup and they held up really great. i just added them at the end with the soup just barely boiling and let them simmer a bit to take on the flavor and was perfect! I just need to master making bigger batches than a 8 x 8 pan…..but i will master it lol. 🙂
I had to cook mine for way longer than 8 mins…at 8 mins it was still liquid in the middle..
How much spinach. Cooked uncooked?
Does that add more liquid
I am looking forward to trying these for my Daughter in law.
I didn’t make them with spinach my sister did. She said a handful so I would imagine fresh. She didn’t say anything about extra water or anything, her faux noodle looked great. All I can say is give it a try and see. Thanks! 🙂
Is this for one serving? I cannot find that information and need to track my macros.
It could be one or two, just depends on how much you can eat. I made two batches for 3 of us.
I tried these and they are so good. Tonight will be the 5th time I make these. Yum!
Is there anyway I can just use a 13 x 9 pan? I don’t have an 8 x 8 so do you think I could just pour it into a 13×9?
All I can say is try it. I haven’t done it, but I wonder if it would change their texture. Hmmmm
Really like to know about adding the spinach in. Can you tell me? I saw someone else asked about spinach as well.
I didn’t make it like that, my sister did it. She said she added a handful of spinach. I imagine it was fresh! Since she said she used a handful. I can’t tell you any more than that. I haven’t made them like that. Give it a go and see! I shared her photo with the spinach all she said, she used a handful. Thanks 🙂
I attempted this 3 times and 3 times It failed.
I’m sorry this didn’t turn out for you, can you tell me what happened? Like was it watery? What happened? I never had a problem once with it. Other than dumping out that clump of cream cheese in the video and having to pour back in the blender and blend it more. Thanks for replying and hope to hear back from you!
I’m going to try a recipe tonight that has vital wheat gluten. It helps it to hold together and not be too eggy!
If you are gluten intolerant don’t use this ingredient. lol Vital wheat gluten does derive from Wheat but, there isn’t enough added in for the carb count. only 1/4 of a tsp. per recipe.
do share if it works. I have no issues with vital wheat gluten! 🙂 Thanks
I’ve tried this recipe twice and both times failed. Two eggs with 1oz cream cheese. I had to cook longer as the mixture didn’t set in the 8min. After 15min it came out fluffy eggy, not firm like your video. I’m checking my oven temp to be sure it’s correct but that’s all I can think would affect recipe.
Excellent.I make them in batches of 3– I use my food processor instead of the blender.It comes out to 3 ounces of cream cheese & 6 eggs.After mixing pour 2/3 of a cup into the pans & bake 9-10 minutes because of making 3 pans.These also freeze well.Thank you for this recipe
FYI, if anyone wants to make a big batch all at once, but keep the cooking time and everything the same, you just double, triple, quadruple etc the recipe and then one “serving” (what is in this recipe) works out to be 4 fl oz.