Bonnie’s Low Carb Egg Noodles (Gluten Free)

Preheat oven to 350ºF. Cover a large cookie sheet with sides, or jelly roll pan, with a silicone mat (or parchment paper, if you don’t have a silicone mat), set aside.

In a medium mixing bowl, soften cream cheese for a few seconds in the microwave, or leave out on counter until room temperature and softened. Add eggs and whisk until smooth. Whisk in coconut flour.

Pour onto prepared baking sheet. Smooth out as thin as possible.

Bake 5 minutes, or until just set in the middle. Don’t over bake.

Allow pasta to cool on the pan. Cut into desired pasta or noodle shapes and sizes.

The noodles may be frozen for later use. Do not boil or cook before using. They’re ready to use after baking and cooling, or after defrosting. Works well in soups or as a pasta layer in lasagna.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 169, Total Fat 13 g, Saturated Fat 6 g, Sodium 171 mg, Potassium 92 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 1 g, Protein 10 g. Macros: 73% fats 25% protein, 2% carbs.

© August 28, 2017 Bonnie Chenoweth. Published in Aunt Rocky’s Tasty Kitchen Recipe Box by permission of the author.

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.