Ingredients:
- 4 large eggs
- 4 oz cream cheese, softened
- 1/4 cup coconut flour
- 1/4 teaspoon xanthan gum (optional, helps with texture)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional, for flavor)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, beat the eggs until well combined.
- Add the softened cream cheese to the eggs and continue to beat until smooth and creamy.
- In a separate bowl, mix the coconut flour, xanthan gum (if using), salt, and garlic powder.
- Slowly add the dry ingredients to the egg and cream cheese mixture, stirring continuously to avoid lumps. Mix until you have a smooth batter.
- Allow the batter to sit for a few minutes to let the coconut flour absorb the liquid.
- Line a baking sheet with parchment paper.
- Pour the batter onto the parchment paper, spreading it out into a thin, even layer.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and the center is set.
- Remove from the oven and let it cool for a few minutes.
- Once cooled, cut the baked sheet into thin strips to resemble noodles.
Now you have keto-friendly egg noodles! You can use them in your favorite keto pasta dishes or soups. Keep in mind that these noodles have a different texture than traditional wheat noodles, but they can be a satisfying low-carb alternative. Adjust the seasoning and thickness according to your preferences. Enjoy your keto cooking!
