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Low Carb Pasta Noodles Recipe

Keto Low Carb Pasta Noodles


  • Author: Leigh Oskwarek
  • Prep Time: 5 minutes (6 hours chill time)
  • Cook Time: 30 seconds
  • Total Time: 6 hours and 5 minutes
  • Yield: 2 Servings (3/4 Cup Per Serving) 1x

Description

This Keto Pasta Noodles recipe is a substitute for everyone who misses regular pasta when you are on a low carb diet. They are easy to make, quick to cook, and are made out of only 2 ingredients. Throw some tomato sauce on top and a sprinkle of parmesan and you will have a satisfying meal or side dish for your family’s dinner.


Ingredients

Scale
  • 1 Cup Shredded Low Moisture Mozzarella Cheese
  • 1 Egg Yolk

Instructions

Notes

1.5 NET Carbs per serving 

Be careful not to use the whole egg because the egg white will make the cheese too runny.  Trust me I did that by accident one time and it did not work out at all. 

Mozzarella cheese tends to be salty enough, so avoid salting the water.

When cooking the low carb noodles, only cook for about 30 seconds. Remove and immediately run under cold water to help the noodles hold their shape. Otherwise, you will end up with a melted pile of cheese.

When you make low carb noodles It is important to refrigerate them for a minimum of 6 hours, but overnight is good too. The colder the noodles the more they will retain their shape.

We also use a tiny flat spatula to put under the noodle while, with the other hand, pull up on the noodle.  

It is important to refrigerate the keto noodles for a minimum of 6 hours, but overnight is good too. The colder the noodles the more they will retain their shape.

  • Category: Main Courses
  • Method: Boiling
  • Cuisine: Italian

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