Ingredients:
- 4 large eggs
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup coconut flour
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Batter:
- In a large mixing bowl, combine the eggs and cream cheese. Beat with an electric mixer until smooth.
- Add the grated Parmesan cheese, coconut flour, xanthan gum, salt, garlic powder, and onion powder. Mix until all ingredients are well combined and the batter is smooth.
- Spread the Batter:
- Pour the batter onto the prepared baking sheet. Use a spatula to spread the batter into a thin, even layer.
- Bake:
- Bake in the preheated oven for 8-10 minutes, or until the batter is set and slightly golden around the edges. Keep an eye on it to prevent overcooking.
- Cool and Cut:
- Remove the baking sheet from the oven and let it cool for a few minutes.
- Once cooled, use a pizza cutter or sharp knife to cut the sheet into noodle-like strips of your desired width.
- Serve:
- You can use these keto egg noodles immediately in your favorite recipes, or store them in an airtight container in the refrigerator for up to 3 days.
Tips:
- For a more robust flavor, add herbs or spices to the batter, such as Italian seasoning, dried basil, or paprika.
- These noodles work great in soups, stir-fries, or with your favorite keto-friendly sauce.
