Homemade Keto Egg Noodles
This is a fun and easy way to make low carb keto egg noodles. The technique used is called molecular gastronomy using sodium alginate and water as the base.
Sodium alginate is a natural, low carb gelling agent extracted from brown algae, an ingredient used by culinary chefs for specification and more. Sodium alginate reacts to both calcium chloride or calcium lactate and will form a gel wall to seal all in ingredients used when the noodles are formed.
This recipe is very flexible and can be adapted in many ways. The best part is, you are in control of the texture and ingredients. If you do not wish to soften the noodles, this process can be skipped. If you wish to not use lupin flour or turmeric to lower the carb count, rest assured that you will still be successful. If you wish to use whole egg powder instead of just egg yolk powder, that’s okay too! Have fun with this recipe and get creative! I am proud to have developed this recipe to share with everyone. Enjoy!
PREP TIME
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COOK TIME
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INGREDIENTS
14
Serves: 2-4
Ingredients
- 3 cups3 cups3 cups Water
- 3 Tbsp3 Tbsp3 Tbsp Egg Yolk Powder
- 2 Tbsp2 Tbsp2 Tbsp ground Lupin Bean, (optional)
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- 1/2 tsp1/2 tsp1/2 tsp Xanthan Gum
- 2 Tbsp2 Tbsp2 Tbsp Sodium Alginate
- 1/4 - 1/2 tsp1/4 - 1/2 tsp1/4 - 1/2 tsp Turmeric, (optional)
- 7 cups7 cups7 cups Water, filtered
- 1 Tbsp1 Tbsp1 Tbsp Calcium Lactate, or calcium chloride
- 3 cups3 cups3 cups Water, hot
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Baking Soda
Calcium Bath
Noodle Softening Ingredients (per 1-2 serving)
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Using a high speed blender, add filtered water and add the egg yolk powder, lupin flour (optional), sea salt, xanthan gum, sodium alginate, and turmeric into the container and blend on low speed.
- Increase to high speed and blend well until thoroughly mixed and mixture is thickened (about 3 minutes)
- Add mixture into a squeeze bottle.
- In a large bowl, add in the ingredients for the calcium bath and mix until dissolved and clear.
- Squeeze the mixture into the calcium bath while stirring the calcium bath in one direction and noodles will form.
- At this time, the inside of the noodles have not yet set. Leave the noodles in the calcium bath refrigerated overnight.
- When ready to use, remove the noodles from the calcium bath and transfer to a bowl.
- To soften the noodles, add hot tap water to a bowl with the noodles, then add the baking soda and lemon juice. There will be a chemical reaction. Wait 6-10 minutes depending on how the temperature of the hot water.
- Soften the noodles as desired, rinse a few times, and discard the water.
- Noodle is now ready to be used as spaghetti noodles or egg noodles.
Notes
In the video, I mistakenly mentioned using 3 Tbsp of sodium alginate. Please only use 2 Tbsp of sodium alginate.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Entrées Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 57 |
| Fat: | 1 g |
| Carbohydrates: | 6 g |
| Protein: | 4 g |
| Cholesterol: | 11093 g |
| Sodium: | 2556 mg |
| Fiber: | 4 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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One response to “Homemade Keto Egg Noodles”
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These noodles are amazing!
They taste and feel just like spaghetti.
A real break through in the world of Keto.
Not just another fathead or almond flour recipe.
These noodles are a stroke of genius!