Keto noodles!


  • 8 eggs

  • 1 mozzarella ball (120g)

  • 4 teaspoons of gluten powder (vital wheat gluten)

  • pinch of salt


  1. Blender all ingredients.

  2. Pour onto baking sheet (don't overfill sheet).

  3. Bake at 160C ish for 3-5 minutes (doesn't need to be very exact, just don't let it brown).

  4. Let cool.

  5. Roll up and cut into noodles.

  6. Add to whatever.

In my experience these are some of the best keto noodles I've tried. They're not overly eggy. They hold onto sauce well. They hold their shape pretty well, even in a stirfry! I've kept them overnight in broth in the fridge and they got a tad soggy, but they didn't fall apart.

Nutrition: for all the noodles 940 kCal, 65g fat, 4g carbs, 76g protein. It's 2-4 portions depending on what you do with it.