🍜 THE ORIGINAL! Updated VIRAL keto egg noodle recipe & KETO LASAGNA SHEETS! Credit With Link

almond flour

🥗Healthier: coconut flour

💰Cheaper: oat flour

Coconut flour is lower in carbs and can be a healthier option.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often more affordable.

Boil a pot of water and add in the eggs, covering the pot with a lid. Cook for about 10 minutes.

Prepare a bowl of cold water to cool the eggs before peeling.

In a high-speed blender, add the hard-boiled eggs and water on low speed.

Add sea salt, xanthan gum, sodium alginate, and turmeric powder while blending.

Increase the speed to high and blend for at least 3 minutes until the batter is hot and steamy with bubbles.

Refrigerate the batter for at least 30 minutes to cool and allow the bubbles to rise.

Prepare a calcium bath by mixing calcium chloride in water until it turns cloudy.

Scoop out any bubbles from the top of the batter after refrigeration and discard them.

Squeeze the batter into the calcium bath while mixing in one direction to create a gel wall.

Let the noodles set and firm up without touching them.

To make lasagna sheets, leave the leftover batter in the blender, add water and calcium chloride, and let it sit for a few hours.

Using a rubber spatula, scrape the sides to release the sheets from the blender.

Pour the sheets out and keep them in the calcium bath until ready to use.

To soften the noodles, add hot tap water, lemon juice, and baking soda to a bowl of noodles and check for desired texture.

Rinse the noodles a few times with cold water and drain before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens