Zero-carb noodles made entirely with animal products.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time 15 minutes
- Calories: 276
- Fat: 9g
- Protein: 46g
- Carbs: 0g
- Sugar: 0g
- Fibre: 0g
- Contains eggs
- Low FODMAP
- Low fibre
- 2 large eggs
- 1 tbsp unflavoured whey protein powder
- 1 tbsp gelatin powder
- Pinch of salt
- Preheat oven to 180°C/356°F.
- Line a tray with baking paper.
- Put gelatin powder in the bowl first and add a 1/4 cup of warm water to allow it to bloom.
- Add eggs and protein powder and mix until thoroughly combined. If you find the gelatin is clumping together, allow the batter to heat a little in the oven and then mix it in further.
- Pour batter into tray and bake for about 5-10 minutes or until firm.
- Can be served immediately, although it retains its shape best when refrigerated first.
- It can be reheated as long as it doesn’t get too hot.
I’ve tried other carnivore noodle recipes and they all had their pros and cons. Pure gelatin noodles are fiddly to make and they can only be served cold. There are recipes that use cheese but that just tastes like fathead dough. So I got to work on a recipe that was simple and got as close to the texture and taste of pasta noodles as possible. I’ve been using this recipe for a few months and have been happy with it, consistent results every time. It has quite a neutral flavour, it doesn’t taste like eggs. I like to add Italian herbs to the mix and serve it in bone broth with meatballs.