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prep time
5 min
cook time
5 min
ready time
10 min
Low Carb Traditional Egg Drop Noodles
Although not for every day, this Keto noodle recipe is going to pull at your nostalgic heartstrings if you ever enjoyed buttered noodles as a kid. Perhaps grandma used to make similar drop noodles like this recipe while you sat at the kitchen table, or maybe you remember soaking up gravies with little dumplings during holiday meals. This recipe is nearly identical to quick scratch-made egg drop noodles except for one thing: wheat flour is traded out for Keto-friendly paleo flour. You can have a bowl of noodles to share in just 10 minutes, and a healthy dressing of butter adds the fat you need. This side dish is best served when made fresh, but you may store the finished noodles in an air-tight container in your refrigerator for 1 or 2 days.
Different Names For Egg Drop Noodles
Just about every mainstream cuisine in the world has its own name for specialty noodles and dumplings. You may recognize these Keto egg drop noodles as spaetzle, nokedli, knoepfle, or another European name! No matter the name, the noodles are a simple combination of flour, egg, and water. Egg drop noodles have been used for many years as a means to make meals more filling without having to wake up at the crack of dawn to bake a loaf of bread. Egg drop noodles can be added to soups are served with butter to soak up any extra sauce or spices left on your plate.
Can I Use Almond Flour?
Almond flour may be easier to find than a paleo flour mix at your grocery store, but one cannot be substituted for the other in this recipe. Almond flour is good for baked goods, but liquids can completely ruin the integrity of almond flour. This is because almond flour is made of just that: ground almonds! When ground almonds hit the boiling water, they’ll separate and turn to mush. You’ll have to use paleo flour to achieve this recipe and keep your carb macro low.
Jessica L.
Net Carbs
6.8 g
Fiber
2 g
Total Carbs
8.8 g
Protein
3.7 g
Fats
5.5 g
103 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Paleo Baking Flour
1 cup
Salt
0.13 teaspoon
Raw egg
1 large
Water
4 tablespoon
Butter, unsalted
1 tablespoon
Recipe Steps
steps 4
10 min
Step 1
Fill a wide pot with water (at least 6 inches) and bring the water to a boil. As the water is heating, make the scratch egg drop noodles. Combine the paleo flour and salt in a large mixing bowl. Use a fork to mix an egg into the flour until you have a shaggy dough.Step 2
One tablespoon at a time, stir cold water into the dough. You may not need to use all the water to complete the dough, or you may need to use a little more. To test if the dough is the right consistency, lift the fork and look for a slow, natural sagging in the dough until it falls off the fork. If it’s falling off in large clumps, or not falling off at all, add more water to the dough. If the dough doesn’t stick to the fork at all and looks like a liquid, the dough is too thin.Step 3
When the water is at a rolling boil, place a spaetzle maker over the pot. This can be a rectangular tray with holes and a sliding tool to pull the dough or a wide, circular plate with holes to press the dough through. Place about 1 cup of dough into the spaetzle maker and slide/press the noodles into the boiling water. The noodles will rise almost immediately.Step 4
Let the noodles cook in the boiling water for just about 10 seconds. Use a slotted spoon to transfer the noodles to a serving bowl, leaving behind any excess liquid. Repeat Steps 3 and 4 until all the noodles are cooked. Melt the butter in the microwave and pour it over the noodles. Stir the noodles until they’re lubricated with the butter and serve warm.
