Low Carb Spaetzle Noodles Made With Soy Flour Recipes
KETO NOODLES - LOW CARB EGG NOODLES
Looking for a new keto noodles recipe? And one that doesn't call for spaghetti squash as the main ingredient? Well, most people don't know that you can make delicious low carb egg noodles easily.
Provided by Lisa MarcAurele
Categories Main Course
Time 21m
Number Of Ingredients 10
Steps:
- In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
- In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
- Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
- Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.
Nutrition Facts : ServingSize 0.25 recipe, Calories 165 kcal, Carbohydrate 1 g, Protein 11 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 175 mg, Sodium 326 mg
LOW CARB SPAETZLE NOODLES MADE WITH SOY FLOUR
Made these for dinner! used greek yogurt, next time trying heavy cream. BUT they were perfect! Love love love them!!! will make with greek yogurt but want to try with heavy cream. thinking they will be more firmer with cream? hubby loved them and was totally surprised! alone I think they are delis, my hubby thought they were...
Provided by Holly Miller
Categories Pasta Sides
Time 10m
Number Of Ingredients 5
Steps:
- 1. Mix all ingredients well (dough very stiff).
- 2. If you have a noodle press, it works the best (looks like a huge garlic press)or press dough thru a colander/strainer into a big pot of boiling water, boil for a couple minutes, strain and toss with butter!
- 3. Serve as is or add your favorite lo-carb sauce, stew type meals, soups, the ideas are limitless!
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- Start by prepping a flat surface with parchment paper and then microwaving your mozzarella cheese in a microwave safe bowl. I suggest lightly spraying the bowl with a bit of nonstick before heating the cheese. Also, stop the microwave every 60 seconds to gently stir with a nonstick sprayed fork. This should take about 2-3 minutes total for the melting process.Allow the melted cheese to sit for 45-60 seconds before you move on..
- Next, gently fold the egg yolks into the melted cheese. A spatula should work well here. When the mixture begins to form a ball, you are ready to move on to the pasta making potion
- Transfer that ball that you just made to the parchment paper that you prepared in the first step. Then roll out the ball flat. Tips: divide the ball in half and work with half at a time to make it easier. Also, if the dough seems too sticky you can refrigerate it for a few minutes, spray your rolling pin with nonstick or oil, and/or use another piece of parchment paper over the dough while you roll it out. Then cut the dough into strips or your desired shapes.
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- Crack the eggs into another bowl and stir together with the milk to combine the yolks and whites. Pour the egg-milk mixture into the flour bowl while stirring slowly until incorporated and there are no lumps.
- Fill a large pot of water halfway and add a dash of salt; bring to a boil. Reduce heat to low and set a large colander on top of the pot.
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- Almond Meal. Almond meal tastes delicious, and it is one of the best and most popular low carb flour options. It is possible to find two very similar products; almond flour and almond meal.
- Coconut Flour. It seems that people either love or hate the taste of coconut, and the same thing applies to coconut flour. The first thing to note is that coconut flour is much drier than other low carb flours.
- Walnut Flour. Walnut flour isn’t as common as other nut flours, but it tastes good and can work well in a wide range of recipes. Like nut flours, walnut flour is just 100% ground walnuts.
- Psyllium Husk Powder. Psyllium husk powder comes from the seeds of the Plantago ovata plant, and it is almost 100% fiber. As a result, it has a glue-like effect in recipes, helping to thicken and hold things together in a similar fashion to gluten.
- Macadamia Nut Flour. Many people feel that macadamia nuts are the most delicious variety of nut. That may also be true for macadamia nut flour as a baking ingredient.
- Flaxseed Meal. Flaxseed meal has been around for a long time, and it enjoys wide use as a low carb flour. You may also see flaxseed referred to as ground or milled flaxseed, but these different names all refer to the same thing.
- Cricket Flour. Cricket flour isn’t for everyone (and it isn’t for me either). However, if the idea of eating ground insects doesn’t repel you, then it is a protein-rich alternative to wheat flour.
- Hazelnut Flour. Hazelnuts taste delicious, and anyone who enjoys the nuts should also like hazelnut flour. Hazelnut flour has a rich, tasty flavor and it adds good texture to food.
- Pecan Meal. Pecan meal is another good low carb flour option. Pecan flour tastes great, and it works well in a wide variety of dishes. Here are the nutrition facts for pecan meal per 100 g (3.5 oz) serve (9).
- Lupin Flour. Last but not least, lupin flour is surprisingly protein-rich and high in fiber. In fact, the vast majority of carbohydrates in lupin flour are fibrous carbs and there is very little net carbs.
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