Keto Lasagna Noodles Recipe
Enjoy a delicious and low-carb alternative to traditional lasagna with these keto lasagna noodles. Made from a simple mixture of almond flour, mozzarella cheese, cream cheese, eggs, and spices, these noodles provide all the flavor and texture you love without the carbs.
Equipment
- Mixing bowls For combining ingredients.
- Whisk To mix the ingredients smoothly.
- Microwave-Safe Bowl: For melting the cheese mixture.
- Baking sheet For baking the noodles.
- Parchment Paper To prevent sticking and for easy cleanup.
- Rolling Pin To roll out the dough evenly.
- Sharp Knife or Pizza Cutter: For cutting the dough into noodle shapes.
- Oven For baking the noodles.
- Spatula To handle the noodles after baking.
Ingredients
- 1 1/2 cups (150g) Almond Flour
- 2 Cups Shredded Mozzarella Cheese
- 2 Oz Cream Cheese
- 2 Large Eggs
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
Instructions
- Melt 2 cups shredded mozzarella and 2 oz cream cheese in a microwave-safe bowl, stirring every 30 seconds until smooth.
- In a mixing bowl, combine 1 1/2 cups almond flour, 2 large eggs, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Mix the melted cheese with the dry ingredients to form a dough.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough between two sheets of parchment paper, then cut into lasagna noodle shapes.
- Bake the noodles for 10-15 minutes until firm and slightly golden, then let cool before using.
Notes
- Cheese Consistency: Ensure the mozzarella and cream cheese are fully melted and well combined to avoid lumps in the dough.
- Dough Thickness: Roll the dough to an even thickness to ensure uniform cooking and proper texture.
- Cooling Time: Allow the noodles to cool slightly before handling to prevent them from breaking.
- Baking Sheet: Use parchment paper to prevent sticking and make it easier to remove the noodles after baking.
- Cutting Shape: Cut the dough into uniform noodle shapes to ensure even baking and consistent serving sizes.
- Storage: Store leftover noodles in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.