🍝 Keto Spaghetti & Egg Noodle | 🍜 Original Keto Pasta Recipe | Please Credit With Link If Sharing

No more weird textures or grainy pasta substitutions! This keto spaghetti pasta or egg noodle recipe contains no vital wheat gluten, oat fibre, psyllium husk, almond flour Or coconut flour. This is the closest substitute for keto spaghetti or egg noodles. It will blow your mind!

0:00 Intro
0:13 Main ingredients
0:50 Method with measurements
1:33 Calcium Bath
2:08 Naturally colour your keto spaghetti/egg noodle batter
2:37 How to form your keto spaghetti/egg noodles
3:33 Outro

DETAILED VIDEO FOR KELP NOODLES
(How to soften & store):

RICELESS PROTEIN NOODLES (Bún):

WHERE TO BUY:

Wilton squeeze Bottles

Vitamix Venturist V1200, Professional-Grade, 64 oz

🌟EXCLUSIVE OFFER FOR CANADIANS🌟
Use code LN10 for $10 off your purchase!

Eggylicious Egg Yolk Protein Powder - Dried Naturally, Made from Fresh Eggs, Pasteurized, Non-GMO, No Additives 1lbs (16oz)

Sodium Alginate - Food Grade - 4 OZ

Pure Sodium Alginate - Food Grade, 4 OZ

Pure Sodium Alginate - Food Grade, 16 OZ

Pure Calcium Lactate - Non-GMO, Vegan, Kosher Certified - 400g/14oz

Calcium Lactate Powder (500 Grams -1.1 lbs - 125 Servings)

100% Pure & Dairy Free Calcium Lactate 9 OZ

*Please use 2 Tbsp sodium alginate and NOT 3 Tbsp as stated in the video.

INGREDIENTS
3 Cup filtered water
3 Tbsp egg yolk powder
2 Tbsp lupin flour (optional)
1/2 tsp sea salt
1/2 tsp xanthan gum
2 Tbsp sodium alginate (NOT 3 Tbsp)
1/4 - 1/2 tsp turmeric (optional)

CALCIUM BATH INGREDIENTS
7 Cup filtered water
1 Tbsp calcium chloride or calcium lactate

NOODLE SOFTENING INGREDIENTS (per 1-2 serving)
3 Cup hot tap water
2 tbsp lemon juice
1 tbsp of baking soda

Nutritional values as per recipe (2-4 Servings):
Net Carbs 1.9g
Fibre 5.3g
Total Carbs 7.2g
Proteins 10.2g
Fats 7.8g

Nutritional values without optional ingredients (2-4 servings):
Net Carbs 0.4g
Fibre 0g
Total Carbs 0.4g
Proteins 4.1g
Fats 6.7g

Copyright disclaimer under Section 107 of the Copyright Act: This disclaimer appears on content (commonly YouTube videos) that uses someone else’s copyrighted content. Including this statement of “fair use” helps protect against copyright infringement claims.
Original work copyright disclaimer: This disclaimer can be used on blogs, websites, images, videos, music, and even social media to establish your ownership over original content. Having this statement helps protect your work against theft.

#ketopasta #ketospaghetti #ketoeggnoodles

[KetoAsianFlavours]

If anyone is trying this recipe and your mixture gets too thick and not pourable, simple add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. It should still work. In my kelp noodle recipe, I used 2 Tbsp of sodium alignate, so I think I made a mistake.


Copyright disclaimer under Section 107 of the Copyright Act: This disclaimer appears on content (commonly YouTube videos) that uses someone else’s copyrighted content. Including this statement of “fair use” helps protect against copyright infringement claims.

Original work copyright disclaimer: This disclaimer can be used on blogs, websites, images, videos, music, and even social media to establish your ownership over original content. Having this statement helps protect your work against theft.

[blackandketo]

This recipe is PHENOMENAL! Easy and an excellent, low carb dupe for spaghetti noodles! I was pleasantly surprised at how similar my batch was to real pasta. No weird tastes. Not rubbery. Follow her instructor and you will not be disappointed!!

[mrbigg]

Here from serious keto channel.
He recommended your channel.
Subscribed. 😊

[DerekBeins]

Serious Keto sent me here, I love Asian food and miss it dearly now that I've been on Keto for about a year now! Can't wait to try out some recipes! :D

[ellenleung]

I can’t believe I made noodles without any flour. Ann, thank you so much for the recipe. Your recipe has gone viral for a reason, it is definitely a game changer to the keto community!!!
Since I didn’t have lupin flour in my pantry, I added 2 tablespoons of nutritional yeast flakes and added an additional 1/2 cup of water to the blend. After an hour, it turns out the perfect texture 😍 I was able to enjoy it right away with some white sauce. My kids also try it and gave it thumbs up 😁 You are my keto goddess sent from my prayer of having noodles in my diet again.

[jppangyarihan]

I have to comment again and say that I am so grateful to you for the noodle recipes but especially the egg noodles; my mother has been suffering with Type II Diabetes and it's been a long and hard road to get her to go on a Keto diet with me. Giving up noodles and rice has been very difficult but now she is able to eat noodles again! Gamechanger is an understatement...lifesaver is more like it!!! Thank you Keto Asian Flavours!!!

[michellephebus]

Can’t wait to try this recipe, a couple of quick questions
1) what is the largest serving size that can be made (ex. Can you do a double or triple batch in the blender, is the rest of the process the same) 2) how to store leftovers (do you have to use right away) 3) how long do the noodles keep and 4) can they be frozen?

[alingoday]

Absolutely a game changer! I’ve just done it and texture is just about right. Not rubbery and has no taste. Thanks for sharing! 👍🏼

[kristinj]

Steve from Serious Keto sent me over here. Great idea. I will try it out! Great to see Keto youtubers sharing and collaborating! 💜

[brendaforevergreen]

I just recommended this video to @seriousketo. Hope that’s ok. He’s a supportive keto content creator and has a way of helping up-and-coming keto-recipe channels.

[timothy]

7another update, this time i did it with 2 tablespoons of SOdium alginate, but i also added nutritional yeast, a bit more salt, pepper, garlic and onion powder soo see what happened. i divided them up in two batches, one i did immediately, the second was in a squeeze bottle for 2 days. first one wasn't quite set, so they sort of melted a bit when i tried to stir fry them. second batch that had reste, i let sit in the calcium lactate bath for about 10-15 min, and they firmed up VERY well. They came out a bit thicker than i wanted, but were great in my chow mein as stir fry. I made sure to dry them as much as possible before frying in a hot wok. i left hem on kitchen paper and dabbed them off. Next batch i might add some vital wheat gluten, and maybe up the egg yolks and salt. still a bit flavorless even with all the spices but these are a 100% viable pasta replacement dish.

[lowcarbdelicious-ness]

I have to tell you....this is just a game-changer!! I tried your updated recipe with hard boiled eggs, and it was so wonderful! I also tried Serious Keto's version with canned chicken and it was amazing as well...and NONE of this would have been possible without your FLAGSHIP recipe here! Thank you so much! I am loving having "pasta" on Keto and I feel like it's such a huge blessing to have this recipe! I bought the BIG OL' Bags of Sodium Alginate and Calcium Lactate because I'll be making these "Science Noodles" as I call them, OFTEN! Thanks again!!! 🥰

[michelleclampit]

I'm waiting for the ingredients to arrive before trying, but it looks so good that I wrote out the steps so I can jump right in when they arrive. Here are the written directions:

Add 3 cups water to blender. Turn on low with lid off. Add:
-3 T egg yolk powder
-2 T lupin flour (optional)
-1/2 t salt
-1/2 t xantham gum
-2 T sodium alginate

Blend on high until thickened. Refrigerate 30 minutes to allow bubbles to reach the top.

Meanwhile, prepare calcium bath:
7 cups water
1 T calcium lactate
Mix until dissolved & water is clear.

Scoop out bubbles on the top of the egg mixture so it is thick and no bubbles. Can add 1/4-1/2 t turmeric if you want more color.

Transfer mixture into a squeeze bottle with small tip. (If the mixture gets too thick to pour, slowly add 1/2 to 1 cup water.) With one hand, stir the water. Squeeze in a long stream with other hand. Drain.

To serve: Soften noodles in big bowl with hot tap water with @ 1 T baking soda and 2 T lemon/lime juice. Watch for chemical reaction (bubbles). Leave for a couple minutes. Rinse and serve. See kelp noodle video for detailed instructions.

[KetogenicWoman]

wow, you are a true mad scientist! Love it!

[ursuladozier]

Serious Keto and All day I dream about Food have been singing your praises
I’ve made your recipe twice now and I have a batch sitting in the fridge in their calcium bath as we speak
Thank you for this amazing recipe

[allthai]

Here from Serious Keto. You deserve way more subscribers!!! Genius!

[Greenverse]

Ann, I'm going to need you to come up with keto rice and I don't mean cauliflower! Your videos are awesome and thanks for always experimenting for us!!

[LinhTran-bcid]

Thanks for a no fuss, straight to the point, easy to follow video! These are all new ingredients to me but your video takes the edge off trying something new.

[jodenefowler]

Have you been able to get your product line up? I would love to be able to purchase your noodles.. thanks

[helenpan]

Best keto noodles ever! made this for my family and they couldn't tell the difference with this and regular egg noodles.