Missing pasta on your carnivore diet? You’re not alone. Many people find it challenging to give up their favorite comfort foods when switching to a meat based diet.
That’s why I created these delicious carnivore noodles that will satisfy your pasta cravings without breaking your diet rules.
These noodles are made with simple ingredients that are all carnivore approved: eggs, pork rinds, cream cheese, and parmesan.
The texture is surprisingly similar to regular pasta, and they hold up well with any carnivore friendly sauce you choose to serve them with.
I spent a long time testing different combinations and methods before finding this perfect recipe.
The key is using finely ground pork rinds, which add structure to the noodles and prevent them from becoming too egg like. The cream cheese adds richness and helps create that classic pasta texture we all love.
The best part about this recipe is how versatile it is. You can use these noodles as a base for any carnivore meal – from simple butter and cheese to rich meat sauces.
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many other carnivore friendly alternatives, these noodles have a texture that’s surprisingly similar to regular pasta.
The combination of eggs and pork rinds creates that ideal chewy texture that holds up well when you bite into it. You won’t get that mushy or rubbery feeling that often comes with other low carb noodle substitutes.
Budget Friendly: You only need four basic ingredients to make these noodles, and they’re all easy to find at any grocery store.
The ingredients are also ingredients you probably already have if you’re following the carnivore diet.
Protein Rich: With eggs, pork rinds, and cheese as main ingredients, these noodles are packed with protein. This makes them perfect for the carnivore diet where protein intake is important.
✨ Recipe Ingredients
To make these tasty carnivore noodles you will need these ingredients:
- 3 Eggs
- 3 tablespoons Pork Rinds (finely ground) – Use these pork rinds (amazon link) for the best results.
- 4 1/2 tablespoons Cream Cheese
- 1 1/2 tablespoon Grated Parmesan
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👨🍳 How To Make
Follow these steps and make the best carnivore noodles:
Step 1
Preheat your oven to 350F. Then, place all the ingredients in a blender. Blend until everything is well mixed and combined.
Step 2
Place a silicon mat on a baking sheet. Pour the mixture onto the mat and spread it thinly. Bake for about 10 minutes.
Step 3
Allow it to cool for at least 20 minutes. Then, peel the sheet from the baking mat carefully. Roll it like a jelly roll. Use a knife to slice it thinly. Enjoy these tasty carnivore noodles!
💡Tips
1. Let Ingredients Come to Room Temperature
Take your eggs and cream cheese out of the fridge at least 30 minutes before starting. When these ingredients are at room temperature, they blend much more smoothly and evenly.
Cold cream cheese can create small lumps in your mixture, which will affect the final texture of your noodles.
If you forget to take them out early, you can place the eggs in warm (not hot) water for 5 minutes, and cut the cream cheese into small cubes to help them warm up faster.
2. Spread The Batter Evenly
When you pour the batter onto the silicone mat, make sure to spread it as evenly as possible.
An uneven spread can result in noodles that are too thick in some places and too thin in others.
Use a spatula or the back of a spoon to gently spread the mixture, working from the center outwards. This will ensure that your noodles cook evenly and have a consistent texture throughout.
3. Use a Sharp Knife
The final slicing of your noodle roll is important. A sharp, non serrated knife is ideal. Before slicing, chill the knife in the refrigerator for about 10 minutes. This helps to make clean, precise cuts through the noodle roll.
Slice with a gentle sawing motion, avoiding pressing down too hard which can squish the noodles. Aim for even thickness to ensure consistent texture and cooking times when you reheat or use them in dishes.
You’ll Love These Recipes Too
If you liked my carnivore egg noodles recipe, make sure to check out these amazing carnivore recipes too:
Frequently Asked Questions
How thin should I spread the mixture on the baking mat?
Aim for an even, thin layer, about 1/8 to 1/4 inch thick. This ensures even cooking and the right texture for slicing into noodles.
Is it possible to make these noodles without pork rinds?
Pork rinds play a crucial role in this recipe, providing both texture and binding.
My noodles turned out rubbery. What went wrong?
Overbaking is the most likely cause for rubbery noodles. Make sure to keep an eye on them in the oven and take them out as soon as they start to golden brown around the edges. Even a few minutes too long can make them tough.
Carnivore Noodles
Print RecipeIngredients
- 3 Eggs
- 3 tablespoons Pork Rinds (Finely ground) Use these pork rinds (amazon link) for the best results.
- 4 1/2 tablespoons Cream Cheese
- 1 1/2 tablespoon Grated Dry Parmesan
Instructions
- preheat your oven to 350F. Then, place all the ingredients in a blender. Blend until everything is well mixed and combined.
- Place a silicon mat on a baking sheet. Pour the mixture onto the mat and spread it thinly. Bake for about 10 minutes.
- Allow it to cool for at least 20 minutes. Then, peel the sheet from the baking mat carefully. Roll it like a jelly roll. Use a knife to slice it thinly.
Very cool
Richard, this recipe is amazing and so easy. Was looking for something special for my anniversary dinner, and this was spot on! Topped with a carnivore Alfredo sauce and your carnivore cheesecake for dessert! Delicious! Thank you for sharing!
Do you use these like regular noodles? Meaning boil them until cooked? For some thing like beef stroganoff I would need to boil them or just heat them?
This is such a versatile recipe. I’ve used it to make noodles, waffles, and tortillas. Thank you!
If you don’t have a silicone mat can you use parchment paper?
yes, I have every time.
I was wondering the same thing as Traci. Do you reheat them or boil them as regular noodles to be used in hot dishes?
You need to reheat them.