Keto Lasagna Noodles with Noodlefication
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We have so many variations for keto lasagna noodles. Zucchini, Palmini, and Fathead Dough….just to name a few.
In fact, I have a recipe on this website for Keto Lasagna with Palmini Noodles that turned out amazing!
BUT, yeah, there’s always a butt…as good as the Palmini Lasagna Sheets are, there is no fooling the tastebuds or those that are sensitive to texture differences.
Fathead dough noodles make an AWESOME lasagna noodle, but they are SUPER HIGH in fat and calories. Add that to the meat and cheese layers, and you have a very high calorie meal.
If you are trying to lose weight, the fathead dough noodles may just be too high in fat and calories to fit into your daily plan, unless you are doing OMAD (one meal a day).
Enter into the playing field, NOODLEFICATION!
These noodles are made with a process that’s called spherification (I dubbed it noodlefication for the noodles, lol)
The Magic Method of Noodlefication
When I first saw this method of making keto noodles on Keto Asian Flavours YoutTube channel, I was fascinated but skeptical.
I’m no master chef, and the ingredients and method seemed out of my league in the kitchen.
But then Serious Keto made a version of the noodles, and Keto Twins tested out the noodles…..and they all convinced me in their demonstrations to give it a try.
BEST decision ever!!
My very first attempt at making keto noodles and I was hooked!
What is Spherification?
Spherification is a culinary method that uses sodium alginate and calcium lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe (fish eggs).
Stay with me! LOL
We’ve all enjoyed bubble tea or little fruit juice balls and loved them. Those were made using spherification.
What is Noodleficiation?
Truth be told, that’s not even a real word, but I’m coining it! I actually looked it up on Google first to see if the word existed, and it does not (in relation to food).
Noodlefication takes the same concept of spherification, but through the swirling of a calcium lactate bath, creates long noodles instead of individual spheres.
New and Exciting Noodlefication Experiments
Once I had the regular spaghetti noodle down, it was time to branch out!
First, I made a Keto Macaroni and Cheese using Noodefication. Mr. Healthy Ambitions was SUPER impressed by that recipe and it never even made it to the refrigerator as leftovers.
After that WINNING success, I was ready to attempt keto lasagna noodles using a modified process of the Noodlefication method.
You can watch the video here or keep scrolling to read about it.
How to Make Keto Lasagna Noodles with Noodlefication
Add 3 cups of water and the egg yolk powder to a high-powered blender and pulse for 20 seconds.
Add the nutritional yeast, salt, and xanthan gum while the blender is on a low speed and blend for 20 seconds.
Add the sodium alginate while the blender is on a low speed and blend for 20 seconds.
Line two 8×11 baking pans with parchment paper and pour half the keto noodle mixture into each pan.
Using a spatula, spread the mixture as evenly as possible, then allow to rest for 30 minutes.
In a large bowl whisk the calcium lactate into the water until the water is clear and no particles are left floating around.
Gently pour the calcium lactate water over the noodle mixture.
Within 5 minutes you’ll see the noodles start to separate from the parchment paper. Gently separate the noodles from the parchment paper and pull out the paper, leaving the noodle sheets to soak.
After about 30 minutes, gently flip the noodle sheets over in the calcium bath.
Once the keto lasagna noodles have soaked for at least 1 hour, remove them and pat dry with a paper towel. You CAN leave these in the calcium bath for much longer, up to 24 hours, if desired.
Cut the noodles into desired noodle size, and then layer the noodles with your favorite lasagna ingredients and bake at 350 degrees for 30 minutes.
Allow the lasagna to rest for 20 minutes before cutting into it and serving.
Keto Lasagna Noodles with Noodlefication
These keto lasagna noodles are made with the noodlefication method and only have 1G net carbs per serving!
Ingredients
Keto Lasagna Noodle Ingredients:
- 3 cups water
- 3 tablespoons egg yolk powder
- 2 tablespoons nutritional yeast (optional)
- 1/2 teaspoon sea
- 1/2 teaspoon xanthan gum
- 2 tablespoons sodium alginate
Noodlefication Calcium Bath:
- 7 cups water
- 1 1/2 tablespoons calcium lactate
Lasagna Added Ingredients:
- 1 lb ground beef
- 1 cup Rao's Marina Sauce
- 2 Cups Mozzarella Cheese
- 16 ounces cottage cheese
Instructions
- Add 3 cups of water and the egg yolk powder to a high-powered blender and pulse for 20 seconds.
- Add the nutritional yeast, salt, and xanthan gum while the blender is on a low speed and blend for 20 seconds.
- Add the sodium alginate while the blender is on a low speed and blend for 20 seconds.
- Line two 8x11 baking pans with parchment paper and pour half the keto noodle mixture in each pan.
- Using a spatula, spread the mixture as evenly as possible, then allow to rest for 30 minutes.
- In a large bowl whisk the calcium lactate into the water until the water is clear and not particles are
left floating around. - Gently pour the calcium lactate water over the noodle mixture.
- Within 5 minutes you’ll see the noodles start to separate from the parchment paper. Gently separate the noodles from the parchment paper and pull out the paper, leaving the noodle sheets to soak.
- After about 30 minutes, gently flip the noodle sheets over in the calcium bath.
- Once the keto lasagna noodles have soaked for at least 1 hour, remove them and pat dry with a paper towel.
You CAN leave these in the calcium bath for much longer, up to 24 hours, if desired. - Cut the keto lasagna noodles to the desired size and layer them with your favorite lasagna ingredients and bake at 350 degrees for 30 minutes.
- Allow the lasagna to rest for 20 minutes before cutting into it and serving.
- Enjoy!
Notes
The Noodle by themselves only has about 1 total carb per serving. The nutritional data is given with added lasagna ingredients.
I increased the amount of Sodium Alginate and Calcium Lactate from what was used in the video to help firm the noodle more.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 28gCarbohydrates: 8gNet Carbohydrates: 7gFiber: 1gProtein: 40g
Cathy,
I’ve used the Palmini lasagna noodles and while they are a good substitute, they are thick and hard to cut through with a fork, like traditional lasagna. I’m on the cusp of ordering the ingredients to make the Keto Noodles and for sure this will be a recipe I will be making!
Thanks!
Linda
Hello, I first saw keto noodles on Youtube, someone recommended the ketogenic woman in their video. I just wanted to let you know she uses 3 whole cooked eggs in her batter recipe. I found your website by searching for more ketogenic noodle recipes. Thank you for experimenting and sharing your results with the world.
I love Anita over at Ketogenic Woman! So glad you found me too and you are so welcome!