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This is going to be short and sweet, but I’ve seen people searching my website for “noodles” after posting a video on YouTube testing out a new, viral keto noodle recipe.
That video was my first time making these keto noodles, and I was just testing it out to see if it was too good to be true.
Spoiler Alert……It’s freaking amazing!!
My plan is to keep testing the recipe to tweak it and make it my own, but below is the video where I test out the initial recipe I found on Serious Keto’s website.
How to Make Keto Noodles
What you need for this Keto Noodle Recipe
- High Powered Blender – I have used my Blendtec for a decade and wouldn’t use anything else!
- Squeeze Bottles – you will need to cut the opening a little larger.
- 5 oz canned chicken, drained (it’s about 3.1 ounces when drained)
- Calcium Lactate
- Sodium Alginate
- Xanthan Gum
- Large bowl
Don’t let the weird ingredients scare you. I’ve never used these ingredients before, but after reading up on them and realizing that chefs use these types of ingredients for things like fruit juice caviar…the little balls of fruit that burst in your mouth…I was intrigued and had to try it out!
The Macros for Keto Noodles
The recipe is technically 4 servings with the following macros
- Calories: 60
- Fat: 1
- Carbs: 0
- Protein: 11
But, if you are like me, with those low macros, I’m probably eating 2 servings if not all 4 in one sitting to fully satisfy my pasta craving, lol
It’s also worth pointing out that I’m not counting the carbs found in calcium lactate because that is used in the swirl bath and the amount that absorbs into the noodles is negligible.
What’s Next for this Keto Noodle Recipe?
Now that I understand the concept of how these ingredients work to make noodles, the ingredient, flavor, and color options are really endless! I can’t wait to experiment more!
Plus, I think this recipe would be a great addition to my Keto Chicken Soup recipe to officially make it a chicken noodle soup!
If you haven’t don’t so yet, be sure to subscribe to Healthy Ambitions on YouTube so you can watch more videos like this!
- Add 3 cups of water and the chicken to a high-powered blender and pulse until the chicken is liquified.
- Add the 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.
- Pour into a 4+ cup measuring cup or a bowl with a pouring spout and let sit for 30 minutes.
- Skim off any bubble that rose to the surface, then pour the mixture into a squeeze bottle.
- In a large bowl, whisk the calcium lactate in 7 cups of water until fully dissolved.
- Using a spatula, swirl the water in the bowl while you squeeze the mixture evenly from the squeeze bottle into the swirling water. You may want to start and stop the squeeze so you don't end up with one long noodle.
- Once done, allow the noodles to sit in the calcium lactate bath for 1 hour.
- Drain the noodles and store them in an air-tight container in the refrigerator.
- When ready to eat, simply heat up in hot water on the stove or microwave for 30-45 seconds.
I would not bake these noodles as I'm told the ingredients don't hold up well at a temperature higher than about 260 degrees F.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 50mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 11g