The BEST Keto Noodle Recipe!
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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.
Click here to see how to make Keto Spinach Noodles using this same method!
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.
- Water
- 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!
Keto Noodle Recipe
This keto noodle recipe uses some new ingredients, but comes together super easily!
Ingredients
- 10 cups water, divided
- 5 ounce can of chicken breast, drained (3.1 ounces drained)
- 1/2 teaspoon xanthan gum
- 1 tablespoon sodium alginate
- 1 tablespoon calcium lactate
Instructions
- 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.
Notes
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: 1Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 50mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 11g
I have made these a dozen or so times. Great recipe! Taste is great and the “noodle” experience is terrific. I often add egg yolk powder to the chicken, just because I have it.
I agree with the “noodle” experience!! It’s everything! lol
Note for anyone trying this recipe for the first time:
I tried using these squeeze bottles and the size of the bottle opening is too small to get the blender mixture in without thinning it out (or lots of fighting). Adding more water will make the noodles taste more glass noodle like which is great for pho (If you make sure they’re thinner, angel hair like, they will taste better.) but for spaghetti noodle flavor and thickness you want squeeze bottles with a wider opening to pour the blender mixture in than this page recommends.
Thanks for the feedback on what worked for you!! Much appreciated <3
These look great! Can you taste the chicken, though? You said the texture’s great, but didn’t mention how the flavor compared.
I’ve tried these noodles with a variety of ingredients (egg yolk powder, spinach powder, etc..) and what I learned is the water content is so high, that it’s nearly impossible to add flavor to these noodles. You might catch a slight hint of smell or flavor if eating the noodles by themselves, but that instantly disappears as soon as you add your topping of choice (marinara, alfredo, butter and parm, etc…)
Steve’s noodles are the best! I just made a new batch tonight and added 1/2 tsp turmeric for color. I’m fine without the turmeric but my picky family doesn’t trust white noodles 😂
I’ve baked the noodles and had no problem with texture. Better still, they freeze and thaw nicely so I make double batches. They don’t last long in my house! I’m looking forward to more tweaks and variations.
Yes! I’ve tried Steve’s version too! These noodles are a total game changer! You should check out my chicken carbonara video on YouTube using these noodles 😀