Keto Egg Noodles with Creamy Chicken Sauce

I'm usually satisfied with adjusting a recipe and using veggies to replace pasta.  But, yesterday I really wanted a to see if I could make a keto friendly noodle or dumpling.  Here's what I came up with.  

It wasn't a time consuming process and the recipe makes plenty, about 2 cups of noodles with a serving size of 1/2 cup.  They will keep in the fridge for several days or you can freeze them.  Perfect!

Keto Egg Noodles

Ingredients:

serves 4

2 whole eggs

2 egg yolks

5 oz cream cheese softened

2 1/2 Tbsp ground psyllium husk

1/2 tsp pink salt

Directions:

Preheat the oven to 300°F

In a medium bowl, combine eggs, yolks, cream cheese and salt using a hand mixer.  Once you have a creamy consistency slowly add the ground psyllium husk and continue mixing.  This will turn into a very sticky dough.  

Turn the dough out on a piece of parchment paper.  Place a 2nd piece of parchment paper on top and press the dough out to a rectangle approximately 16x11 inches and 1/4 to 3/8" thick. 

Leaving both sheets of parchment paper, bake for 10 minutes.  Remove from oven and let cool.  Remove the top piece of parchment paper and using a pizza cutter or knife, cut into noodles.  Whatever size you like is fine.  I went for an egg noodle size.  

Even plain, they were tasty, but adding a sauce was divine.

   

The creamy chicken sauce was a dump this in, add a little of this type experiment.  Here's what I did...

Creamy Chicken Sauce

2 servings

Ingredients:

1 chicken breast (boiled and shredded) 

1/4 cup sour cream

2 Tbsp butter

1/4 cup heavy cream

1/8 cup shredded mozzarella cheese

1/4 cup chicken broth (or save some of the water from boiling the chicken)

salt and pepper to taste

garnish with a little shredded Parmesan cheese

Directions

Get your chicken boiled (save a 1/4 - 1/2 cup of liquid) shred chicken.  (If you don't want to cook your own chicken, a rotisserie chicken would work great also).

Set the shredded chicken aside.

In a medium sauce pan, melt butter.  Turn down the heat to medium low.  Add sour cream, heavy cream and broth or liquid. Stir together until sauce is creamy.  Add shredded mozzarella.  If the sauce gets too thick or just resembles melted cheese.  Add more broth or liquid and stir until you get the consistency of a thick sauce.  Stir in shredded chicken, add salt and pepper to taste.  

If you're keto egg noodles have gotten cold while making the sauce, portion out 1/2 cup and microwave for 20 seconds to reheat.  Ladle on the sauce and garnish with Parm and black pepper.

This was comfort food at its finest.  Rich, creamy and the noodles were like dumplings absorbing the sauce.  Delicious

Nutritional values per 1/2 cup Keto Egg Noodles

calories 198; fat 15.9; total carbs 4.7; fiber 2.6; net carbs 2.1; sugars 1.4; protein 7

Nutritional values per 3/4 cup Creamy Chicken Sauce

calories 387; fat 31; total carbs 1.5; fiber 0; net carbs 1.5 sugars 1; protein 18

Let me know what you think about this recipe.  I hope it satisfies that craving for you like it did for me.