Let’s talk comfort food—pasta! These panko noodles are a game-changer for anyone following a carnivore or low-carb lifestyle. They’re quick to make, customizable, and pair perfectly with any sauce.
Whether you drizzle them with a rich browned butter cream sauce or top them with grilled chicken, these noodles will satisfy your pasta cravings without the carbs.
How to Make Panko Noodles in 6 Easy Steps
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients
- 4 large eggs
- 4 ounces (½ cup) cream cheese
- ¼ cup pork panko
- 2 tablespoons unflavored powdered gelatin
Instructions
- Preheat your oven to 350°F. Line a sheet pan with a silicone mat or parchment paper for easy removal.
- Blend the eggs, cream cheese, pork panko, and gelatin in a blender until smooth and fully combined.
- Pour the mixture onto the prepared sheet pan, spreading it into an even, thin layer using an offset spatula for best results.
- Bake for about 20 minutes, or until the noodle sheet is set and the edges are lightly browned.
- Carefully transfer the silicone mat or parchment paper with the baked noodle sheet onto a cooling rack. Let it cool until warm but still pliable—about 10 minutes.
- Once cooled slightly, roll the sheet of noodles like a jelly roll and slice crosswise into ribbons of your desired width.
Why You’ll Love This Recipe
These panko noodles are incredibly versatile and easy to prepare. With just four simple ingredients, you’ll have a satisfying base for all your favorite sauces and toppings. Plus, they’re gluten-free, low-carb, and packed with protein, making them a guilt-free alternative to traditional pasta.
Tips for Perfect Noodles
- Thickness Control: Use a silicone mat and an offset spatula to ensure an even, thin noodle layer.
- Serving Suggestions: Pair with browned butter cream sauce, marinara, or a simple olive oil and garlic drizzle. Add grilled chicken or steak for a heartier meal.
- Storage Tips: Store leftover noodles in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave before serving.
Customizations & Variations
- Flavor Additions: Add a pinch of garlic powder, onion powder, or Italian herbs to the batter for a flavor boost.
- Toppings: Sprinkle freshly grated Parmesan or nutritional yeast for added umami.
- Alternative Ingredients: For dairy-free noodles, replace cream cheese with a plant-based alternative.
Advanced Tips
- Batch Cooking: Double the recipe and freeze individual portions for quick and easy meal prep.
- Sauce Absorption: These noodles have a firmer texture, making them ideal for hearty sauces like Alfredo or Bolognese.
Whether you’re indulging in a cozy pasta night or prepping for a week of low-carb meals, these panko noodles are a must-try. With their rich texture and adaptability, they’ll quickly become a favorite in your recipe rotation. Give them a try today and elevate your low-carb cooking!
Low-Carb Panko Noodles
Ingredients
- 4 large eggs
- 4 ounces ½ cup cream cheese
- ¼ cup pork panko
- 2 tablespoons unflavored powdered gelatin
Instructions
- Preheat your oven to 350°F. Line a sheet pan with a silicone mat or parchment paper for easy removal.
- Blend the eggs, cream cheese, pork panko, and gelatin in a blender until smooth and fully combined.
- Pour the mixture onto the prepared sheet pan, spreading it into an even, thin layer using an offset spatula for best results.
- Bake for about 20 minutes, or until the noodle sheet is set and the edges are lightly browned.
- Carefully transfer the silicone mat or parchment paper with the baked noodle sheet onto a cooling rack. Let it cool until warm but still pliable—about 10 minutes.
- Once cooled slightly, roll the sheet of noodles like a jelly roll and slice crosswise into ribbons of your desired width.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.