When you’re following a carnivore diet, finding creative ways to replace traditional carbs like noodles and wraps can be a game-changer. This simple recipe lets you whip up either egg white noodles or wraps with the same batter, offering two delicious options in one go.
Whether you’re serving noodles with your favorite sauce or wrapping up a savory filling, this recipe is a pure-protein solution that’s low-carb, dairy-free, and incredibly versatile. Let’s dive in and discover how to make these egg white creations perfect for your carnivore lifestyle.
How to Make Egg White Noodles or Wraps
- Yield: 1 to 2 servings noodles or 3 wraps
- Prep Time: 5 minutes
- Cook Time: 5 minutes for noodles or 7½ minutes for wraps
Ingredients
- ½ cup egg whites (see notes below)
- 1 tablespoon unflavored powdered gelatin
- Pinch of kosher salt
- 1 tablespoon tallow, divided (for cooking the wraps)
Instructions
For Wraps:
- To make the batter, combine egg whites, gelatin, and salt in a small blender or mini food processor.
- Blend for about 15 seconds until smooth.
- Preheat a small skillet (7 to 8 inches in diameter) over medium heat. Add a teaspoon of tallow and swirl to coat the pan.
- Pour one-third of the batter into the pan and immediately swirl it to create a thin layer.
- Cook for about 2 minutes until set, then flip and cook for 30 seconds more.
- Repeat with the remaining batter to make a total of 3 wraps. Serve warm or store for later use.
For Noodles:
- Preheat the oven to 400°F and line a sheet pan with a silicone mat or parchment paper.
- Pour the batter onto the prepared pan and use an offset spatula to spread it into a thin, even rectangle about ⅛ inch thick.
- Bake for 5 minutes or until set.
- Once baked, transfer the noodle sheet onto a cooling rack to cool completely. If it sticks, place the sheet in the freezer briefly to help loosen it.
- Roll the sheet like a jelly roll and slice crosswise into ribbons of your desired width. These can be kept wide for lasagna or cut thin for fettuccine-style noodles.
- Reheat noodles in the microwave or a dry, greased pan before serving.
Notes & Tips
- For this quantity of egg whites, you’ll need about 4 to 5 large eggs. Save the leftover yolks for recipes like Hollandaise Sauce, Butter Bacon Mayonnaise, or Carnivore Ice Cream. Raw yolks will keep for up to 2 days in the fridge.
- For wraps, make sure your pan is well greased and the batter is evenly spread for the best results.
- The noodles can be used for a variety of dishes, from stir-fries to carnivore-friendly lasagnas.
Why This Recipe Is Perfect for the Carnivore Diet
These egg white noodles and wraps are an ingenious way to add variety to your carnivore diet without compromising on protein or flavor. Unlike traditional carb-heavy pasta and wraps, these creations are made from pure protein and a touch of gelatin for structure. Whether served warm, room temperature, or even cold, they’re incredibly adaptable to any meal.
Advanced Tips & Customizations
- Thinner Layers: Use a ladle or measuring cup to evenly divide the batter for consistent wraps or noodle sheets.
- Flavor Additions: Add a pinch of garlic powder or Italian herbs to the batter for savory wraps or noodles.
- Creative Serving Ideas: Use the wraps as crepes filled with sugar-free jam or whipped cream for a sweet variation.
Try these wraps as a base for carnivore-friendly fillings like shredded chicken, bacon, or smoked salmon. For the noodles, a simple butter sauce, Parmesan, or even a creamy egg yolk drizzle will elevate the dish. These egg white creations are proof that creativity and simplicity can transform your carnivore meals into something extraordinary!
Protein-Packed Noodles or Wrap
Ingredients
- ½ cup egg whites see notes below
- 1 tablespoon unflavored powdered gelatin
- Pinch of kosher salt
- 1 tablespoon tallow divided (for cooking the wraps)
Instructions
- To make the batter, combine the egg whites, gelatin, and salt in a small blender or mini food processor.
- Blend until well combined, about 15 seconds. If making noodles, skip ahead to Step 7.
- To make wraps, preheat a small skillet (7 to 8 inches in diameter) over medium heat. Add 1 teaspoon of the tallow and swirl to coat the pan.
- Pour one-third of the batter into the skillet, swirling immediately to create a thin, even layer.
- Cook the wrap for about 2 minutes until set, then flip and cook for an additional 30 seconds.
- Repeat with the remaining tallow and batter to make a total of 3 wraps. Serve warm, at room temperature, or chilled.
- To make noodles, preheat your oven to 400°F. Line a sheet pan with a silicone mat or parchment paper.
- Pour the batter onto the prepared pan and use an offset spatula to spread it into a thin rectangle, about ⅛ inch thick.
- Bake for 5 minutes, or until the noodle sheet is fully set.
- Carefully transfer the noodle sheet (on the liner) to a cooling rack. Let it cool completely before peeling it off the liner. If it sticks, place it in the freezer for a few minutes to loosen.
- To create noodles, roll the sheet like a jelly roll and slice crosswise into ribbons of your desired width. For lasagna, keep the strips wide.
- Before serving, rewarm the noodles in the microwave or a skillet over moderate heat.
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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.