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Easy Protein Sparing Noodles

Maria Emmerich
Prep Time 4 minutes
Cook Time 2 minutes
Course Carnivore, Dairy Free, Main Course, Nut Free, PSMF Recipes
Cuisine American, Italian
Servings 2
Calories 79

Ingredients
  

Instructions
 

  • Preheat oven to 300 degrees F.
  • Place the egg whites into a blender. Add the Further Food gelatin and salt and blend the mixture well.
  • Spray a silicone baking sheet with edges (like THIS ONE) liberally with avocado oil spray. Pour the mixture into the baking sheet and use a spatula to spread the mixture out to cover the baking sheet completely in a thin layer. Place in the oven to bake for 6-10 minutes or until just cooked through.
  • Remove from oven and allow the mixture to cool.
  • OPTION 2: Heat a large non-stick skillet or crepe pan to medium heat. Spray with avocado oil spray and pour the mixture into the skillet. Turn the skillet to coat the entire bottom in a thin layer. Cook the noodle mixture for 2 minutes or until completely cooked through. Gently flip to cook the other side for one minute. Remove from the skillet.
  • Once the sheet of protein sparing noodles is cool, remove it from the silicone pan. NOTE: If it sticks, place the pan into the freezer for 10-15 minutes before removing, the sheet of noodles comes off easier.
  • Place the sheet of noodles onto a cutting board and roll it up in a tight jelly roll. Use a sharp knife to slice into protein noodles.
  • Serve with your favorite protein sparing toppings.
  • Store extras in an airtight container in the fridge for up to 5 days. To reheat, place in a lightly greased skillet over medium heat for 2 minutes or until heated through.

Nutrition

Calories: 79 | Fat: 1g | Protein: 18g | Carbohydrates: 1g | Fiber: 1g | P:E Ratio: 18