Low Carb Spaetzle. Oh good grief-this is the first pasta/noodles recipe I have tried to make with Cabalose Flour and it is fantastic. If you have never had spaetzle you are in for a treat. Please pardon my description but they look kinda like little white rabbit turds gone wrong. I know, I know, sorry but the taste will more than off-set the description. It seems just about every country in the world has its own way of making pasta and this is the way the Germans make theirs. DO NOT USE CARBQUIK-IT WILL NOT WORK.
After you have made these once or twice your mind will go nuts with the things you can put/do with them. Fried in butter with poppy seeds, with chives, with mushrooms, Parmesan cheese, your favorite sausage, under a light marinara sauce or a robust Puttanesca Sauce, Tomato Sauce loaded with full fat mozzarella, Tomato Basil Cream, heavy cream & Pistol River Porcini Dust, mixed with spinach & gruyere, a few carmelized onions, any cold pasta salad, and gads, these are just a few quick things I can think of. Here is the recipe for Macaroni & Cheese Anything you can do with pasta you can do with this recipe so if you like spaetzle the this low carb spaetzle is for you.
You will need an old fashioned large holed cheese grater or if you actually have a spaetzle grater all the better (I do not). I am of the Alton Brown school of though regarding kitchen tools. If it only does one job I don’t need it. Two is iffy but three or more…sign me up. If you have a potato ricer (again I do not) this will give you a longer skinnier low carb spaetzle which is good for soups like the pic to the right.
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- 1 C Carbalose Flour***
- 2 Eggs
- 6 T Heavy Cream
- 6 T Water
- ½ t Salt
- ¼ t Pepper
- ⅛ t Guar Gum
- ⅛ t Grated Nutmeg
- 2 Drops Liquid Sucralose***
- Bring a pot of water to simmer.
- Put flour & spices together and stir.
- Beat eggs then add water, heavy cream, & Sucralose and add to flour.
- Batter should be of a medium thick consistency.
- Using an old fashioned large holed grater, put about ½ C batter on top, and with grater over the water, run your index finger gently over the dough and let it drop into the water. It will sink and almost immediately float. Cook about 2 minutes.
- Remove with a small strainer or spider.
- Repeat until finished.
- 6 Servings
- 136 Calories, 7.3g Protein, 8.3g Fat, 8.1g Carbs, 4.9g Fiber, 3.2g Net Carbs
- 4 Servings
- 201 Calories, 10.9g Protein, 12.1g Fat, 12.2g Carbs, 7.3g Fiber, 4.9g Net Carbs
- If you think your batter is a bit too thin, add a tad more flour.
can i use vital wheat gulten instead of xanthum gum etc? or agar? i would like to make but i dont ha e the x gum etc.
Hi Linda,
Yes, you may leave it out. It is an ingredient to give a better and smoother mouthfeel. Don’t need to sub with anything else.
Hi, I wanted to know if Guar Gum can be substituted with Xanthum Gum?
Thank you
Hi Patrice,
Yes, Guar Gum and Xanthan Gum are interchangeable. Just be sure not the add to much as either one can give you kind of a slimy mouth feel.
can you add some xanthum gum to firm it up?
Jamie,
Not sure what you mean by “firm it up”. As per the instructions you can add a bit more flour but adding more more guar gum or xanthan gum will probably just make it slimy.
Try to remember that Carbalose flour is and acts differently than regular flour.
Can this be frozen then taken out later to cook? My husband always wants ‘normal’ pasta, so I’d like something I can pull out and prepare for me that’s quick.
Hello there! I’m excited to try this, but I’m not the biggest fan of sucralose. I’m not sure what brand of drops you use, but I saw for Sweet Solutions EZ Sweetz Liquid Sucralose that 2 drops = 2 tsp sugar. Does that sound right for the type you use? I’d like to use an erythritol sweetener instead. I figure I can just dissolve it in the water first :) Thank you, and I can’t tell you how excited I am to have found your Carbalose flour recipies!
Hi Kate,
Yes, EZ Sweetz is what I have used for over 10 years https://www2.netrition.com/ezsweetz.html and it looks like you have found the right one or the 0.5 oz size.
The ONLY reason I started adding Sucralose to the all my Carbalose recipes is that so many people complained about the “bitter” taste of the flour and I am one of those people. If the flour doesn’t taste bitter to you then you can skip any sweetener.
I don’t use erythritol for many reasons and if you are more comfortable with it then of course use it. Have fun making whatever you are making including the spaetzle listed above.
I made your recipe for Creamy Chicken Noodle Soup and it is delicious. My only disappointment was that the spaetzle was very soft, no bite to it. Is this normal or any suggestions of what I might have done wrong?
Hi Jan,
You did not do anything wrong. Carbalose is not like real flour and you are right, it does not have the same mouth feel that a high carb flour does. It is just a great alternative. Glad you liked the soup.
Is that nutrition info for the whole recipe or per serving?
Hey Taylor,
The nutrition is per serving.