Psylli Pumpkin Pasta – Low Carb Keto Lasagna Noodles with ‘Tude (Attitude

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Garlic, granulated
  • 1 tsp Parsley, freeze dried
  • 2 tbsp Pumpkin, canned

• Refrigerated

  • 1/2 cup Egg whites-or carton egg whites

• Baking & Spices

  • 1/2 tsp Baking powder, gluten free aluminum free
  • 1 tbsp Coconut flour
  • 1/4 tsp Kosher salt
  • 1/8 tsp Nutmeg
  • 1 tbsp Psyllium husks, whole

Found on fluffychixcook.com

Description

Directions

• Combine dry ingredients in a bowl. Stir to mix well. Add wet ingredients to dry and stir with a spatula until evenly mixed.
• Line baking sheet with nonstick aluminum foil. Spread dough out along center of pan, lengthwise. Cover with a sheet of plastic wrap.
• Use your hands to gently and evenly spread dough out to about 1/16-1/8-inch thickness rectangle. Dough should be even and almost cover the entire bottom of the pan.
• Bake in a preheated 325° oven for 10-12 minutes until set and done throughout. Remove pan from oven and cool noodles on the pan. Cut into equal lasagna size lengths, or your preferred shape of noodle.
• Cool completely. It wont hurt to air dry them for an hour. Store in airtight container in the fridge up to 5 days or in the freezer for a month. We recommend storing between sheets of parchment paper or plastic wrap.

Nutrition