Three ways to make Keto Beef Noodles: using cooked beef, beef bone broth powder, or a keto meal powder such as Beef Keto Chow. Each method yields low-carb, savory noodles that can be shaped into fettuccine, lasagna sheets, or formed into spaghetti- or ramen-like strands using a spherification-style technique.
If you use cooked beef, the protein mixture can be blended and spread into a large sheet, then cut into strips for fettuccine or layered for lasagna. The spherification-style method works especially well to create thin, noodle-like threads that resemble traditional spaghetti or ramen. I first learned the thread technique from the Keto Asian Flavors YouTube channel and adapted it for beef bone broth and keto-friendly powders.
When making noodles from beef bone broth powder, the spherification approach is required. Once you get the hang of it the process is straightforward and repeatable. Below I outline the tools, ingredients, and step-by-step instructions to make beef bone broth noodles that are already cooked, easy to warm, and versatile in recipes.
Tools and Ingredients Needed to Make Keto Beef Noodles from Bone Broth Powder
- A high-speed blender (for best texture)
- A large mixing bowl
- A squeeze bottle with a narrow tip (condiment-style bottle works well)
- Sodium alginate (a seaweed-derived thickener)
- Calcium lactate (used to create the firming bath)
- Beef bone broth powder (or two scoops of a beef-flavored keto meal powder)
- Xanthan gum (small amount to help texture)
- Water (divided as noted below)
You can also make a similar noodle using one package or scoop of savory beef keto meal powder in place of plain bone broth powder—adjust seasoning and thickness to taste.
Printable Instruction Card to Make Keto Beef Noodles
How to Make Keto Beef Noodles
Ingredients
- 1 tbsp Sodium alginate
- 1 tbsp Calcium lactate
- 2 scoops beef bone broth powder (about 60 grams total)
- 1 tsp Xanthan gum
- 10 cups water, divided
Instructions
- Place 3 cups of water into a large blender.
- Add the xanthan gum and the beef bone broth powder to the blender.
- Blend thoroughly, then add the sodium alginate.
- Blend for 2–3 minutes, or until the mixture reaches a thick, custard-like texture.
- Set the mixture aside to rest until surface bubbles settle.
- In a large bowl, prepare the setting bath by mixing the remaining 7 cups of water with 1 tablespoon of calcium lactate. Stir until fully dissolved.
- Transfer the thickened bone broth mixture into the squeeze bottle; you will likely need to refill the bottle three times to use all of the mixture.
- Stir the calcium bath gently with one hand. With the other hand, turn the squeeze bottle upside down and squeeze long, continuous threads of the mixture into the bath. Watch the noodles form as the alginate reacts with the calcium.
- Repeat until all the mixture has been extruded into the bath. The formed noodles can be stored submerged in the calcium bath in the refrigerator for up to a week.
- Before serving, rinse the noodles under cold water to remove excess calcium.
- The noodles are already cooked—simply warm briefly and use them as spaghetti, ramen, or in any dish where you want a meaty, low-carb noodle.
Share your results
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These beef-based keto noodles are versatile, high in savory flavor, and low in carbohydrates. They work well in broths, stir-fries, or sauced dishes—transforming familiar recipes into keto-friendly meals without losing the noodle experience.