This Keto Spaetzle is simple, hearty, delicious, and one of the best comfort foods you can make. Keep in mind that as this is a keto spaetzle recipe, it will not taste exactly like the traditional spaetzle. But I promise, it will be just as delicious as the traditional spaetzle you know and love!
In a microwave-safemixing bowl, microwave the mozzarella cheese for 60-90 seconds until completely melted. Let cool for 1 minute, then mix in the egg yolks and lupin flour until well combined. This is your keto spaetzle "dough." If you find the dough is too sticky, cover the bowl with plastic wrap and refrigerate for 20-30 minutes until it has firmed up.
Place the keto spaetzle dough in a colander. Push about 1/3 of the dough through your colander and directly into prepared baking sheet. Repeat with the remaining dough. Make sure the spaetzle is in a single layer so they don't stick together. Refrigerate overnight.
When ready to cook, boil a pot of water then add in the cold spaetzle dough. Cook for about 20-30 seconds. You don't want to boil it for too long or the spaetzle will lose its form as the cheese melts.
Drain the keto spaetzle and run it under cold water to cool. You can use your fingers to gently separate the pieces and let cool. If the spaetzle looks a bit too soft at this point, don't worry! As the keto spaetzle cools, it will firm up and have a more pasta-like texture. ENJOY!