Paleo Spaetzle

You can't enjoy a full German meal without Spaetzle. I love with Chicken Schnitzel but it also goes great with short ribs!

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Notes

Note: You can even add fresh herbs!

Ingredients

  • 1/4 Cup coconut flour
  • 1/2 Cup tapioca flour
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon ground pepper
  • 1/2 Teaspoon ground nutmeg
  • 3 large eggs
  • 1/4 Cup coconut or almond milk, carlton
  • 2 Tablespoons unsalted butter
  • 2 Teaspoons dijon mustard
  • Fresh herb to top your dish (whatever you have handy)
  • 2 Tablespoons sea salt for cooking spaetzle
  • *Equipment – a colander or a reusable pie tin and make holes using a metal skewer or something comparable!

Paleo Spaetzle - Recipes

Well, I’m still in a cast. And, generally, that means I’m still avoiding the kitchen.

But, I can only feed my kid hummus and carrot sticks for just so long before he revolts and says, “would you please cook something?”

[Side note: he can now cook his own scrambled eggs, pancakes, and grilled cheese with tomato soup. And, there’s been a lot of raw spinach-eating. Hey, it’s a vegetable.]

So, tonight he asked for spaetzle mac, and I obliged.

What, you might ask, is spaetzle mac? Well, it’s a weird combination of spaetzle and mac and cheese. Only it’s grain-free and dairy-free. And, yes, yes, I know that the spaetzle actually replaces the mac part of mac and cheese. So, it should rightfully be called “spaetzle cheeze” or something.

But, the kiddo called it “spaetzle mac” and that’s what it henceforth shall be.

I’ve only made this with an actual spaetzle maker. One of these things:

But, I hear tell you can use a large-hole colander, too.


Gluten-Free Spaetzle If you&rsquore gluten-free and you&rsquove been missing egg noodles, this recipe is for you! It is my family&rsquos tradition to serve German food around the holidays and a German feast wouldn&rsquot be complete without spaetzle noodles. If you&rsquove never heard of spaetzle, it is basically tiny egg noodles or dumplings. They are so delicious and easy to make! Spaetzle is perfect for soaking up gravy or sauces and tastes delicious with all different kinds of meat dishes. My favorite thing to eat with spaetzle is my Dad&rsquos Beef Burgandy (recipe coming this week!). It seems special and fancy to make your own egg noodles but it couldn&rsquot be easier! All you need is a spaetzle press &ndash this is the one I use and it&rsquos not very expensive. The dough is just gluten-free flour, salt, eggs, and almond milk. Then you cook the noodles by putting the dough through the press over a pot of boiling water. See the video tutorial to get a visual. I love spaetzle best when it is topped with a gluten-free breadcrumb/butter mixture. It really completes the dish! We often have spaetzle and Beef Burgandy for Christmas dinner. I hope you have Happy Holidays! Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates. To make this homemade spaetzle recipe you just need a few simple ingredients. Most of these things are staple foods and common tools you probably already have on hand in your kitchen, except for the spaetzle maker. I highly recommend that you buy one online to make this spaetzle recipe as it is SO much easier. However, I do list a few alternative options later in this post if you do not have a spaetzle maker.

Kitchen Tools Needed:

Ingredients Needed:

Here’s what you’ll need from the store. The exact amounts are in the printable card at the bottom of this post.


Low Carb Spaetzle Pasta/Noodles

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.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.


A German  Spätzle  recipe can be tricky to make. Here's my easy version of this traditional favorite. Spätzle (Spaetzle) are a very traditional dish for Swabians living in the Baden-Württemberg and Bavaria states and then often turned into Cheese Spätzle.

Easy, because I use a stainless steel Lid and Scraper combo that I brought back from Germany. Always works. Or use a Spätzle-press. Or, scrap it off a wooden board, just like Oma used to do.


Spaetzle: 9 Recipes for This Delightful German Side Dish

Spaetzle (or spätzle) are little dumplings popular in southern Germany, Switzerland, and Hungary. The German word means “little sparrows,” a reference to the shape. The dough is a simple one, a blending of eggs, milk, and flour, usually pushed through the holes of a colander into boiling salted water. If you make spaetzle often, you can invest in a spaetzle maker, or hopper.

1. Cheese Spaetzle

German spaetzle are little noodles or dumplings made from basic ingredients (flour, eggs, milk). They’re often added to soups or crisped up with a bit of butter and served with sausage. Here, the addition of Gruyère cheese gives these versatile little dumplings extra richness. Get our Cheese Spaetzle recipe.

2. Herb Spaetzle

Mixed fresh herbs add color and extra flavor to the dough for spaetzle. Not familiar? They’re the small, chewy noodle-dough dumplings, originally from Germany. Spaetzle are often added to soups or crisped up with a bit of butter and served with sausage. Get our Herb Spaetzle recipe.

3. Green Pea Spaetzle with Smoked Salmon Sauce

Culinary Adventures in the Kitchen

Frozen peas are bended up with the liquid (water and eggs) in this recipe, then incorporated into the usual way with the flour. Getting the wet dough to the colander can be tricky, but the results are worth it. Get Chef at Home’s Green Pea Spaetzle with Smoked Salmon Sauce recipe.

4. Portobello Paprikash with Spaetzle

“My Portobello Paprikash,” writes health blogger Sonali, “is a vegetarian twist on Chicken Paprikash, a classic Hungarian dish made with chicken cooked in a creamy sauce flavored with Hungarian paprika. For my version, I decided to use Portobello mushrooms because as far as vegetables go, they are very meaty and filling.” Get The Foodie Physician’s Portobello Paprikash with Spaetzle recipe.

5. Homemade German Spaetzle

Cream of Wheat cereal (i.e., wheat farina) combines with flour to yield spaetzle of exceptional litheness and tenderness. After you’re done making these, you can dry them out and refrigerate. Then, just before serving, heat and brown them in butter. Get Cook Diary’s Homemade German Spaetzle recipe.

6. Hungarian Goulash with Spaetzle

Traditional Hungarian goulash is flavored with both sweet and smoky paprika, for deep, deep flavor. This recipe calls for canned beef, which saves time and, oddly, provides a long-simmered flavor. And homemade spaetzle are the perfect accompaniment. Get My Food Storage Cookbook’s Hungarian Goulash with Spaetzle recipe.

7. Spaetzle, Wild Mushrooms, and Broccoli Rabe with Thai Yellow Curry Sauce

The name might give you a double-take, this is such an eclectic recipe. The flavors, though, blend earthy, bitter, spicy and sweet—the perfect complex topping for fresh spaetzle, easier to make than pasta. Get LunaCafe’s Spaetzle, Wild Mushrooms, and Broccoli Rabe with Thai Yellow Curry Sauce recipe.

8. Lemon, Ricotta, and Thyme Spaetzle

The browned butter these light, fresh-tasting, springlike spaetzle are tossed in give lots of complex nutty flavor. And the ricotta in the spaetzle batter keeps things airy and delicate. Get C4Bimbos’ Lemon, Ricotta, and Thyme Spaetzle recipe.

9. Spaetzle with Asparagus, Gouda, and Ramp-Hazelnut Pesto

The wild spring treat, ramps, become a rich, fragrant pesto, tossed with asparagus and freshly made spaetzle. This is a perfect example of modernizing a traditional recipe, adapting it to modern tastes. Get Edible Philly’s Spaetzle with Asparagus, Gouda, and Ramp-Hazelnut Pesto recipe.


  • 2 cups gfJules™ All Purpose Gluten Free Flour
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground nutmeg
  • 4 large eggs
  • 1/2 cup milk of choice (dairy or non-dairy)
  • 1 Tbs. olive oil

Whisk together the gfJules gluten-free flour, salt, pepper and nutmeg.

Crack the eggs into another bowl and stir together with the milk to combine the yolks and whites. Pour the egg-milk mixture into the flour bowl while stirring slowly until incorporated and there are no lumps.

Fill a large pot of water halfway and add a dash of salt bring to a boil. Reduce heat to low and set a large colander on top of the pot.

Spoon spaetzle batter into the colander and press through the holes with a rubber spatula the formed noodles will fall into the hot water. Prepare in batches so as not to overcrowd the noodles&mdashstir gently to separate them.

Cook for approximately 3 minutes. Some recipes indicate that the noodles float when they are ready, but with gluten-free noodles, many will float immediately, so just leave them in the water for 3 minutes then remove with a slotted spoon, skimmer or spider whisk.

Put cooked noodles into another colander and briefly run cold water over them. Set aside in a bowl while cooking the remaining batter.

Just before serving, heat a large skillet with a tablespoon of olive oil and stir the noodles to coat and heat. Serve warm topped with any sauce, vegetables or meat, or serve plain as a side dish.

Serves 10 when topped with roasted vegetables or meat.


Recipe Summary

  • ½ cup all-purpose flour, plus more as needed
  • 1 large egg
  • ½ teaspoon kosher salt
  • 1 pinch cayenne pepper
  • 1 tablespoon creme fraiche, sour cream, or plain yogurt
  • 3 tablespoons milk, or as needed

Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.

Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.

When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.


Spaetzle with Sauerkraut, Cheese and Onions

In a large pot, bring salted water to a boil. Mix the flour with the eggs, 100 ml (approximately 1/2 cup) of water, and season with nutmeg and salt. Knead briefly to form a tough dough, then let rest for 5 minutes. Use a spaetzle maker set on the rim of the pot of boiling water to form the spaetzle. Cook for 2-3 minutes in portions, until they float to the surface.

Remove the noodles from the water with a slotted spoon and drain.

Peel the shallot and chop finely and grate the cheese. Fry the shallots in a pan with 1 tablespoon of butter. Pour in the cream, boil down slightly, then add the spaetzle and sauerkraut. Stir in the cheese and season with nutmeg, salt and pepper.

For the fried onions, peel the onions and cut into thin rings. Sauté in 2 tablespoons of hot butter until golden brown while stirring. Arrange the spaetzle on plates, top with the fried onions and serve garnished with chives.