1 rating

Paleo Spaetzle


You can't enjoy a full German meal without Spaetzle. I have been hooked since the first time we ordered this in Germany. This is a very typical recipe but you can add wine, chicken broth, spinach or seasonings to go with your favorite dishes. I love with Chicken Schnitzel but it also goes great with short ribs!

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Calories Per Serving


Note: You can even add fresh herbs!


  • 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!


Spaetzle Directions:

In a large mixing bowl or blender, combine flour, salt, pepper, and nutmeg. Then add eggs and coconut or almond milk. Let the dough rest for 10 to 15 minutes. Bring a large pot filled about 1/2 water to a boil. Add in about 2 tablespoons salt. Reduce to a simmer. To create spaetzel; hold a large holed colander or the reusable tin over the simmering water and pour a little of the batter at a time and push using a the back end of your wooden spoon through the holes. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Using a slotted spoon remove cooked spaetzle and add to a bowl. Continue until you use the entire batter. Melt the butter in a large saute pan over medium heat and add the spaetzel; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then stir in dijon mustard. Taste for salt or pepper before serving. Enjoy