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Every time that I think of this dish, I get Beyonce singing in my head “If you like it then you shoulda put an egg on it”
This easy low-carb dish is everything that is good in the world of comfort foods. Creamy, cheesy sauce, slurpy zero-carb noodles, crowned with a perfectly poached egg which combines to create a keto-friendly sauce that is to die for!
This dish comes together fast, with almost no effort so it is perfect for busy nights or unexpected guests… or when you want a bit of Beyonce in your head. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs4.1 grams
Protein16 grams
Fat42.3 grams
Calories455 kcal
Calories from carbs 4%, protein 14%, fat 82%
Total carbs5.6 gramsFiber1.5 gramsSugars1.8 gramsSaturated fat25.2 gramsSodium479 mg(21% RDA)Magnesium20 mg(5% RDA)Potassium144 mg(7% EMR)
Ingredients (makes 6 servings)
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 100 g unsalted butter (3.5 oz)
- 1/4 cup full-fat cream cheese (60 g/ 2.1 oz)
- 1 clove garlic, minced
- 1 1/2 cups grated Parmesan cheese or other Italian hard cheese (135 g/ 4.8 oz)
- 2 tbsp freshly chopped parsley, or to taste
- 3 packs zero-carb, shirataki noodles (600 g/ 1.3 lb)
- 6 large eggs
- Optional: salt and pepper, to taste
Instructions
- Place cream, butter, cream cheese and minced garlic in a saucepan and heat on medium until they are all melted and combined.
- Add the parmesan and parsley and stir until melted.
- While the sauce is heating through, drain your shirataki and rinse well. For best results, prepare the shirataki noodles by following these instructions (you can skip the pan-roasting and simply rinse and boil them).
- To poach the eggs, place a pot of water on the stove and heat until simmering. Crack your egg into a measuring cup and then slide it into the water. Cook for three minutes. Repeat for the remaining eggs (do not cook more than 2-3 in one saucepan at the same time).
- While your eggs are poaching, stir the cheese sauce through your noodles and serve into bowls. Season with salt if desired.
- Place a poached egg on top of each bowl and optionally season with pepper. Pop the yolk and dig in!
- Store the noodles covered in cheese sauce in a covered container in the refrigerator for up to four days. Poached eggs should be kept separately from the noodles. Once the eggs are cool, place all the eggs in an airtight container filled with cold water and keep refrigerated for up to 5 days. To reheat the eggs, place them in a mug filled with hot tap water for a couple of minutes. This will be enough to warm them up without overcooking.
Zero-Carb Noodle Alfredo
Step by Step
Ingredients
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 100 g unsalted butter (3.5 oz)
- 1/4 cup full-fat cream cheese (60 g/ 2.1 oz)
- 1 clove garlic, minced
- 1 1/2 cups grated Parmesan cheese or other Italian hard cheese (135 g/ 4.8 oz)
- 2 tbsp freshly chopped parsley, or to taste
- 3 packs zero-carb, shirataki noodles (600 g/ 1.3 lb)
- 6 large eggs
- Optional: salt and pepper, to taste
Instructions
- Place cream, butter, cream cheese and minced garlic in a saucepan and heat on medium until they are all melted and combined.
- Add the parmesan and parsley and stir until melted.
- While the sauce is heating through, drain your shirataki and rinse well. For best results, prepare the shirataki noodles by following these instructions (you can skip the pan-roasting and simply rinse and boil them).
- To poach the eggs, place a pot of water on the stove and heat until simmering. Crack your egg into a measuring cup and then slide it into the water. Cook for three minutes. Repeat for the remaining eggs (do not cook more than 2-3 in one saucepan at the same time).
- While your eggs are poaching, stir the cheese sauce through your noodles and serve into bowls. Season with salt if desired.
- Place a poached egg on top of each bowl and optionally season with pepper. Pop the yolk and dig in!
- Store the noodles covered in cheese sauce in a covered container in the refrigerator for up to four days. Poached eggs should be kept separately from the noodles. Once the eggs are cool, place all the eggs in an airtight container filled with cold water and keep refrigerated for up to 5 days. To reheat the eggs, place them in a mug filled with hot tap water for a couple of minutes. This will be enough to warm them up without overcooking.
Nutrition (per serving)
Calories455kcal
Net Carbs4.1g
Carbohydrates5.6g
Protein16g
Fat42.3g
Saturated Fat25.2g
Fiber1.5g
Sugar1.8g
Sodium479mg
Magnesium20mg
Potassium144mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 4.1 g | 16 g | 42.3 g | 455 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 13.5 g | 120 kcal |
| Cream cheese, soft (full-fat) |
| 0.3 g | 0.7 g | 2.8 g | 25 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Parmesan cheese |
| 0.7 g | 8 g | 5.8 g | 88 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Shirataki noodles, konjac noodles |
| 1.5 g | 0 g | 0.2 g | 4 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
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