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This low-carb favourite got a modern makeover today! My fun take on keto carbonara today… in cake form.
When it came perfectly crisp on top out of the oven, and lets be honest… in one piece, I literally squealed with excitement! It’s super easy to make and is one the whole family will enjoy.
Serve as a main dish with a nice salad like our Superfood Low-Carb Veggie Salad Bowl, Easy Low-Carb Tomato Summer Salad or Low-carb Smokey Roasted Mushrooms.
You can also serve this recipe as a side with any protein such as roasted chicken, pan-fried pork chops or baked salmon. Enjoy!
Hands-on Overall
Serving size 1/4 cake
Nutritional values (per 1/4 cake)
Net carbs4.4 grams
Protein19.9 grams
Fat41.1 grams
Calories472 kcal
Calories from carbs 4%, protein 17%, fat 79%
Total carbs5.5 gramsFiber1.1 gramsSugars3.8 gramsSaturated fat22 gramsSodium1,174 mg(51% RDA)Magnesium42 mg(10% RDA)Potassium450 mg(22% EMR)
Ingredients (makes 4 servings)
- 400 g zucchini, spiralized (14.1 oz)
- 2 tbsp butter, ghee or olive oil (30 ml)
- 2 garlic cloves, peeled
- 140 g bacon, sliced (5 oz)
- 3 large eggs
- 1/2 cup grated Gruyere or Pecorino Romano cheese (57 g/ 2 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- 2/3 cups heavy whipping cream (160 ml/ 5.4 fl oz)
- 1 tsp salt, or to taste
- 1/2 tsp cracked black pepper, or to taste
Instructions
- Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- Prepare the zoodles but making them in a spiralizer. If you don’t have a spiralizer, you can use a julienne peeler to make long thin zucchini ribbons. Chop the soft cores.
- Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle the noodles with salt and let them sit for 10 minutes. Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.
- Meanwhile, bash the garlic to bruise it, removing the skin to enable the flavour to release. Chop the bacon into about chopped into 2 cm/ 0.8 " pieces.
- Melt the butter in a non-stick frying pan or cast iron skillet. Add the bacon and garlic and sauté 5 minutes until the bacon is cooked. Discard the garlic.
- Beat the eggs in a bowl with a fork. Season with salt and pepper. Add the cheese keeping about a third aside for the topping.
- Add the zucchini noodles, bacon mix, cream and egg to a mixing bowl and toss to combine, ensuring all the noodles are fully coated.
- Grease a 19 cm/ 7.5 oz cake tin with a little butter and a small sprinkling of cheese (about 1 tbsp). Add the vegetable mix.
- Top with the remaining cheese and bake for about 50 minutes, or until firm and golden on top.
- Allow to cool slightly before removing from the tin and slicing.
- Top with freshly chopped parsley or basil. Store in the fridge for up to 4 days.
Ingredients
- 400 g zucchini, spiralized (14.1 oz)
- 2 tbsp butter, ghee or olive oil (30 ml)
- 2 garlic cloves, peeled
- 140 g bacon, sliced (5 oz)
- 3 large eggs
- 1/2 cup grated Gruyere or Pecorino Romano cheese (57 g/ 2 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- 2/3 cups heavy whipping cream (160 ml/ 5.4 fl oz)
- 1 tsp salt, or to taste
- 1/2 tsp cracked black pepper, or to taste
Instructions
- Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- Prepare the zoodles but making them in a spiralizer. If you don’t have a spiralizer, you can use a julienne peeler to make long thin zucchini ribbons. Chop the soft cores.
- Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle the noodles with salt and let them sit for 10 minutes. Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.
- Meanwhile, bash the garlic to bruise it, removing the skin to enable the flavour to release. Chop the bacon into about chopped into 2 cm/ 0.8 " pieces.
- Melt the butter in a non-stick frying pan or cast iron skillet. Add the bacon and garlic and sauté 5 minutes until the bacon is cooked. Discard the garlic.
- Beat the eggs in a bowl with a fork. Season with salt and pepper. Add the cheese keeping about a third aside for the topping.
- Add the zucchini noodles, bacon mix, cream and egg to a mixing bowl and toss to combine, ensuring all the noodles are fully coated.
- Grease a 19 cm/ 7.5 oz cake tin with a little butter and a small sprinkling of cheese (about 1 tbsp). Add the vegetable mix.
- Top with the remaining cheese and bake for about 50 minutes, or until firm and golden on top.
- Allow to cool slightly before removing from the tin and slicing.
- Top with freshly chopped parsley or basil. Store in the fridge for up to 4 days.
Nutrition (per serving, 1/4 cake)
Calories472kcal
Net Carbs4.4g
Carbohydrates5.5g
Protein19.9g
Fat41.1g
Saturated Fat22g
Fiber1.1g
Sugar3.8g
Sodium1,174mg
Magnesium42mg
Potassium450mg
Detailed nutritional breakdown (per 1/4 cake)
| Total per 1/4 cake |
| 4.4 g | 19.9 g | 41.1 g | 472 kcal |
| Zucchini (summer squash, courgette) |
| 2.1 g | 1.2 g | 0.3 g | 17 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 4.8 g | 8.8 g | 98 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.3 g | 4.7 g | 3.6 g | 54 kcal |
| Cheese, Swiss , Gruyère |
| 0.1 g | 4.2 g | 4.5 g | 58 kcal |
| Parmesan cheese |
| 0.4 g | 4 g | 2.9 g | 44 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
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