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Low-Carb Zucchini Carbonara Cake

4.5 stars, average of 46 ratings

Low-Carb Zucchini Carbonara CakePin itFollow us 138.4k

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

Allergy information for Low-Carb Zucchini Carbonara Cake

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 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

  1. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
  2. 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.
  3. 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. Low-Carb Zucchini Carbonara Cake
  4. 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.
  5. 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.
    Low-Carb Zucchini Carbonara Cake
  6. 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.
  7. Add the zucchini noodles, bacon mix, cream and egg to a mixing bowl and toss to combine, ensuring all the noodles are fully coated.
    Low-Carb Zucchini Carbonara Cake
  8. 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.
  9. Top with the remaining cheese and bake for about 50 minutes, or until firm and golden on top.
    Low-Carb Zucchini Carbonara Cake
  10. Allow to cool slightly before removing from the tin and slicing. Low-Carb Zucchini Carbonara Cake
  11. Top with freshly chopped parsley or basil. Store in the fridge for up to 4 days. Low-Carb Zucchini Carbonara Cake

Ingredient nutritional breakdown (per serving, 1/4 cake)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
2.1 g1.2 g0.3 g17 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Bacon, streaky (high fat content), organic
0 g4.8 g8.8 g98 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.3 g4.7 g3.6 g54 kcal
Cheese, Swiss , Gruyère
0.1 g4.2 g4.5 g58 kcal
Parmesan cheese
0.4 g4 g2.9 g44 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1 g0.8 g15.2 g146 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Total per serving, 1/4 cake
4.4 g19.9 g41.1 g472 kcal

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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (6)

I made this and it was absolutely delicious, so much great flavour. The only problem that I had was it was a bit salty. I tried to analyse why because although I did salt my zucchini, I rinsed the salt off before squeezing out the moisture and patting dry. So my conclusion is that I should not have used salted butter or that I should significantly reduce the salt in the recipe. Nonetheless, it was excellent, and was a winner with my husband too!

Oh that's probably the case! Salted butter can make this too salty, definitely if you add the cheese. I'm glad you still enjoyed!

Thank you for this wonderful recipe. I’ve made it twice now. First time it turned out very watery due to the zucchini. The second time I salted the spiralized zucchini with the 1 tsp of salt. Lots of water came out. Then I followed the recipe steps. It came out perfect! Thanks again for a great recipe!  

Thank you Deborah, I'm glad you enjoyed! I updated the tips for draining the zucchini as I too noticed it's better if you sprinkle some salt over it.

I just made this tonight. It was absolutely one of the best things I have ever made...and I cook a lot! The whole family go. Led it down and raved about it...even the kids who don’t like zucchini! THANK YOU for this amazing recipe! (By the way, I do recommend really squeezing as much liquid out of the zucchini as possible and putting parchment paper in the bottom of the cake pan!)

Thank you so much Joanne, I'm glad you all enjoyed!