Keto Zucchini Noodle Alfredo

Keto Zucchini Noodle AlfredoPin recipeFollow us 50.2k

Pasta. How I miss thee.

I used to joke that I was born in the wrong country, and was sure that I was part Italian. This dish will let you snuggle down with a big cheesy bowl of noodles and eat to your hearts content. You won’t feel stodgy and over loaded like you did after eating pasta, I promise.

What you will feel is ready to go back for seconds. The original Alfredo Sauce recipe was the lowest of low carb sauces EVER.

I don’t know if the Roman restauranteur Alfredo di Lelio, who created it for his pregnant wife, knew that at the time. But excellent work Alfredo.

It consisted of butter and cheese, with a dash of salt. Sadly, it also required fettuccine, but we’ll forgive that. This recipe is a bit different from the original and you won’t find many film stars travelling to my house to eat it, but they would if they had a chance to experience this luscious, yet light version. (If there are any film stars reading this… )

Enjoy!

Hands-onOverall

Nutritional values (about ⅔ cup sauce + zoodles)

7.3 grams 1.6 grams 15.5 grams 73.2 grams 43 grams 742 calories
Total Carbs8.9grams
Fiber1.6grams
Net Carbs7.3grams
Protein15.5grams
Fat73.2grams
of which Saturated43grams
Energy742kcal
Magnesium48mg (12% RDA)
Potassium525mg (26% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (8%), fat (88%)

Ingredients (makes 8 servings)

  • 1.2 kg (2.65 lb) zucchini, spiralised - use 1 small 150 g (5.3 oz) zucchini per serving
  • 4 tbsp extra virgin olive oil (1 tbsp for every 2 zucchini/ servings)
Keto Alfredo Sauce:
  • 2 cloves garlic, minced
  • ¾ cup unsalted butter (170 g/ 6 oz)
  • 1 ½ pints heavy cream (700 ml)
  • 6 ounces cream cheese (170 g)
  • 6 ounces Parmesan cheese (170 g)
  • ¾ cup grated cheddar cheese (85 g/ 3 oz)
  • 1 tsp chopped oregano
  • 1 tbsp chopped basil
  • salt and pepper to taste

Instructions

  1. Prepare the zucchini noodles using a spiraliser. Keto Zucchini Noodle Alfredo
  2. Place the spiralised zucchini into a colander over the sink. Sprinkle with salt and leave to drain. Keto Zucchini Noodle Alfredo
  3. Add the butter to a pan and melt. Add the garlic and cook gently until soft. Add the cream and bring to a simmer. Keto Zucchini Noodle Alfredo
  4. Add the cream cheese and quarter of the shredded cheeses and stir well until the cheese has completely melted.
  5. Keep adding the shredded cheese in batches until it is all melted and you have a smooth, creamy sauce. It will seem like the cheese will never melt. Don’t get panicked and turn up the heat, just keep up the stirring and I promise it will happen.
  6. Add the herbs and mix through. Take sauce off the heat to sit and thicken slightly. Stir every now and then to stop a skin forming. Keto Zucchini Noodle Alfredo
  7. Pat the zoodles dry with a paper towel. Pour your olive oil into a frypan and heat. Toss zoodles in the oil and sauté very quickly, about 1 or 2 minutes, until just softened. Do not overcook the zoodles or they will become watery and mushy.
  8. Place the zoodles in a large serving dish and toss with the Alfredo sauce. Finish off with some grated parmesan, a sprinkle of black pepper and some fresh basil. Serve immediately, or let the sauce cool down, cover and refrigerate for up to 5 days. Serve with freshly prepared zucchini noodles. Keto Zucchini Noodle Alfredo

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By Naomi Sherman
Creator of BlueRustImages.com

Naomi is the creative force behind Blue Rust Images. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. Naomi loves nothing more than to take old-school favourites and give them a healthy twist.

“There is nothing more fun than creating an amazing dish and then being able to style and photograph it to share with the world.”

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Comments (1)

Thanks for the recipe - it looks great, as always.
I love the concept of zucchini noodles and they seem like a great alternative even for people who aren't on a low carb diet. But, I have struggled to find recipes that I would truly enjoy. This one seems like it would be well worth trying.

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