Keto Pasta Recipe: Low-Carb Creamy Alfredo
A rich, Italian-inspired keto Alfredo using zucchini noodles as a low-carb substitute. The butter and cream-based sauce is velvety and indulgent, perfect for satisfying pasta cravings while keeping carbs under 5g per serving. No flour, pasta, or alcohol needed.
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Servings: 4 servings
Calories: 420kcal
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 2 cups grated aged Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 egg yolks
- Fresh parsley or basil, chopped (optional)
Instructions
- Spiralize 4 zucchinis into noodles to make 4 cups total.
- Sprinkle 1 teaspoon salt over the noodles and let sit 10 minutes.
- Wring out moisture using a clean towel or salad spinner.
- Heat olive oil in a large skillet over medium heat Add garlic and sauté 1 minute.
- Cook zucchini noodles for 3-4 minutes until tender but firm.
- In a saucepan, melt butter over medium heat.
- Add heavy cream and whisk until slightly thickened.
- Stir in egg yolks and grated Parmesan until smooth and emulsified.
- Season with salt and pepper.
- Toss cooked noodles with the hot Alfredo sauce until well coated.
- Transfer to bowls and garnish with fresh herbs.
Notes
Patting noodles dry is essential to avoid sogginess.
Use a pinch for salt to prevent over-salting.
Sauce can be made in advance and reheated gently.
Optional protein additions like chicken or shrimp work well.
Use a pinch for salt to prevent over-salting.
Sauce can be made in advance and reheated gently.
Optional protein additions like chicken or shrimp work well.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 4g | Protein: 16g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 135mg | Sodium: 580mg | Fiber: 1g