Zucchini Alfredo Keto Recipe
Learn how to make an easy zucchini alfredo with this keto recipe. A creamy zucchini pasta easy weeknight dinner that’s comforting and flavorful!
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Ingredients
- 16 oz Zucchini spiralized or thinly sliced with vegetable peeler
- 8 oz Crispy Bacon
- ½ medium Onion chopped
- 1 clove Garlic minced
- ¼ cup White Wine
- ½ cup Goat Cheese crumbled (2 oz)
- ½ cup Parmesan Cheese grated
- 1 ½ cups Heavy Cream
- 1 tablespoon Olive Oil
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Instructions
- Heat a dry pan and crisp the bacon on both sides. Chop and set aside.
- Add the olive oil in the same pan with the bacon fat and sauté the onion for 3-4 minutes.
- Add the garlic and stir.
- Pour in the white wine and simmer until half the amount of wine is absorbed.
- Add the heavy cream and bring it to a gentle simmer.
- Fold in the Parmesan cheese and stir until the sauce thickens.
- Toss in the zucchini and season with salt and pepper.
- Serve the creamy zoodles hot, topped with bacon pieces and crumbled goat cheese.
Notes
Net Carbs: 4.5g
Nutrition
Serving: 1bowl (4 per recipe) | Calories: 607kcal | Carbohydrates: 7.2g | Protein: 25.5g | Fat: 53.7g | Saturated Fat: 21.8g | Cholesterol: 151mg | Sodium: 1652mg | Potassium: 657mg | Fiber: 1.6g | Sugar: 2.7g | Calcium: 97mg | Iron: 1mg | Net Carbs: 4.5g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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