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Keto Chicken Carbonara Recipe

This Keto Chicken Carbonara is a creamy, low-carb twist on the classic dish. With tender chicken, crispy bacon, zucchini noodles (or spaghetti squash), and a rich cheese sauce, it’s a quick and satisfying meal for anyone on a keto diet. Ready in just 30 minutes, it’s perfect for busy weeknights or meal prep days.

Ingredients

Scale
  • 2 medium chicken breasts, diced
  • 56 slices of bacon, chopped
  • 4 egg yolks
  • ½ cup heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 3 cloves garlic, minced
  • 2 tbsp olive oil or butter
  • Zucchini noodles (or spaghetti squash strands)
  • Salt and pepper, to taste

Instructions

  1. Cook the Bacon: Heat a skillet over medium heat and cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the grease in the pan.
  2. Sauté the Chicken: In the same skillet, add olive oil or butter if needed, and cook the diced chicken until golden and cooked through. Remove and set aside.
  3. Cook the Garlic: Lower the heat, add minced garlic to the pan, and sauté for about 30 seconds until fragrant.
  4. Make the Sauce: In a bowl, whisk together egg yolks, heavy cream, and Parmesan cheese. Season with a pinch of salt and pepper.
  5. Combine Everything: Add the chicken, bacon, and zucchini noodles (or spaghetti squash) to the skillet. Pour the egg mixture over the top and toss gently over low heat until the sauce thickens and coats everything.
  6. Serve: Plate the carbonara, garnish with extra Parmesan and cracked black pepper, and enjoy!

Notes

  • Make sure the heat is very low when adding the egg mixture to prevent scrambling.
  • Blot zucchini noodles dry before cooking to avoid a watery dish.
  • Freshly grated Parmesan is recommended for the best flavor and texture.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition