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Keto Zucchini Noodles with Alfredo Sauce Recipe

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Creamy keto zucchini noodles with Alfredo sauce are an easy, low carb dinner that tastes just like comfort food. Fresh zucchini “zoodles” tossed in homemade Alfredo sauce made with butter, cream, and Parmesan.

Ingredients

Scale

For zucchini noodles:

  • 3 medium zucchinis

  • 1 tablespoon olive oil or avocado oil

  • Pinch of salt

For Alfredo sauce:

  • 1 cup heavy cream

  • 3 tablespoons butter

  • 2 garlic cloves, minced

  • 1 cup Parmesan cheese, grated fresh

  • Salt and black pepper, to taste

  • Pinch of nutmeg (optional)

Optional protein add-ins:

  • Grilled chicken breast

  • Shrimp sautéed in butter

  • Bacon bits

Instructions

  • Wash zucchini, trim ends, and spiralize into noodles. Sprinkle lightly with salt, let rest 10–15 minutes in a colander, then pat dry with a towel.

  • In a skillet, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.

  • Stir in heavy cream and simmer 3–4 minutes until slightly thickened.

  • Add Parmesan cheese, stir until smooth, season with salt, pepper, and nutmeg. Keep warm on low.

  • In another skillet, heat olive oil. Add zucchini noodles and sauté 1–2 minutes, just until tender.

  • Toss zucchini noodles with Alfredo sauce until coated. Serve hot, topped with more Parmesan and optional protein.

Notes

  • Don’t overcook zucchini noodles, or they’ll get watery.

  • Freshly grated Parmesan melts smoother than packaged.

  • For meal prep, keep noodles raw and sauce separate, then cook fresh before serving.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zucchini-noodles-with-alfredo-sauce/