Zucchini Alfredo Recipe Keto Zoodles Alfredo

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ZUCCHINI ALFREDO RECIPE (KETO ZOODLES ALFREDO)



Zucchini Alfredo Recipe (Keto Zoodles Alfredo) image

Keto zucchini noodles Alfredo (keto zoodles) has a rich, creamy sauce that's low carb & gluten-free. It's the best zucchini Alfredo ever!

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 25m

Number Of Ingredients 9

3 medium Zucchini
1 tsp Unsalted butter
2 cloves Garlic ((minced))
1/4 tsp Nutmeg ((or 1/2 tsp if you like a stronger nutmeg flavor))
1/2 cup Unsweetened almond milk
1/3 cup Heavy cream
3/4 cup Grated parmesan cheese
1 tbsp Arrowroot powder ((*see notes for alternative))
Black pepper

Steps:

  • Make zucchini noodles using a spiralizer or julienne peeler.
  • Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
  • Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
  • In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
  • Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.

Nutrition Facts : Calories 209 kcal, Carbohydrate 9 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 383 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2.4 g, ServingSize 1 serving

EASY KETO ALFREDO SAUCE



Easy Keto Alfredo Sauce image

Treat yourself and guests to creamy homemade Alfredo sauce with this easy recipe. This sauce pairs well with pasta or zoodles (spiralized zucchini). You can even add chicken or shrimp. Sauce will become very thick if stored in the refrigerator. Simply heat the sauce up for it to be pourable.

Provided by bd.weld

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 8

½ cup unsalted butter
2 cloves garlic, crushed
2 cups heavy whipping cream
½ (4 ounce) package cream cheese, softened
1 ½ cups grated Parmesan cheese
1 pinch salt, or to taste
1 pinch ground nutmeg, or to taste
1 pinch ground white pepper, or to taste

Steps:

  • Melt butter in a medium saucepan. Cook garlic until fragrant, about 2 minutes. Add heavy cream and cream cheese. Slowly add Parmesan cheese, stirring constantly until well incorporated and sauce thickens, 5 to 7 minutes. Stir in salt, nutmeg, and white pepper.

Nutrition Facts : Calories 531.3 calories, Carbohydrate 3.8 g, Cholesterol 177.3 mg, Fat 53.8 g, Fiber 0.1 g, Protein 10.3 g, SaturatedFat 33.6 g, Sodium 391.9 mg, Sugar 0.4 g

ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY



Zucchini Noodle Chicken Alfredo Recipe by Tasty image

Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley

Provided by Gibran Rubio

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

3 zucchinis, ends trimmed
2 tablespoons butter
2 boneless, skinless chicken breasts, thinly sliced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
¾ cup cream
1 cup shredded parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, plus more for serving

Steps:

  • Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
  • Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
  • Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
  • Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
  • Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams

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