Servings: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 3 medium Zucchini
- 4.93 g Unsalted butter
- 2 cloves Garlic (minced)
- 1.23 g Nutmeg (or 1/2 tsp if you like a stronger nutmeg flavor)
- 125 ml Unsweetened almond milk
- 79.33 ml Heavy cream
- 75 g Grated parmesan cheese
- 14.79 g Arrowroot powder
- Black pepper
Instructions
- Create zucchini noodles with a spiralizer or julienne peeler.
- Heat butter in another pan over medium heat. Include garlic and cook for a minute until it becomes soft and fragrant.
- Lower the heat to medium-low. Pour in the almond milk, heavy cream, and nutmeg. Bring it to a gentle simmer.
- Mix arrowroot powder with enough water to dissolve it (1-2 tablespoons (15-30 mL)) until it becomes smooth with no lumps. Whisk the combination into the sauce on the stove. Add parmesan cheese and black pepper to taste. Keep stirring the mixture and heat until the cheese melts and the sauce thickens. Remove the sauce from the pan, cover it, and put it aside.
- Use paper towels to pat the zucchini noodles dry. Add the zucchini noodles to the pan and turn the heat to medium-high. Stir-fry it for 2-4 minutes until it’s slightly softened but still crunchy. Stir in the sauce.
- If desired, top with fresh parsley and additional parmesan cheese.
Other Keto Vegetarian Recipes
Nutrition Facts
Calories: 209 kcal
Fat: 16g
Protein: 11g
Net Carbs: 9g
Fiber: 2g
Sugar: 3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Zucchini Noodle Alfredo
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
