30+ Irresistible Saturday Keto Pasta Recipes for Every Craving

Saturdays are the perfect day to unwind and enjoy a delicious, comforting meal with family and friends.

If you’re on a keto diet, you don’t have to miss out on the joy of indulging in pasta dishes.

With low-carb alternatives like zucchini noodles, Shirataki noodles, and spaghetti squash, you can create satisfying pasta recipes that fit perfectly into your keto lifestyle.

Whether you’re looking for creamy Alfredo sauces, rich Bolognese, or savory stir-fries, this collection of 30+ Saturday Keto Pasta Recipes has something for everyone.

These dishes are designed to be not only keto-friendly but also incredibly flavorful and easy to prepare, ensuring your weekend meals are as indulgent as they are healthy.

Dive into this ultimate guide for keto pasta inspiration, and discover your next favorite low-carb creation!

30+ Irresistible Saturday Keto Pasta Recipes for Every Craving

With these 30+ Saturday Keto Pasta Recipes, you can transform your weekend meals into a culinary adventure without worrying about your carb count.

From creamy and cheesy bakes to hearty meat sauces and refreshing pesto dishes, this collection offers a diverse range of recipes that cater to different tastes and occasions.

The beauty of these recipes lies in their versatility and ease, allowing you to enjoy restaurant-quality meals in the comfort of your home.

By swapping out traditional pasta for keto-friendly alternatives, you can stick to your dietary goals while still indulging in the flavors and textures you love.

So, fire up your stove, grab your spiralizer or Shirataki noodles, and treat yourself to a delightful keto pasta feast this Saturday!

Zucchini Noodles with Creamy Alfredo Sauce

This creamy, rich Alfredo sauce paired with tender zucchini noodles makes for a satisfying and low-carb alternative to traditional pasta dishes. The zucchini noodles are light and crisp, while the sauce is indulgent and velvety, offering a comforting keto meal that doesn’t sacrifice flavor.

• 2 medium zucchinis, spiralized
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the heavy cream to the skillet, stirring to combine with the garlic. Let it simmer for 2–3 minutes.
4. Stir in the Parmesan cheese and butter, whisking until the sauce thickens and becomes smooth.
5. Season with salt and pepper to taste.
6. In a separate pan, sauté the zucchini noodles in olive oil for about 2–3 minutes until tender but still firm.
7. Toss the zucchini noodles in the creamy Alfredo sauce, ensuring they are well coated.
8. Garnish with fresh parsley and serve immediately.

This zucchini noodles with creamy Alfredo sauce is a perfect keto pasta dish that combines the freshness of zucchini with the rich, comforting texture of an Alfredo sauce. It’s an ideal dish for anyone craving a classic pasta experience without the carbs. The creamy sauce complements the slightly crunchy zucchini, creating a satisfying and delicious meal that can be enjoyed guilt-free.

Keto Spaghetti Squash Bolognese

A hearty and flavorful keto version of the classic spaghetti Bolognese, this recipe swaps out traditional pasta for roasted spaghetti squash, providing a healthy and low-carb option. The rich, savory meat sauce is packed with flavor, making this dish a filling and satisfying dinner choice for those on a keto diet.

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender and strands easily with a fork.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and garlic to the pan and sauté until soft, about 3–4 minutes.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Simmer the sauce for 15–20 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Once the spaghetti squash is done, use a fork to scrape out the squash strands into a bowl.
6. To serve, place the squash noodles on a plate and top with the Bolognese sauce. Garnish with fresh basil if desired.

This Keto Spaghetti Squash Bolognese is a hearty and satisfying meal that perfectly substitutes traditional pasta with roasted spaghetti squash. The flavorful Bolognese sauce pairs beautifully with the delicate squash strands, offering a fulfilling and comforting dinner without the carbs. It’s an easy-to-make, crowd-pleasing recipe that stays true to the spirit of Italian cuisine while staying keto-friendly.

Low-Carb Pesto Chicken Pasta

This low-carb pesto chicken pasta is a flavorful and vibrant dish made with chicken breast, zucchini noodles, and homemade pesto sauce. It’s a simple yet elegant keto meal that combines fresh, green flavors with the richness of pesto, providing a perfect balance of protein and vegetables.

• 2 medium zucchinis, spiralized
• 2 chicken breasts, boneless and skinless
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until cooked through and golden brown. Remove from the skillet and set aside to rest for 5 minutes before slicing.
2. In the same skillet, heat the remaining tablespoon of olive oil. Add the zucchini noodles and sauté for 2–3 minutes until tender, but still slightly firm.
3. Add the pesto sauce to the zucchini noodles and toss to coat evenly.
4. Slice the chicken breasts and arrange them over the zucchini noodles.
5. Sprinkle with Parmesan cheese and garnish with fresh basil before serving.

Low-Carb Pesto Chicken Pasta is a delightful keto-friendly dish that brings together tender chicken, fresh zucchini noodles, and a flavorful pesto sauce. The combination of protein and vegetables, alongside the rich and fragrant pesto, makes for a satisfying and nutritious meal. This dish is not only easy to prepare but also full of vibrant flavors, ensuring it’s a perfect go-to option for a keto Saturday dinner.

Keto Shrimp Scampi with Zoodles

Keto Shrimp Scampi with zoodles (zucchini noodles) is a quick and flavorful dish that combines succulent shrimp with a rich garlic butter sauce. The zucchini noodles provide a light yet satisfying base for this low-carb take on the classic shrimp scampi. It’s a perfect dish for anyone looking to indulge in a seafood pasta without the carbs.

• 2 medium zucchinis, spiralized
• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1/2 lemon, juiced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. Pour the white wine (or chicken broth) into the skillet, scraping the bottom to deglaze. Let it simmer for 2 minutes, then add the lemon juice and stir.
5. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until just tender but still firm.
6. Return the shrimp to the skillet, tossing everything together until well combined. Season with salt and pepper to taste.
7. Garnish with chopped parsley and Parmesan cheese, if desired, before serving.

Keto Shrimp Scampi with zoodles is a fresh and flavorful dish that captures the essence of the classic scampi while keeping things light and keto-friendly. The shrimp is perfectly complemented by the buttery, garlicky sauce, and the zoodles provide a satisfying alternative to traditional pasta. This dish is quick, easy, and perfect for a low-carb dinner that’s as delicious as it is healthy.

Keto Beef Stroganoff with Shirataki Noodles

This Keto Beef Stroganoff with Shirataki noodles is a rich and creamy dish that features tender strips of beef in a savory mushroom sauce. The Shirataki noodles offer a zero-carb alternative to traditional pasta, making this classic comfort food a perfect low-carb meal.

• 1 lb beef sirloin, thinly sliced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 1 package Shirataki noodles (or any keto-friendly pasta)
• Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the beef slices and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, sauté the diced onion and mushrooms until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute until fragrant.
4. Pour in the beef broth, stirring to combine with the vegetables. Let it simmer for 3-4 minutes to reduce slightly.
5. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Let the sauce simmer for 5-7 minutes, until thickened.
6. While the sauce is simmering, rinse and drain the Shirataki noodles according to the package instructions. Dry them thoroughly.
7. Add the cooked beef back into the skillet and stir to combine. If the sauce needs thinning, add more beef broth or cream.
8. Toss in the Shirataki noodles and stir to coat them in the sauce. Heat for another 2 minutes to warm the noodles.
9. Garnish with fresh parsley and serve.

This Keto Beef Stroganoff with Shirataki noodles offers all the rich, creamy flavors of the traditional dish but without the carbs. The tender beef and savory mushroom sauce pair perfectly with the soft, noodle-like texture of the Shirataki noodles, creating a comfort food dish that’s both satisfying and keto-friendly. It’s a perfect option for anyone looking for a hearty meal while sticking to their low-carb lifestyle.

Keto Cauliflower Mac and Cheese

This Keto Cauliflower Mac and Cheese is a low-carb, creamy, and indulgent twist on the classic macaroni and cheese. The cauliflower florets take the place of pasta, making it a great substitute for those following a keto diet. The rich, cheesy sauce and cauliflower texture make this a perfect comfort food without the carbs.

• 1 medium cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp cream cheese
• 1 tbsp butter
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the cream cheese and heavy cream, stirring until the mixture is smooth and combined.
3. Stir in the shredded cheddar cheese and cook until melted and smooth.
4. Season the sauce with garlic powder, onion powder, salt, and pepper.
5. Add the steamed cauliflower to the saucepan and toss to coat it in the cheese sauce.
6. If the sauce is too thick, add a little more heavy cream to reach the desired consistency.
7. Garnish with fresh parsley before serving.

Keto Cauliflower Mac and Cheese is a fantastic comfort food that delivers all the creamy, cheesy goodness of traditional mac and cheese without the carbs. The cauliflower absorbs the rich, velvety cheese sauce, making every bite satisfying and indulgent. This dish is perfect for anyone craving a low-carb version of a classic favorite, and it’s sure to become a staple in your keto meal rotation.

Keto Chicken Alfredo Bake

Keto Chicken Alfredo Bake is a comforting and cheesy casserole that’s perfect for a satisfying dinner. Made with tender chicken, zucchini noodles, and a creamy Alfredo sauce, this dish has all the flavors of a traditional pasta bake but with zero carbs. It’s rich, creamy, and packed with protein, making it an ideal low-carb, high-fat meal.

• 2 large chicken breasts, cooked and shredded
• 3 medium zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1/2 cup cream cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the heavy cream, cream cheese, and Parmesan cheese, stirring until the sauce is smooth and well combined. Let it simmer for 3-4 minutes to thicken. Season with salt and pepper.
4. In a large bowl, mix the shredded chicken, zucchini noodles, and Alfredo sauce until well coated.
5. Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve immediately.

Keto Chicken Alfredo Bake is a hearty and creamy dish that’s perfect for a cozy Saturday night. The zucchini noodles soak up the rich Alfredo sauce, while the shredded chicken adds protein and texture. This casserole is an excellent way to enjoy all the indulgent flavors of Alfredo without the carbs, making it a go-to for anyone on a keto diet.

Keto Eggplant Lasagna

Keto Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna. Instead of pasta sheets, this dish uses thinly sliced eggplant, layered with rich meat sauce, creamy ricotta, and melted mozzarella. It’s a comforting, flavorful dish that’s perfect for those looking to enjoy a hearty lasagna without the carbs.

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 lb ground beef or turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Olive oil, for brushing
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until soft and slightly golden.
2. While the eggplant is roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
3. Add the ground meat to the skillet and cook until browned. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes to thicken.
4. In a separate bowl, combine the ricotta cheese and half of the shredded mozzarella cheese. Season with salt and pepper.
5. To assemble, spread a thin layer of meat sauce at the bottom of a baking dish. Layer the roasted eggplant slices over the sauce. Spread a layer of the ricotta mixture, followed by more meat sauce and a sprinkling of Parmesan cheese. Repeat the layers until all ingredients are used, ending with a layer of mozzarella cheese on top.
6. Bake for 25-30 minutes, until the cheese is melted and bubbly. Let it rest for 5 minutes before slicing.

Keto Eggplant Lasagna is a rich, cheesy, and hearty dish that captures all the flavors of traditional lasagna without the carbs. The eggplant serves as a perfect substitute for pasta, soaking up the savory meat sauce and creamy ricotta. This dish is ideal for anyone craving comfort food while maintaining a keto-friendly lifestyle. It’s a great meal for family dinners or for making ahead for a busy week.

Keto Pesto Spaghetti Squash

Keto Pesto Spaghetti Squash is a vibrant and healthy dish that combines the nutty flavor of pesto with the light, stringy texture of spaghetti squash. The squash acts as a perfect low-carb substitute for pasta, while the pesto sauce adds a fresh, herby richness. This is an easy and flavorful keto meal that’s perfect for any day of the week.

• 1 medium spaghetti squash
• 1/2 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pine nuts, toasted (optional)
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the squash is tender and the strands can easily be scraped with a fork.
3. While the squash is roasting, prepare the pesto sauce if using homemade. Combine basil, pine nuts, garlic, Parmesan, and olive oil in a food processor, and blend until smooth.
4. Once the squash is cooked, use a fork to scrape out the spaghetti-like strands and place them in a large bowl.
5. Toss the spaghetti squash with pesto, adding more or less to suit your taste. Top with grated Parmesan and toasted pine nuts for added texture.
6. Garnish with fresh basil leaves before serving.

Keto Pesto Spaghetti Squash is a refreshing and satisfying meal that’s perfect for anyone following a keto diet. The pesto adds a burst of fresh, herby flavor that pairs wonderfully with the light, noodle-like texture of the spaghetti squash. This dish is a great alternative to pasta, and it’s easy to make yet full of delicious flavors. Whether as a main course or a side dish, it’s a delightful, low-carb option for any meal.

Keto Garlic Butter Shrimp with Cauliflower Rice

Keto Garlic Butter Shrimp with Cauliflower Rice is a flavorful, low-carb meal that combines succulent shrimp with a rich garlic butter sauce, served on a bed of fluffy cauliflower rice. This dish is quick to prepare, light yet filling, and packed with protein and healthy fats, making it the perfect keto-friendly dinner for seafood lovers.

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• 1 head of cauliflower, riced (or 2 cups pre-riced cauliflower)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
3. Add the lemon juice and stir to combine, then return the shrimp to the skillet. Toss to coat the shrimp in the garlic butter sauce. Season with salt and pepper to taste.
4. In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the riced cauliflower and sauté for 5-6 minutes until tender and slightly crispy.
5. To serve, place the cauliflower rice on a plate and top with the garlic butter shrimp. Garnish with fresh parsley and enjoy!

Keto Garlic Butter Shrimp with Cauliflower Rice is a perfect combination of succulent shrimp, rich garlic butter sauce, and light cauliflower rice. This dish is both low-carb and high in flavor, offering a satisfying and nutritious meal without the heaviness of traditional rice or pasta. It’s an excellent option for a quick and healthy keto dinner that doesn’t sacrifice on taste or texture.

Keto Mushroom and Spinach Stuffed Chicken Breast

Keto Mushroom and Spinach Stuffed Chicken Breast is a flavorful and filling dish that combines tender chicken breasts with a creamy, savory filling of spinach, mushrooms, and cheese. The rich, low-carb stuffing keeps the chicken juicy and flavorful, making this dish a perfect choice for anyone looking for a hearty and healthy keto meal.

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 cup cream cheese, softened
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the chicken breasts horizontally to create a pocket, being careful not to cut all the way through.
2. Heat olive oil in a skillet over medium heat. Add the mushrooms and garlic and sauté for 3-4 minutes, until the mushrooms are tender.
3. Add the spinach and cook for an additional 2 minutes, until wilted. Remove from heat and allow to cool slightly.
4. In a mixing bowl, combine the cream cheese, mozzarella cheese, Parmesan cheese, and the cooked spinach and mushroom mixture. Season with salt and pepper.
5. Stuff each chicken breast with the cheese and vegetable mixture, then secure with toothpicks or kitchen twine.
6. Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Brown the stuffed chicken breasts for 2-3 minutes per side.
7. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the stuffing is bubbly.
8. Remove the toothpicks or twine, slice, and serve.

Keto Mushroom and Spinach Stuffed Chicken Breast is an indulgent, satisfying meal that’s perfect for a special dinner or a weeknight treat. The creamy filling keeps the chicken juicy while adding depth of flavor from the mushrooms and spinach. Paired with a simple side, this dish is a great way to enjoy a comforting, low-carb, high-protein meal.

Keto Chicken Parmesan with Zucchini Noodles

Keto Chicken Parmesan with Zucchini Noodles offers all the deliciousness of the classic dish without the carbs. This recipe features crispy, breaded chicken topped with marinara sauce and melted mozzarella, all served over zucchini noodles. It’s a perfect low-carb alternative to traditional Chicken Parmesan that is just as comforting and flavorful.

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the almond flour, Parmesan cheese, salt, and pepper.
3. Dip each chicken breast into the beaten egg, then coat with the almond flour mixture, pressing gently to adhere.
4. Place the breaded chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and crispy.
5. While the chicken bakes, heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper.
6. Once the chicken is done, top each breast with marinara sauce and shredded mozzarella cheese. Return the chicken to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve the chicken over the zucchini noodles and garnish with fresh basil.

Keto Chicken Parmesan with Zucchini Noodles is a satisfying and flavorful low-carb version of a classic favorite. The crispy chicken, rich marinara, and gooey melted cheese offer all the indulgence of traditional Chicken Parmesan, while the zucchini noodles provide a light, healthy alternative to pasta. This dish is perfect for anyone craving comfort food on a keto diet.

Keto Baked Ziti with Zucchini Noodles

Keto Baked Ziti with Zucchini Noodles is a low-carb take on the classic baked ziti. Instead of traditional pasta, zucchini noodles replace the carbs while still delivering that satisfying pasta-like texture. The dish is layered with a rich meat sauce, gooey mozzarella, and Parmesan cheese, then baked until bubbly and golden. It’s a comforting and delicious keto-friendly version of a family favorite.

• 3 medium zucchinis, spiralized into noodles
• 1 lb ground beef or turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a skillet, cook the ground beef or turkey over medium heat until browned. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes to thicken.
4. While the sauce is simmering, sauté the zucchini noodles in a separate pan over medium heat with a little olive oil for 2-3 minutes, just until tender. Drain excess water from the zucchini noodles to avoid a soggy dish.
5. In the greased baking dish, layer half of the zucchini noodles, followed by half of the meat sauce. Top with 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
6. Repeat the layers with the remaining zucchini noodles, meat sauce, and cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve hot and enjoy!

Keto Baked Ziti with Zucchini Noodles offers all the cheesy, savory flavors of the classic dish while keeping things low-carb. The zucchini noodles provide a satisfying texture, and the rich meat sauce and melted cheese bring all the comfort food goodness without the carbs. It’s the perfect meal for those craving Italian flavors on a keto diet.

Keto Bacon Carbonara with Shirataki Noodles

Keto Bacon Carbonara with Shirataki Noodles is a creamy and indulgent dish that combines crispy bacon with a rich, egg-based carbonara sauce. Shirataki noodles, a zero-carb alternative to pasta, provide a light and healthy base for the dish. It’s a quick and delicious low-carb meal that’s perfect for a cozy dinner.

• 1 package Shirataki noodles (or any keto-friendly pasta)
• 6 slices of bacon, chopped
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Shirataki noodles according to the package instructions, then rinse and dry them well.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving a little bacon fat in the pan.
3. In the same skillet, sauté the minced garlic in the bacon fat for 1-2 minutes until fragrant.
4. In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan, salt, and pepper until smooth.
5. Add the cooked Shirataki noodles to the skillet with the garlic. Toss to combine and heat for 1-2 minutes.
6. Remove the skillet from heat and immediately pour the egg mixture over the noodles, tossing quickly to coat. The heat of the noodles will cook the eggs, creating a creamy sauce.
7. Add the crispy bacon back into the skillet and toss everything together.
8. Garnish with fresh parsley and serve immediately.

Keto Bacon Carbonara with Shirataki Noodles is a rich and creamy dish that’s full of flavor and low in carbs. The crispy bacon pairs perfectly with the smooth, egg-based sauce, and the Shirataki noodles provide a light, satisfying alternative to traditional pasta. This dish is quick to make, indulgent, and perfect for a comforting keto meal.

Keto Beef and Broccoli Stir-Fry with Shirataki Noodles

Keto Beef and Broccoli Stir-Fry with Shirataki Noodles is a quick and savory meal that’s packed with protein and vegetables. The tender beef and crisp broccoli are coated in a flavorful, low-carb stir-fry sauce, and served over Shirataki noodles for a satisfying, low-carb dinner. This dish is a perfect option for a quick keto-friendly stir-fry that’s both nutritious and delicious.

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp olive oil
• 2 cups broccoli florets
• 1 package Shirataki noodles (or any keto-friendly pasta)
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (optional)
• Green onions, sliced (for garnish)

Instructions:

1. Cook the Shirataki noodles according to the package instructions, then rinse and dry them well.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp. Add the minced garlic and grated ginger, and cook for 1 more minute.
4. While the broccoli is cooking, whisk together the soy sauce, sesame oil, rice vinegar, and a pinch of salt in a small bowl.
5. Add the cooked beef back to the skillet with the broccoli, then pour the sauce over the top. Toss to combine and coat the beef and broccoli in the sauce.
6. Add the Shirataki noodles to the skillet and toss everything together for another 2-3 minutes, allowing the noodles to absorb the sauce.
7. Garnish with sesame seeds and green onions before serving.

Keto Beef and Broccoli Stir-Fry with Shirataki Noodles is a quick, flavorful, and low-carb dish that’s perfect for a weeknight dinner. The savory stir-fry sauce coats the beef and broccoli, and the Shirataki noodles offer a light and satisfying base without the carbs. This dish is a great way to enjoy a classic stir-fry while sticking to your keto diet.

Note: More recipes are coming soon!