Short Description
This Keto Creamy Parmesan Garlic “Pasta” is the ultimate comfort dish, featuring juicy ground beef, a garlicky cheese sauce, and a satisfying pasta swap that keeps it low-carb and guilt-free.
Table of Contents
Ingredients You’ll Need
How to Make Creamy Parmesan Garlic Keto Pasta
Storage Tips
Recipe FAQs
Nutritional Info
More Keto Recipes You’ll Love
Look at the Recipe 👀
Think of this as your weeknight dinner savior. We’re taking that creamy garlic-Parmesan flavor everyone loves, grounding it with savory beef, and tossing it with zucchini noodles (or your favorite keto pasta alternative). The result? A dish that feels indulgent but won’t kick you out of ketosis. I’ve made this on countless school nights and even the picky eaters clean their plates.
Ingredients You’ll Need
1 lb ground beef (85/15 is ideal for flavor)
3 tsp olive oil (extra virgin preferred)
5-6 cloves garlic, minced
1 small onion, finely chopped
1 tsp Worcestershire sauce (optional – use a sugar-free brand or coconut aminos)
1 tsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp butter
3 cups beef broth (bone broth for extra nutrition)
4 cups zucchini noodles (or shirataki fettuccine or Palmini noodles)
1 cup freshly grated Parmesan cheese
3/4 cup half and half (or heavy cream for lower carbs)
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional but recommended!)
1-2 tbsp fresh parsley, finely chopped
How to Make Creamy Parmesan Garlic Keto Pasta
Brown the Beef
Heat olive oil in a large skillet over medium-high. Add ground beef and cook until fully browned, breaking it up as it cooks. Drain excess fat if needed.
Sauté the Aromatics
Add chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.
Season it Up
Stir in Worcestershire (or coconut aminos), Italian seasoning, and smoked paprika. Cook for another minute to bloom those spices.
Build the Sauce
Add butter and let it melt. Pour in beef broth and bring to a gentle simmer for about 3-4 minutes to reduce slightly.
Make it Creamy
Stir in the half and half (or heavy cream), followed by the Parmesan cheese. Keep stirring until it all melts into a dreamy, creamy sauce.
Season to Taste
Add salt, pepper, and red pepper flakes. Let it all simmer for 2-3 more minutes so the flavors really come together.
Add the Noodles
Toss in your zucchini noodles (or chosen keto noodle alternative). Stir well to coat everything in the sauce. Let cook for 2-3 minutes until noodles are tender but not mushy.
Garnish & Serve
Sprinkle with fresh parsley and serve hot. Optional: more Parmesan on top. Always more cheese.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat Gently: Warm it on the stove over low heat or microwave in 30-second bursts. Add a splash of cream if it thickens too much.
Recipe FAQs
Can I use ground turkey instead of beef?
Absolutely! Just make sure to add a bit more fat (like olive oil or butter) since turkey is leaner.
What’s the best keto pasta substitute for this recipe?
Zucchini noodles or Palmini noodles work beautifully. Shirataki noodles are also a good choice if you like their texture.
Is Worcestershire sauce keto?
Some brands have sugar, so use coconut aminos or a sugar-free version if you’re strict keto.
Nutritional Info (Per Serving – based on 4 servings)
Calories: ~520
Net Carbs: 5-6g
Fat: 38g
Protein: 32g
