Keto Four Cheese Spaghetti

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    8 min

  • ready time

    ready time

    15 min

Keto Four Cheese Spaghetti

This deliciously rich and creamy zucchini spaghetti is loaded with four cheeses - parmesan, cream cheese, cheddar and brie.

This makes a rich, quick and easy dinner option.

  • Net Carbs

    5.4 g

  • Fiber

    1.6 g

  • Total Carbs

    7 g

  • Protein

    7.7 g

  • Fats

    29 g

310 cals

Keto Four Cheese Spaghetti

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cream Cheese Spread

    Cream Cheese Spread

    2 tablespoon

  • Zucchini

    Zucchini

    1 large

  • Cheddar Cheese

    Cheddar Cheese

    1 tablespoon, grated

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon, grated

  • Brie Cheese

    Brie Cheese

    1 tablespoon

  • Garlic

    Garlic

    1 clove

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

  • Shallot

    Shallot

    1 tablespoon, chopped

  • Heavy Cream

    Heavy Cream

    ⅓ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 4

15 min

  • Step 1

    Melt half the butter in a saucepan over a low/medium heat. Thinly slice the garlic and shallot and add to the pan. Sweat gently for a minute or so until tender. Add the cream cheese and stir until melted.
    Step 1
  • Step 2

    Add the cheddar, heavy cream, parmesan, brie, salt and pepper and stir well. Simmer until heated through and the cheeses have melted together to form a thickened sauce.
    Step 2
  • Step 3

    Slice the ends from the zucchini and peel away the skin. Peel the zucchini flesh into wide ribbons. Melt the remaining butter in a skillet over a low/medium heat and add the zucchini, cooking for a minute or two until just tender.
    Step 3
  • Step 4

    Spoon the sauce over the zucchini and stir well to coat. Serve hot.
    Step 4

Comments 10

  • AwesomeAvocado938415

    AwesomeAvocado938415 2 years ago

    I did it and it was awesome!!! Very tasty. I bought the zucchini already made spaghetti so it cut down the time. Next time I'll be leaving it to cook longer because the zucchini was very crunchy. Other than that it was perfect. My picky son ate it without no complaints and he said he really like the sauce 😏.

    • Sfranco23

      Sfranco23 5 years ago

      This is fantastic and easy to make. I added the cream after stirring in the cheese. I did not have any Brie or cheddar so I used 2 tablespoons of shredded cheese. I also used frozen zucchini strings, so much easier. It only takes a few minutes to make and it is very tasty.

      • recipewriter

        recipewriter 5 years ago

        Thanks so much for your feedback! :)

    • Skylark

      Skylark 5 years ago

      Looks good, but don't want to try it until I find out where the heavy cream goes or if it does go in this recipe at all and is just an error in the printing.

      • martingold130e7f

        martingold130e7f 5 years ago

        I would assume the cream goes in with the cheese and then simmered, like an Alfredo sauce.

    • McNanny

      McNanny 5 years ago

      When do you add the heavy cream?

      • recipewriter

        recipewriter 5 years ago

        Hi, the heavy cream is added in step 2. Apologies that it wasn't included, I will have the recipe updated :)

      • Steve

        Steve 5 years ago

        I would add it with the cheese to make the sauce.

    • Lanny

      Lanny 5 years ago

      One zucchini between two people is a very small serve - the sauce sounds delicious though

      • Momofdag

        Momofdag 5 years ago

        Well, just double all the ingredients to make 2 servings