Updated on November 25, 2025
Fast, rich, and low-carb, these Garlic Butter Zucchini Noodles (Keto Alfredo) deliver creamy comfort in minutes. Tender zoodles get coated in a silky garlic-Parmesan sauce made with butter and heavy cream, then finished with freshly grated cheese and cracked pepper. Keep the zucchini just al dente for the best bite and avoid watery noodles. Add grilled chicken or sautéed shrimp for extra protein, or enjoy as a lighter main that still feels indulgent.
Garlic Butter Zucchini Noodles (Keto Alfredo)
Ingredients
- 4 medium zucchini (≈800 g total) Spiralized into noodles
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- ¾ cup (180 ml) heavy cream cup (180 ml)
- ¾ cup (60 g) finely grated Parmesan (or Pecorino) Freshly grated melts best
- 2 tbsp cream cheese For thicker, silkier sauce
- 1 tsp lemon juice Plus fine zest (optional)
- ½ tsp salt To taste
- ¼ tsp black pepper Freshly ground
- 1 pinch red pepper flakes Optional heat
- 2 tbsp parsley, chopped For serving
Equipment
- 1 Spiralizer (or julienne peeler) To form zoodles
- 1 Large skillet Wide bottom for moisture evaporation.
- 1 Colander + paper towels To drain excess water from zoodles.
- 1 Microplane grater Finely grate the Parmesan.
Instructions
- Lightly salt zucchini noodles; rest 5 minutes, then pat very dry with paper towels to reduce water.4 medium zucchini (≈800 g total), ½ tsp salt
- Melt butter in a large skillet over medium-low; add garlic and cook 30–45 seconds until fragrant (do not brown).3 cloves garlic, minced, 3 tbsp unsalted butter
- Pour in heavy cream; simmer 2–3 minutes, stirring, until slightly thickened.¾ cup (180 ml) heavy cream
- Remove from heat; whisk in Parmesan (and cream cheese, if using) until smooth and glossy.¾ cup (60 g) finely grated Parmesan (or Pecorino), 2 tbsp cream cheese
- Add lemon juice; season with black pepper and a pinch of flakes.1 tsp lemon juice, ¼ tsp black pepper, 1 pinch red pepper flakes
- Add zoodles; toss 30–60 seconds over low heat just to warm/soften. Sprinkle parsley and serve immediately.4 medium zucchini (≈800 g total), 2 tbsp parsley, chopped
Nutrition per serving (estimated)
Notes
- Do not overcook the zoodles, they’ll turn watery; aim for al dente and a silky sauce.
- For a thicker sauce, add 1–2 tbsp extra grated Parmesan or 1 tbsp cream cheese.
- Keto-friendly protein add-ins: grilled chicken or shrimp.
- Serve immediately; the sauce thickens as it cools.
- Optional: a small squeeze of lemon brightens the richness.
Private Notes
Tried this recipe?
Let us know how it was!Garlic Butter Zucchini Noodles – FAQ
How do I keep zoodles from getting watery?
Lightly salt, rest 5–10 minutes, then pat dry. Reduce the sauce first, then fold zoodles in off the heat for 30–60 seconds. Don’t overcook.
Should I cook zoodles separately or in the sauce?
For the firmest bite, give them a quick dry sauté, then toss with the finished sauce. Otherwise, add them to the pan off heat and just warm through.
Can I use cream cheese instead of heavy cream?
Yes. Stir in 2–3 Tbsp cream cheese with a splash of stock until smooth and silky, still keto-friendly and nicely thick.
How can I thicken the sauce without flour?
Simmer to reduce, add extra Parmesan, or whisk in a little cream cheese. A tiny pinch of xanthan gum (about 1/8 tsp) also works, sprinkle while whisking.
What proteins pair well with this?
Grilled chicken, sautéed shrimp, salmon, or crisp bacon. Cook separately, then fold into the sauce at the end.
Is there a dairy-free option?
Use full-fat coconut milk plus olive oil and nutritional yeast (or a dairy-free Parmesan). Flavor is less “Alfredo” but still creamy.
Can I use store-bought or frozen zoodles?
Fresh, pre-spiralized zoodles are fine-drain well. If using frozen, thaw fully and squeeze dry; expect a softer texture.
If you like this creamy low-carb bowl, try our Creamy Tuscan Chicken Zoodles for a sun-dried tomato twist, or Creamy Lemon Broccoli Orzo when you’re cooking for someone who prefers a meatless, one-pot option that still feels cozy and satisfying.
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