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Low Carb Cream Cheese Cheddar Zoodles

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    17 min

Low Carb Cream Cheese Cheddar Zoodles

7 ratings

Vegetables sure do taste a lot better when smothered in cheese sauce! This cheddar cheese sauce is thickened with a bit of cream cheese. A dash of red pepper flakes adds a little heat to keep the zoodles from tasting too bland. Enjoy as an accompaniment to your low-carb main course or add a protein to turn this into its own meal!

Jessica L.

  • Net Carbs

    8.1 g

  • Fiber

    1.5 g

  • Total Carbs

    9.7 g

  • Protein

    24.7 g

  • Fats

    50.3 g

580 cals

Low Carb Cream Cheese Cheddar Zoodles

#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

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  • Zucchini

    Zucchini

    10 ounce

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

  • Heavy Cream

    Heavy Cream

    2 tablespoon

  • Chicken Broth

    Chicken Broth

    ½ cup

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Crushed Red Pepper by Simply Organic

    Crushed Red Pepper by Simply Organic

    ¼ tsp

  • Cheddar Cheese

    Cheddar Cheese

    1-½ cup, shredded

  • Cream Cheese

    Cream Cheese

    2 ounce

Recipe Steps

steps 4

17 min

  • Step 1

    Spiralize your zucchini into noodles, or you can use a vegetable peeler to create flat “fettuccine”-like noodles. Press the zucchini between two paper towels to remove excess moisture. Set aside for later.
    Step 1

  • Step 2

    In a large skillet over low heat, melt the butter. Then, whisk in the heavy cream, followed by the chicken broth, salt, pepper, and red pepper.
    Step 2

  • Step 3

    Bring the sauce to a simmer and whisk until all the liquids/fats have emulsified. Turn the heat back down to below a simmer and melt the cheddar cheese in the sauce in ½-cup increments. Once whisked together, whisk in the cream cheese. Adjust the heat as necessary to avoid separating the sauce while continually whisking until you have a creamy cheddar sauce.
    Step 3

  • Step 4

    With the heat still on low, toss in the zucchini noodles. Bring the sauce quickly to a simmer as you toss the noodles to coat them in the sauce. The zucchini will release some extra liquid, allowing the sauce to spread out and coat the noodles. Enjoy hot!
    Step 4

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Comments 5

  • GorgeousAvocado522402

    GorgeousAvocado522402 3 years ago

    Love it!! Yummy

    • OutstandingKetone444186

      OutstandingKetone444186 4 years ago

      Good. I liked it, would try and make it again. Helps get your fats up and have some veggies,too.

      • Blondie

        Blondie 4 years ago

        I loved this very filling, used only 1cup of cheese and added more zoodles ! Will be making this simple and delish again ,

        • Anonymous

          Anonymous 5 years ago

          This was easy for a quick lunch. I substituted one tablespoon of mild curry for the pepper flecks.

          • Joanne E Duffy

            Joanne E Duffy 5 years ago

            Very easy and delicious.