Home / Recipes / Gluten Free / Keto Four Cheese Spaghetti
Keto Four Cheese Spaghetti
⏱ Prep: 7 min🔥 Cook: 8 min⏰ Ready: 15 min
310Calories
5.4gNet Carbs
7.7gProtein
29gFat
How to Make It
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 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 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 4
Spoon the sauce over the zucchini and stir well to coat. Serve hot.
Ingredients
- Cream Cheese Spread – 2 tablespoon
- Zucchini – 1 large
- Cheddar Cheese – 1 tablespoon, grated
- Parmesan Cheese – 1 tablespoon, grated
- Brie Cheese – 1 tablespoon
- Garlic – 1 clove
- Unsalted Butter – 1 tablespoon
- Shallot – 1 tablespoon, chopped
- Heavy Cream – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
