Zero-Carb Noodle Alfredo
Naomi Sherman- Ready in 15m
- 4.1 g net carbs
- 455 kcal
- Serves 6
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Every time that I think of this dish, I get Beyonce singing in my head “If you like it then you shoulda put an egg on it”
This easy low-carb dish is everything that is good in the world of comfort foods. Creamy, cheesy sauce, slurpy zero-carb noodles, crowned with a perfectly poached egg which combines to create a keto-friendly sauce that is to die for!
This dish comes together fast, with almost no effort so it is perfect for busy nights or unexpected guests… or when you want a bit of Beyonce in your head. Enjoy!
Step-by-step
Place cream, butter, cream cheese and minced garlic in a saucepan and heat on medium until they are all melted and combined.
Add the parmesan and parsley and stir until melted.
While the sauce is heating through, drain your shirataki and rinse well. For best results, prepare the shirataki noodles by following these instructions (you can skip the pan-roasting and simply rinse and boil them).
To poach the eggs, place a pot of water on the stove and heat until simmering. Crack your egg into a measuring cup and then slide it into the water. Cook for three minutes. Repeat for the remaining eggs (do not cook more than 2-3 in one saucepan at the same time).
While your eggs are poaching, stir the cheese sauce through your noodles and serve into bowls. Season with salt if desired.
Place a poached egg on top of each bowl and optionally season with pepper. Pop the yolk and dig in!
Store the noodles covered in cheese sauce in a covered container in the refrigerator for up to four days. Poached eggs should be kept separately from the noodles. Once the eggs are cool, place all the eggs in an airtight container filled with cold water and keep refrigerated for up to 5 days. To reheat the eggs, place them in a mug filled with hot tap water for a couple of minutes. This will be enough to warm them up without overcooking.
Recipe
Zero-Carb Noodle Alfredo
★★★★★4.7Enjoy this quick and easy Noodle Alfredo in just 15 minutes. A tasty comforting dish ideal for a very low-carb ...
- Hands on
- 10m
- Overall
- 15m
- Servings
- 6
- 4.1 g
- Net carbs
- 16 g
- Protein
- 42.3 g
- Fat
- 455
- kcal
Ingredients makes 6 servings
Instructions
Place cream, butter, cream cheese and minced garlic in a saucepan and heat on medium until they are all melted and combined.
Add the parmesan and parsley and stir until melted.
While the sauce is heating through, drain your shirataki and rinse well. For best results, prepare the shirataki noodles by following these instructions (you can skip the pan-roasting and simply rinse and boil them).
To poach the eggs, place a pot of water on the stove and heat until simmering. Crack your egg into a measuring cup and then slide it into the water. Cook for three minutes. Repeat for the remaining eggs (do not cook more than 2-3 in one saucepan at the same time).
While your eggs are poaching, stir the cheese sauce through your noodles and serve into bowls. Season with salt if desired.
Place a poached egg on top of each bowl and optionally season with pepper. Pop the yolk and dig in!
Store the noodles covered in cheese sauce in a covered container in the refrigerator for up to four days. Poached eggs should be kept separately from the noodles. Once the eggs are cool, place all the eggs in an airtight container filled with cold water and keep refrigerated for up to 5 days. To reheat the eggs, place them in a mug filled with hot tap water for a couple of minutes. This will be enough to warm them up without overcooking.
Nutrition per serving
Carbs 4%Protein 14%Fat 82% of calories
- Net carbs
- 4.1 g
- Total carbs
- 5.6 g
- Fiber
- 1.5 g
- Sugars
- 1.8 g
- Protein
- 16 g
- Fat
- 42.3 g
- Saturated fat
- 25.2 g
- Calories
- 455 kcal
- Sodium
- 479 mg · 20.8% RDA
- Magnesium
- 20 mg · 5.1% RDA
- Potassium
- 144 mg · 7.2% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 1 g | 0.8 g | 15.2 g | 146 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 13.5 g | 120 |
| Cream cheese, soft (full-fat) | 0.3 g | 0.7 g | 2.8 g | 25 |
| Garlic, fresh | 0.2 g | 0 g | 0 g | 1 |
| Parmesan cheese | 0.7 g | 8 g | 5.8 g | 88 |
| Parsley, fresh (spices) | 0 g | 0 g | 0 g | 0 |
| Shirataki noodles, konjac noodles | 1.5 g | 0 g | 0.2 g | 4 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Total | 4.1 g | 16 g | 42.3 g | 455 |
- Gluten free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (18)
I want to try this receipe but the "print receipe" button does not work.
Thank you
Sallie
Hi Sallie, the Print Recipe button works just fine but you need to open it in a browser, not the Facebook app. For some reason Facebook seems to be blocking certain actions on websites. I hope this helps!
0 + 0 = 4.1
Thanks, who would have thought
Dear Matt, the carb count is correct and there is no such miscalculation - check it again.
In the zero carb noodle Alfredo recipe, it looks so great and I need to make it but I cannot bear to eat runny undercooked eggs! Is there any way I could disguise them in the sauce or leave out all together? I have a feeling if I cooked them “well done” it would not be the same. Help? Thanks!!
Hi Dawn, you could swap them for cooked chicken or even beef meatballs. Or you could try fried eggs and cook them for longer until well done?
I absolutely love your site! It is such a wealth of information and your recipes, actually make me think that I may be able to truly make Keto work for me. Do you know of any people that have done the Keto Diet, that have high blood pressure, and that actually lost weight which improved their high blood pressure? If you have any helpful tips for me, a keto newbie, I'd sure appreciate them! Thanks and God Bless!
Sincerely,
Barbara
Thank you so much Barbara, you are very kind! I'm not a health professional but typically with weight loss that is so easily achieved on a keto diet, you should see other improvements like reduced blood pressure and improved blood lipids. This is a great resource for an overview of studies: https://phcuk.org/rcts/
Just made this. It was exactly as promised, gooey, tasty noodles. I made a single serving by dividing the recipe by three. I used dehydrated garlic, since I had that on hand..
I almost decided to forego the poached eggs but glad I didn't. It really added to the dish, both taste wise and nutritionally.
Thanks for this, I think it will be a goto recipe when I'm eating by myself,
Thank you so much, I'm glad you enjoyed! ❤️
Hi! How much would you say is per serving of the Alfredo sauce? 2 Tablespoons?
Thanks
Hi Vasiliki, I'd say about 1/3 cup (85 g/3 oz) so it's quite a lot of Alfredo sauce 😊
Hi! Thank you for this recipe. Do you have a dairy free version? I am lactose intolerant and I find it usually bring up my carb when I use non-dairy or plant based cheeses. Many thanks!!!
That's a tough one - there is so much dairy here I'm not sure I can help. I think you could use coconut milk or coconut cream, duck fat or ghee, and nutritional yeast instead of the cheese. That's just a guess though and you will need to play with the amounts 😊
Hi,
6 servings are too much for me..can I frozen this meal? or could you give the directions for smaller portions?
thks a lot!
This doesn't freeze well but you can halve the whole recipe to make 3 servings instead (same instructions). I hope this helps!
Looks like a great recipe! However, I'm confused as to why it is titled as "Zero carb noodle Alfredo" ... when it lists 4.1 net carbs per svg in the nutritionals?
Hi Kim, I see now where the confusion may be. It's made with "zero-carb noodles" also known as shirataki noodles. So the recipe is not "zero-carb" but 4.1 g net (or 5.6 g total) carbs is almost zero-carb 😊