Keto Zucchini Carbonara Low Carb Recipe
Zucchini Carbonara

Keto Zucchini Carbonara

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Zucchini is one of the most versatile veggies when it comes to the low carb ketogenic diet. You can create so many different and delicious meals with it. It’s the keto dieter’s best friend! Today we will show you how we make keto Carbonara.

Carbonara is an Italian dish from Rome made with pasta, egg, hard cheese, and bacon.

To keep this recipe low carb, zucchini will be used as a replacement for pasta. We use smoked bacon cubes for this recipe, but you can use regular bacon as well. It will be just as delicious.

Low Carb Zucchini Carbonara

Of all the ways to cook zucchini, the carbonara is one of our favorites. It’s a 5-minute recipe, perfect for a quick lunch or dinner.

Low Carb Carbonara

To make it more creamy, we recommend adding an additional tablespoon of cream cheese.

Feel free to save this recipe by pinning this picture to your Pinterest board for later use!

Keto Zucchini Carbonara


Zucchini Carbonara
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4.45 from 9 votes

Zucchini Carbonara

Another low carb carbonara recipe using zucchini noodles best for those who are on keto diet.
Course Dinner, Lunch
Cuisine Italian, Ketogenic, Low Carb
Keyword keto zucchini carbonara, zucchini pasta
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 347kcal
Author KetoVale Team


  • 1 large zucchini
  • 60 g Smoked Bacon Cubes
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1 large egg
  • 1 egg yolk
  • 1 oz Parmesan cheese
  • 1 tbsp cream cheese (optional)
  • Salt and black pepper to taste


  • Cut the washed zucchini with a grater or spiralizer to form zucchini ribbons resembling spaghetti. Discard the seeds.
    Slicing zucchini
  • Boil some cups of water in a pot. Toss in the zucchini strips and leave for about a minute. Drain and put aside.
  • Start making the creamy carbonara sauce in a bowl. Mix the egg and egg yolk together. Lightly throw in half of the Parmesan and all of the cream cheese. Stir the ingredients with a fork. Pep up with salt and pepper. Stir continuously then reserve for later.
  • Crispy fry the bacon on hot olive oil over medium-high heat until it turns dark brown.
  • Mix the bacon with the minced garlic for half a minute. Remember to crisp the bacon first before throwing the garlic in so that it will not be burnt.
  • Plop the zucchini spaghetti in with considerate care. Combine with the bacon and stir for 2 minutes. Do not overcook the zucchini since it will become too soft. Strain any unnecessary liquids if you dislike watery carbonara.
    Stir zucchini with smoke bacon
  • Coat with the sauce and mix hastily. Turn off the heat.
  • Best eaten hot with chopped cilantro and more Parmesan on top.
    Zucchini Carbonara Recipe


Nutrition Facts
Zucchini Carbonara
Amount Per Serving
Calories 347 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g50%
Cholesterol 217mg72%
Sodium 493mg21%
Potassium 346mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 15g30%
Vitamin A 653IU13%
Vitamin C 18mg22%
Calcium 215mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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