30-Minute Keto Zucchini Beer Macaroni and Cheese
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Cook time: 
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Serves: 4 servings
Rich and cheesy with great complexity of flavor, this low-carb zucchini macaroni and cheese is healthy comfort food!
  • 2 tablespoons clarified butter (ghee) or bacon grease
  • ½ medium yellow onion, diced
  • 1¼ lbs (570 g) zucchini, halved lengthwise and cut into ½-inch thick slices
  • ½ cup (120 ml) gluten-free ale (or vegetable stock)
  • 4 oz (115 g) organic full-fat cream cheese
  • 6 oz (170 g) sharp Cheddar cheese, shredded
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon smoked paprika
  • 2 tablespoons freshly-grated Parmesan cheese
  • A couple pinches of dried Italian herb mix, for sprinkling on top (optional)
  1. Heat the butter or bacon grease in a large skillet over medium heat. Once hot, add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally. Stir in the zucchini, turn the heat up to medium-high, and cook until the zucchini is softened, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a bowl and set aside for now.
  2. To the same skillet, add the beer and stir with a wooden spoon to scrape up any brown bits that have formed on the bottom. Turn the heat down to medium.
  3. Whisk in the cream cheese until smooth. Stir in the Cheddar a handful at a time until smooth. Stir in the Dijon, salt, black pepper, and smoked paprika.
  4. Preheat the broiler. Stir together the vegetables and cheese sauce and pour into an 8 by 8-inch baking dish. Sprinkle the Parmesan on top. Broil until bubbling and browned on top. Top with a couple pinches of dried Italian herb mix, if desired.
  5. Serve warm.
Serving size: ¼ of recipe Calories: 373 Fat: 31.6 Net Carbs: 6 Carbohydrates: 7.8 Fiber: 1.8 Protein: 15.1
Recipe by The Keto Queens at https://theketoqueens.com/keto-zucchini-beer-macaroni-cheese/