30-Minute Keto Zucchini Beer Macaroni and Cheese is a low-carb take on classic comfort food recipe! Let’s face it, most of us get cravings for carbs occasionally, especially once the weather starts to turn cooler. Before we turned to a ketogenic lifestyle, mac and cheese was a personal favorite of Faith and Lara’s; we realized there’s absolutely no reason it can’t be enjoyed as part of a ketogenic lifestyle…with just a few modifications! The main difference is we use zucchini instead of pasta, which not only is lower in carbs, but it’s higher in nutrition (vitamins, minerals, fiber) and has more flavor. It’s a win-win!

30-Minute Keto Zucchini Beer Macaroni and Cheese on Wooden Table

30-Minute Keto Zucchini Beer Macaroni and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Rich and cheesy with great complexity of flavor, this low-carb zucchini macaroni and cheese is healthy comfort food!
Ingredients
  • 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)
Instructions
  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.
Macros
Serving size: ¼ of recipe Calories: 373 Fat: 31.6 Net Carbs: 6 Carbohydrates: 7.8 Fiber: 1.8 Protein: 15.1