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30-Minute Keto Zucchini Beer Macaroni and Cheese is a low-carb take on classic comfort food recipe! This low carb baked macaroni and cheese recipe is a keto lovers dream! It’s so good it’ll even make you forget about your mamas homemade macaroni and cheese!

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

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, a creamy macaroni and cheese recipe was a personal favorite of Faith and Lara’s.

We realized there’s absolutely no reason a low carb homemade macaroni and cheese recipe can’t be enjoyed as part of a ketogenic lifestyle…with just a few modifications!

This is a low carb soul food baked macaroni and cheese recipe that your entire family will love! It’ll even rival Paula Deen’s Macaroni and cheese!

This might possibly be THE BEST macaroni and cheese recipe because it’s low carb and so freaking delicious!

LOW CARB MACARONI AND CHEESE CASSEROLE

We found a solution! We ditched the high carb pasta, but what did we replace it with? The main difference with our recipe and a typical high carb baked macaroni and cheese recipe is we use zucchini instead of pasta. Zucchini 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!

HOW TO MAKE KETO ZUCCHINI BEER MACARONI AND CHEESE

Heat butter or bacon grease in a large skillet over medium heat. Once hot, add in onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally.

Add sliced 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.

To the same skillet, add 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.

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.

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.

IF YOU LOVED THIS LOW CARB EASY MACARONI AND CHEESE RECIPE THEN YOU’LL LOVE THESE OTHER KETO RECIPES

Looking to get more veggies into your keto diet? Check out our low carb vegetable list so you know which vegetables to eat and which vegetables to limit on a keto diet.

You may also enjoy these low carb vegetable packed recipes

If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days worth of recipes and eat for under $5 per day!

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Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! We now offer Keto Meal Plans and you can try a week for free!

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If you loved this post or any of our recipes, please leave a comment below. We love hearing from you! You can also tag #theketoqueens on social media. To stay up-to-date, FOLLOW US on Instagram @theketoqueens, Twitter, and Facebook.

Xoxo, Lara & Faith

KETO ZUCCHINI BEER BAKED MACARONI AND CHEESE RECIPE

5.0 from 2 reviews
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