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

30-Minute Keto Zucchini Beer Macaroni and Cheese

Rich and cheesy with great complexity of flavor, this low-carb zucchini macaroni and cheese is healthy comfort food!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 373kcal
Author Faith


  • 2 tablespoons clarified butter ghee or bacon grease
  • 1/2 medium yellow onion diced
  • 1 1/4 lbs zucchini halved lengthwise and cut into 1/2-inch thick slices
  • 1/2 cup gluten-free ale or vegetable stock
  • 4 oz cream cheese full fat
  • 6 oz Cheddar cheese shredded
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon smoked paprika
  • 2 tablespoons Parmesan cheese freshly-grated
  • 2 pinch dried Italian seasoning for sprinkling on top (optional)


  • 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.
  • 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.
  • 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.
  • Serve warm.


Calories: 373kcal | Carbohydrates: 7.8g | Protein: 15.1g | Fat: 31.6g | Polyunsaturated Fat: 6g | Fiber: 1.8g