Nutrition Facts
(per serving)

The original recipe was modified by replacing traditional pasta with zucchini noodles to reduce carbohydrates and calories significantly. Unsalted butter was replaced with olive oil, and whole milk was substituted with unsweetened almond milk to lower calories and saturated fat. The amount of cheese was also reduced, contributing to the overall reduction in fat and calories while still maintaining creamy texture and flavor.
  • ~2980 Calories saved
  • ~20g Fat saved
  • ~61g Carbs saved

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Original Recipe:

https://www.inspiredtaste.net/22649/crazy-good-macaroni-and-cheese-recipe/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Keto Baked Zucchini Mac and Cheese

ketogenic

Ingredients

  • 4 medium zucchini (about 900g), spiralized into noodles
  • 4 tablespoons (60ml) olive oil
  • 1/2 cup (65g) almond flour
  • 4 cups (960ml) unsweetened almond milk, warmed
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon fresh ground nutmeg
  • 1/2 teaspoon fresh ground black pepper
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 2 cups (225g) white cheddar cheese, shredded (reserve 1/2 cup for topping)
  • 2 ounces (56g) parmesan cheese, shredded

Directions

  1. Preheat the oven to 375°F (190°C). Grease a 3-quart casserole dish with olive oil.
  2. Heat olive oil in a large pot over medium heat. Add almond flour and whisk for about 2-3 minutes until light brown.
  3. Slowly pour in the warm almond milk while whisking until the sauce thickens.
  4. Stir in mustard, nutmeg, black pepper, and cayenne. Gradually add cheese, stirring until melted and smooth.
  5. Add spiralized zucchini noodles to the cheese sauce and mix well.
  6. Pour the mixture into the prepared baking dish. Top with reserved cheese.
  7. Bake uncovered for about 30 minutes until bubbling and golden.
  8. Let it cool for about 10 minutes before serving.

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