Low-Carb Zucchini Carbonara Cake

This low-carb favourite got a modern makeover today! My fun take on keto carbonara today… in cake form.

When it came perfectly crisp on top out of the oven, and lets be honest… in one piece, I literally squealed with excitement! It’s super easy to make and is one the whole family will enjoy.

Serve as a main dish with a nice salad like our Superfood Low-Carb Veggie Salad Bowl, Easy Low-Carb Tomato Summer Salad or Low-carb Smokey Roasted Mushrooms.

You can also serve this recipe as a side with any protein such as roasted chicken, pan-fried pork chops or baked salmon. Enjoy!

0 days, 0 hours, 45 minutes

Serving size ¹/₄ cake

Nutritional values (per serving, ¹/₄ cake)

Net carbs4.4 grams

Protein19.9 grams

Fat41.1 grams

Calories472 kcal

Calories from carbs 4%, protein 17%, fat 79%

Total carbs5.5 gramsFiber1.1 gramsSugars3.8 gramsSaturated fat22 gramsSodium1,174 mg(51% RDA)Magnesium42 mg(10% RDA)Potassium450 mg(22% EMR)

Ingredients (makes 4 servings)

400 g zucchini, spiralized (14.1 oz)
2 tbsp butter, ghee or olive oil (30 ml)
2 garlic cloves, peeled
140 g bacon, sliced (5 oz)
3 large eggs
¹/₂ cup grated Gruyere or Pecorino Romano cheese (57 g/ 2 oz)
¹/₂ cup grated Parmesan cheese (45 g/ 1.6 oz)
²/₃ cups heavy whipping cream (160 ml/ 5.4 fl oz)
1 tsp salt, or to taste
¹/₂ tsp cracked black pepper, or to taste

Instructions

Preheat oven to 160 ?C/ 320 ?F (fan assisted), or 180 ?C/ 355 ?F (conventional).
Prepare the zoodles but making them in a spiralizer. If you don’t have a spiraliser, you can use a julienne peeler to make long thin zucchini ribbons. Place between two sheets of kitchen paper, rest for about 3 minutes then pat dry to absorb any excess moisture.
Meanwhile, bash the garlic to bruise it, removing the skin to enable the flavour to release. Chop the bacon into about chopped into 2 cm/ 0.8 ” pieces.
Melt the butter in a non-stick frying pan or cast iron skillet. Add the bacon and garlic and saute 5 minutes until the bacon is cooked. Discard the garlic.
Beat the eggs in a bowl with a fork. Season with salt and pepper. Add the cheese keeping about a third aside for the topping.
Add the zucchini noodles, bacon mix, cream and egg to a mixing bowl and toss to combine, ensuring all the noodles are fully coated.
Grease a 19 cm/ 7.5 oz cake tin with a little butter and a small sprinkling of cheese (about 1 tbsp). Add the vegetable mix.
Top with the remaining cheese and bake for about 50 minutes, or until firm and golden on top.
Allow to cool slightly before removing from the tin and slicing.
Top with freshly chopped parsley or basil. Store in the fridge for up to 4 days.

Ingredient nutritional breakdown (per serving, ¹/₄ cake)

Net carbs	Protein	Fat	Calories
Zucchini (summer squash, courgette)
2.1 g	1.2 g	0.3 g	17 kcal
Butter, unsalted, grass-fed
0 g	0.1 g	5.8 g	51 kcal
Garlic, fresh
0.5 g	0.1 g	0 g	2 kcal
Bacon, streaky (high fat content), organic
0 g	4.8 g	8.8 g	98 kcal
Eggs, free-range or organic
0.3 g	4.7 g	3.6 g	54 kcal
Cheese, Swiss , Gruyere
0.1 g	4.2 g	4.5 g	58 kcal
Parmesan cheese
0.4 g	4 g	2.9 g	44 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1 g	0.8 g	15.2 g	146 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0.1 g	0 g	0 g	1 kcal
Total per serving, ¹/₄ cake
4.4 g	19.9 g	41.1 g	472 kcal

Low-Carb Zucchini Carbonara Cake Follow us 136.0k

Low-Carb Zucchini Carbonara Cake

Nutritional values (per serving, 1/4 cake)

Ingredients (makes 4 servings)

Instructions

Ingredient nutritional breakdown (per serving, 1/4 cake)

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Nutritional values (per serving, ¹/₄ cake)

Ingredient nutritional breakdown (per serving, ¹/₄ cake)