Paleo Zucchini Carbonara

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You won’t believe this low carb zucchini carbonara is dairy free! The creamy sauce pairs perfectly with crisp bacon and low carb zoodles for an easy weeknight meal. This dish is an excellent source of B6, for brain and nervous system health, and Riboflavin, important in nutrient conversion and cell growth and function.

Serves 4


  • 3-4 medium zucchini, spiralized (“zoodles”!)

  • 1 tsp salt

  • 6 slices bacon, cut into small pieces

  • 3 cloves garlic, minced

  • 2 eggs

  • 2-3 tbsp nutritional yeast

  • 1 tbsp chickpea flour (or any flour you like)

  • Sea salt and black pepper, to taste

  • ½ cup coconut cream

  • Chopped parsley, for garnish


First, “sweat” the zucchini

  1. Place zucchini noodles in colander over large bowl. Sprinkle salt over evenly and sit for 30 minutes to allow salt to draw out water

  2. After 30 minutes, use paper towels to squeeze zucchini thoroughly to remove water. Set on clean paper towels while you prepare the sauce

Prepare the sauce

  1. Whisk together eggs, nutritional yeast, flour, salt and pepper in a medium bowl

  2. Pour coconut cream into small saucepan and heat on medium low

  3. Whisk coconut cream until melted, then whisk in egg mixture. Continue to whisk for about 45 seconds or until sauce just begins to thicken, then immediately remove from heat. Set aside while you prepare bacon and zoodles.

Prepare bacon and zoodles

  1. Heat large frying pan over medium-high heat, then add bacon pieces. Cook until crisp, stirring to brown evenly. Remove with slotted spoon to paper towel lined plate, reserving at least 1 tbsp bacon fat in the pan

  2. Turn heat to low, add minced garlic and cook until softened, careful not to burn

  3. Add in zoodles and toss to coat with fat and garlic, then increase heat to medium. Sauté the zoodles for longer if you prefer them softer

  4. Once cooked to liking, transfer zoodles and garlic to a serving bowl and toss with bacon and sauce. Garnish with parsley

Nutritional Information, per serve:

Calories: 267
kJ 1123
Fat 19g
Saturated Fat 12g
Protein 15g
Carbohydrate 15g
Fibre 5g



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