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Introduction
If you’ve ever missed spaghetti on your keto journey, this Baked Cream Cheese Spaghetti will bring a huge smile to your face. It’s warm, rich, and cheesy—exactly what comfort food should feel like, but without all the carbs that come with traditional pasta. By swapping out regular noodles with a keto-friendly alternative and layering it with a luscious cream cheese sauce, this dish delivers big on flavor while keeping you well within your carb limits.
Whether you’re meal prepping for the week or planning a cozy family dinner, this baked spaghetti checks all the boxes. It’s indulgent yet keto-approved, easy to prepare, and so satisfying that even non-keto folks will go back for seconds!
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Why You’ll Love This Recipe
- Keto Comfort Food: This recipe nails that creamy, cheesy baked pasta texture without the pasta! You get all the indulgence, none of the guilt.
- Filling & Satisfying: The protein from the ground beef and the fat from the cream cheese and shredded cheese make this incredibly satisfying.
- Quick Weeknight Meal: It comes together easily, especially if you use prepped ingredients or make the meat sauce ahead of time.
- Kid-Friendly: The rich, cheesy flavor is a hit with kids too—especially picky eaters who think they hate zucchini noodles.
My Personal Experience
The first time I made this baked keto spaghetti, I honestly didn’t expect much. I had some cream cheese in the fridge, a pound of ground beef, and a bag of spiralized zucchini I needed to use up. It was one of those “throw it together and hope for the best” meals… and wow, did it deliver!
When I pulled it out of the oven, bubbling with melty cheese and that golden top, I knew I had something special. I remember thinking, “This doesn’t feel like diet food,” and that’s what I love about it. It tastes like a hug in casserole form, and that’s exactly what I needed.
Required Equipment
Oven-Safe Baking Dish
You’ll need this to bake everything together. A medium-sized one works great so you get nice, thick layers.
Large Skillet
This is for browning the meat and mixing it with the sauce. Use one that gives you plenty of space to stir without spilling.
Mixing Bowls
You’ll use a bowl or two for combining the cheeses and prepping the noodles or any optional additions.
Spatula or Wooden Spoon
Perfect for folding in the cream cheese and getting every bit of cheesy goodness off the sides.
Colander or Strainer
If you’re using zucchini noodles, drain them really well to avoid soggy spaghetti.
Ingredients & Substitutions
- 1 lb ground beef – Adds a hearty base to the dish. You can swap this for ground turkey or Italian sausage.
- 2 cups zucchini noodles (zoodles) – These are our low-carb spaghetti swap! If you’re not into zucchini, you could use shirataki noodles or spaghetti squash.
- 4 oz cream cheese – This creates the creamy, velvety base. Full-fat is best for keto.
- 1/2 cup sour cream – Adds tang and richness. You could sub in plain Greek yogurt if needed.
- 1/4 cup heavy cream – Helps thin the sauce while keeping it creamy.
- 1 cup shredded mozzarella cheese – This melts beautifully and gives that classic gooey texture.
- 1/4 cup grated Parmesan cheese – Adds sharp, salty flavor.
- 1 tsp garlic powder – Enhances the flavor without needing fresh garlic.
- Salt & pepper to taste – Season as you go for the best flavor.
How to Make Baked Cream Cheese Spaghetti
- Preheat the oven to 375°F (190°C).
- Brown the beef in a large skillet over medium heat until fully cooked. Drain any excess grease.
- Add seasonings like garlic powder, salt, and pepper to the beef and stir well.
- In a separate bowl, mix cream cheese, sour cream, and heavy cream until smooth.
- Stir the creamy mixture into the beef and let it simmer for a few minutes until everything is well combined.
- Drain the zucchini noodles thoroughly. Pat dry with paper towels to remove extra moisture.
- In a baking dish, spread the zucchini noodles evenly, then pour the meat and cheese sauce over the top.
- Sprinkle mozzarella and Parmesan over the mixture.
- Bake uncovered for 20–25 minutes or until bubbly and golden on top.
- Let it rest for a few minutes before serving so it sets a bit.
Tips for This Recipe
- Drain the zoodles well – This prevents a watery bake. Don’t skip this step!
- Use full-fat dairy – Keeps the texture and flavor rich and helps with staying in ketosis.
- Make ahead – You can assemble it earlier in the day and refrigerate. Just bake when ready.
- Double it up – It reheats like a dream, so consider making a bigger batch for leftovers.
Optional Additions
- Chopped spinach or kale – Stir into the sauce for added greens.
- Crushed red pepper flakes – For a little heat if you like spicy.
- Fresh basil or parsley – Add after baking for a pop of color and freshness.
- Mushrooms or bell peppers – Sauté and mix in with the beef for more texture.
Serving Ideas
- Serve with a simple keto Caesar salad or garlic butter green beans.
- Great for a cozy dinner, a meal prep lunch, or even a potluck dish that everyone will love.
- Want to impress guests? Top with a bit of fresh mozzarella and a sprinkle of parsley!
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This freezes well! Store in individual portions for easy meal prep. Reheat in the oven or microwave.
- Reheating: Best in the oven at 350°F until warmed through, but the microwave works fine for a quick fix.
Frequently Asked Questions
Can I use another type of noodle?
Yes! Shirataki noodles or spaghetti squash work great if zucchini isn’t your thing.
Can I make it vegetarian?
Definitely. Skip the beef and use sautéed mushrooms or a meat substitute.
How do I avoid a watery bake?
Drain the zucchini thoroughly and even give it a quick sauté to dry it out more before layering.
Can I prep this ahead?
Yes! You can assemble the dish and keep it in the fridge until you’re ready to bake.
Nutritional Breakdown (Per Serving)
- Calories: 395
- Total Carbs: 7g
- Net Carbs: 5g
- Fat: 32g
- Protein: 22g
(based on 6 servings)
Baked Cream Cheese Spaghetti Recipe
Ingredients
- 1 lb ground beef
- 2 cups zucchini noodles
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, brown ground beef and season with garlic powder, salt, and pepper.
- Mix cream cheese, sour cream, and heavy cream until smooth.
- Stir cream cheese mixture into the cooked beef and simmer for 3–4 minutes.
- Drain zucchini noodles and pat dry.
- Spread zucchini noodles in a baking dish.
- Pour the meat and cheese mixture over the top.
- Sprinkle with mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes until golden and bubbly.
- Let rest 5 minutes before serving.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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