Creamy Keto Garlic and Olive Pasta Alfredo
Published October 13, 2019 • Updated June 2, 2025
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A surprisingly delicious combination of garlic, green olives and parmesan cheese creates a creamy keto alfredo sauce to coat zucchini noodles or shirataki pasta.
6
Servings
385
Calories
37.3g
Fat
7.5g
Protein
7.7g
Net Carb
9.2g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Creamy Keto Garlic and Olive Pasta Alfredo Recipe Video
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Creamy Keto Garlic And Olive Pasta Alfredo Ingredients
2 tablespoons butter
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2 garlic cloves, minced
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1 1/2 cups heavy cream
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1 egg yolk
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1 cup parmesan cheese
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1 cup green olives, chopped
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salt and pepper, to taste
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6 cups zucchini noodles
Creamy Keto Garlic and Olive Pasta Alfredo Directions
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Heat the garlic
In a large skillet, melt butter over medium heat. Then add garlic and cook until garlic is fragrant, about 1 minute.
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Get a small bowl
In a small bowl, whisk together the cream and egg yolk until combined.
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Add cream to garlic
Slowly pour the cream mixture into the skillet with the garlic butter. Stir until combined. Continue cooking until the mixture thickens. About 5-7 minutes.
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Remove from heat
Once the sauce has thickened, remove from heat. Stir in green olives, parmesan cheese and salt and pepper to taste. Stir in zucchini noodles. Let set for 2-3 minutes or until zoodles are softened.
Pasta is often missed on a low carb diet; however, there are delicious keto alternatives to noodles at your disposal on the keto diet. Zoodles or zucchini noodles is probably the most easily accessible substitute for pasta. This recipe uses zucchini noodles for the keto pasta. They are covered in a creamy garlicky sauce with chunks of green olive. The combination of the green olives and garlic in this traditionally alfredo sauce creates a unique dish that is drool-worthy and easy to make. It’s the ideal keto lunch – quick, easy, and tasty.
As mentioned before there are options for noodle replacements on the keto diet. The two most common low carb noodles used are zucchini noodles, also known as “zoodles”, and 
Shirataki noodles are another popular keto noodle substitute. They are made from the konjac yam and contain mostly water and glucomannan, a water soluble fiber. Shirataki noodles are ZERO carb, unlike zoodles, which do have carbohydrates.
If you prepare them correctly according to the package directions, shirataki noodles don’t have much flavor so they will take up the flavor of the dish they are made with.
The brand of shirataki noodles that I prefer are made by 
This creamy keto alfredo sauce starts with an egg yolk and heavy cream. The two are mixed together, then slowly poured into the skillet with the garlic butter. The yolk and cream mixture are whisked at they hit the hot skillet which helps to thicken the sauce. Once the sauce thickens, grated parmesan cheese is added which further thickens the low carb alfredo sauce. Finally green olives are added to give the alfredo sauce a bit of a bittery bite, but in a good way!
Here are some ideas for variations for this keto alfredo recipe:
Beginner’s question – are the nutritional totals for each of the 6 servings, or for the whole dish?
It’s for each of the 6 servings – not the whole dish