Keto Cream Cheese Noodles

If I’m craving something creamy, comforting, and low-carb, these Keto Cream Cheese Noodles always hit the mark. Made with shirataki noodles and a velvety cream cheese sauce, this dish satisfies my pasta cravings without kicking me out of ketosis. It’s quick, easy, and so satisfying—you’d never guess it’s keto-friendly.

Why You’ll Love This Recipe

I love how this recipe transforms a handful of simple ingredients into a rich, cheesy dish that rivals traditional pasta. It takes just 20 minutes from start to finish, making it ideal for busy nights or last-minute cravings. The noodles soak up the garlicky, herby cream cheese sauce beautifully, and it’s naturally gluten-free. It’s the kind of recipe that proves eating low-carb doesn’t mean sacrificing comfort or flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces shirataki noodles
4 ounces cream cheese, softened
1 cup chicken broth
1 tablespoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Optional substitutions:

• Use coconut cream instead of cream cheese for a dairy-free version
• Replace chicken broth with vegetable broth for a vegetarian option

Directions

Step 1: Rinse the noodles
I start by rinsing the shirataki noodles under cold water for about 2 minutes to remove their natural aroma. Then I drain them thoroughly and set them aside.

Step 2: Heat the broth
In a large pan over medium heat, I warm the chicken broth until it begins to simmer.

Step 3: Add the cream cheese
I stir in the softened cream cheese and continue stirring until the mixture becomes smooth and creamy.

Step 4: Season the sauce
I mix in the garlic powder and Italian seasoning, making sure everything is well blended.

Step 5: Combine with noodles
Next, I stir in the rinsed shirataki noodles and coat them evenly with the sauce. I let everything cook for about 5 minutes, stirring occasionally, until the noodles are hot and infused with flavor.

Step 6: Finish and serve
I season with salt and pepper to taste, garnish with chopped fresh parsley, and serve immediately.

Servings and timing

Servings: Makes 2 generous portions
Preparation time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I like to add grilled chicken, sautéed mushrooms, or even spinach for more substance. When I want a little heat, I sprinkle in some red pepper flakes or a dash of cayenne. I’ve also tried topping it with crumbled bacon or parmesan for an extra savory touch. This sauce is incredibly versatile, so I feel free to get creative with my mix-ins.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm them gently on the stovetop over low heat and add a splash of broth to loosen the sauce. I avoid freezing because the shirataki noodles don’t hold their texture well after thawing.

FAQs

Can I freeze Keto Cream Cheese Noodles?

Freezing isn’t recommended because the texture of shirataki noodles can become rubbery once thawed.

What’s a good substitute for cream cheese?

Coconut cream works well for a dairy-free option, giving the sauce a slightly different but still delicious richness.

How do I reduce the smell of shirataki noodles?

I rinse them thoroughly under cold water and sometimes boil them briefly before cooking. That takes care of most of the odor.

Is this dish vegetarian?

It can be. I simply swap the chicken broth for vegetable broth and it’s vegetarian-friendly.

Conclusion

Keto Cream Cheese Noodles are my secret weapon for quick, low-carb comfort food. The creamy, garlicky sauce clings to the shirataki noodles in the most satisfying way, making this dish feel indulgent without breaking my carb budget. It’s simple, fast, and endlessly adaptable—exactly the kind of recipe I love to keep in regular rotation.

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