Baked Keto Spaghetti

Did you think you could never use the words spaghetti and keto in the same line? Think again! I’m here with a scrumptious and hearty baked keto spaghetti casserole.

Ingredients

• 2 pounds ground beef
• 2 teaspoon Italian seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 jar (about 25 oz) low carb marinara sauce
• 2 (9 oz) packages hearts of palm spaghetti noodles
• 2 eggs
• ⅓ cup parmesan cheese
• ¼ cup melted butter
• 2 cups shredded mozzarella cheese

Directions

• Preheat oven

  Preheat oven to 350 degrees. Coat a large casserole dish with cooking spray.

  STEP:2

  Brown ground beef

  Cook ground beef in a large skillet over medium high heat until browned. Add Italian seasoning, salt and garlic powder. Stir to combine.

  STEP:3

  Add low carb marinara sauce

  Stir in keto marinara sauce and reduce heat to medium. Continue cooking while preparing the noodles.

  STEP:4

  Sauce the noodles

  Add hearts of palm noodles to a medium bowl. Add in eggs, parmesan cheese and melted butter. Stir to coat the noodles.

  STEP:5

  Assemble the casserole with keto noodles

  Lay the coated spaghetti noodles onto the bottom of the casserole dish.

  STEP:6

  Assemble the casserole with meaty red sauce

  Scoop the keto spaghetti sauce on top of the noodles to cover completely. Top with shredded mozzarella cheese.

  STEP:7 Bake it

  Bake at 350 degrees for 25 to 30 minutes or until cheese is bubbly and starts to turn golden. To bake from frozen, bake at 350 degrees for 40-50 minutes.

  NUTRITION FACTS

  SERVINGS: 8

  CALORIES: 504

  FAT: 37g

  PROTEIN: 32.2g

  NET CARB: 5.4g

  TOTAL CARBS: 8.4g