Servings: 4
Total Time: 25 minutes
Difficulty: Easy
Calories per Serving: ~320
Macros
- Protein: 32g
- Carbs: 7g net
- Fat: 18g
- Fiber: 4g
Intro
When you crave the comfort of a cheesy, hearty skillet dinner but still want to stay aligned with your low-carb routine, this keto cheesy ground beef spaghetti skillet is exactly the kind of recipe that satisfies every craving. It’s warm, nostalgic, and full of that classic “pasta night” flavor—without the heavy carbs.
By using low-carb spaghetti alternatives and lean, protein-packed ground beef, this skillet fits beautifully into keto, high-protein, and Weight Watchers goals. Every bite delivers rich, melty cheese, savory beef, and tender noodles that taste just as comforting as traditional spaghetti.
If you want a quick weeknight dinner that’s simple, wholesome, and macro-friendly, this keto cheesy ground beef spaghetti skillet delivers on flavor, convenience, and weeknight ease.
Look at the Recipe
- A golden, cheesy top over a saucy, beefy spaghetti base
- Classic Italian-style flavor with rich tomato, garlic, and melted cheese
- Keto-friendly, low-carb noodles paired with high-protein ground beef
Ingredients Needed
Base Ingredients
- 1 lb lean ground beef (90–93%)
- 2 cups low-carb spaghetti (hearts of palm pasta, shirataki noodles, or zucchini noodles)
- 1 cup sugar-free marinara sauce
- ½ cup diced onions
- 1 cup bell peppers, chopped
- 2 cloves garlic, minced
Seasoning Mix
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt & pepper, to taste
Cheese Layer
- 1 cup reduced-fat shredded mozzarella
- ¼ cup grated Parmesan
- ¼ cup low-fat cottage cheese (protein boost + creaminess)
Optional Add-ins
- Fresh basil
- Red pepper flakes
- Mushrooms or spinach
How to Make Our Keto Cheesy Ground Beef Spaghetti Skillet
- Brown the beef. Heat a large skillet and cook the ground beef until browned. Drain excess fat to keep the meal high-protein and Weight Watchers friendly.
- Sauté the vegetables. Stir in onions, bell peppers, and garlic. Cook until soft and fragrant.
- Add the sauce. Pour in the sugar-free marinara and season with Italian seasoning, paprika, salt, and pepper. Simmer for 3 minutes.
- Mix in the low-carb spaghetti. Add shirataki, zucchini noodles, or hearts of palm spaghetti. Toss well to coat fully in the sauce.
- Create the cheesy layer. Fold in cottage cheese for creaminess, then sprinkle mozzarella and Parmesan over the top.
- Melt and finish. Cover the skillet for 2–3 minutes until the cheese melts into a bubbly, golden layer.
- Serve hot. Garnish with basil if desired.
Storage & Serving Suggestions
- Store: Refrigerate in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or microwave until hot.
- Freeze: Freeze in a sealed container for up to 2 months (best with hearts of palm pasta).
- Serving Pairings: Serve with a keto side salad, steamed broccoli, or roasted zucchini.
Tips & FAQs
What’s the best low-carb noodle for this recipe?
Hearts of palm spaghetti gives the best pasta-like texture. Shirataki is ultra-low carb. Zoodles work too but release more moisture.
Can I use ground turkey instead of beef?
Yes—ground turkey or chicken makes this even lighter and more Weight Watchers friendly.
How do I keep the dish from getting watery?
Dry shirataki noodles well, or sauté zoodles briefly before adding them.
Can I make this dairy-free?
Use dairy-free mozzarella and omit cottage cheese.
How do I make it extra high-protein?
Add ½ cup cottage cheese, swap to extra-lean beef, or stir in cooked chicken chunks.
