Keto Jollibee-Style Spaghetti
Indulge in a guilt-free twist on a Filipino classic with this Keto Jollibee-Style Spaghetti! Packed with bold flavors and low-carb ingenuity, this recipe swaps traditional pasta for zucchini noodles, creating a healthier alternative without compromising taste. The rich, creamy sauce made from ground beef, cream cheese, tomato paste, and a hint of sweetness from erythritol is perfectly balanced with the savory addition of sliced hot dogs—a signature element of Jollibee-style spaghetti. Lightly sautéed zucchini noodles provide just the right texture to soak up the sauce, while a sprinkle of Parmesan cheese ties everything together for a hearty, keto-friendly comfort dish. Ready in just under an hour, this family favorite delivers nostalgic flavors with a low-carb twist, making it ideal for weeknight dinners or celebrating Filipino-inspired cuisine. Perfect for those following keto or low-carb diets, this dish is as satisfying as it is delicious!
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Recipe Information
Ingredients
- 4 cups zucchini noodles
- 1 pound ground beef
- 4 ounces cream cheese
- 6 ounces tomato paste
- 1 cup unsweetened ketchup
- 1 tablespoon coconut aminos
- 2 tablespoons erythritol
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup Parmesan cheese
- 2 pieces hot dogs
Instructions
Start by preparing the zucchini noodles. If not using pre-spiralized noodles, spiralize fresh zucchini to make about 4 cups of noodles. Set them aside to allow them to sweat out excess moisture.
Slice the hot dogs into 1/4 inch rounds and set aside.
Heat a large skillet over medium-high heat and add the olive oil.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Drain any excess fat from the skillet, then lower the heat to medium.
Stir in the cream cheese until it melts and is well combined with the beef.
Add the tomato paste, unsweetened ketchup, and coconut aminos, stirring until well mixed.
Add erythritol, garlic powder, onion powder, salt, and black pepper to the skillet. Mix until the sauce is smooth and well incorporated.
Fold in the sliced hot dogs and let the mixture simmer on low heat for 10 minutes, stirring occasionally.
In a separate large pan, lightly sauté the zucchini noodles on medium heat for about 2 minutes, just enough to soften them slightly.
Transfer the zucchini noodles into the sauce and gently combine until the noodles are coated with the sauce.
Serve immediately, garnished with Parmesan cheese.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 5992 mg | 261% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 72.6 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5148 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
