Keto Whipped Lemon Ricotta Zoodles with Brown Butter Sage
If you've been on the keto diet for more than a week, you've likely encountered the humble zucchini noodle. But let's be honest: zoodles can be watery and bland if not treated with respect. Today, we are transforming this low-carb staple into a restaurant-quality masterpiece that rivals the finest Italian pasta dishes. The secret lies in the contrasting textures and temperatures. We start with a base of cool, creamy, full-fat ricotta whipped with vibrant lemon zest and garlic. This provides a rich, high-fat foundation essential for ketosis. We top it with tender-crisp zucchini noodles, but the real showstopper is the brown butter sage sauce. By cooking the butter until the milk solids toast, we unlock a nutty, complex flavor profile—known in French cuisine as beurre noisette—that elevates the dish entirely. This meal is naturally gluten-free, vegetarian, and packed with healthy fats, making it the perfect quick weeknight dinner that feels incredibly indulgent. Best of all, it clocks in at under 6g of net carbs per serving!
The Masterplan
Place the spiralized zucchini noodles in a colander over the sink. Sprinkle generously with salt and toss. Let sit for 15 minutes to draw out excess moisture. Squeeze gently with paper towels or a cheesecloth to dry.
While the zoodles drain, prepare the whipped ricotta. In a food processor or mixing bowl, combine the ricotta cheese, lemon zest, half the lemon juice, 1 clove of minced garlic, grated Parmesan, salt, and pepper. Whip until light, fluffy, and smooth. Set aside.
In a light-colored skillet (so you can see the color change), melt the butter over medium heat. Once it foams, add the sage leaves. Swirl the pan occasionally until the foam subsides and the milk solids turn a golden-brown hazelnut color and smell nutty. Immediately remove from heat and pour into a heat-safe bowl to stop cooking. This is your brown butter.
Wipe the skillet clean. Add olive oil over medium-high heat. Add the remaining garlic and red pepper flakes, sautéing for 30 seconds. Add the dried zucchini noodles. Toss quickly for just 2-3 minutes—you want them warm but still retaining a 'al dente' crunch. Do not overcook.
To assemble, smear a generous layer of the whipped lemon ricotta on the bottom of a serving plate. Top with the warm zucchini noodles.
Drizzle the brown butter and crispy sage leaves over the top. Finish with a squeeze of fresh lemon juice and cracked black pepper. Serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Place the spiralized zucchini noodles in a colander over the sink. Sprinkle generously with salt and toss. Let sit for 15 minutes to draw out excess moisture. Squeeze gently with paper towels or a cheesecloth to dry.
While the zoodles drain, prepare the whipped ricotta. In a food processor or mixing bowl, combine the ricotta cheese, lemon zest, half the lemon juice, 1 clove of minced garlic, grated Parmesan, salt, and pepper. Whip until light, fluffy, and smooth. Set aside.
In a light-colored skillet (so you can see the color change), melt the butter over medium heat. Once it foams, add the sage leaves. Swirl the pan occasionally until the foam subsides and the milk solids turn a golden-brown hazelnut color and smell nutty. Immediately remove from heat and pour into a heat-safe bowl to stop cooking. This is your brown butter.
Wipe the skillet clean. Add olive oil over medium-high heat. Add the remaining garlic and red pepper flakes, sautéing for 30 seconds. Add the dried zucchini noodles. Toss quickly for just 2-3 minutes—you want them warm but still retaining a 'al dente' crunch. Do not overcook.
To assemble, smear a generous layer of the whipped lemon ricotta on the bottom of a serving plate. Top with the warm zucchini noodles.
Drizzle the brown butter and crispy sage leaves over the top. Finish with a squeeze of fresh lemon juice and cracked black pepper. Serve immediately.