Easy Keto Alfredo Sauce Recipe
Craving rich Italian food? This easy 15-minute keto Alfredo sauce recipe skips the flour for a perfectly thick and creamy low-carb meal.
Ingredients
Sauce Ingredients
- 1/4 cup Butter Unsalted is best to control the salt
- 4 cloves Garlic, minced Freshly minced is an absolute must
- 1 cup Organic Heavy Whipping Cream Makes the sauce incredibly thick
- 1 1/4 cup Parmesan Cheese Always grate it fresh from a block
- 2 oz Cream Cheese, softened Must be at room temperature
- 1/2 tsp Italian seasoning Adds great herbal flavor
- 2 tbsp Parsley Fresh and chopped (this is optional)
Instructions
- Melt the butter: Put a medium pan on your stove. Turn it to medium-high heat. Add your 1/4 cup of butter directly into the warm pan. Let it melt down completely and bubble slightly. Watch closely so it doesn't brown!
- Cook the garlic: Toss in your 4 minced garlic cloves right now. Cook them gently for 2 to 3 minutes until it smells amazing.
- Turn down the heat: Lower the stove heat to medium-low right away. If the pan is too hot, the cream will curdle horribly and the cheese will get stringy.
- Build the base: Pour in the 1 cup of heavy whipping cream. Add the 2 oz of softened cream cheese next. Whisk these two things together constantly until the liquid looks perfectly smooth.
- Add the Parmesan: Sprinkle in your 1 1/4 cup of freshly grated Parmesan. Add the 1/2 tsp of dry Italian seasoning too. Do this very slowly. Add just a little bit at a time. Whisk constantly in a gentle rhythm.
- Simmer and thicken: Let the sauce cook gently for 5 to 10 minutes. Stir it every now and then. You will literally see it get thicker as the water evaporates. When it coats the back of a spoon, it is ready.
- Garnish and serve: Stir in the 2 tbsp of fresh chopped parsley right at the end. Taste it carefully. Add a tiny pinch of pepper if you like it.
Notes
Serve this rich sauce on fresh zucchini noodles, baked spaghetti squash, steamed green broccoli, juicy grilled chicken breasts, or seared shrimp. Store leftovers in a clean glass jar in the fridge for up to 5 days, and reheat very slowly on the stove.