Keto Alfredo Sauce
A three ingredient alfredo sauce made with butter, cream, and parmesan. Silky and rich, with no flour and no added sugar.
Three ingredients, no flour
Real alfredo was never supposed to have flour in it. The silky texture comes from butter, cream, and parmesan emulsifying together, which is exactly what makes it a natural fit for keto. Skip the jarred stuff and you skip the added starch and sugar too.
The key is low heat and freshly grated parmesan, since the pre-shredded kind is coated with anti-caking agents that keep it from melting smoothly. Toss it with zoodles or shirataki noodles, spoon it over grilled chicken, or use it as a base for a quick white pizza. It thickens as it cools, so loosen it with a splash of cream when reheating.
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Ingredients
- 4 tablespoons butter (net carbs →)
- 3 cloves garlic, minced (net carbs →)
- 1 1/2 cups heavy cream (net carbs →)
- 1 1/2 cups freshly grated parmesan (net carbs →)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of grated nutmeg (optional) (net carbs →)
Instructions
- 1Melt the butter in a saucepan over medium-low heat and cook the garlic for 1 minute, without letting it brown.
- 2Pour in the heavy cream and warm it gently until it just begins to simmer.
- 3Reduce the heat to low and whisk in the parmesan a handful at a time until melted and smooth.
- 4Season with salt, pepper, and nutmeg. Serve right away, loosening with a splash of cream if it thickens.
Nutrition (per serving)
Recipe FAQ
Why did my alfredo turn grainy?
Usually the heat was too high or the parmesan was pre-shredded. Keep the pan on low and use freshly grated cheese, adding it a little at a time so it melts smoothly.
What can I serve it with on keto?
Zucchini noodles, shirataki noodles, grilled chicken, or roasted vegetables all pair well. It also works as a base for a white pizza.
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What should I eat today?
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