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Creamy, garlicky, and oh so cheesy, this keto alfredo sauce is the perfect sauce to use over keto pasta, casseroles and pizzas. Made with heavy cream instead of milk, it's extremely low in carbs and extremely satisfying. Ready in less than 10 minutes, you'll be eating the sauce by the spoon before you know it!
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Easy Alfredo Sauce Recipe
Alfredo sauce is luckily one of those recipes where the ingredients are usually already keto. I say usually, but there are quite a bit of recipes made with milk instead of heavy cream which isn’t keto friendly.
For a keto friendly alfredo sauce, you’ll usually want to stick to heavy cream or a combination of cream cheese and heavy cream.
Alfredo sauce is commonly used in pasta, but I love that it’s so versatile and that you can use it in any dishes that you want. You can use this keto friendly alfredo sauce as a pizza sauce in this chicken pizza crust recipe, in lasagna, or as a casserole sauce like this chicken alfredo bake. You can also make a delicious casserole like in this chicken broccoli casserole.
While they sell alfredo sauce in a jar in grocery stores, most of the brands don't always use the healthiest ingredients, which is why I like making my own sauce from scratch as it's just as good, or even better! Some common brands include Ragu, Bertolli, Prego and Classico. They are all keto friendly, if you don't mind the ingredients.
Now I like my alfredo sauce to have a strong garlic taste with a hint of nutmeg and coarse black pepper so this recipe is something that I really love making and putting on everything.
You only need 7 common ingredients to make my ultra easy and delicious alfredo sauce.
- Butter: Unsalted is best for this recipe.
- Garlic: You can't go wrong with lots of garlic. Use the fresh kind.
- Heavy Cream: Anything over 35% will work.
- Parmesan: Use grated and not the powdered kind.
- Salt & Pepper
- Fresh Parsley
The traditional way to make alfredo sauce is to use parmesan cheese. You can use pecorino romano, grana padano, parmigiano regiano, or simple parmesan cheese (made in other parts of the world).
However, you can also experiment with different cheese or use a blend of different cheeses. Here are some of my recommendations apart from the parmesan varieties.
- Cream Cheese
- White Cheddar
A traditional alfredo sauce will only use salt and pepper, but I like to kick it up a notch by adding lots of fresh garlic, nutmeg and some fresh parsley.
You'll want to use coarse black pepper to really feel that kick, but you can use fresh or dried parsley. Whichever one you have on hand.
How to Make Alfredo Sauce🔪
You'll only need about 10 minutes to make this alfredo sauce from scratch to bottom!
First, you'll want to chop your garlic and fresh parsley and grate your parmesan cheese.
Then, you'll add the butter and garlic to a pot and cook until tender. Add the heavy cream and stir together.
- Pro Tip！Cook everything on low-medium heat as cream tends to burn and stick at the bottom of the pan. Also add the cheese a little at a time and stir so that it doesn't clump together and has time to melt.
Add the parmesan cheese, a little at a time, and stir until melted. The sauce will thicken the more cheese you add.
In the last step, you'll want to add all of the spices and herb and mix well.
How to serve alfredo sauce
Simply add it to your favourite keto pasta like zucchini noodles, konjac noodles or palmini noodles, mix it in your favourite low carb casseroles or spread it over your favourite keto pizza crusts.
My sauce is sticking to the bottom.
Milk and cream tend to stick when cooked on high heat so make sure to cook the sauce on low-medium heat and not high heat and to constantly stir.
How do I thicken the sauce?
If you want a thicker sauce, simply add more cheese. You could also add ½ teaspoon of xanthan gum if desired.
How do I thin the sauce?
Is the sauce too thick? Add some more cream or almond milk to thin it out until desired consistency.
If you're not going to use the sauce right away after cooking, you can still store it in the fridge or freezer.
In the fridge: Add to a Tupperware and store in the refrigerator for up to a week.
In the freezer: Add to a Tupperware and store up to a month.
Reheating & Thawing Instructions
To reheat the sauce, simply microwave it for 1-2 minutes and stir together or heat it up in the frying pan while stirring.
To thaw, leave it in the fridge overnight and then reheat in the microwave or frying pan like above.
Frequently Asked Questions
You can, but I don't recommend it because the alfredo sauce will end up pretty grainy.
Yes, that works perfectly fine.
Milk has more carbs than cream and isn't as thick. If you were to use milk, you would need a thickener like flour to thicken the sauce up.
Yes, totally! Those seasonings are totally optional, but definitely recommended!
Store bought brands are all keto approved if you'll only be looking at the nutritional information as most have less than 2g of carbs per serving. But they are not very keto friendly in terms of ingredients, which is why I recommend making your own as it's much more keto friendly and made with healthy ingredients.
My homemade version has 4.7g net carbs per serving!
Recipes Using Alfredo Sauce
Broccoli Shrimp Spaghetti Squash Alfredo: Perfectly cooked spaghetti squash topped with broccoli and shrimp with alfredo sauce.
Alfredo Lazy Lasagna: A white lasagna made with some homemade alfredo sauce.
Chicken Broccoli Bake: A delicious casserole made with cooked chicken breasts and steamed broccoli.
BEST Low Carb Keto Alfredo Sauce
- Medium Sized Pot
- ½ cup (100 g) unsalted butter
- 4 cloves garlic (or more)
- 1.5 cups (360 ml) heavy cream (35% or higher)
- 2 cups (150 g) parmesan cheese (grated)
- ¼ tsp salt
- ¼ tsp black pepper (coarse)
- ¼ tsp nutmeg
- 2 tbsp chopped fresh parsley
- Mince the garlic and chop the parsley. Grate your parmesan if you haven't already.
- Add the butter to a medium sized pot and heat on medium heat. Add the garlic and cook until tender.
- Lower the heat to low-medium. Add the heavy cream and stir together. Wait until the cream starts to bubble before adding in the cheese.
- Once the cream is bubbling, add the parmesan cheese a little at a time while constantly stirring. I did this in 3-4 batches. The more cheese you add, the thicker the sauce will become. Don't add all of the cheese at once as it can clump together.
- Once all of the cheese has melted, add all of your spices and herbs and stir together. The sauce is now ready to serve over your favourite pasta, in casseroles or on pizzas!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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