This creamy Keto Alfredo Sauce is perfect over low-carb noodles or even grilled chicken. Made with heavy cream, parmesan cheese, and a hint of nutmeg, you and your family are going to love it!
- 1 tbsp butter
- 1 tsp garlic
- 2 oz cream cheese
- 1 ½ cup heavy cream
- ½ cup grated parmesan cheese
- ½ tsp black pepper
- ⅛ tsp nutmeg
- salt to taste
- In a medium saucepan, melt the butter and saute the garlic.
- Add the cream cheese and melt completely.
- Pour in the heavy cream and whisk constantly. Bring to a boil, then turn down to a simmer. Let simmer for 5 minutes.
- Add in the parmesan cheese, black pepper, nutmeg, and whisk again.
- Keep the heat on low and let the keto alfredo sauce thicken.
- Pour over your favorite low carb noodle, meat, or even into a casserole.
0.7 NET CARBS PER 2 TABLESPOONS
To Reheat on the Stove: Warm it slowly in a small saucepan on low heat, stirring every few minutes to ensure it doesn’t burn.
To Reheat in the MIcrowave: Place in a microwave-safe bowl or container and heat for 30 seconds intervals, stirring in between.
To Freeze: Let cool and place in a Ziploc freezer bag. Store in the freezer for up to 1 month.
Use a marker to label the Ziploc with the date you froze it on. It will help you remember how long it will stay fresh.
Garlic and butter burn easily, so keep a close eye on them.
Be sure to melt the cream cheese before adding the heavy cream.
Once the low carb alfredo sauce has begun to boil, turn it down to a simmer.
Any brand of cream cheese will work, but Philadelphia is my favorite brand.
Don’t leave it alone, whisk continuously.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce/Dip
- Method: Boiling
- Cuisine: Italian
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