What Makes This Recipe So Good
Ready in just 10 minutes, it’s the perfect base for a low carb dinner on those nights when you want something quick, easy, and satisfying.You can store this alfredo sauce in the refrigerator up to 6 days, which means it’s great for meal prepping! Use a glass jar with a lid for maximum freshness.This recipe is so good, you won’t even know it’s keto. Seriously, even my kids love it!
Key Ingredients
Heavy Cream – Are your favorite soups and sauces velvety smooth? You can thank heavy cream for that. Because of its fat content, heavy cream is curdle-resistant, so it won’t clump or chunk at high heats. Trust me, no one wants that. Cream Cheese – High fat, low carb, and low protein – the keto dream! It’s a must for rich, creamy sauce. Parmesan – Name something that doesn’t taste better once you add Parmesan cheese. Oh, wait, that’s im-pasta-ble. It’s buttery, salty, and makes this sauce thick and cheesy. If you really want to elevate your alfredo, use a fresh Parmigiano Reggiano.
How to Make It
In a medium saucepan, melt the butter and cook the garlic until it’s fragrant. Add the heavy cream and cream cheese, then slowly stir in the Parmesan cheese until it’s well incorporated and thick. Finish up with a little salt and pepper to taste!
Chef’s Tips
Garlic burns easily, so keep a close eye on it. Add the heavy cream as soon as the garlic is fragrant.Avoid cream cheese clumps by bringing the cream cheese to room temperature before making your sauce. Clumps happen when the cream cheese is too cold and the mixture is too hot!High heat can make the parmesan stringy instead of smooth, so take the pan off the heat when you stir in the cheese.A side of keto green beans complements this alfredo sauce perfectly! My favorite keto green bean recipe comes from our sister site, Easy Healthy Recipes.
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Keto White Chicken ChiliKeto Broccoli SaladKeto Egg SaladKeto Ramen20 Delicious Keto Breakfast Recipes
