Need more keto sauce recipes? Try my keto cheese sauce, cottage cheese alfredo, keto pizza sauce, and keto spaghetti sauce next. I can go months without thinking about fettuccine Alfredo… but the second I go keto, that’s the first dish on my mind. Luckily I’ve developed the perfect low carb Alfredo sauce that’s every bit as rich and creamy but with virtually zero carbs.
Why I love this recipe
Made with 4 ingredients. All you need is butter, cream, parmesan cheese, and garlic. Versatile. Don’t think you have to stick to keto noodles alone. I’ve served this sauce over veggies, protein, and even as a mac and cheese sauce, and it’s been a hit every time. Ready in minutes. Everything simmers in one skillet, so it’s ready to go before you know it. So darn creamy. Traditional Alfredo is close to being keto, just with one huge difference: flour and thickeners! Since flour doesn’t add flavor anyway, my low-carb Alfredo tastes like the real deal.
Ingredients needed
Butter. I always recommend using unsalted butter since the salt in salted butter can vary. Use good-quality butter from a block, not a spread. Heavy cream. Also known as thickened cream or double cream. Avoid using reduced-fat or low-fat varieties, which will yield a watery sauce. Parmesan cheese. Freshly grated or refrigerated parmesan cheese. Avoid the shelf-stable stuff, as it won’t give the sauce the proper consistency. Garlic. I used freshly minced garlic.
How to make a keto alfredo sauce
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Simmer. Melt butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes. Add the cream and bring to a simmer, stirring gently. Simmer for 5 minutes, then remove from the heat. Step 2- Add parmesan. Stir in the parmesan and let sit for 5 minutes to melt. Whisk the mixture to remove clumps, then serve as desired.
Arman’s recipe tips
Add nutmeg. Many Alfredo sauce recipes call for nutmeg, so give that a try! If you want to add pepper but don’t want to affect the color of the sauce, use white pepper instead. Make an even creamier sauce. If I’m using this over vegetables, I like it to have a thicker, creamier texture, so I’ll add a dollop of softened cream cheese. Garnish the sauce with fresh parsley for a pop of color.
Storage instructions
To store: Store leftover sauce in an airtight container in the refrigerator for up to three days. While traditional pasta and noodles are out of the question, there are plenty of keto options that taste just as good, if not better.
Low-carb pasta. Store-bought keto pasta, like penne or shirataki noodles. You can also try homemade kinds like my almond flour pasta, keto pasta, or keto gnocchi. Vegetable noodles. Zucchini noodles (AKA zoodles), butternut squash noodles, or even spaghetti squash. Steamed vegetables. Low-carb vegetables like broccoli, green beans, spinach, cauliflower, or asparagus. Meat. Simply cooked protein like air fryer steak, oven-baked pork chops, or cast iron chicken thighs. Seafood. Plain white fish like grouper, baked haddock, or sautéed shrimp.
To freeze: Let the sauce cool completely, then store in a freezer-friendly container and freeze for up to six months. Reheating: Microwave the sauce for 30 seconds or reheat in a pan until warm.
Frequently asked questions
More keto condiments
Sugar-free ketchup Sugar-free BBQ sauce Keto stir fry sauce Keto cranberry sauce
