Our creamy Keto Alfredo Sauce is loaded with garlic, parmesan cheese and just a hint of nutmeg. It’s perfect mixed through zucchini noodles, or layered over grilled chicken and vegetables.
Add the butter and garlic and saute until fragrant.
2 tablespoons Unsalted Butter, 2 cloves Garlic
Add the cream cheese, when it has melted, add the heavy cream and bring to a slow simmer. Do not let the sauce boil as it will split.
2 ounces Cream Cheese, 1 1/2 cups Heavy Cream
Whisk the cream while slowly adding all the parmesan cheese.
1/2 cup Parmesan Cheese
Simmer for 10 minutes before adding the pepper and nutmeg.
1/2 teaspoon White Pepper, 1/4 teaspoon Nutmeg, Salt
Serve immediately.
Notes
STORING: Keto Alfredo Sauce can be kept in the fridge for up to 1 week or frozen for up to 3 months. Always reheat very slowly, as a sharp change in temperature can cause the sauce to curdle.