Super Easy Keto Alfredo Sauce Recipe
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This Keto Fat Boosters is a classic, creamy, rich Keto Alfredo Sauce recipe that is so simple it should be criminal. This super easy keto recipe is made from just a handful of simple ingredients and creates a low carb / high fat Alfredo Sauce that you’d be tickled to get in an expensive restaurant.
We enjoy this Keto Alfredo Sauce on just about everything. It’s great on both meat or veggies…and even better covering both!
To be honest, it’s a little misleading to call this a Keto Alfredo Sauce Recipe. Classic Alfredo Sauce recipes are normally Keto and low-carb (though many that you buy off of the shelves are not) so no modifications are really necessary. Unless you want to opt for non-shredded Parmesan cheese to avoid concerns about starch on the shredded cheese. From our experience, the starch on shredded cheese has never personally caused us problems, but everyone is different. As we tell our kids,
“There is no one right way, but there are few wrong ways.”
So you just do your keto diet the way that works for you.
Now on to the Keto Alfredo Sauce Recipe
We start with real food ingredients and in about 10 minutes you’ll have your keto-friendly Alfredo Sauce. Keto Alfredo Sauce is a great Fat Booster, so whipping up a batch to go on top of vegetables, zucchini noodles, chicken or shrimp is a no brainer to help keep you in ketosis.
Keto Alfredo Sauce
- 4 tbsp pasture butter we use Organic Valley Cultured Pasture Butter
- 2 large garlic cloves minced
- 1 cup heavy whipping cream we use Organic Valley Heavy Whipping Cream
- 1 pinch nutmeg whole is best, dried will work, or you can leave it out
- 1/2 tsp pink sea salt
- 1/4 tsp white pepper
- 1 cup Parmesan cheese shredded
- Place a saucepan on the stove and add the butter. Heat on low to start melting.
- As soon as a little butter has melted, add the garlic. Saute for about 1-2 minutes, until the garlic is fragrant. Take care not to let the butter get too hot. If you start to see bubbles, remove it from the heat and swirl the pan a little to keep it moving. That will help cool it down while still continuing to cook the garlic evenly.
- When the garlic is nice and fragrant, add the heavy cream in a slow stream, whisking as you add. Heat the cream on low, bringing just to a simmer. Once you see steam and a few bubbles, remove from heat. The cream should be starting to thicken. If not, swirl a bit to cool and return to low heat. Repeat as necessary until you start to see a bit of thickening.
- Remove from heat and add salt, pepper and nutmeg. White pepper is not necessary but it makes a prettier sauce without flecks from black pepper. Fresh nutmeg grated with a microplane is best, but you don’t need much. Less is more. A few swipes on the microplane is plenty. While nutmeg is optional, it provides a depth of flavor that really takes the alfredo to the next level. Use dried nutmeg if you don’t have a whole nutmeg.
- Stir in parmesan cheese until melted and creamy.