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There’s something about Fall that makes me instantly crave warm, hearty meals, and there’s a special place in my heart for creamy goodness like cauliflower mac ‘n cheese or this delectable low carb garlic alfredo!
With just six ingredients (of which you likely already have most of in your fridge and pantry), this alfredo sauce takes a quick 20 minutes to make! That makes this recipe perfect for those weeknights where you want something delicious but don’t want to spend all evening in the kitchen preparing it.
What can you put this low carb, creamy garlic alfredo sauce on?
Well, just about anything! My favorite go-to’s are Zoodles (make zoodle prep easy with this spiralizer! It’s a MUST-HAVE in our home and so easy to use), shirataki noodles, and roasted broccoli. Recently, I sauteed some garlic butter shrimp with zoodles and this sauce, and was in absolute heaven—I didn’t even want to share with the hubby. Don’t worry, I did (begrudgingly).
I’ve also become a huge fan of LIVIVA shirataki noodles with oat fiber. Unlike most shirataki/konjac noodle brands, LIVIVA includes oat fiber in their noodles which gives them more of a noodle-like texture rather than the typical rubbery texture that konjac noodles are known for. It also tends to not smell as fishy out of the packaging as most brands, which is an added bonus in my opinion. And, for those like myself who are gluten intolerant, it’s still gluten-free!
What If I Don’t Have Freshly Grated Parmesan?
I really recommend against using the green bottled stuff that doesn’t need to be refrigerated. This shelf-stable version has preservatives that prevent it from melting and fully melding into the sauce. I’ve found the texture to be much better when using the real thing.
However, there are two downsides that can happen with this: my local store tends to charge more for freshly grated parmesan, or they’re just plain out of it other times. If that happens, don’t worry! If you’re able to, get a solid block of parmesan. It’s so easy to make your own grated parmesan (and even tastier than the store-prepped version)!
All you have to do is chop the block of parmesan into small cubes. Then, using a food processor (this one is the perfect size for side dishes and parmesan grating), grind down the cubes until they’re the desired powdered consistency. It may sound noisy at the beginning, but don’t fret, it works. And once you’re done, you’re left with delicious, fresh grated parmesan. You can save any leftover in an airtight container for a few days, it keeps well!
Low Carb Garlic Alfredo Sauce Recipe
This low carb alfredo sauce is Keto approved, and it’s also lick-the-spoon-AND-the-bowl worthy. I find that it’s often hard to find a keto pasta sauce that meets the mark of being easy, fast, AND delicious all in one. I think you’ll find that this sauce fits the bill and is a must-keep in your recipe folder!
Easy Low Carb Garlic Alfredo Sauce
Ingredients
- 1 tbsp butter
- 1-2 cloves garlic minced
- 4 oz cream cheese softened to room temperature
- 4-5 tbsp heavy cream
- 1/3 cup freshly grated parmesan
- pinch nutmeg
- salt and fresh-cracked pepper to taste
Garnish
- 4 sprigs basil optional
- 1 tsp parmesan grated by hand, optional
Instructions
- Heat a large skillet to medium heat
- Add butter
- When butter is melted, add garlic and sauté until garlic is fragrant
- Add cream cheese to the pan and break up into smaller pieces to melt faster
- Melt until creamy, stirring frequently to keep cream cheese from burning
- Add heavy cream and stir continuously until a creamy sauce has formed
- Add parmesan and stir until well blended
- Add more cream as necessary to reach the desired consistency of the sauce. Keep in mind that the alfredo sauce will thicken up a little bit upon standing
- Stir in nutmeg, salt and pepper to taste until well blended
- Add whatever noodles or base you're using to the pan and toss until evenly coated
- (Optional) garnish with basil and/or freshly grated parmesan, and serve immediately