For the first time since switching to a keto diet, I made something from scratch and I had to make no ingredient swaps whatsoever; I just followed the recipe as is. That’s because this keto alfredo sauce is already made with just protein and fat ingredients.
If you’re not familiar with alfredo sauce, it’s a white sauce that is served with pasta. Since the keto diet doesn’t allow for wheat-based pasta, you have the option of serving this with keto-approved pasta alternatives like shirataki noodles, spaghetti squash or zucchini noodles. You could also check out my 2-ingredient recipe for low carb noodles if you’re looking for something that isn’t vegetable-based.
I’ve tried a few other keto-approved alfredo sauce recipes that are honestly quite good as well. I took inspiration from them and made my own, but feel free to try them out anyway:
Quick, Easy and Loaded with Quality Ingredients
The best part about cooking your own food is you can be assured of the quality. With all my recipes, I try to use the best quality ingredients that I can find, and with just five ingredients, you can really taste each individual ingredient.
You’ll start with some butter and garlic in a saucepan. Allow that to saute over medium heat before adding the cream. Once the garlic has softened, you can add the cream and allow it to simmer for 5 minutes. It’s important to simmer the cream to avoid curdling later on. Once the cream is done, add in some fresh parmesan cheese, stirring constantly until everything is well incorporated and smooth.
Keep cooking the sauce over low heat until it thickens to your liking. Personally, I prefer my Alfredo sauce pretty thick.
Why is My Alfredo Sauce Lumpy?
Make sure to constantly stir your sauce as it cooks. If you leave it, it’s likely to curdle, which is what causes that lumpy texture. Alfredo sauce should be smooth like cream.
How to Store Your Alfredo Sauce in the Refrigerator
You can actually refrigerate or freeze this alfredo sauce. The most important part is to make sure the alfredo sauce cools down to room temperature before you refrigerate or freeze it. I recommend refrigerating instead of freezing as the latter could affect the texture once it’s thawed.
In the refrigerator, if you alfredo sauce is cooled properly and stored in an air-tight container, it can stay fresh for up to 3-5 days. Any longer than that is not recommended because of its heavy cream content.
The Best 5-Ingredient Keto Alfredo Sauce (Homemade and Creamy)
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Total Time: 9 minutes
- Yield: 4 1x
¼ cup butter
1 cup heavy cream
1 clove garlic, minced
1 ½ cups freshly grated Parmesan cheese
¼ cup chopped fresh parsley
- Melt the butter in a medium saucepan over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the cream and simmer for 5 minutes.
- Add the Parmesan cheese and stir constantly until well incorporated.
- Cook the sauce until it’s thickened to your liking.
- Add the chopped parsley and mix to combine.
- Season to taste with salt and black pepper.