Keto Alfredo Sauce (Creamy, Rich & Made in Minutes)
This Keto Alfredo Sauce is silky, cheesy, and incredibly rich—made with simple ingredients like butter, cream, and parmesan. It tastes like classic restaurant-style Alfredo but without all the carbs, thickeners, or fillers.
Creamy, buttery, and loaded with parmesan, this Keto Alfredo Sauce is the perfect low-carb pasta sauce for chicken, veggies, or zoodles. It’s rich, smooth, fast to make, and absolutely irresistible.
Keto Alfredo Sauce is one of those recipes that makes low-carb eating feel indulgent instead of restrictive. It’s creamy, comforting, and unbelievably easy.
Why You’ll Love This Recipe
- Made in 10 minutes: Fast, simple, and perfect for weeknights.
- Keto & Low Carb: No flour, no cornstarch—just pure creaminess.
- Only a few ingredients: Works even as a 4 ingredient Alfredo sauce.
- Ultra Versatile: Use for pasta, chicken bakes, casseroles, or veggies.
- Restaurant-Quality: Rich parmesan flavor and silky smooth texture.
- Healthy: Clean ingredients and no hidden thickeners.
Keto Alfredo Sauce
Ingredients
- Main Ingredients
- 1 cup heavy cream
- ½ cup butter unsalted
- 1 cup freshly grated parmesan cheese
- 2 –3 cloves garlic minced
- Salt and pepper to taste
- Optional Add-Ins
- Perfect for customizing your simple Alfredo sauce recipe:
- A pinch of nutmeg
- Cream cheese for extra thickness
- Italian seasoning
- Fresh parsley
- Red pepper flakes
- Works Best With
- Zucchini noodles zoodles
- Spaghetti squash
- Grilled chicken
- Broccoli or cauliflower
- Low-carb pasta alternatives
Instructions
- Melt the Butter
- In a skillet over medium heat, melt the butter.
- Add garlic and sauté until fragrant but not browned—about 30 seconds.
- Add Heavy Cream
- Pour in the heavy cream.
- Whisk gently as it begins to warm.
- Bring to a low simmer, not a boil.
- (This step builds the base for the perfect low carb Alfredo sauce.)
- Melt the Parmesan
- Add freshly grated parmesan to the warm cream.
- Stir continuously until fully melted.
- Sauce will thicken as the cheese blends in.
- Season
- Add salt, pepper, and optional nutmeg.
- Taste and adjust seasoning.
- Serve
- Use immediately over low-carb pasta, sautéed chicken, veggies, or for Keto Alfredo Chicken Bake.
Nabeela’s Pro Tips
1. Use freshly grated parmesan—never pre-shredded
Pre-packaged parmesan contains anti-caking agents that prevent melting. Freshly grated cheese melts smoothly and creates the silky, restaurant-style texture every keto pasta sauce needs.
2. Keep the heat low
High heat can cause the cream to separate or the cheese to clump. Gently simmer—don’t boil—for the smoothest healthy Alfredo sauce recipe.
3. Adjust thickness easily
If the sauce is too thick, add a splash of cream.
If it’s too thin, add more parmesan or a tablespoon of cream cheese.
4. Add protein for a full meal
This sauce transforms into an amazing keto Alfredo chicken bake when mixed with grilled chicken and baked until bubbly.
5. Use nutmeg sparingly
Just a pinch deepens the flavor without overpowering. This tiny addition is a secret restaurant trick.
6. Pair with the right keto pasta
Serve with zoodles, spaghetti squash, or low-carb pasta substitutes for a delicious keto pasta recipe that feels just like the real thing.
7. Use it quickly
Alfredo thickens as it cools. If reheating, warm on low heat and add a splash of cream to bring it back to life.
FAQs
1. Can I make this Alfredo Sauce low calorie?
Yes! Use half the butter and replace part of the cream with unsweetened almond milk. It won’t be as rich but still delicious, perfect for a low calorie Alfredo sauce version.
2. What can I serve Keto Alfredo Sauce with?
Zoodles, spaghetti squash, grilled chicken, shrimp, broccoli, cauliflower, and low-carb pasta all work perfectly. It also makes an amazing base for casseroles and keto spaghetti sauce alternatives.
3. How do I reheat Alfredo Sauce?
Warm gently over low heat and add a splash of cream to loosen it. High heat will make the sauce separate, so always reheat slowly.
4. Can I freeze Keto Alfredo Sauce?
It’s not recommended. The cream may separate upon thawing. It’s best made fresh or stored in the fridge for up to 3–4 days.
