Low Carb Alfredo Sauce (Keto-Friendly)

Craving a rich, creamy pasta sauce without the carbs? This Low Carb Alfredo Sauce is your keto-friendly answer, ready in just 15 minutes!

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

2 tbsp Unsalted Butter (grass-fed if possible)
2 Cloves Garlic finely minced
1 cup Heavy Cream (or for a lighter option: ½ cup heavy cream + ½ cup unsweetened almond milk)
¾ cup Parmesan Cheese freshly grated
2 tbsp Cream Cheese
¼ tsp Nutmeg optional
Salt and Freshly Ground Black Pepper to taste
2 tbsp Fresh Parsley chopped, for garnish

In a medium skillet or saucepan, melt the butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant (don’t let it burn).
Pour in the heavy cream. Bring to a gentle simmer, then reduce heat to low.
Add cream cheese and Parmesan, whisking until fully melted and smooth.
Stir in nutmeg, salt, and pepper.
Let simmer gently for 3–5 minutes until thickened to your liking. Remove from heat and sprinkle with fresh parsley.

If your keto alfredo sauce is too thick → add a splash of almond milk or chicken broth.

If it’s too thin → simmer a bit longer, or whisk in a tiny pinch of xanthan gum.

Serve with zoodles, low carb pasta (pictured), spaghetti squash, or grilled chicken for the perfect low-carb pairing.

Storage: Keep in an airtight container in the fridge for 3–4 days. Do not freeze.

Reheating tip: If making ahead, reheat gently over low heat and whisk in a splash of liquid. Avoid high heat to prevent separation.