Keto Alfredo Sauce
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My 4-ingredient keto Alfredo sauce is creamy, cheesy, and pure delicious. Make it in minutes and use it on everything! 1 gram of net carbs.
I can go months without thinking about fettuccine Alfredo… but the second I go keto, that’s the first dish on my mind. Luckily, I’ve developed the perfect low-carb Alfredo sauce that’s every bit as rich and creamy but with virtually zero carbs.
The secret to a rich, creamy low carb sauce is using heavy cream instead of milk. It adds flavor and naturally thickens the Alfredo without flour, unlike the traditional version. I love tossing it with keto pasta, noodles, or even spooning it over a juicy steak.
Why I love this recipe
- Made with four ingredients. All you need is butter, cream, Parmesan cheese, and garlic.
- Versatile. I’ve served this sauce over veggies, protein, and even as a mac and cheese sauce, and it’s been a hit every time.
- Ready in minutes. Everything simmers in one skillet, so it’s ready to go before you know it.
- So darn creamy. Traditional Alfredo is close to being keto, just with one huge difference: flour and thickeners! Since flour doesn’t add flavor anyway, my low-carb Alfredo tastes like the real deal.
Key Ingredients
Find the printable recipe with measurements below.
- Butter. I always recommend using unsalted butter since the salt in salted butter can vary. Use good-quality butter from a block, not a spread.
- Heavy cream. Australian or British friends, look for thickened cream or double cream. Avoid using reduced-fat or low-fat varieties, which will yield a watery sauce.
- Parmesan cheese. Freshly grated or refrigerated Parmesan cheese. Avoid shelf-stable options, as they won’t give the sauce the proper consistency.
- Garlic. Freshly minced cloves, please.
Recipe variations
- Add spices. Many Alfredo sauce recipes call for nutmeg, so give that a try. I’ve also sometimes added Italian seasoning or onion powder.
- Add cream cheese. If I’m using this over vegetables, I like it to have a thicker, creamier texture, so I’ll add a dollop of softened cream cheese.
- Garnish the sauce with fresh parsley for a pop of color.
How to make a keto alfredo sauce
Step 1- Combine. Melt butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes.
Step 2- Add the cream and bring to a simmer, stirring gently. Simmer for 5 minutes, then remove from the heat.
Step 3- Finish. Stir in the parmesan and let it sit for 5 minutes to melt. Whisk the mixture to remove clumps, then serve as desired.
My pro tips for success
- Room temperature ingredients. For the creamiest Alfredo, let the butter, cream, and cheese come to room temperature before cooking. This prevents curdling from sudden temperature changes and keeps the sauce from burning.
- Cook on low heat. I’ve made this recipe so many times and trust me- keeping the heat low makes all the difference. Alfredo Sauce is delicate, and high heat can split the cream or make the cheese clump. Gentle heat keeps it smooth and creamy!
- Full-fat everything. This might sound super obvious (it is a keto recipe!), but please don’t use low-fat anything. The cream, the butter, and the cheese must ALL be full-fat.
Frequently asked questions
No, unfortunately not. All-purpose flour and/or cornstarch are common ingredients in both homemade and jarred Alfredo sauces. I just checked out a few jars, and per a 1/4 cup serving, most have around 4 grams of carbs. Lighter varieties have up to 8 grams!
I’ve tested this recipe with milk and trust me- the few calories you’ll save aren’t worth it. Milk makes the sauce thin and watery, while cream gives you that rich, velvety Alfredo that will coat anything.
Storage instructions
To store: Store leftover sauce in an airtight container in the refrigerator for up to three days.
To freeze: Let the sauce cool completely, then store it in a freezer-friendly container and freeze it for up to six months.
4-Ingredient Keto Alfredo Sauce
Video
Ingredients
- 2 tablespoon butter
- 3 cloves garlic minced
- 1 1/4 cups heavy cream
- 1/3 cup parmesan cheese finely grated
Instructions
- In a small saucepan, add the butter and place it over low heat. Once it has melted, add the minced garlic and cook for 1-2 minutes, until fragrant. Add the heavy cream and bring to a simmer, stirring gently. Simmer for 5 minutes before removing from the heat.
- Fold through the parmesan cheese and let the sauce sit for 5 minutes to melt into the sauce. Whisk gently to ensure there are no clumps and serve over pasta, chicken, fish, or vegetables.
Notes
- Heavy cream: Double cream or thickened cream (UK/Australian readers)
- Parmesan cheese: From a block or refrigerated, not the shelf-stable kind.
- Leftovers: Keep in the fridge for up to 3 days or in the freezer for 6 months.
Nutrition
More keto sauces
What to serve with keto alfredo
While traditional pasta and noodles are out of the question, there are plenty of keto options that taste just as good, if not better.
- Low-carb pasta. Store-bought keto pasta, like penne or shirataki noodles. You can also try homemade kinds like my almond flour pasta or keto gnocchi.
- Vegetable noodles. Zucchini noodles (AKA zoodles), butternut squash noodles, or even spaghetti squash.
- Steamed vegetables. Low-carb vegetables like broccoli, green beans, spinach, cauliflower, or asparagus.
- Meat. Simply cooked protein like air fryer steak, oven-baked bone-in pork chops, or cast iron chicken thighs.
- Seafood. Plain white fish like grouper, baked haddock, or sautéed shrimp.
This is spectacular. I add black cracked pepper and pink salt to taste and a touch more Parmesan than recommended. This is truly a perfect recipe and oh, so easy.
Love that!!!
I just started keto again and was looking for an alfredo sauce. I made this on a whim because I had all ingredients already in my house. This did not disappoint. It is so good. I wanted it a little bit thicker so I added a bit of cream cheese.
Just curious how much is 1 serving is? I thought I saw 1/4 of a cup, but that sounds like a lot.
It’s the best. It’s real pasta but there’s tons of fiber in it. It doesn’t raise my blood sugar either. The key to making it low sugar is not to eat too much on one sitting.
I always add a pinch of lemon zest. It adds a brightness to the sauce and brings out the flavors.
Love this recipe! We love to eat spicy so I added cajun seasoning and dried cilantro flakes. Delicious! We are eating low-carb so I paired it with shirataki noodles.
The pasta at carbzone.co.uk (carbzone.se for the Eurozone; other websites for other locations appear to be available) is the best-tasting, is prepared like normal pasta, and doesn’t raise my blood sugar any more than a regular low-carb meal does. Not for the gluten-free crowd though as part of the reason it perform so well is that the manufacturers add back the missing wheat gluten. Fortunately I, like most people, have no issues with gluten.
Fiber Gourmet makes excellent low carb pasta
This is banging!!
Do you want it a little thicker?
Add some more cheese!
I will be making this again!!
You can also make the Alfredo Sauce with Almond milk as well, substituting for the dairy cream. I can’t have dairy.
Awesome and easy
I really want to try the Alfredo recipe. But what kind of noodles can a diabetic eat?
Whichever diabetic friendly pasta you can have. I’m not a medical professional so I don’t feel comfortable suggesting any, even if they are low carb or keto.
Awesome