Easy Low Carb Keto Alfredo Sauce Recipe – Gluten Free

The sauce that made me stop missing pasta.
No flour. No fillers. No weird aftertaste. Just creamy, garlicky, cheesy goodness you can pour on zoodles, chicken, steak, or straight into a spoon.

💡 Why This One Works So Well (Low-Carb Edition)

Most Alfredo sauces sneak in a roux (butter + flour) or thickeners that bump up carbs without adding real flavor. This one skips all that—and still coats like a dream.
The heavy cream reduces slightly, the butter emulsifies, and the cheese thickens just enough. No xanthan gum, no regrets.

🧾 What I Used (And Why It Worked)

• Butter (2 tbsp) – Fat base. Carries flavor, blends with the cream. Go unsalted to control the salt level.
• Garlic (3 cloves) – Flavor bomb. Don’t sub garlic powder unless you’re desperate—it won’t bloom the same.
• Heavy Cream (1 1/4 cups) – Your fat and texture. Low-carb gold. Skip anything labeled “light” or “whipping cream.”
• Parmesan (1/3 cup, finely grated) – Thicker, saltier, cheesier. Use fresh—green canister stuff won’t melt right and tastes like dust.

🔁 Keto Swaps That Actually Work

⚠️ What Went Sideways (And Why)

👩‍🍳 How to Make It (Step-by-Step)

1. Melt butter in a saucepan over low heat. Add minced garlic. Cook 1–2 minutes, until fragrant but not browned.
2. Add heavy cream, bring to a gentle simmer. Stir occasionally and simmer for 5 full minutes to reduce slightly.
3. Remove from heat. Stir in the parmesan. Let sit 5 minutes—don’t rush it. Then whisk to smooth out clumps.
4. Serve immediately or store (see below). It thickens slightly as it cools.

Texture cue: It should coat the back of a spoon—like a light custard.

🧠 Keto Cooking Tricks That Help

• I pre-mince a bunch of garlic and freeze it in oil in silicone trays—makes this sauce a 5-minute job.
• Let the cheese come to room temp before adding. Cold cheese clumps.
• For an even thicker sauce (esp. if going over veggies), I’ll sneak in 1–2 tbsp of cream cheese at the simmer stage.

🧊 How I Store and Track It

• Fridge: Airtight jar or container, up to 3 days.
• Freezer: Yes, it freezes! Use a shallow container. Reheat gently to avoid separation.
• Reheat tip: Microwave on 50% power, stir every 15 seconds, or reheat stovetop on low.
• Macros after reheating: Still solid. Just re-mix if fat separates.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

Net Carbs: 1g per serving (based on 6 servings).
It’s all fat and flavor—no thickeners, starches, or hidden sugars. Just watch your parmesan brand (some add fillers).

📊 Nutrition Facts (Per Serving)

Serving Size: ~1/6 of total recipe (~1/4 cup)

Check out More Recipes:

• Low Carb Keto Pita Bread
• Low Carb Keto Lupini Beans Recipe
• Low Carb Keto Cheesy Cauliflower Rice
• Low Carb Keto Zucchini Alfredo

Easy Low Carb Keto Alfredo Sauce Recipe – Gluten Free

Author: Sarah Cooking Method:Stovetop Cuisine:American Courses:Side Dishes

Difficulty:BeginnerPrep time: 1 minuteCook time: 9 minutesTotal time: 10 minutesServings:6 servingsCalories:196 kcal Best Season:Available

Description

Rich, creamy keto Alfredo sauce made with butter, cream, garlic, and parmesan—low in carbs, high in flavor, and ready in just 10 minutes.

Ingredients

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/4 cups heavy cream
• 1/3 cup fresh parmesan, finely grated

Instructions

1. Melt butter in a small saucepan over low heat. Add garlic, cook 1–2 minutes.
2. Add cream, bring to a simmer. Simmer gently for 5 minutes, stirring now and then.
3. Remove from heat. Add parmesan and let sit 5 minutes. Whisk until smooth.
4. Serve over keto noodles, protein, or veggies. Or just eat with a spoon. No judgment.

Notes

• Added cream cheese for extra thickness—so good!
• Used white pepper instead of black to keep the color light.
• Tripled this for meal prep—freezes great.

Keywords:keto Alfredo sauce, low carb cream sauce, easy keto dinner, parmesan garlic sauce, sugar-free Alfredo