Keto Alfredo Sauce
This keto Alfredo sauce is so easy and delicious! Way back in the day when I still ate pasta, I would never ever order an Alfredo dish. The combination of a cheesy cream sauce with pasta was just way too heavy for me. However, this Alfredo sauce when paired with zucchini noodles (zoodles) or shirataki noodles actually has a light fresh taste with the parsley and lemon juice cutting some of the richness. My favorite way to eat this dish is with grilled chicken, but feel free to use your favorite protein.
According to Wikipedia, modern Alfredo was invented by Alfredo Di Lelio in Rome. His family says he worked in a restaurant in Piazza Rosa where he developed a triple butter sauce for his ailing wife. The original dish included only butter, cheese and pasta. While it’s common in the United States to include cream as I have here, Italian-American Chef Music says, “American cooks added heavy cream or half-and-half to thicken and enrich the sauce. To each their own, but no authentic fettuccine Alfredo recipe should include cream (because it dulls the flavor of the cheese).”
While developing this keto Alfredo sauce recipe, I opted to include the cream because it stretches the sauce further while requiring less butter and cheese. It’s also what most Americans are use to and will be looking for in a recipe. As the chef said, to each their own!
While homemade Alfredo sauce is generally very keto friendly, Alfredo sauce you purchase in the store can often contain unnecessary unhealthy ingredients like carbs like gums and seed oils. For example, here is the list of ingredients in a popular national brand: Water, Cream, Butter (Sweet Cream, Salt), Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Soybean Oil, Modified Food Starch, Enzyme Modified Egg Yolk (Egg Yolk, Salt, Enzyme), Romano Cheese Made from Cow’s Milk (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Salt, American Sherry Cooking Wine (Wine, Grape Alcohol, Salt, Potassium Metabisulfite [Preservative]), Whey, Xanthan Gum, Disodium Phosphate, Yeast Extract, Garlic Powder, Black Pepper, Natural Flavor.
I checked a few of these and one even had water, soybean oil and modified corn starch as the top three ingredients. So while these are technically keto alfredo sauces with a minimal carb count, I personally would never even consider eating something made like that. I’d much rather consume the clean, delicious sauce below with just eight natural and simple whole foods!
Keto Alfredo Sauce
Ingredients
- 2 tablespoons butter
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- In a medium saucepan on medium heat, melt the butter with the garlic.
- Add the cream, parmesan, 1 tablespoon parsley, lemon juice, salt and pepper and stir until melted and smooth.
- Serve over zoodles or shiritaki to keep it keto or over pasta.
- Garnish with the remaining parsley and more parmesan cheese if desired.
Nutrition
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