It’s so easy to make homemade low carb Alfredo sauce! Simply cook all the ingredients in a saucepan and serve over vegetable or shiratake noodles.
My husband has been pulling out some really nice zucchini from the garden. I’ll be using a couple to make a low carb chocolate cake and a zucchini bread.
Since we have so many, I spiralized one of the larger ones for an easy dinner. To turn the zucchini noodles into a meal, I topped them off with a homemade low carb Alfredo sauce.
In the past, I’ve use this recipe to make a simple sauce while following an egg fast diet plan. However, this time I wanted to make a larger batch with heavy cream which is typically avoided while egg fasting.
If you’ve never made your own sauce, you’ll be surprised how easy it is. You only need three basic ingredients: butter, heavy cream, and Parmesan cheese.
I like to add a few more ingredients to mine to enhance the flavor. For me, garlic is one of the best seasonings ever so I add in a few freshly minced cloves.
To make the sauce a bit thicker and creamier, I also melt in cream cheese. The other ingredient I add is a few shakes of fresh ground black pepper.
You can pretty much wing your own low carb Alfredo sauce. And, it’s much better to make it yourself because commercially prepared ones always contain unnecessary ingredients that up the carbs.
This recipe made about four cups of sauce. It’s plenty to serve sixteen people. I typically use about 1/4 cup per serving.
While spending a week away on the beaches in Outer Banks, North Carolina, I made simple meals. One of the things I made to share with my family was a spaghetti squash mixed with a jar of prepared Parmesan cheese sauce.
Although I could have easily made this super easy homemade low carb Alfredo sauce, I opted to buy one already made. I was on vacation and looking for minimal effort cooking.
In fact, that dish was so quick to prepare because I cooked the spaghetti squash in the microwave. It was a small squash that took only ten minutes to cook.
Have you ever cooked spaghetti squash in the microwave? It was my first time, but I may do it more often since it was so quick and easy.
All you have to do is poke holes with a knife or fork around the squash. Then, you microwave on high until done. Since mine was small, I only cooked it for ten minutes.
I didn’t even bother to slice the spaghetti squash first! I simply placed it whole in a baking pan with some water. The method I used is described here.
In the past, I’ve either slow cooked or pressured cooked a spaghetti squash. But, now that I’ve tried it in the microwave, I may not waste my time doing it the other ways.
You can find a simple spaghetti squash Alfredo recipe on this post. That sauce has a cream cheese base and doesn’t add heavy cream. So, if you’re sensitive to cream, you may prefer that recipe.
Low Carb Alfredo Sauce Recipe
Low Carb Alfredo Sauce
Ingredients
- 1/2 cup butter
- 2 cloves garlic minced
- 2 ounces cream cheese
- 1 1/2 cup parmesan cheese shredded
- 2 cups heavy whipping cream
- dash ground black pepper
Instructions
- Melt butter in medium saucepan over medium heat. Sauté garlic in hot butter until fragrant.
- Blend in remaining ingredients and simmer for about 10 minutes or until sauce has thickened.
Notes
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
