It’s easy to make a low carb roasted garlic cream sauce to add flavor to any meat dish. And, there’s a dairy-free option to make it paleo friendly.
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I was looking to make a white cream sauce to serve over some nut crusted chicken. But, I also wanted it to be dairy-free like the one used in the chicken in white sauce recipe.
So I decided to make an easy garlic sauce that could be made with either heavy cream or coconut cream. High fat coconut milk should work too.
I’ll share the pecan crusted chicken next week. In this post, I’ll show you how I came up with the roasted garlic cream sauce recipe.
For roasting the garlic, I referred to my garlic cauliflower mash with mashed celery root. Although a lot of people roast the whole head of garlic together, I prefer separating out the cloves.
The reason why I peel the garlic cloves is because I like to puree them into the sauce. Other recipes use the roasted garlic juice instead.
I never shy away from eating garlic regardless of how bad I may smell afterwards.
One of the things I’ve found that helps with garlic breath is chewing on a fennel seeds. It’s a tip I discovered from a reader after posting about eating sinangag cauliflower fried rice for breakfast.
In fact, Filipinos love garlic. And, when I make my chicken adobo, I always add in extra minced garlic to enhance the flavor.
I actually considered adding in two heads into this roasted garlic cream sauce. But, I thought that it might be a little overkill for six servings.
I’ll admit that I’m one of those people that likes to double or triple the garlic that’s called for in a recipe. My husband isn’t too fond of my obsession with this flavor enhancer.
I’m also known to use garlic for other things. My oldest daughter used to get a lot of ear infections when she was younger. I used garlic oil on her so she didn’t have to take antibiotics.
Recently, I tried using garlic juice on pimples. Surprisingly, it works very well. Maybe a bit too good so you do have to be careful if you’ve got sensitive skin.
It wasn’t that long ago that I used to buy the minced garlic in a jar. It’s so easy to mince it yourself with a good garlic press. And, you don’t even have to peel the cloves.
Although the garlic in a jar may seem convenient, it really doesn’t take much more to pull out the press and mince it fresh. Plus, you won’t get the added preservative.
So, be sure to use fresh cloves with making this roasted garlic cream sauce. It’s not that much work to peel the cloves if you use one of these simple methods.
I tend to smash the garlic clove to get it to peel. That’s the method my father would always use when he was cooking.
I’ve tried shaking the cloves vigorously in a mason jar. But it doesn’t work as well for me as the smashing method.
And, I’ve yet to give the garlic peeler tool a try. Maybe I’ll pick one up to see if it works better than smashing the garlic.
What’s the method that you prefer to use for peeling garlic? Have you tried other methods?
Roasted Garlic Cream Sauce Recipe with Paleo Option
Roasted Garlic Cream Sauce with Paleo Option
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Ingredients
- 1 head garlic
- 1 1/2 teaspoons olive oil
- 1 cup chicken bone broth
- 1/2 cup heavy cream or coconut cream for paleo
- 1/2 teaspoon glucomannan powder or other thickener (see note)
- 1/2 teaspoon salt or to taste
- 1 dash ground black pepper
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Remove cloves from garlic head and peel. Place on aluminum foil and drizzle with olive oil. Close foil around garlic and bake in 400°F oven for 20 to 25 minutes or until soft.
- Place the roasted garlic in a blender with broth and cream. Blend until well combined.
- Pour cream and broth mixture into a medium saucepan. Bring to a boil. Remove from heat and whisk in glucomannan, salt, and black pepper. Adjust seasonings if needed. Sauce should thicken from the glucomannan.
Notes
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Nutrition
Additional Info
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.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Kristina says
As someone with an autoimmune disorder and high inflammatory responses to many foods, I was excited to find your site. Your recipes look amazing, and I can’t wait to try some of them. I do have a question about the use of coconut milk and oil in some of the recipes. Since coconut is a tree nut, I’m allergic, sadly. Would flax milk be an acceptable substitute, or could you suggest something else? Thanks much!
Lisa MarcAurele says
Many people with tree nut allergies aren’t allergic to coconut. In fact, it’s pretty rare. But if you have a reaction to coconut, flax milk should work.
Emily Kemp says
So looking forward to trying this with chicken!
Le says
Could you talk about glucomannan powder? Do you think it’s really necessary for this recipe? Pros, cons, possible substitutes, or why you use it?
Lisa says
You can use another substitute like xanthan gum, guar gum, or psyllium husks. I just used the gluc powder.
Louise Brandt says
Would you use the same amount of the other thickeners or change it depending? Please provide the substitute ingredient quantities.
I own all of them, except gluc powder!
Lisa MarcAurele says
I don’t have any of the conversion amounts as I generally add a little at a time until the consistency seems right.