Any authentic Alfredo sauce recipe is always low carb. It’s a simple sauce made with just 5 ingredients. It’s absolutely delicious on chicken and I like it on cauliflower and broccoli, as well. While this low carb Alfredo goes together really fast, you can store it in the fridge for about a week. That way you can pour it over anything you want.
For this recipe you’ll need: heavy cream, Parmesan cheese, butter, whole nutmeg, kosher salt
If you are in a hurry click here to go straight to the homemade Alfredo sauce recipe.
I didn’t realize I hadn’t posted my Alfredo recipe. I just kind of assumed I had because it’s so basic. You’re going to love this. The hardest part of this recipe is having the patience to melt the butter slowly!
There are no substitutions. You have to use heavy cream, you have to use real butter, and you have to use the shredded kind of fresh Parmesan. The key to a really awesome Alfredo is fresh ingredients that’s why I use whole nutmeg. It’s easy to grate and the flavor is SO much better. You just need a pinch, literally just a pinch, in this or else it’s overkill. All of the flavors in this sauce are delicate and balanced — it’s quite a change if you’ve only been used to commercial sauces.
The butter needs to be melted very slowly and never allowed to boil up. If it separates the sauce will be greasy and separated. In fact, all the way through this you want the ingredients to heat gently. Once the butter is completely melted you pour in the cream slowly, whisking the whole time. After a minute or two it will thicken slightly but it doesn’t really thicken up until you add the cheese.
And I’ll be honest. This isn’t a pasty, thick, gloppy sauce.
If you don’t eat it all in one meal you can add the remaining sauce to a jar and cover it tightly. It will stay good in the fridge for a week. It will get thick when it’s cold but it will be fine if you heat it up slowly.
You May Need…
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Whole nutmeg has so much more flavor than ground nutmeg. It adds a warm, almost peppery flavor to all kinds of things. In this Alfredo the nutmeg adds a “wow, what’s in this sauce?!” kind of vibe. A special nutmeg grater is nice to have. It creates a finer grind than most graters.
Homemade Alfredo Sauce Recipe
Here’s the Alfredo sauce recipe. It’s so creamy!
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1/8 teaspoon freshly grated nutmeg
- Pinch of salt
- 1/2 cup grated Parmesan
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Slowly melt the butter in a heavy sauce pan. Don't let it boil.
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Whisk the cream into the melted butter.
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Bring to a simmer and cook for 1 to 2 minutes. Don't let it boil!
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Remove from heat and add the nutmeg and salt.
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Stir in the Parmesan until it's melted and the sauce is smooth and creamy.
Do not ever let the sauce boil or it will separate into a greasy mess. Always warm it slowly and gently.
If you liked this low carb Alfredo sauce you may also like…
Click on the image to see the recipe. From left to right (all low carb): Queso Meatballs, Dr Pepper BBQ Sauce, Cabbage Carbonara
What is the serving size? I see there are 6 servings, but how much each?
I just divided up the recipe I didn’t measure it out per serving. I’d say about 1/4 cup per serving, though.
Absolutely delicious, my fiance and I loved it! (oh, and we didn’t even miss the carbs)
oops, should’ve posted that on the Asparagus Chicken Alfredo recipe!
LOL!
🙂 So glad!
Are the nutrition facts per serving or for all 6?
Per serving. 🙂