15 Keto Alfredo Sauce Ideas for Creamy Dishes

Did you know that the Keto diet has skyrocketed in popularity, with a staggering number of people turning to low-carb recipes for a healthier lifestyle?

If you’re craving creamy indulgence while keeping your meals Keto-friendly, you’re in for a treat!

In this blog, we’ll explore 15 irresistible Keto Alfredo sauce ideas that will elevate your dishes, from savory pastas to delightful casseroles. Get ready to savor deliciousness without the guilt!

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Garlic Parmesan Keto Alfredo Delight

This Garlic Parmesan Keto Alfredo Delight is a creamy and rich dish that beautifully combines the savory flavors of garlic and Parmesan cheese. Perfect for those following a low-carb diet, this recipe offers indulgence without the guilt.

Ingredients:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt to taste
• Black pepper to taste
• 1 cup zucchini noodles (zoodles)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.

2. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.

3. Add the grated Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is smooth.

4. Season the sauce with salt and black pepper to taste.

5. In a separate pan, sauté the zoodles for 2-3 minutes until slightly tender.

6. Combine the zoodles with the Alfredo sauce, mixing well to coat the noodles.

7. Serve immediately, garnished with additional Parmesan cheese if desired.

Tips:

• For added flavor, consider mixing in some cooked chicken or shrimp to the dish.
• Use freshly grated Parmesan cheese for the best melting results.
• If you prefer a thicker sauce, allow it to simmer a bit longer until it reaches your desired consistency.

Spinach and Artichoke Keto Alfredo Bake

This Spinach and Artichoke Keto Alfredo Bake is a delightful combination of creamy Alfredo sauce, savory artichokes, and nutrient-rich spinach, making it a perfect low-carb comfort food. You’ll love the rich flavors and satisfying texture that make this dish a standout for any keto meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper. Mix until smooth.

3. Stir in the chopped spinach and artichokes until well coated with the cream mixture.

4. Transfer the mixture to a baking dish and spread it evenly. Top with grated parmesan and shredded mozzarella cheese.

5. Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.

Tips:

• For a spicier kick, add crushed red pepper flakes to the mixture.
• Make sure to thoroughly drain the artichoke hearts to avoid excess moisture in the bake.
• This dish can be prepared ahead of time and stored in the refrigerator until ready to bake.

Lemon Zest Keto Alfredo Shrimp Pasta

This Lemon Zest Keto Alfredo Shrimp Pasta is a delightful low-carb dish bursting with fresh flavors. The combination of creamy Alfredo sauce, zesty lemon, and succulent shrimp creates a satisfying meal that’s perfect for any occasion.

Ingredients:

• 8 oz shirataki noodles
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Start by rinsing the shirataki noodles under cold water and draining them well.

2. In a large skillet, heat the olive oil over medium heat and add the minced garlic; sauté for about 1 minute until fragrant.

3. Add the shrimp to the skillet and cook for about 2-3 minutes, or until they turn pink and are cooked through.

4. Pour in the heavy cream, Parmesan cheese, lemon zest, and lemon juice; stir until the cheese is melted and the sauce is smooth.

5. Add the rinsed shirataki noodles to the skillet, mixing well to coat them with the sauce.

6. Season with salt, black pepper, and red pepper flakes if using; cook for an additional 2-3 minutes to heat through.

7. Garnish with fresh parsley before serving.

Tips:

• For extra creaminess, add more Parmesan cheese to taste.
• Feel free to substitute shrimp with chicken or other seafood if desired.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.
• Pair with a side salad for a complete low-carb meal.

Mushroom Medley Keto Alfredo Risotto

This Mushroom Medley Keto Alfredo Risotto combines the rich, creamy flavors of traditional Alfredo sauce with a delightful assortment of mushrooms, making it a low-carb comfort dish that’s both satisfying and indulgent.

Ingredients:

• 1 cup cauliflower rice
• 2 cups mixed mushrooms (such as cremini, shiitake, and button)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

2. Add the minced garlic and sauté for 1 minute until fragrant.

3. Stir in the mixed mushrooms and cook for 5-7 minutes until softened.

4. Add the cauliflower rice, salt, black pepper, thyme, and red pepper flakes (if using). Cook for an additional 5 minutes.

5. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer.

6. Stir in the grated Parmesan cheese until melted and fully incorporated, cooking for another 3-5 minutes until the risotto reaches desired creaminess.

7. Garnish with fresh parsley before serving.

Tips:

• For an extra layer of flavor, add a splash of white wine after the mushrooms to deglaze the pan.
• Feel free to use any mushrooms you have on hand or like best.
• If you want a thicker risotto, simply let it simmer a bit longer before serving.

Spicy Cauliflower Keto Alfredo Pizza

This Spicy Cauliflower Keto Alfredo Pizza is a deliciously creamy twist on traditional pizza, featuring a flavorful cauliflower crust that keeps it low in carbs while delivering a spicy kick. Enjoy the rich flavors of Alfredo sauce combined with the heat of spicy seasonings for a truly unique pizza experience.

Ingredients:

• 1 head cauliflower, riced
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 2 large eggs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup cream cheese
• 1 tsp Italian seasoning
• 1/4 cup sliced jalapeños (optional)
• 1/4 cup additional mozzarella cheese, for topping

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine riced cauliflower, 1 cup of mozzarella cheese, parmesan cheese, eggs, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Mix until well combined.

3. Transfer the cauliflower mixture onto the prepared baking sheet and shape it into a pizza crust, about 1/2 inch thick.

4. Bake the crust in the preheated oven for 25 minutes or until golden and firm.

5. While the crust bakes, prepare the Alfredo sauce by heating heavy cream and cream cheese in a saucepan over medium heat. Stir until smooth and combined.

6. Add Italian seasoning and additional spices if desired. Cook for a few more minutes until slightly thickened.

7. Remove the crust from the oven and spread the Alfredo sauce evenly over the top. Sprinkle with jalapeños and additional mozzarella cheese.

8. Return the pizza to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly.

9. Remove from the oven, let cool slightly, slice, and serve hot.

Tips:

• For an extra kick, add more red pepper flakes to the sauce.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Feel free to customize your toppings with your choice of low-carb veggies or meats.

Chicken and Broccoli Keto Alfredo Casserole

This Chicken and Broccoli Keto Alfredo Casserole combines tender chicken, vibrant broccoli, and a rich, creamy Alfredo sauce for a comforting dish that is low in carbs but high in flavor. Perfect for a family dinner, this recipe satisfies cravings while keeping you on track with your keto diet.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups broccoli florets
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Add the broccoli florets to the skillet and cook for about 5 minutes until they start to become tender.

4. In a large bowl, combine the cooked, shredded chicken, sautéed broccoli, heavy cream, mozzarella cheese, Parmesan cheese, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.

5. Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.

6. Bake in the preheated oven for 25-30 minutes until the casserole is hot and bubbly, and the top is golden brown.

7. Let it cool for a few minutes before serving. Enjoy!

Tips:

• For added flavor, consider adding cooked bacon or diced bell peppers into the mixture.
• You can use frozen broccoli instead of fresh; just make sure to thaw and drain it well before use.
• This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.

Sun-Dried Tomato Keto Alfredo Stuffed Peppers

This Sun-Dried Tomato Keto Alfredo Stuffed Peppers recipe combines creamy, rich flavors with the savory taste of sun-dried tomatoes, making it a perfect low-carb dish for any meal. The blend of ingredients creates a hearty, satisfying meal packed with flavor.

Ingredients:

• 4 large bell peppers
• 1 cup cooked chicken, shredded
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a bowl, mix together the cooked chicken, cream cheese, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, and black pepper until well combined.

4. Stuff each bell pepper with the chicken and cheese mixture until filled generously.

5. Place the stuffed peppers in a baking dish and drizzle with olive oil.

6. Cover the dish with aluminum foil and bake for 25 minutes.

7. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the tops are lightly browned.

Tips:

• For additional flavor, top with more cheese during the last 10 minutes of baking.
• Feel free to substitute the chicken with cooked ground beef or sausage for a different twist.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Zucchini Noodle Keto Alfredo Bowl

This Zucchini Noodle Keto Alfredo Bowl is a delightful low-carb twist on a classic favorite, combining rich, creamy flavors with the fresh crunch of zucchini noodles. A perfect harmony of taste and texture makes this dish both satisfying and guilt-free.

Ingredients:

• 2 medium zucchinis
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Spiralize the zucchinis to create noodles and set aside.

2. In a large skillet, melt the butter over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.

3. Pour in the heavy cream and bring to a simmer, stirring frequently.

4. Slowly whisk in the grated Parmesan cheese, salt, black pepper, and nutmeg until the sauce is smooth and slightly thickened.

5. Add the zucchini noodles to the skillet, tossing them in the Alfredo sauce until well coated. Cook for an additional 2-3 minutes until the noodles are tender but not mushy.

6. Garnish with fresh parsley before serving.

Tips:

• For extra flavor, consider adding cooked chicken or shrimp to your bowl.
• Make sure not to overcook the zucchini noodles to maintain their texture.
• You can substitute Parmesan with nutritional yeast for a vegan option.

Bacon and Peas Keto Alfredo Carbonara

This Bacon and Peas Keto Alfredo Carbonara combines rich, creamy Alfredo sauce with crispy bacon and sweet peas, creating a delightful balance of flavors perfect for a low-carb meal.

Ingredients:

• 8 ounces shirataki noodles or zucchini noodles
• 4 slices bacon, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 large egg yolks
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove from the skillet and set aside, leaving some fat in the pan.

2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

3. Stir in the heavy cream and bring to a simmer, then reduce heat to low.

4. Add the grated Parmesan cheese and stir until melted and well combined.

5. Meanwhile, cook the shirataki noodles or zucchini noodles according to package instructions, then drain and set aside.

6. In a small bowl, whisk together the egg yolks and a bit of the warm Alfredo sauce to temper the eggs.

7. Gradually add the egg mixture back into the skillet, stirring constantly until the sauce thickens.

8. Add the cooked noodles, crispy bacon, and frozen peas to the sauce. Stir to combine and heat through. Season with salt and pepper to taste.

9. Serve immediately, garnished with fresh parsley.

Tips:

• Make sure to temper the egg yolks to avoid scrambling them.
• Adjust the consistency of the sauce by adding more cream if needed.
• Feel free to substitute bacon with pancetta or prosciutto for a different flavor profile.

Creamy Avocado Keto Alfredo Dressing

This Creamy Avocado Keto Alfredo Dressing is a luscious blend of buttery avocado and savory garlic, making it a rich and satisfying addition to your salads or as a delicious dip. With its creamy texture and bold flavors, this dressing is perfect for those following a keto diet.

Ingredients:

• 1 ripe avocado
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 5 minutes

Instructions:

1. In a blender, combine the ripe avocado, heavy cream, olive oil, minced garlic, lemon juice, salt, black pepper, and crushed red pepper flakes (if using).

2. Blend the mixture on high until smooth and creamy, scraping down the sides as necessary.

3. Taste and adjust seasoning, adding more salt, pepper, or lemon juice to your preference.

4. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Tips:

• For a thinner dressing, add a little more heavy cream or water until desired consistency is reached.
• Pair this dressing with grilled vegetables for a fresh and satisfying meal.
• Leftovers can be used as a spread on sandwiches or wraps for added creaminess.

Cilantro Lime Keto Alfredo Chicken Tacos

This Cilantro Lime Keto Alfredo Chicken Taco recipe is a flavorful twist on traditional tacos, combining creamy Alfredo sauce with zesty cilantro lime chicken. The perfect blend of rich and tangy flavors makes this dish a standout for any meal.

Ingredients:

• 1 lb chicken breast, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 4 low-carb tortillas
• 1/2 cup shredded lettuce (for serving)
• 1/2 cup diced tomatoes (for serving)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, cumin, chili powder, salt, and pepper.

2. Cook the chicken for about 7-10 minutes, or until fully cooked and no longer pink inside.

3. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the sauce is creamy.

4. Remove from heat and stir in the lime juice and chopped cilantro, allowing the flavors to meld together.

5. Warm the low-carb tortillas according to package instructions, then fill each tortilla with the cilantro lime Alfredo chicken mixture.

6. Top with shredded lettuce and diced tomatoes, then serve immediately.

Tips:

• For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
• Feel free to add avocado slices or salsa for even more delicious toppings.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Roasted Garlic Keto Alfredo Dip

This Roasted Garlic Keto Alfredo Dip is a creamy, flavorful delight that combines the rich tastes of roasted garlic and cheese, making it the perfect low-carb appetizer for any occasion.

Ingredients:

• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup roasted garlic, mashed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley, for garnish

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat.

2. Add the roasted garlic and sauté for 1-2 minutes until fragrant.

3. Reduce the heat to low and stir in the cream cheese until melted and smooth.

4. Pour in the heavy cream and mix well, cooking for another 3-5 minutes.

5. Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Cook until the cheese is melted and the dip is creamy.

6. Remove from heat and transfer the dip to a serving bowl. Garnish with fresh parsley before serving.

Tips:

• For an extra kick, add some crushed red pepper flakes.
• Serve with sliced vegetables or keto-friendly crackers for dipping.
• This dip can be made ahead and reheated gently before serving.

Spaghetti Squash Keto Alfredo Bake

This Spaghetti Squash Keto Alfredo Bake is a wonderfully creamy, low-carb dish that showcases the delightful flavors of garlic, cheese, and herbs. Perfect for those seeking a satisfying, guilt-free meal, this recipe offers a rich taste that will please even the pickiest eaters.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

3. Place the spaghetti squash halves face down on a baking sheet and bake for 30 minutes, or until the flesh is tender.

4. While the squash is baking, in a saucepan over medium heat, combine the heavy cream, remaining 1 tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, and simmer for 5 minutes.

5. Stir in the Parmesan cheese until melted and creamy. Remove from heat.

6. Once the spaghetti squash is done, use a fork to scrape the flesh to create strands. Combine the strands in a large bowl with the cream sauce and shredded mozzarella cheese.

7. Transfer the mixture to a greased baking dish and top with any remaining mozzarella cheese and parsley.

8. Bake for an additional 15 minutes or until the top is golden and bubbly.

Tips:

• For extra flavor, add cooked chicken or shrimp to the mixture.
• Feel free to substitute Parmesan with other hard cheeses like Pecorino Romano.
• Let the bake cool for a few minutes before serving to allow it to set.

Tuscan Chicken Keto Alfredo Skillet

This Tuscan Chicken Keto Alfredo Skillet is a delightful blend of creamy, rich flavors with a hint of Italian herbs. It’s an easy, low-carb dish that brings comfort food to your table without the guilt.

Ingredients:

• 1 pound chicken breasts, diced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 cup spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat.

2. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 7-8 minutes.

3. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

5. Pour in the heavy cream and bring to a simmer.

6. Stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese has melted and the sauce is smooth.

7. Add the chopped spinach and sun-dried tomatoes, cooking until the spinach is wilted.

8. Return the cooked chicken to the skillet and mix well to combine.

9. Cook for an additional 2-3 minutes until everything is heated through.

10. Garnish with fresh basil before serving.

Tips:

• For added flavor, marinate the chicken in Italian herbs for a few hours before cooking.
• Feel free to add other low-carb vegetables like zucchini or bell peppers for more variety.
• This dish pairs wonderfully with a side of cauliflower rice for an extra low-carb meal.

Herb-Infused Keto Alfredo Sauce

This Herb-Infused Keto Alfredo Sauce is a creamy delight that elevates your low-carb meals with its rich flavors and aromatic herbs. Experience the perfect blend of buttery goodness and fresh herbs, making it an irresistible addition to your keto dishes.

Ingredients:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Instructions:

1. In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.

2. Pour in the heavy cream and bring it to a gentle simmer, stirring frequently.

3. Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.

4. Stir in the dried oregano, dried basil, salt, and black pepper. Allow the sauce to simmer for an additional 2-3 minutes, thickening slightly.

5. Remove the sauce from heat and garnish with fresh parsley before serving over your favorite keto dish.

Tips:

• For a richer flavor, add a splash of white wine before simmering the cream.
• To keep the sauce smooth, avoid boiling it after adding the cheese.
• Customize the herbs to your taste; fresh herbs can be used for a more vibrant flavor.