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Home » Recipes » Basics

Keto Alfredo Sauce

By Kim Hardesty

Take dinner from blah to WOW and pour this velvety keto alfredo sauce over noodles, chicken or vegetables for a meal the family will love. A little cream cheese and an egg yolk make a stable sauce perfect for your favorite Italian recipes and casseroles. This much-copied recipe is the ultimate Parmesan cheese sauce for low carb diets!

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Creamy keto Alfredo sauce in a jar with wooden spoon beside showing a creamy sauce texture.

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Most nights we eat simply; a bowl of soup or some grilled chicken and a salad does us just fine. But once a week I try to prepare something that has a great sauce - because deep-down we’re sauce people. One of our favorites is this Creamy Keto Alfredo Sauce and this is why:

  • Easy to make - cooks in a pot or pan on the stove.
  • Wholesome ingredients - nothing weird here!
  • Low in carbs - no starches or sketchy thickeners.
  • Tastes great - sauted garlic, Parmesan cheese and a touch of nutmeg to round-out the flavors.
  • Rich and creamy - thickened naturally with a little cream cheese and an egg yolk.
  • Easy to customize - make thinner or thicker, add more garlic or add your own flavors.
  • Freezes well in recipes.
  • Bakes without separating.

Ingredients:

There are no weird ingredients in this homemade Alfredo recipe. You’ll notice that all are wholesome low carb keto foods (link to list) and completely gluten-free.

  • Garlic
  • Butter
  • Cream cheese
  • Heavy cream
  • Egg yolk*
  • White pepper
  • Nutmeg
  • Salt to taste

*NOTE: Omit the egg yolk for an egg-free Alfredo sauce, but know that the sauce may “break” (or separate) if baked in a casserole or upon thawing after being frozen.

Creamy keto Alfredo sauce, Parmesan cream sauce, dripping from a spoon over a filled jar of sauce on a cutting board. A wooden spoon sits to the left of the jar with parsley, onions, garlic and a pot in the background.

How to Make It?

This easy recipe for creamy keto Alfredo sauce starts with minced garlic, butter and softened cream cheese. It sounds great already, right? I know. The cream cheese helps thicken the sauce.

Add heavy cream, little by little, alternating with the Parmesan cheese. Make sure to use freshly grated Parmesan cheese from a block for the best flavor and ease in melting. (The powdery grated Parmesan cheese from the deli didn't melt well for me. And for goodness sakes, don’t use cheese from the green can!)

Add more cream. Whisk a beaten egg yolk right to the pot to thicken and stabilize the sauce so it doesn't separate. Finish with white pepper and a pinch of freshly grated nutmeg.

Simmer very slowly for a few minutes until thickened and it coats the back of a spoon. It thickens further as it cools. (See picture below)

TO REHEAT: To reheat, warm it gently in a pot, stirring every few moments so it doesn’t burn, until warmed through.

Makes 1 ½ cups and serves 4 at about ⅓ cup each.

Creamy keto Alfredo sauce on a wooden spoon with a finger-track showing the thickness of the sauce.  Spoon is on a cutting board with a jar of Alfredo sauce to the right.

How Do I Use It?

Besides the obvious of pouring Alfredo sauce over low carb pasta or meats... It’s the easiest thing in the world to whip-up a keto casserole with this ketot Alfredo sauce as a base. Mix a little leftover chicken, steamed broccoli and cauliflower rice with some mozzarella or provolone cheese and you have a great keto Alfredo casserole.

More Ideas for Using Alfredo Sauce:

  • Pour the finished Alfredo sauce over cooked meats or vegetables.
  • Mix into low carb pastas.
  • Make white lasagna, manicotti and cannelloni.
  • Make stuffed spinach Florentine crepes and seafood crepes.
  • Casserole base (see above)

ITALIAN FOOD LOVERS… Check-out these great Keto Italian Food favorites. You’ll find recipes for keto meatballs, keto marinara, keto chicken Florentine and more!

Keto Alfredo Sauce

An easy, creamy Alfredo sauce is made with cream cheese which keeps is low in carbs and gluten-free. This ultimate Parmesan cheese sauce for low carb diets promises delicious authentic Italian taste with every bite. 
5 from 19 votes
Print Pin Rate
Course: Basics
Cuisine: Italian
Keyword: sauces
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 410kcal

Ingredients

  • 2 tablespoon butter (room temperature)
  • 1 clove garlic minced
  • 3 oz cream cheese (room temperature)
  • 1 cup heavy cream
  • 2 oz Parmesan cheese (freshly grated)
  • 1 large egg yolk
  • 1 pinch white pepper
  • 1 pinch freshly ground nutmeg
  • salt to taste

Additional Flavor Ideas:

  • lemon zest, parsley, basil, garlic, shallot, white wine, dry sherry, truffle oil, thyme, tarragon

Instructions

  • Gently melt the butter with the garlic until it begins to soften. Add the cream cheese and whisk to combine until melted.
  • Add ¼ cup of the heavy cream, turn heat up to medium low, and stir until combined and hot. Add ¼ of the Parmesan cheese and stir until melted. Alternate adding the heavy cream and Parmesan cheese in the same fashion until all is incorporated. 
  • Separate one egg and beat the yolk. When the sauce is hot and bubbling lazily, add the egg yolk while whisking. Turn heat a little lower and continue whisking until the sauce coats the back of a spoon about 1-2 minutes more. Adjust seasonings. Thickens as it cools!

Makes about 1 ½ cups. Serves 4 at approximately ⅓ cup per serving. 

    Nutrition

    Calories: 410kcal | Carbohydrates: 3g | Protein: 9g | Fat: 41g

    About Kim Hardesty

    Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

    View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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    Reader Interactions

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    1. Laurita

      February 09, 2020 at 6:00 am

      This sauce can be used for sooo many things and because it doesn’t separate because of the egg you can also freeze it... I have switched out the cheese to cheddar and steam broccoli and made low carb broccoli cheese soup... it is the only sauce I use because it’s so versatile... thank you for your hard work...

      Reply
      • Kim Hardesty

        February 09, 2020 at 6:25 am

        Laurita, I am so happy to hear that you like the sauce and have some many uses for it! -Kim

        Reply
    2. LadyJ1225

      February 04, 2020 at 5:06 am

      YUMMMMM!!!! I made this sauce to use on a Fathead pizza crust for a philly cheesesteak pizza - AMAZING!!! This is so simple and easy to make and I like it better than my 'old' high carb alfredo sauce. Thank you for all you do = )

      Reply
    3. Kelly

      October 21, 2019 at 9:48 am

      What is the serving size? Is it 3g carbs per 1/3 cup or 3g carbs per full recipe (1 ½ cups)

      Reply
      • Kim

        October 21, 2019 at 2:50 pm

        Hi Kelly. It's 3 carbs per each 1/3 cup plus 1 tbsp serving. -Kim

        Reply
    4. Stef

      August 05, 2019 at 8:02 pm

      Incredible sauce! Added a little garlic powder while cooking and put it on top of zucchini noodles with fresh basil, red pepper, and toasted almonds on top.

      Reply
    5. Denise

      July 26, 2019 at 6:34 pm

      This is a nice easy recipe and it tastes so good! Had it with zoodles.

      Reply
    6. Kim

      July 22, 2019 at 9:00 pm

      I don't know what this tastes like with heavy cream... I'm sure AMAZING but I just followed the recipe but used 1% milk (I also added minced garlic)... and it was really, really good!! A little thin at first but thickened up nicely as it started to cool.

      Reply
    7. Lenore Nieters

      June 25, 2019 at 3:59 pm

      How much of the sauce are the 'Nutrition Facts' based on?
      Is it based on the entire recipe?
      ..the 1/3 cp serving?
      ...or on so many tablespoons?

      Reply
    8. Carole

      June 14, 2019 at 9:59 am

      Absolutely delicious and very easy to make!!! I halved the recipe but still used the whole egg yolk and it came out perfectly. I served it over "squoodles" (yellow squash noodles) and it perfectly complemented the meal of grilled salmon and endive, avocado salad with champagne vinaigrette. Your recipe bank is truly a treasure! Thank you so much.

      Reply
      • Kim

        June 14, 2019 at 11:38 am

        I'm so happy you enjoyed the recipe, Carole. Your dinner sounds amazing. I hope you and your husband are doing well this Summer. -Kim

        Reply
    9. Iva

      May 22, 2019 at 5:52 pm

      OMG I made this tonight and loved it! So glad I doubled the batch. I also sauteed garlic in the butter and cream cheese! Thanks for the great recipe!

      Reply
    10. Melinda Tompkins

      March 10, 2019 at 11:37 am

      Has anyone tried freezing this sauce? I would love to make it ahead and freeze it to use later.

      Reply
    11. Susan

      February 09, 2019 at 5:26 am

      Can this be made in a crock pot? I would like to make some slow cooked chicken legs and would like to use a creamy sauce to cook them in?

      Reply
      • Kim

        February 10, 2019 at 6:52 pm

        Hi Susan. I would not cook your chicken legs in this sauce. The yolk will probably cook and the fat in the cream cheese and heavy cream will probably separate out. It would be better to cook them separately. -Kim

        Reply
    12. Felisha

      February 01, 2019 at 6:35 am

      This was amazing! I made it last night, and could just eat it by itself! So good!

      Reply
    13. sue

      December 20, 2018 at 4:37 pm

      I am sure the ham/cheese casserole is good. I would really like one without ham. Your alfredo sauce has so many good comments and ingredients. You are a better judge than I. Do you think I could add other cheeses to make a cauliflower cheese casserole? You also mentioned if you bake your ham/cheese in the oven that it gets a litter watery from the cauliflower. I have just about had soup before (would be good though)............ Do you think the egg in your alfredo might make the sauce not break........add cheddar...........pour over cauliflower??? I will keep trying......you are a good inspiration! thank you

      Reply
      • Kim

        December 21, 2018 at 5:30 am

        You don't have to put the ham in it, Sue. I am unsure about the egg yolk. If the casserole goes into the oven, it may cook the egg? I was going to try it and chickened out. I used the other recipe instead, which is also the way I make my White Chicken Enchiladas. This is an awesome sauce, though. I would cook the cauliflower separate, mix with this sauce, top with your crunchy topping or cheese and place it under the broiler. I think that would be delicious. Nice talking to you. -Kim

        Reply
    14. Sue

      December 20, 2018 at 6:07 am

      Do you think cheddar could be added to this to make cauliflower Mac and cheese? Trouble finding a recipe that won’t separate. Maybe the egg is the truck!!!

      Reply
      • Kim

        December 20, 2018 at 11:10 am

        Hi Sue. I think you could add cheddar, but take a look at my Cauliflower Mac and Cheese Casserole with Ham recipe. It did not separate on me and was very delicious. Here is the link: https://www.lowcarbmaven.com/cauliflower-mac-and-cheese-casserole/ -Kim

        Reply
    15. Sammy

      November 08, 2018 at 12:22 pm

      Oh wow... phenomenal sauce! Added some minced garlic while melting the butter and cream cheese to increase the garlic flavour, a tad more Parmesan cheese, some minced parsley,
      and some Cajun seasoning to spice it up a bit. Sauteed a red pepper with some scallops and a couple fillets of white fish, in butter, and served it all over spaghetti squash. Will try it with chicken next time, but man was this awesome!!! Can't believe this is considered Keto diet food, loved it!!!!!!!!

      Reply
      • Kim

        November 08, 2018 at 3:48 pm

        I love the combination of flavors and foods in your meal, Sammy! I'm so happy you liked the recipe. Enjoy your weekend. -Kim

        Reply
    16. Suzy

      September 25, 2018 at 6:15 pm

      This was amazing! Best low carb Alfredo I’ve had

      Reply
    17. Allison G

      September 25, 2018 at 4:40 pm

      OMG This Alfredo sauce is the most delicious recipe!
      I have never been successful in making alfredo sauce but I followed your method to the T. I just want to drink it. It is so freaking perfect! I used this to serve over shrimp and spaghetti squash. We were licking our plates! Thank you for a fabulous recipe. Oh I added grated garlic too.

      Reply
      • Kim

        September 26, 2018 at 4:39 pm

        I'm so glad you like the recipe, Allison. We love it over shrimp and spaghetti squash, too! Thanks for taking the time to leave such a fun comment. Have a great week. -Kim

        Reply
    18. Hannah

      August 08, 2018 at 6:21 pm

      This was so yummy! It didn’t taste like a low carb version at all. It was way better than any store bought Alfredo that I’ve ever bought.
      I wanted to add that I didn’t have any heavy cream on hand so using my immersion blender I blended equal parts milk and cottage cheese to total the amount of heavy cream it calls for. It worked great.

      Reply
      • Kim

        August 10, 2018 at 8:56 am

        I'm glad you liked the recipe, Hannah. Thanks for sharing your hack of using milk and cottage cream as a sub for the cream. Enjoy your weekend. -Kim

        Reply
    19. Sheryl Garkand

      August 06, 2018 at 9:12 am

      Creamy Low Carb Alfredo sauce. This was really good! I am on a high protein low carb diet and I served this with chicken, sautéed Bella mushrooms and onions along with zuchinni noodles. The men in the house even said I could fix this again.
      That alone is high praise for anything that gets made for dinner or supper here.

      Reply
    20. Donna

      July 08, 2018 at 10:27 am

      OMG........this is absolutely incredible.....DELISH!

      Reply
    21. Stephanie Robertson

      June 18, 2018 at 8:14 am

      This is an AMAZING recipe!! Very easy to follow and it tastes just like the "real" thing. I made several portions, enough that I could put it in Mason Jars and give to my Keto co-workers to try. 5-stars!!

      Reply
      • Kim

        June 18, 2018 at 6:20 pm

        I'm so glad you like the recipe, Stephanie. It reheats well, too. I hope your co-workers enjoy your thoughtfulness. Enjoy your day. -Kim

        Reply
    22. Kristie

      May 08, 2018 at 10:45 am

      Great recipe as always! Thank you for being awesome!

      Reply
    23. Alecia

      May 01, 2018 at 5:37 pm

      Made this sauce and ate it with zoodles tonight. Great flavor but I wish it were thicker. Followed the recipe (though I omitted nutmeg) and mine was so thin! I kept hoping it would thicken if we let it sit, but no such luck. Oh well! Something to keep in mind next time I make it.

      Reply
      • Kim

        May 01, 2018 at 5:42 pm

        Hi Alecia, let it cook a little but longer. It is a nice thick sauce. Zucchini noodles can be watery and maybe it watered the sauce down? I had it on spaghetti squash and it was super thick. Cook it until it leaves a track on the spoon like in the pictures. -Kim

        Reply
        • Alecia

          May 05, 2018 at 11:03 am

          I should note that when refrigerated, this thickened up wonderfully and ended up being a great sauce for a low carb pizza! A little goes a long way and it tastes magnificent.

          Reply
    24. sue

      April 25, 2018 at 8:02 pm

      So many recipes for cauliflower Mac n cheese. I have tried, but leftovers separate and get grainy. You mention using an egg in this.....it is the whole egg? Do you think this would convert to a Mac/cheese sauce with additional cheeses?? Appreciate any suggestions.

      Reply
      • Kim

        April 25, 2018 at 8:05 pm

        Hi Sue. The sauce calls for an egg yolk, not a whole egg. Yes, this works well for spaghetti squash, broccoli, and cauliflower. Make sure to steam the vegetable well and drain before adding it to the pan with the sauce. You can add ham or bacon if you wish. -Kim

        Reply
    25. Brandy

      April 05, 2018 at 11:12 am

      Does the sauce have a strong egg taste to it?

      Reply
      • Kim

        April 05, 2018 at 12:04 pm

        Not at all, Brandy. The egg yolk just makes it richer and helps thicken or emulsify the sauce so it doesn't separate. -Kim

        Reply
    26. Scalas

      February 22, 2018 at 3:43 pm

      I'm sorry, I have a bit of a stupid question. 2oz of Parmesan is 1/4 cup, but your recipe says to add 1/4 of the parm after 1/4 of the cream, then alternate the two. Am I missing something, or do you need a full cup of parm too?

      Reply
      • Kim

        February 22, 2018 at 4:24 pm

        Great question. I hand grated my Parmesan cheese on a microplane grater which fluffs it up and measures "bigger" than pre-grated cheese from the store. The pre-grated from the store doesn't like to melt as well, so go slowly while adding it. It likes to clump up. Make sure it melts before adding more cheese. Does this help? Let me know. -Kim

        Reply
    27. Caryn

      January 15, 2018 at 5:26 pm

      My family ate this and loved it!!! I loved how easy it was to make. I added two garlic cloves because that's the way I roll. 5 stars!

      Reply
      • Kim

        January 15, 2018 at 7:56 pm

        I'm so glad you liked the sauce. It's one of our favorites and is good on so many things. Thanks for taking the time to come back and let me know. Enjoy your week. -Kim

        Reply
    28. Danielle

      November 15, 2017 at 7:53 am

      Hi! I'm not a huge fan of eggs. Do you think the sauce would work without it? Thanks!

      Reply
      • Kim

        November 15, 2017 at 8:20 am

        The egg yolk helps the sauce stay together without the use of cornstarch or flour (typically used) and thickens it. If you are going to use the sauce right away, you can leave it out. I tend to make a double batch and the egg yolk helps me reheat the sauce without having it "break" (separate) on me. -Kim

        Reply
    29. janine

      October 26, 2017 at 1:10 pm

      hi how much protein in the alfredo sauce?

      Reply
      • Kim

        October 26, 2017 at 1:15 pm

        Oops! It is 9 grams per serving, Janine. Sorry that was missing from the info, I just added it to the nutritional label. Thanks for letting me know there was a problem. Have a great day and enjoy the recipe. -Kim

        Reply
    30. Katie Crenshaw

      September 26, 2017 at 10:48 am

      This looks like the most incredible Alfredo Sauce! Such a bonus that it is Low Carb! I will be eating this on EVERYTHING! My favorite is a big bowl of broccoli with Alfredo. Thanks for the recipe! Xoxo

      Reply
      • Kim

        September 26, 2017 at 11:05 am

        Hi, Katie. Thank you. I love that broccoli idea. We have been putting it on everything. It's so awesome on vegetables and perfect for Fall. Mmmm. Comfort food. Have a great week. -Kim

        Reply
    31. Samantha

      September 16, 2017 at 6:31 pm

      I forgot to mark it 5 stars!

      Reply
    32. Samantha

      September 16, 2017 at 6:30 pm

      I can't believe how easy this recipe was! I'm terrible at following recipes because I get too rushed to eat the food so I messed it up a little bit but it is such a forgiving recipe it still turned out smooth and DELICIOUS. Thanks for such a tasty recipe!!

      Reply
      • Kim

        September 16, 2017 at 6:35 pm

        Oh great! I love to hear that it was easy and delicious. Thanks for coming back to let me know and rate the recipe. Have a fantastic weekend. -Kim

        Reply
    33. Cheryl

      September 16, 2017 at 10:45 am

      I loved this recipe over spaghetti squash! The pictures are pretty.

      Reply
      • Kim

        September 16, 2017 at 11:49 am

        Thank you. I served it over spaghetti squash with grilled chicken and it was amazing. Two great minds! Thanks for leaving a comment. Have a great weekend. -Kim

        Reply

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