This recipe for alfredo sauce is completely keto-friendly. You can pour it over some nice zucchini noodles or butternut squash noodles rather than traditional pasta to keep this as a delicious keto recipe. You really don’t even need traditional pasta noodles when you have tasty and much healthier alternatives like zucchini noodles. A big problem with regular flour pasta noodles is that it won’t affect your blood sugars right away, but there is a delayed response. You might test your blood sugars and think that it’s fine to consume regular pasta, but then a few hours later, your blood sugar spikes. Traditional pasta noodles are definitely not good for weight loss either, but with veggie noodles, you’re good to go. You could also add meat, shellfish, or bacon to this recipe for a little something extra. Even a lot of sauces have hidden sugar or carbohydrates, but not this one. Alfredo sauce happens to be Karen’s all-time favorite pasta topping, and we think you’re going to love this recipe too!
3 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
¼ teaspoon white pepper
½ cup grated parmesan cheese, plus more for garnish
¾ cup grated mozzarella cheese
Zucchini noodles or Butternut squash noodles
chopped parsley, for garnish (optional)
freshly cracked black pepper, for garnish (optional)
Melt butter in a medium saucepan with olive oil over medium/low heat.
Add the garlic, cream, white pepper, and bring mixture to a simmer.
Add the Parmesan cheese and simmer the sauce for 8-10 minutes or until the sauce has thickened and is smooth.
When the sauce has thickened, add the Mozzarella cheese and stir until smooth. Stir often so it is well incorporated.
Add your zucchini or butternut squash noodle to a bowl and add your alfredo sauce.
Garnish with parsley, freshly cracked black pepper and more grated parmesan (optional).