KETO Alfredo Sauce MADE IN 5 MINUTES & LESS THAN 1 CARB!

Ingredients

• 1 cup Heavy Cream (240 ml, full‑fat)
• 1 tablespoon Unsalted Butter (Cubed, about 14 g, salted butter used in video)
• 0.5 cup Parmesan Cheese (Freshly grated, about 45 g)
• 0.5 cup Full‑Fat Cream Cheese (About 112 g, room temperature works best)
• 2 cloves Garlic (Minced)
• 1 pinch Dried Oregano (Optional, to taste)
• to taste Black Pepper (Freshly cracked)
• to taste Salt (Adjust after tasting)

Instructions

1. Prepare Ingredients

   Measure 1 cup heavy cream, cube 1 tbsp butter, grate 0.5 cup Parmesan, cube 0.5 cup cream cheese, and mince 2 garlic cloves. Set each portion aside in separate bowls.

   Time: PT2M

2. Melt Butter and Sauté Garlic

   Place the small pot over medium heat, add the butter and let it melt. Add the minced garlic and sauté for 15‑20 seconds until fragrant, being careful not to brown it.

   Time: PT1M

   Temperature: medium

3. Add Cream and Cream Cheese

   Pour the heavy cream into the pot, then add the cream cheese. Stir continuously with a spatula as the mixture comes to a rolling boil.

   Time: PT2M

   Temperature: medium‑high

4. Incorporate Parmesan

   Reduce heat to low and sprinkle in the grated Parmesan. Continue stirring until the cheese fully melts and the sauce becomes smooth.

   Time: PT2M

   Temperature: low

5. Season

   Add a pinch of dried oregano, freshly cracked black pepper, and salt to taste. Stir and taste, adjusting seasoning as needed.

   Time: PT30S

   Temperature: low

6. Store or Serve

   Remove the pot from heat. Transfer the hot sauce into sealable jars, let cool to room temperature, then refrigerate. The sauce keeps up to 1 week refrigerated.

   Time: PT30S

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

0.8 g

Fat

15 g

Fiber

0 g