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Course Low Carb Recipes
1 ½cupsHeavy Cream
In a medium bowl, whisk together ½ the heavy cream, 2 egg yolks, and ½ the freshly grated parmesan cheese. Set aside.
1 ½ cups Heavy Cream, 2 Egg Yolk, 2 cups Parmesan cheese
In a medium saucepan or wide skillet, melt the butter and cream cheese over medium heat whisking the ingredients together.
3 ounces Cream cheese, 2 Tablespoons Butter
If adding garlic, whisk in the garlic.
Slowly add the heavy cream to the melted cream cheese, butter, and garlic. Ladling it in one ladle at a time, whisk and then repeat until ½ the cream is incorporated.
Add the parmesan cheese, one handful at a time, fully incorporating before adding the next handful.
Create a liaison of the cold egg, cream, cheese mixture by whisking in one ladle of hot sauce into the cold mixture. Repeat 3 more times.
Now whisk the liaison back into the pan making a delicious Alfredo sauce.
Continue to whisk until the Alfredo sauce has thickened.
To make the Alfredo sauce silky smooth, use an immersion blender or stick blender to blend the sauce.
Taste for seasoning and adjust as needed with salt and pepper.
Fresh parmesan or parmesan in the can?I am a HUGE fan of fresh grated parmesan cheese for this keto Alfredo recipe. The freshly grated cheese melts like a dream whereas the anti-clumping agents of the parmesan cheese in the green can will give you a grainy sauce. We want a SMOOTH creamy sauce.This recipe calls for 2 ounces of parmesan cheese. For me, that worked out to 2 cups of freshly grated, noncompressed shredded cheese.Why is there egg yolk in the sauce?I added egg yolks to this Alfredo sauce to help create an emulsion of the cream cheese, butter and cheese. It adds a bit of silkiness and helps keep the sauce from breaking, separating or becoming grainy in texture.How to freeze and reheat Alfredo sauce:If you are making a big batch of low carb Alfredo sauce you my want to freeze it for future use or as part of your weekly meal plan prep. Just be sure to cool the sauce completely before sealing it in an air tight container. To avoid freezer burn be sure there is plastic on the surface of the sauce.To reheat the sauce, slowly warm it in a sauce pan, stirring constantly to keep the sauce from separating.