Looking for a rich, creamy, and completely keto-friendly Alfredo sauce? This buttery, cheesy sauce is made with simple ingredients like heavy cream, Parmesan, and garlic, creating a luxurious flavor without the carbs. Whether you spread it on pizza, drizzle it over veggies, or toss it with zoodles, this sauce is an effortless way to add restaurant-quality taste to any meal—all while staying low-carb and sugar-free!
The history of Alfredo sauce is actually quite different from what many Americans might expect, and there’s an interesting distinction between the American and Italian versions of this sauce.
Origins in Rome
Alfredo sauce originated in Rome in the early 20th century. The original dish, “Fettuccine al burro“ (our keto fettuccine with butter version), was created by Alfredo di Lelio in 1908. He was trying to prepare a nourishing meal for his pregnant wife who was experiencing nausea. His simple creation consisted of fresh fettuccine tossed with generous amounts of butter and Parmesan cheese.
Rise to Fame
The dish gained international fame when American tourists Mary Pickford and Douglas Fairbanks, famous silent film stars, dined at Alfredo’s restaurant in Rome in the 1920s. They loved the pasta so much that they presented Alfredo with a golden fork and spoon and shared the recipe with friends back in the United States.
The American Adaptation
What Americans know as Alfredo sauce today is actually quite different from the original Italian version. The American adaptation includes heavy cream, which was not in the original recipe. This creamy version became popular in the United States in the 1960s and continues to be a staple in American Italian restaurants.
Italian Perspective
Interestingly, traditional “Alfredo sauce” as Americans know it isn’t widely recognized in Italy. Italians generally don’t consider it an authentic Italian dish in its American form. In Italy, the original version (fettuccine al burro) is much simpler – just butter and Parmesan cheese melted together by the heat of freshly cooked pasta and a bit of starchy pasta water.
Most Italians would actually say they don’t “love” Alfredo sauce, at least not the American cream-based version. The original butter and Parmesan preparation is appreciated in Rome as a traditional dish, but it’s not nearly as ubiquitous in Italy as it is in American Italian restaurants.
The simpler Italian version is valued for its ability to showcase good ingredients – high-quality butter, freshly grated Parmigiano-Reggiano, and fresh pasta – which aligns with the Italian culinary philosophy of letting a few excellent ingredients shine.
The Ultimate Low-Carb Alfredo Sauce – Just 1g Net Carbs!
Description
Ingredients:
1 cup heavy cream
½ cup unsalted butter
1 cup grated Parmesan cheese (freshly grated for best results)
3 cloves garlic, minced
½ tsp salt (or to taste)
¼ tsp black pepper
½ tsp onion powder
½ tsp Italian seasoning (optional)
¼ tsp nutmeg (optional, for depth of flavor)
2 tbsp cream cheese (for extra thickness, optional)
Instructions:
Melt the butter in a saucepan over medium heat.
Sauté the garlic for about 30 seconds, until fragrant.
Pour in the heavy cream, stirring continuously.
Whisk in Parmesan cheese, salt, pepper, onion powder, and Italian seasoning.
Simmer for 3-5 minutes, stirring frequently, until the sauce thickens.
For extra creaminess, whisk in cream cheese until smooth.
Remove from heat and let rest for 2-3 minutes to allow flavors to meld.
Serving Suggestions & Meal Prep Tips:
Use as a pizza sauce: Spread on keto cauliflower or fathead dough before adding toppings.
Pour over roasted vegetables: Drizzle over broccoli, zucchini, or asparagus for a rich, satisfying meal.
Toss with keto pasta or zoodles: Perfect for a creamy low-carb fettuccine Alfredo.
Store leftovers in an airtight container for up to 5 days in the fridge. Reheat gently on low heat.
Make a double batch and freeze in portions for quick meals!
Cooking Temperature: Medium heat
Estimated Cost: $5-$7 (makes about 1½ cups)
Nutritional Values (Per Serving – ¼ cup serving, makes about 6 servings):
Calories: 220
Protein: 4g
Fat: 22g
Net Carbs: 1g
