This low-carb keto alfredo sauce recipe with cream cheese is not only super easy to make, but it's the most creamy and delicious alfredo sauce that you will ever make!
In a large skillet, melt the butter over medium heat. Add the garlic and saute for 30 seconds to a minute, or until fragrant.
Then, slowly add in the heavy whipping cream and softened cream cheese cut into blocks. Whisk over medium heat until the cream cheese is fully melted.
Stir in shredded parmesan, salt, pepper, and a pinch of nutmeg.
Bring to a light simmer and whisk until the alfredo is smooth and has slightly thickened, around 3 to 5 minutes.
Notes
Be sure to soften the cream cheese and cut it into blocks or it will take forever to melt!
To keep the sauce from separating, whisk it together instead of stirring it with a spatula.
For the best results, use freshly grated parmesan cheese off of a block instead of the powdered variety. While the powdered variety (like the kind you put on pizza!) will work, it may leave the sauce grainy.
Do not boil or overheat, this will cause the sauce to separate and will ruin it! If you are worried about overheating, turn the heat off before you add the parmesan. This will also prevent clumping.