Keto Pumpkin Alfredo Sauce Recipe
This isn't your nan's alfredo sauce recipe!
We've taken the classic creamy goodness and given it a seasonal twist that'll have you questioning everything you thought you thought you knew about low-carb eating. It's rich, it's velvety, and it's packed with the warm, comforting flavours of pumpkin and nutmeg.
Now, let's dish out the delicious details. Each serving of this Italian-inspired delight (that's 125ml of saucy goodness) serves up 19g of fat, 4g of protein, and only 4g of carbs, with 1g of fibre. At 200 calories per portion, it's a satisfying addition to your meal that fits surprisingly well into your macros.
This sauce is easier to whip up than you might think. Just 10 minutes of prep, 15 on the stove, and you're ready to pour. It's perfect for those evenings when you want something that tastes like you've put in some serious effort, without actually, you know, putting in much effort at all.
Whether you're pouring it over zoodles, cauliflower rice, or your protein of choice, this sauce is versatile enough to make any low-carb meal feel like a gourmet feast. It's like the little black dress of keto sauces - it goes with everything!
Think this recipe's a game-changer? Go on, give it a share on your socials, scribble it in your recipe journal, or pin it for your next Italian night. Your future sauce-loving self will be chuffed you did!
Keto Pumpkin Alfredo Sauce Recipe
Rated 5.0 stars by 1 users
Author:
Heidi Normanton
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Calories
200
A versatile, creamy, low carb sauce combining the sweetness of pumpkin with the richness of cream and cheese. Pour this velvety sauce over zoodles, cauliflower rice, meat or fish for a comforting low carb dish packed with flavour and nutrients.
Ingredients
-
Pumpkin Puree: 240ml (canned or homemade)
- Double Cream: 240ml
- Parmesan Cheese: 50g (grated)
- Garlic: 2 cloves (chopped)
- Olive Oil: 1 tablespoon
- Nutmeg: ¼ teaspoon
- Salt: to taste
- Black Pepper: to taste
- Fresh Parsley: for garnish (optional)
Directions
In a medium saucepan, fry the minced garlic for about 1 minute.
Stir in the pumpkin puree and double cream, mixing well.
Add the grated Parmesan cheese, nutmeg, salt, and black pepper. Stir continuously until the cheese has melted and the sauce is smooth.
Allow the sauce to simmer for about 5-7 minutes, stirring occasionally until sauce thickens.
Recipe Note
Equipment Needed:
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
Tips & Variations:
For added protein, stir in cooked chicken or prawns.
If you prefer a spicy kick, add a pinch of red pepper flakes.
This sauce can be stored in the fridge for up to 3 days.
Nutrition
Nutrition
- Serving Size
- Serving Size: 125ml
- per serving
- Calories
- 200
- Carbs
- 4 grams
- Sugar
- 1 grams
- Fat
- 19 grams
- Saturated Fat
- 10 grams
- Fibre
- 1 grams
- Protein
- 4 grams
- Sodium
- 200 milligrams