This keto alfredo sauce is creamy and rich, and perfect for serving over zoodles. With only 6 simple ingredients, it makes a satisfying low carb dinner the whole family will love.
Fact: it’s hard to get kids to eat zucchini noodles. Maybe not all kids. Maybe you won the kid lottery and your child gobbles down low carb vegetables like zucchini and cauliflower without so much as a whisper of complaint. Perhaps they even prefer it to real pasta.
I, however, am not so lucky. For me, it takes rich sauces like this glorious sausage alfredo to coax my children into eating zucchini willingly. My kids are not overly picky on the whole, but they do like to give me a hard time about the healthier keto options I put in front of them. They sigh and roll their eyes a bit but they know I require them to eat what I make. Of course, they do have a choice too. They could simply go hungry.
But this sausage alfredo with zucchini noodles was an all around success and they didn’t really fight me once they got a taste of it. And trust me, friends, you won’t fight me either. You will roll on over and cry uncle when you taste it. So full of flavor, so creamy and rich, this keto alfredo sauce is the ultimate zucchini noodle topper.
You may also want to check out this zucchini noodles and ground beef recipe. Tasty!
Making Keto Alfredo Sauce
Alfredo sauce is actually remarkably easy to make and this sauce recipe takes only 5 ingredients: sausage, butter, garlic, whipping cream, and Parmesan.
Many traditional recipes take flour to thicken the sauce but we obviously aren’t going to go there. Turns out you don’t even need it. A lot of keto alfredo sauce recipes add cream cheese to thicken the sauce, but again, it turns out that you don’t even need it.
All you need to do is simmer your sauce until it thickens. If you start with good butter, good cream, and good fresh Parmesan cheese, your alfredo sauce will thicken up perfectly on its own. I really recommend getting a block of good Parmesan and grating it yourself.
One thing that helps thicken the keto alfredo sauce is cooking it in a skillet, rather than a pot. It has more surface area exposed to the air, allowing the extra liquid to evaporate more quickly. And since you need to brown the sausage in a skillet anyway, you can use that same pan to cook the rest of the sauce. One less dish to clean, that way!
As for the zucchini noodles, there are a number of ways to cook them, but my favorite method is in the microwave. You can either put them all in a bowl and cook on high for about 2 minutes, or you can do individual servings and cook them right on the plate. 30 to 60 seconds is usually enough time.
I like the individual plate approach simply because I am usually feeding the kids before my husband makes it home from work. This way, the zucchini noodles don’t get soggy before he has a chance to eat.
Now this delicious sausage alfredo is going to be in regular rotation at our house. Next time, I might serve it with cauliflower!
More Keto Recipes for Zucchini Noodles
Creamy Avocado and Bacon Zoodles
Zucchini Noodles with Parmesan
Pesto Zucchini Noodles with Chicken Sausage
How To Make Zucchini Noodles with a Vegetable Peeler
Low Carb Sausage Alfredo with Zucchini Noodles
Ingredients
- 12 ounces bulk hot Italian sausage
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy whipping cream
- 1/2 cup freshly grated parmesan
- Salt and pepper
- 2 medium zucchini, spiralized
Instructions
- In a large skillet over medium heat, brown the sausage until cooked through, 5 to 8 minutes. Transfer to a bowl, leaving some of the grease in the pan.
- Add the butter and let melt, then add the garlic. Saute until fragrant, about 1 minute. Add the cream and bring to a simmer. Reduce the heat and cook on low until thickened, 5 to 8 minutes, whisking frequently.
- Whisk in the Parmesan and season with salt and pepper to taste. Add the sausage back in and whisk to combine. If your sauce ends up too thick as it cools, add a little extra cream if necessary.
- Place the zucchini noodles in a large microwave-safe bowl and cook on high for 2 minutes, until just tender. Divide among 4 plates and top with sausage alfredo. Serve immediately.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Omg so delicious
This is going to be one of my regular dinners from now on.
Even my picky husband loved it. His was served with regular noodles
Fabulous recipe. Thanks for sharing! Any thoughts on whether or not zoodles can handle being frozen?
Made this for dinner last night and we really enjoyed it. We were especially pleased that the hot Italian sausage wasn’t too hot for us (our old stomachs do not handle heat well). Even though I’ve been cooking for about 50 years, I’ve never really mastered cooking cream until it becomes thicker. I think I would have liked the sauce to be a little thicker than it was, but I think that was an issue of who I cooked it. Definitely a keeper recipe, and maybe if I keep making it I’ll get better at thickening the cream…
I cook this a lot using shirataki noodles instead of zucchini and it’s one of my favorite meals! Thank you!