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 tablespoon butter
- 3 cloves garlic minced
- 1 cup heavy whipping cream
- ½ 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.
Susan says
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…
Cy says
I cook this a lot using shirataki noodles instead of zucchini and it’s one of my favorite meals! Thank you!
Sparkyalum says
This was amazingly good! Hubby was concerned with zucchini noodles but after one bite he was sold! Thank you so much! The hard part was not eating it all at once 🙂
Christi Henderson says
What a fantastic recipe! Just made this for the second time and so very easy and super delicious. Thank you!!!
Carolyn says
Glad you liked it!
Laurie Caillot says
Does this sauce freeze well?
Carolyn says
Doubtful… cream based sauces typically do not.
Kay Lea says
Wow great dish I didn’t have sausage on hand but awesome anyway…thank you for posting!
Christi says
I made this last week and it was absolutely AWESOME!! Thank you so much for sharing this recipe. Your site is now my “go to” for meal ideas. Also, thank you for introducing me to Swerve Sweets, so far I love all their products!
Renee says
Made this for dinner tonight. Yum, super delicious. And really easy! Wouldn’t change a thing. She’s right, the sauce gets really thick without the flour. Makes me wonder why the original even contains flour. Thanks for the recipe!!!
Carolyn says
Good question….why does the original contain flour?
Erica B says
I’m pretty sure “original” alfredo sauce (if there is such a thing) does not contain flour. Bechamel sauce contains flour, and I think that’s frequently confused/conflated with alfredo sauce. My Italian family never used flour in alfredo. Our sauce was mascarpone-based. 😊
Carolyn says
Mascarpone would be amazing in this!
Suzy says
Love this Keto twist on a classic comfort food! I’ll bet it’s as tasty as it looks.
Lindsay Cotter says
This is a must make for dinner! Looks so delicious!
Carolyn says
Thanks!
Deb says
Made this! Yummy! I think shredded chicken would work great also as long as I added more spice. Thanks for the recipe.
Katie says
Yum- I love alfredo, and with zucchini noodles- what a delicious combo!
Jennifer Blake says
Oh my goodness – I was trying to figure out what to make with the sausage I have in the freezer and now I know! Decadence in every bite!
Justine says
I’ve got a spaghetti squash I need to use, so I’m thinking this would be a good option for that, too. And probably less expensive during fall/winter than zucchini.
Carolyn says
Sure, that would be great!
Kiri says
I love the Alfredo sauce! The noodles look so perfect! What spiralizer did you use?
Carolyn says
I have the 3 blade Paderno one. It’s only about $30 https://amzn.to/2p3aqlh
patricia says
This looks so good! for dairy free…….do you thin it will thicken enough using coconut cream an dairy free Parmesan?
Carolyn says
I honestly haven’t tried a dairy-free version. You may end up needing a little xanthan gum to help thicken it properly.
Catherine says
This sounds like a great recipe. Do you have a recommendation for a good spiralizer?
Carolyn says
I use the Paderno one and it’s only $25 on Amazon https://amzn.to/2p3aqlh
Kim Smyth says
Sounds delicious, I miss Alfredo sauce! I love zoodles, but I bout some shritaki noodles I need to use, so this should work with them nicely!
Carolyn says
It will certainly work with the shirataki. Be sure to rinse them well!