This keto cream sauce is quick and easy to make. Pour it over zoodles, or make a casserole! Save this recipe because you’ll make it over and over again!
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Keto Cream Sauce
I LOVE hitting the jackpot with certain things. Like sauces! Or better yet, a keto cream sauce!
Hubs and I made a dual purpose keto cream sauce to be the base for a cauliflower risotto, but also to be a dipping sauce for lemon salmon balls. We need a better name, I think!
Anyway, we've been reducing the dairy that we've been using in our regular meals (sorry, babe, not going to happen with my baking) but we went for broke on this one with dairy.
I mean, it wasn't ALL dairy. We did put lemon pepper in there. So there's that!
So, what makes this cream sauce special? The lemon pepper! We were going to put lemon zest or lemon extract in there and we didn't have to.
The subtle lemon flavor in the spice did the trick. And the pepper simply upped the game a bit.
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Large frying pan - Or a medium one, you can pick. I would suggest a wide one though, not overly deep. That way you won't burn the bottom trying to get the top warm.
One like this frying pan will do just fine!
You want to take your time with the simmer. Don't rush it.
HOT KETO RECIPE - Tuna Casserole
Tradition cream sauces often have at least a few of the following cheeses: Parmesan, Romano, Provolone and Asiago.
A keto cream sauce is no different. If you are lactose intolerant, I suggest you close this recipe out right now!
Kidding. My hubby is lactose intolerant and he just had a tiny bit. It was too good for him to pass it up.
We were stocking up on individual containers of the shredded cheeses and BAM! We saw it. A container that included ALL FOUR of the ones we wanted.
Now, if you can't find one of these beauties, don't worry. Your keto cream sauce will not suffer! I would suggest picking 3 of the 4 (or all 4 if you want) and doing equal parts such that the total adds up to 1 cup.
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- 1 1/2 cups heavy whipping cream
- 1 cup mixed shredded cheese (equal parts Parmesan Romano, Provolone, Asiago)
- 2 teaspoons lemon pepper
- Combine all ingredients in large sauce pan.
- Simmer for about 20 minutes, stirring occasionally.
- Do not rush the process.
- Serve hot or store in an airtight container.
Serving Size:1/4 cup
Amount Per Serving: Calories: 284.16Total Fat: 28.42gSaturated Fat: 17.37gSodium: 144.09mgCarbohydrates: 2.53gFiber: 0.24gSugar: 1.72gProtein: 5.85g