(Keto, Low-Carb, Gluten-Free & Grain-Free)
Jump to RecipeIt seems there are millions of Alfredo sauce recipes out there. Some are simpler to make and others can be quite complex! But which one is the best?
Well, of course, I think mine is the best. But why?
In this article, I will not only show you how to make this simple sauce, I will also answer some questions that you may have about it and explain why I use the ingredients I use to create the best sauce. Following is a list of topics I will cover:
- When Was Alfredo Sauce Invented?
- Is Alfredo Sauce Gluten-Free or Grain-Free?
- How Do You Make Alfredo Sauce?
- Why Is My Alfredo Sauce Gritty?
- Can I Freeze It?
- What Can I Use Alfredo Sauce For?
When Was Alfredo Sauce Invented?
Unlike vodka sauce, the origins of Alfredo sauce are actually well known. Many people associate Alfredo sauce as being Italian. And this is rightfully so, since it is named after Alfredo di Lelio. Alfredo created the sauce in 1914 and served it in his popular restaurant in Rome, called “Alfredo’s.”
In Italy, however, Alfredo is really just a first-name, translated as “Alfred.” In fact, you may only find this sauce being referred to as “Alfredo sauce” at a select few restaurants in Italy, such as “Il Vero Alfredo,” the restaurant currently run by Alfredo di Lelio’s nephews. You are more likely to see dishes in Italy served “al burro,” meaning “with butter,” or “alla Romana,” meaning “Roman-style.”
The original dish created by Alfredo in 1914 was simply an extra-buttery version of Italy’s standard fettuccine al burro, or fettuccine served with butter and Parmigiano-Reggiano cheese. Alfredo subsequently named this sauce after himself.
So, how did this dish make it to America? It is said to have been discovered in the late-1920s by a few American celebrities who were honeymooning in Rome. When they returned home, they began serving the dish to friends, soon making it popular in America. Cream was eventually added to this American version of the sauce to compensate for the lack of richness in American butter and Parmesan cheese, compared to that of Italy’s ingredients.
Alfredo sauce is, therefore, NOT a traditional Italian dish, as many would expect. But, although this sauce never really gained popularity in Italy, this creamy sauce certainly became a staple in Italian-American cuisine, as we know it today in the United States.
Is Alfredo Sauce Gluten-Free or Grain-Free?
The original recipe for Alfredo sauce was most certainly gluten-free and grain-free. However, mass producers of the sauce began using thickeners, such as flour, cornstarch and other cheap ingredients to recreate this sauce in America. Many commercial brands of Alfredo sauce found on the store shelves today still contain these ingredients. The only way to ensure that the sauce does not contain gluten or grains is to make it yourself.
This sauce can be made using a gluten-free and grain-free almond flour, as a thickener. However, it can also be made without any flour at all. The great part about making the sauce at home is that you get to decide! And I definitely recommend making it yourself, as the commercial brands just cannot compare to the homemade deliciousness you can create in your own kitchen.
How Do You Make Alfredo Sauce?
Although there are several ways you can recreate this sauce at home, here is how I make mine. I include the following 6 ingredients:
Note that this version of Alfredo sauce does not include any flours, and is therefore gluten-free and grain-free. These ingredients create a thick enough sauce without the need to add flour.
I start by melting the butter in a medium saucepan over medium-low heat. When melted, I add in the cream cheese and garlic powder. The sauce should be whisked, as the cheese melts, to create a smooth texture.
Next, I slowly add in the cream. The sauce should continue to be whisked to maintain a smooth texture.
Finally, add in the parmesan cheese and nutmeg. Continue to whisk the sauce, as the cheese melts, to maintain a smooth texture.
When the sauce is done, remove it from heat. Check the consistency and taste. Add more garlic powder or salt, if needed. Also, if a thinner consistency is desired, add a bit more milk or cream. Stir well and serve!
Can I Use Sour Cream?
I choose to use cream cheese when preparing this sauce. However, many people like to add sour cream or even Greek yogurt to their sauce, instead of cream cheese. It is really up to you and what your taste buds prefer. I personally like the cream cheese flavor. If you do use Greek yogurt, be sure to use plain Greek yogurt that does not contain any added sugars or flavorings.
Do I Have To Use Cream?
You can use whole milk or half whole milk and half cream (half and half), if you prefer. However, I prefer the higher fat content in heavy whipping cream over milk that contains sugar. Using cream will not only result in a more keto and low-carb friendly sauce, but also a creamier sauce. If you prefer a more traditional “al burro” Italian sauce, you can leave the cream out entirely.
What Other Cheeses Can I Use?
I often use grated Parmesan cheese when making my sauce, namely because it is the easiest to use and find. However, the traditional Italian recipe calls for Parmigiano-Reggiano cheese. I have also used Romano cheese with great success. Any one of these cheeses, or a combination, will result in a delicious sauce.
Why Is Nutmeg Added?
That is a great question! One that I was not able to find a great answer to, sadly. The best answer I could come up with is that it “adds a sophisticated touch to this warm, cheesy sauce,” as well as depth to its flavor. Not very much is added to the recipe, however. So, if you have an issue with nutmeg, leaving this ingredient out probably won’t affect the flavor of your sauce much.
Why Is My Alfredo Sauce Gritty?
The main reason I believe Alfredo sauce can become gritty or grainy is because a low-fat milk is used instead of whole milk or heavy cream. A higher fat content will, generally, result in a creamier sauce. Don’t be afraid to use cream. Fat will NOT make you fat. Instead, it WILL result in a healthy and satisfying sauce!
Another reason a sauce may clump or become grainy is if the sauce was heated too quickly or for too long, causing the proteins in the sauce to clump.
To avoid this issue:
- Be sure to heat the sauce over a medium-low heat,
- Try making the sauce in a double boiler,
- Add the cheese in a bit at a time to ensure it is melting evenly,
- Try adding a bit of arrowroot powder to the cheese before adding it to the sauce, as starch can reduce clumping and increase thickness.
- Remove the sauce from heat, as soon as the cheese is melted.
Many people also claim that grating your own cheese will result in a creamier sauce that does not clump. I have not had an issue with my sauce clumping. If you do, however, you may want to consider grating your own fresh cheese or purchasing grated cheeses that do not contain anti-caking ingredients.
If you have already made Alfredo sauce that has turned out grainy or clumpy, try using an immersion blender to combine the ingredients into a smooth sauce. It seems to solve my problems, when everything else I’ve tried fails!
Can I Freeze It?
I have found that you CAN successfully freeze this sauce. However, the sauce is best frozen by itself, rather than atop pasta, which will result in a soggy thawed out dish! As such, I like to make a double batch of this sauce and freeze it in 16 to 24 ounce jars for future use.
Once you’ve made your sauce, transfer the portions you want to freeze into jars. Then, let the sauce reach room temperature before freezing. This is important, since the sauce contains cream and will cause ice crystals to form if it is frozen before cooling. However, as soon as it has reached room temperature, freeze the jars.
Remember to label your jars with the name of the sauce and the date before freezing, so you don’t forget what you made and when you made it!
When you are ready to reheat this delicious sauce again, simply thaw the sauce completely overnight in the refrigerator. Pour the thawed sauce into a saucepan over medium-low heat and heat it until warm. If any separation is noticed, simply whisk it back together or use an immersion blender until it has regained its original consistency. Then, serve as usual, atop your favorite, freshly made pasta.
What Can I Use Alfredo Sauce For?
Alfredo sauce is most often served atop fettuccine noodles. These noodles can be found in both gluten and gluten-free versions. And, although you can most certainly serve your sauce over the traditional pasta noodles, this is not the only way to serve it. For example, I find this sauce especially delicious over spiraled zucchini noodles, which are gluten-free and grain-free (and keto and low-carb, too!).
And don’t forget extra toppings for your pasta! This sauce tastes great when served with various types of meats, such as with Italian chicken or Italian sausage. You can also get creative and use it in a casserole or some other wonderful creation of your own.
This sauce makes an amazing pizza sauce. One of my favorite pizzas is a chicken crust pizza topped with this Alfredo sauce, spinach, mushrooms and red onions. Yum!
As a variation to this recipe, you could add about a half cup (1/2 cup) of your favorite pesto sauce at the same time you add milk or cream to the sauce. It adds a new flavor dimension that will bring your pasta, pizza or casserole up a whole new level!
I hope you learned a little about Alfredo sauce that you didn’t know before. But even more importantly, I hope you learned how to make a wonderful sauce that is both healthy and delicious! Enjoy!
Simple Alfredo Sauce (Keto, Low-Carb, Gluten-Free & Grain-Free)
Equipment
- Saucepan
- Whisk
- Measuring Spoons
- Measuring Cups
Ingredients
- ½ Cup Butter, Grass-Fed
- 8 Ounces Cream Cheese
- 2 Tsp Garlic Powder
- 2 Cups Heavy Whipping Cream
- 6 Ounces Parmesan (or Romano) Cheese, Grated
- ⅛ Tsp Ground Nutmeg
Instructions
- Melt butter in a medium, non-stick saucepan over medium heat.
- Add cream cheese and garlic. Whisk until the cream cheese is melted and sauce is smooth.
- Slowly add milk, while whisking the sauce.
- Add cheese and nutmeg. Continue whisking the sauce to ensure a smooth texture.
- When all the cheese is melted and the sauce is smooth and free of lumps, remove the sauce from heat.
- Add more cream if a thinner consistency is desired.
Notes
- Calories 239.7
- Total Fat 23.7 g
- Saturated Fat 14.5 g
- Polyunsaturated Fat 0.1 g
- Monounsaturated Fat 0.9 g
- Cholesterol 73.4 mg
- Sodium 315.5 mg
- Potassium 15.3 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 5.5 g
Have you ever made your own Alfredo sauce? How did it turn out? Please share below.
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