FREE 5-Ingredient Recipe EBook

• Why You Need My Homemade Alfredo Sauce Recipe
• Ingredients & Substitutions
• How To Make Alfredo Sauce
• My Recipe Tips
• Ways To Use It
• Homemade Alfredo Sauce (4 Ingredients) Recipe card
• Recipe Reviews

If I had to pick one favorite sauce, homemade Alfredo sauce would be it, without question. It may not be as popular as, say marinara sauce , but I’m firmly a cream sauce girl when given the choice. And this one? It’s so rich and cheesy, it will make anything you put it on 1000 times better, with instant comfort food factor. Make this easy Alfredo sauce recipe with me, and you might never buy a jar again!

Why You Need My Homemade Alfredo Sauce Recipe

• Super rich and creamy – This is seriously the best Alfredo sauce I’ve ever had, with the perfect creamy texture and cheesy, garlicky flavor. I promise you, the jarred stuff has nothing on making it from scratch.
• Quick and easy – If you’re unsure about making your own sauces, this is a great one to start with. It’s super simple and takes just 10 minutes.
• Simple, clean ingredients – Just 4 of them, plus S&P. And unlike most Alfredo sauce recipes as well as store-bought versions, mine has no flour, starches, or other thickeners. It’s naturally thickened by reducing and melting in the parmesan!
• Versatile – Of course you can toss it with your favorite pasta (or zucchini noodles if you’re like me), but there are so many more ways to enjoy this sauce! I have a whole list of ideas below. I even included it in my second cookbook just so I could add it to other dishes in the book.

Ingredients & Substitutions

Here I explain the best Alfredo sauce ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Grated Parmesan Cheese – Not only is this the star flavor, it also thickens the Alfredo sauce without a flour roux or cornstarch ! I prefer freshly grated parm, as it melts more smoothly than the kind from the green can. Shredded parm should also work, but might take longer to melt. As an alternative, cream cheese can act as a thickener, but the flavor is completely different, so I don’t really recommend it unless you want a tangier cream sauce.
• Garlic – Use fresh garlic cloves for the best flavor. But if you’re in a rush, a tablespoon of jarred minced garlic or 3/4 teaspoon of garlic powder will work.
• Heavy Cream – Makes the sauce creamy, of course. Sometimes this is called heavy whipping cream on the carton. I don’t recommend regular milk or almond milk for my homemade Alfredo sauce recipe, as the final sauce will be too thin.
• Butter – I use this brand . Any kind is fine, but go for unsalted so you can adjust the salt better separately.
• Sea Salt & Black Pepper – Yes, I forgot them in the ingredient picture below, but I bet you know what they look like. 😉 If you don’t like specks of black pepper in your sauce, use white pepper instead.
• Nutmeg – This is a common spice in Alfredo sauce and I like a little bit in mine, but you can leave it out if you’re not a fan.

How To Make Alfredo Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large saucepan (or a small pot) over medium heat. Add the minced garlic and sauté until fragrant.
2. Reduce the heavy cream. Pour it into the pan, then simmer gently until the amount reduces by about 1/3.

1. Thicken with parmesan. Reduce the heat and gradually whisk in the parmesan cheese, until smooth and thick.
2. Add the salt, pepper, and nutmeg. You can adjust the spices in your homemade Alfredo sauce to your taste.

My Recipe Tips

• Grab your largest saucepan. The larger your pan, the faster the cream will reduce. You can even use a skillet with tall sides!
• Be careful not to scorch the cream. You want a very gentle simmer, not a boil. Stir often, too, to avoid a film from forming on top.
• Make sure the cheese melts completely. This Alfredo sauce recipe is supposed to be smooth, but it can be lumpy if the cheese doesn’t melt fully.
• How to thicken Alfredo sauce if it’s too thin? Just add more parmesan! The amount in my recipe has the perfect thickness for me, but this will also depend on exactly how much you reduced the cream. It’s easy to add more parm if needed.
• What if it turned out too thick? Just stir in a little more cream until it reaches your desired consistency. Easy.
• Homemade Alfredo sauce thickens as it cools from hot to warm. Keep this in mind when deciding how thick you want it! If you store it in the fridge for later, it can even solidify completely, but will get thinner again when you warm it up.
• Add a little more salt and pepper than you think you need. The flavor will mellow out after mixing the sauce with pasta or vegetables.
• Want to double the recipe? My Alfredo sauce recipe makes 1 1/2 cups (6 servings), but you can easily scale it up by adjusting the number of servings on the recipe card below. Just keep in mind it’ll take longer to reduce the cream and melt in the cheese.

Ways To Use It

To say I love this Alfredo sauce on everything is an understatement! Here are my favorite savory dishes to put it on (or in):

• Pasta – Fettuccine Alfredo is the most classic option, but I actually love it on spaghetti squash noodles , cauliflower gnocchi , and zoodles (in my picture above). If you like a chicken Alfredo meal, I usually add my quick pan seared chicken breast .
• Proteins – Slather it over my healthy baked chicken , grilled shrimp skewers , or even pan seared salmon for a cozy vibe.
• Roasted Veggies – This Alfredo sauce recipe is amazing tossed with roasted broccoli or brussels sprouts , or drizzled over roasted asparagus .
• Casseroles – Swap the sauce in my chicken broccoli casserole with this one.
• Pizza – I love a white pizza! Spread this creamy sauce on your favorite crust with grilled chicken , sauteed spinach , red onions, and fresh or sauteed mushrooms . One of my favorite ways to use it is on a chicken crust pizza !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Unsalted butter ▢
• 6 cloves Garlic (minced) ▢
• 1 1/2 cups Heavy cream ▢
• 1/2 cup Grated parmesan cheese (preferably freshly grated) ▢
• Black pepper (to taste) ▢
• Sea salt (to taste) ▢
• Nutmeg (optional; to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Melt the butter in a large saucepan over medium heat. Add the minced garlic and saute for about 30 seconds , until fragrant.
2. Add the heavy cream. Bring to a gentle simmer. Continue to simmer for about 5 minutes , stirring often, until the volume is reduced by about 1/3. (Amount of time will vary depending on the size of your saucepan.)
3. Reduce the heat to low. Gradually whisk in the Parmesan cheese. Keep whisking over low heat, until smooth.
4. Stir in the nutmeg, sea salt, and black pepper, to your taste. If the Alfredo sauce is thicker than you like at this point, you can thin it out with more cream.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the right consistency in your sauce, and how to adjust the thickness if needed.
• Store: Keep it in an airtight container in the fridge for up to a week. It usually turns solid, but will be normal again wheny ou heat it.
• Reheat: Warm up on the stove over very low heat, stirring often to smooth out lumps and prevent separation. I usually find the sauce is thicker the next day, so you can thin it out with more cream as needed.
• Freeze: You can absolutely freeze my homemade Alfredo sauce, for up to 3 months. Since it doesn’t have starches (or other mystery ingredients), it doesn’t freeze quite as well as the store-bought kind. I recommend thawing it in the fridge overnight, and then whisk when heating. If it still isn’t smooth, blitz it in a blender briefly.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Homemade Alfredo Sauce Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Homemade Alfredo Sauce (4 Ingredients)

Make my easy homemade Alfredo sauce recipe with 4 simple ingredients, in just 10 minutes! It’s rich, creamy, and perfect on pasta or veggies.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/alfredo-sauce/

Ingredients

• 1 tbsp Unsalted butter
• 6 cloves Garlic (minced)
• 1 1/2 cups Heavy cream
• 1/2 cup Grated parmesan cheese (preferably freshly grated)
• Black pepper (to taste)
• Sea salt (to taste)
• Nutmeg (optional; to taste)

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the minced garlic and saute for about 30 seconds , until fragrant.
2. Add the heavy cream. Bring to a gentle simmer. Continue to simmer for about 5 minutes , stirring often, until the volume is reduced by about 1/3. (Amount of time will vary depending on the size of your saucepan.)
3. Reduce the heat to low. Gradually whisk in the Parmesan cheese. Keep whisking over low heat, until smooth.
4. Stir in the nutmeg, sea salt, and black pepper, to your taste. If the Alfredo sauce is thicker than you like at this point, you can thin it out with more cream.

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the right consistency in your sauce, and how to adjust the thickness if needed.
• Store: Keep it in an airtight container in the fridge for up to a week. It usually turns solid, but will be normal again wheny ou heat it.
• Reheat: Warm up on the stove over very low heat, stirring often to smooth out lumps and prevent separation. I usually find the sauce is thicker the next day, so you can thin it out with more cream as needed.
• Freeze: You can absolutely freeze my homemade Alfredo sauce, for up to 3 months. Since it doesn’t have starches (or other mystery ingredients), it doesn’t freeze quite as well as the store-bought kind. I recommend thawing it in the fridge overnight, and then whisk when heating. If it still isn’t smooth, blitz it in a blender briefly.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Homemade Alfredo Sauce Recipe
• Ingredients & Substitutions
• How To Make Alfredo Sauce
• My Recipe Tips
• Ways To Use It
• Homemade Alfredo Sauce (4 Ingredients) Recipe card
• Recipe Reviews

If I had to pick one favorite sauce, homemade Alfredo sauce would be it, without question. It may not be as popular as, say marinara sauce , but I’m firmly a cream sauce girl when given the choice. And this one? It’s so rich and cheesy, it will make anything you put it on 1000 times better, with instant comfort food factor. Make this easy Alfredo sauce recipe with me, and you might never buy a jar again!

Why You Need My Homemade Alfredo Sauce Recipe

• Super rich and creamy – This is seriously the best Alfredo sauce I’ve ever had, with the perfect creamy texture and cheesy, garlicky flavor. I promise you, the jarred stuff has nothing on making it from scratch.
• Quick and easy – If you’re unsure about making your own sauces, this is a great one to start with. It’s super simple and takes just 10 minutes.
• Simple, clean ingredients – Just 4 of them, plus S&P. And unlike most Alfredo sauce recipes as well as store-bought versions, mine has no flour, starches, or other thickeners. It’s naturally thickened by reducing and melting in the parmesan!
• Versatile – Of course you can toss it with your favorite pasta (or zucchini noodles if you’re like me), but there are so many more ways to enjoy this sauce! I have a whole list of ideas below. I even included it in my second cookbook just so I could add it to other dishes in the book.

Ingredients & Substitutions

Here I explain the best Alfredo sauce ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Grated Parmesan Cheese – Not only is this the star flavor, it also thickens the Alfredo sauce without a flour roux or cornstarch ! I prefer freshly grated parm, as it melts more smoothly than the kind from the green can. Shredded parm should also work, but might take longer to melt. As an alternative, cream cheese can act as a thickener, but the flavor is completely different, so I don’t really recommend it unless you want a tangier cream sauce.
• Garlic – Use fresh garlic cloves for the best flavor. But if you’re in a rush, a tablespoon of jarred minced garlic or 3/4 teaspoon of garlic powder will work.
• Heavy Cream – Makes the sauce creamy, of course. Sometimes this is called heavy whipping cream on the carton. I don’t recommend regular milk or almond milk for my homemade Alfredo sauce recipe, as the final sauce will be too thin.
• Butter – I use this brand . Any kind is fine, but go for unsalted so you can adjust the salt better separately.
• Sea Salt & Black Pepper – Yes, I forgot them in the ingredient picture below, but I bet you know what they look like. 😉 If you don’t like specks of black pepper in your sauce, use white pepper instead.
• Nutmeg – This is a common spice in Alfredo sauce and I like a little bit in mine, but you can leave it out if you’re not a fan.

How To Make Alfredo Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large saucepan (or a small pot) over medium heat. Add the minced garlic and sauté until fragrant.
2. Reduce the heavy cream. Pour it into the pan, then simmer gently until the amount reduces by about 1/3.

1. Thicken with parmesan. Reduce the heat and gradually whisk in the parmesan cheese, until smooth and thick.
2. Add the salt, pepper, and nutmeg. You can adjust the spices in your homemade Alfredo sauce to your taste.

My Recipe Tips

• Grab your largest saucepan. The larger your pan, the faster the cream will reduce. You can even use a skillet with tall sides!
• Be careful not to scorch the cream. You want a very gentle simmer, not a boil. Stir often, too, to avoid a film from forming on top.
• Make sure the cheese melts completely. This Alfredo sauce recipe is supposed to be smooth, but it can be lumpy if the cheese doesn’t melt fully.
• How to thicken Alfredo sauce if it’s too thin? Just add more parmesan! The amount in my recipe has the perfect thickness for me, but this will also depend on exactly how much you reduced the cream. It’s easy to add more parm if needed.
• What if it turned out too thick? Just stir in a little more cream until it reaches your desired consistency. Easy.
• Homemade Alfredo sauce thickens as it cools from hot to warm. Keep this in mind when deciding how thick you want it! If you store it in the fridge for later, it can even solidify completely, but will get thinner again when you warm it up.
• Add a little more salt and pepper than you think you need. The flavor will mellow out after mixing the sauce with pasta or vegetables.
• Want to double the recipe? My Alfredo sauce recipe makes 1 1/2 cups (6 servings), but you can easily scale it up by adjusting the number of servings on the recipe card below. Just keep in mind it’ll take longer to reduce the cream and melt in the cheese.

Ways To Use It

To say I love this Alfredo sauce on everything is an understatement! Here are my favorite savory dishes to put it on (or in):

• Pasta – Fettuccine Alfredo is the most classic option, but I actually love it on spaghetti squash noodles , cauliflower gnocchi , and zoodles (in my picture above). If you like a chicken Alfredo meal, I usually add my quick pan seared chicken breast .
• Proteins – Slather it over my healthy baked chicken , grilled shrimp skewers , or even pan seared salmon for a cozy vibe.
• Roasted Veggies – This Alfredo sauce recipe is amazing tossed with roasted broccoli or brussels sprouts , or drizzled over roasted asparagus .
• Casseroles – Swap the sauce in my chicken broccoli casserole with this one.
• Pizza – I love a white pizza! Spread this creamy sauce on your favorite crust with grilled chicken , sauteed spinach , red onions, and fresh or sauteed mushrooms . One of my favorite ways to use it is on a chicken crust pizza !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Unsalted butter ▢
• 6 cloves Garlic (minced) ▢
• 1 1/2 cups Heavy cream ▢
• 1/2 cup Grated parmesan cheese (preferably freshly grated) ▢
• Black pepper (to taste) ▢
• Sea salt (to taste) ▢
• Nutmeg (optional; to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Melt the butter in a large saucepan over medium heat. Add the minced garlic and saute for about 30 seconds , until fragrant.
2. Add the heavy cream. Bring to a gentle simmer. Continue to simmer for about 5 minutes , stirring often, until the volume is reduced by about 1/3. (Amount of time will vary depending on the size of your saucepan.)
3. Reduce the heat to low. Gradually whisk in the Parmesan cheese. Keep whisking over low heat, until smooth.
4. Stir in the nutmeg, sea salt, and black pepper, to your taste. If the Alfredo sauce is thicker than you like at this point, you can thin it out with more cream.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the right consistency in your sauce, and how to adjust the thickness if needed.
• Store: Keep it in an airtight container in the fridge for up to a week. It usually turns solid, but will be normal again wheny ou heat it.
• Reheat: Warm up on the stove over very low heat, stirring often to smooth out lumps and prevent separation. I usually find the sauce is thicker the next day, so you can thin it out with more cream as needed.
• Freeze: You can absolutely freeze my homemade Alfredo sauce, for up to 3 months. Since it doesn’t have starches (or other mystery ingredients), it doesn’t freeze quite as well as the store-bought kind. I recommend thawing it in the fridge overnight, and then whisk when heating. If it still isn’t smooth, blitz it in a blender briefly.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Homemade Alfredo Sauce Recipe

FREE 5-Ingredient Recipe EBook

• Why You Need My Homemade Alfredo Sauce Recipe
• Ingredients & Substitutions
• How To Make Alfredo Sauce
• My Recipe Tips
• Ways To Use It
• Homemade Alfredo Sauce (4 Ingredients) Recipe card
• Recipe Reviews

If I had to pick one favorite sauce, homemade Alfredo sauce would be it, without question. It may not be as popular as, say marinara sauce , but I’m firmly a cream sauce girl when given the choice. And this one? It’s so rich and cheesy, it will make anything you put it on 1000 times better, with instant comfort food factor. Make this easy Alfredo sauce recipe with me, and you might never buy a jar again!

Why You Need My Homemade Alfredo Sauce Recipe

• Super rich and creamy – This is seriously the best Alfredo sauce I’ve ever had, with the perfect creamy texture and cheesy, garlicky flavor. I promise you, the jarred stuff has nothing on making it from scratch.
• Quick and easy – If you’re unsure about making your own sauces, this is a great one to start with. It’s super simple and takes just 10 minutes.
• Simple, clean ingredients – Just 4 of them, plus S&P. And unlike most Alfredo sauce recipes as well as store-bought versions, mine has no flour, starches, or other thickeners. It’s naturally thickened by reducing and melting in the parmesan!
• Versatile – Of course you can toss it with your favorite pasta (or zucchini noodles if you’re like me), but there are so many more ways to enjoy this sauce! I have a whole list of ideas below. I even included it in my second cookbook just so I could add it to other dishes in the book.

Ingredients & Substitutions

Here I explain the best Alfredo sauce ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Grated Parmesan Cheese – Not only is this the star flavor, it also thickens the Alfredo sauce without a flour roux or cornstarch ! I prefer freshly grated parm, as it melts more smoothly than the kind from the green can. Shredded parm should also work, but might take longer to melt. As an alternative, cream cheese can act as a thickener, but the flavor is completely different, so I don’t really recommend it unless you want a tangier cream sauce.
• Garlic – Use fresh garlic cloves for the best flavor. But if you’re in a rush, a tablespoon of jarred minced garlic or 3/4 teaspoon of garlic powder will work.
• Heavy Cream – Makes the sauce creamy, of course. Sometimes this is called heavy whipping cream on the carton. I don’t recommend regular milk or almond milk for my homemade Alfredo sauce recipe, as the final sauce will be too thin.
• Butter – I use this brand . Any kind is fine, but go for unsalted so you can adjust the salt better separately.
• Sea Salt & Black Pepper – Yes, I forgot them in the ingredient picture below, but I bet you know what they look like. 😉 If you don’t like specks of black pepper in your sauce, use white pepper instead.
• Nutmeg – This is a common spice in Alfredo sauce and I like a little bit in mine, but you can leave it out if you’re not a fan.

How To Make Alfredo Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large saucepan (or a small pot) over medium heat. Add the minced garlic and sauté until fragrant.
2. Reduce the heavy cream. Pour it into the pan, then simmer gently until the amount reduces by about 1/3.

1. Thicken with parmesan. Reduce the heat and gradually whisk in the parmesan cheese, until smooth and thick.
2. Add the salt, pepper, and nutmeg. You can adjust the spices in your homemade Alfredo sauce to your taste.

My Recipe Tips

• Grab your largest saucepan. The larger your pan, the faster the cream will reduce. You can even use a skillet with tall sides!
• Be careful not to scorch the cream. You want a very gentle simmer, not a boil. Stir often, too, to avoid a film from forming on top.
• Make sure the cheese melts completely. This Alfredo sauce recipe is supposed to be smooth, but it can be lumpy if the cheese doesn’t melt fully.
• How to thicken Alfredo sauce if it’s too thin? Just add more parmesan! The amount in my recipe has the perfect thickness for me, but this will also depend on exactly how much you reduced the cream. It’s easy to add more parm if needed.
• What if it turned out too thick? Just stir in a little more cream until it reaches your desired consistency. Easy.
• Homemade Alfredo sauce thickens as it cools from hot to warm. Keep this in mind when deciding how thick you want it! If you store it in the fridge for later, it can even solidify completely, but will get thinner again when you warm it up.
• Add a little more salt and pepper than you think you need. The flavor will mellow out after mixing the sauce with pasta or vegetables.
• Want to double the recipe? My Alfredo sauce recipe makes 1 1/2 cups (6 servings), but you can easily scale it up by adjusting the number of servings on the recipe card below. Just keep in mind it’ll take longer to reduce the cream and melt in the cheese.

Ways To Use It

To say I love this Alfredo sauce on everything is an understatement! Here are my favorite savory dishes to put it on (or in):

• Pasta – Fettuccine Alfredo is the most classic option, but I actually love it on spaghetti squash noodles , cauliflower gnocchi , and zoodles (in my picture above). If you like a chicken Alfredo meal, I usually add my quick pan seared chicken breast .
• Proteins – Slather it over my healthy baked chicken , grilled shrimp skewers , or even pan seared salmon for a cozy vibe.
• Roasted Veggies – This Alfredo sauce recipe is amazing tossed with roasted broccoli or brussels sprouts , or drizzled over roasted asparagus .
• Casseroles – Swap the sauce in my chicken broccoli casserole with this one.
• Pizza – I love a white pizza! Spread this creamy sauce on your favorite crust with grilled chicken , sauteed spinach , red onions, and fresh or sauteed mushrooms . One of my favorite ways to use it is on a chicken crust pizza !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Unsalted butter ▢
• 6 cloves Garlic (minced) ▢
• 1 1/2 cups Heavy cream ▢
• 1/2 cup Grated parmesan cheese (preferably freshly grated) ▢
• Black pepper (to taste) ▢
• Sea salt (to taste) ▢
• Nutmeg (optional; to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Melt the butter in a large saucepan over medium heat. Add the minced garlic and saute for about 30 seconds , until fragrant.
2. Add the heavy cream. Bring to a gentle simmer. Continue to simmer for about 5 minutes , stirring often, until the volume is reduced by about 1/3. (Amount of time will vary depending on the size of your saucepan.)
3. Reduce the heat to low. Gradually whisk in the Parmesan cheese. Keep whisking over low heat, until smooth.
4. Stir in the nutmeg, sea salt, and black pepper, to your taste. If the Alfredo sauce is thicker than you like at this point, you can thin it out with more cream.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the right consistency in your sauce, and how to adjust the thickness if needed.
• Store: Keep it in an airtight container in the fridge for up to a week. It usually turns solid, but will be normal again wheny ou heat it.
• Reheat: Warm up on the stove over very low heat, stirring often to smooth out lumps and prevent separation. I usually find the sauce is thicker the next day, so you can thin it out with more cream as needed.
• Freeze: You can absolutely freeze my homemade Alfredo sauce, for up to 3 months. Since it doesn’t have starches (or other mystery ingredients), it doesn’t freeze quite as well as the store-bought kind. I recommend thawing it in the fridge overnight, and then whisk when heating. If it still isn’t smooth, blitz it in a blender briefly.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Homemade Alfredo Sauce Recipe

FREE 5-Ingredient Recipe EBook

• Why You Need My Homemade Alfredo Sauce Recipe
• Ingredients & Substitutions
• How To Make Alfredo Sauce
• My Recipe Tips
• Ways To Use It
• Homemade Alfredo Sauce (4 Ingredients) Recipe card
• Recipe Reviews

If I had to pick one favorite sauce, homemade Alfredo sauce would be it, without question. It may not be as popular as, say marinara sauce , but I’m firmly a cream sauce girl when given the choice. And this one? It’s so rich and cheesy, it will make anything you put it on 1000 times better, with instant comfort food factor. Make this easy Alfredo sauce recipe with me, and you might never buy a jar again!

Why You Need My Homemade Alfredo Sauce Recipe

• Super rich and creamy – This is seriously the best Alfredo sauce I’ve ever had, with the perfect creamy texture and cheesy, garlicky flavor. I promise you, the jarred stuff has nothing on making it from scratch.
• Quick and easy – If you’re unsure about making your own sauces, this is a great one to start with. It’s super simple and takes just 10 minutes.
• Simple, clean ingredients – Just 4 of them, plus S&P. And unlike most Alfredo sauce recipes as well as store-bought versions, mine has no flour, starches, or other thickeners. It’s naturally thickened by reducing and melting in the parmesan!
• Versatile – Of course you can toss it with your favorite pasta (or zucchini noodles if you’re like me), but there are so many more ways to enjoy this sauce! I have a whole list of ideas below. I even included it in my second cookbook just so I could add it to other dishes in the book.

Ingredients & Substitutions

Here I explain the best Alfredo sauce ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Grated Parmesan Cheese – Not only is this the star flavor, it also thickens the Alfredo sauce without a flour roux or cornstarch ! I prefer freshly grated parm, as it melts more smoothly than the kind from the green can. Shredded parm should also work, but might take longer to melt. As an alternative, cream cheese can act as a thickener, but the flavor is completely different, so I don’t really recommend it unless you want a tangier cream sauce.
• Garlic – Use fresh garlic cloves for the best flavor. But if you’re in a rush, a tablespoon of jarred minced garlic or 3/4 teaspoon of garlic powder will work.
• Heavy Cream – Makes the sauce creamy, of course. Sometimes this is called heavy whipping cream on the carton. I don’t recommend regular milk or almond milk for my homemade Alfredo sauce recipe, as the final sauce will be too thin.
• Butter – I use this brand . Any kind is fine, but go for unsalted so you can adjust the salt better separately.
• Sea Salt & Black Pepper – Yes, I forgot them in the ingredient picture below, but I bet you know what they look like. 😉 If you don’t like specks of black pepper in your sauce, use white pepper instead.
• Nutmeg – This is a common spice in Alfredo sauce and I like a little bit in mine, but you can leave it out if you’re not a fan.

How To Make Alfredo Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large saucepan (or a small pot) over medium heat. Add the minced garlic and sauté until fragrant.
2. Reduce the heavy cream. Pour it into the pan, then simmer gently until the amount reduces by about 1/3.

1. Thicken with parmesan. Reduce the heat and gradually whisk in the parmesan cheese, until smooth and thick.
2. Add the salt, pepper, and nutmeg. You can adjust the spices in your homemade Alfredo sauce to your taste.

My Recipe Tips

• Grab your largest saucepan. The larger your pan, the faster the cream will reduce. You can even use a skillet with tall sides!
• Be careful not to scorch the cream. You want a very gentle simmer, not a boil. Stir often, too, to avoid a film from forming on top.
• Make sure the cheese melts completely. This Alfredo sauce recipe is supposed to be smooth, but it can be lumpy if the cheese doesn’t melt fully.
• How to thicken Alfredo sauce if it’s too thin? Just add more parmesan! The amount in my recipe has the perfect thickness for me, but this will also depend on exactly how much you reduced the cream. It’s easy to add more parm if needed.
• What if it turned out too thick? Just stir in a little more cream until it reaches your desired consistency. Easy.
• Homemade Alfredo sauce thickens as it cools from hot to warm. Keep this in mind when deciding how thick you want it! If you store it in the fridge for later, it can even solidify completely, but will get thinner again when you warm it up.
• Add a little more salt and pepper than you think you need. The flavor will mellow out after mixing the sauce with pasta or vegetables.
• Want to double the recipe? My Alfredo sauce recipe makes 1 1/2 cups (6 servings), but you can easily scale it up by adjusting the number of servings on the recipe card below. Just keep in mind it’ll take longer to reduce the cream and melt in the cheese.

Ways To Use It

To say I love this Alfredo sauce on everything is an understatement! Here are my favorite savory dishes to put it on (or in):

• Pasta – Fettuccine Alfredo is the most classic option, but I actually love it on spaghetti squash noodles , cauliflower gnocchi , and zoodles (in my picture above). If you like a chicken Alfredo meal, I usually add my quick pan seared chicken breast .
• Proteins – Slather it over my healthy baked chicken , grilled shrimp skewers , or even pan seared salmon for a cozy vibe.
• Roasted Veggies – This Alfredo sauce recipe is amazing tossed with roasted broccoli or brussels sprouts , or drizzled over roasted asparagus .
• Casseroles – Swap the sauce in my chicken broccoli casserole with this one.
• Pizza – I love a white pizza! Spread this creamy sauce on your favorite crust with grilled chicken , sauteed spinach , red onions, and fresh or sauteed mushrooms . One of my favorite ways to use it is on a chicken crust pizza !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Unsalted butter ▢
• 6 cloves Garlic (minced) ▢
• 1 1/2 cups Heavy cream ▢
• 1/2 cup Grated parmesan cheese (preferably freshly grated) ▢
• Black pepper (to taste) ▢
• Sea salt (to taste) ▢
• Nutmeg (optional; to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Melt the butter in a large saucepan over medium heat. Add the minced garlic and saute for about 30 seconds , until fragrant.
2. Add the heavy cream. Bring to a gentle simmer. Continue to simmer for about 5 minutes , stirring often, until the volume is reduced by about 1/3. (Amount of time will vary depending on the size of your saucepan.)
3. Reduce the heat to low. Gradually whisk in the Parmesan cheese. Keep whisking over low heat, until smooth.
4. Stir in the nutmeg, sea salt, and black pepper, to your taste. If the Alfredo sauce is thicker than you like at this point, you can thin it out with more cream.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you get the right consistency in your sauce, and how to adjust the thickness if needed.
• Store: Keep it in an airtight container in the fridge for up to a week. It usually turns solid, but will be normal again wheny ou heat it.
• Reheat: Warm up on the stove over very low heat, stirring often to smooth out lumps and prevent separation. I usually find the sauce is thicker the next day, so you can thin it out with more cream as needed.
• Freeze: You can absolutely freeze my homemade Alfredo sauce, for up to 3 months. Since it doesn’t have starches (or other mystery ingredients), it doesn’t freeze quite as well as the store-bought kind. I recommend thawing it in the fridge overnight, and then whisk when heating. If it still isn’t smooth, blitz it in a blender briefly.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Homemade Alfredo Sauce Recipe