Keto-Alfredo Sauce -- Adapt Phase 1 (MBG)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 cups Organic Heavy Whipping Cream4 oz (8 Tbsp) Kerrygold Irish Butter4 oz. cream cheese, softened4 large Mushrooms, fresh, very thinly sliced (about 1/2 cup)2 large Egg Yolk, raw7 oz Parmesan Cheese, hard, grated 2 cloves garlic, minced (or 2 tsp jarred)Salt/ pepper to taste.
Whisk cream and eggs together until smooth.
Saute mushrooms and garlic in butter over medium heat until tender. Stir in cream cheese until melted and smooth.
Slowly add cream mixture, stirring gently. Turn heat to medium-low; stir frequently for 5 minutes or so until slightly thickened (coats spoon).
Stir in freshly grated Parmesan. Stir until melted and smooth.
Use to top cooked spaghetti squash, zoodles, or broccoli slaw.
Serving Size: Makes about 4 cups - 8 servings, 1/2 cup serving
Saute mushrooms and garlic in butter over medium heat until tender. Stir in cream cheese until melted and smooth.
Slowly add cream mixture, stirring gently. Turn heat to medium-low; stir frequently for 5 minutes or so until slightly thickened (coats spoon).
Stir in freshly grated Parmesan. Stir until melted and smooth.
Use to top cooked spaghetti squash, zoodles, or broccoli slaw.
Serving Size: Makes about 4 cups - 8 servings, 1/2 cup serving
Nutritional Info Amount Per Serving
- Calories: 458.1
- Total Fat: 47.6 g
- Cholesterol: 187.9 mg
- Sodium: 574.7 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.1 g
- Protein: 10.7 g