Looking for an amazing low carb sauce to go with your meat and zoodles? This Low Carb Garlic Cream sauce recipe is amazing and super easy to make too.
Low Carb Garlic Cream Sauce
What to Serve with Low Carb Garlic Cream Sauce
This low carb garlic cream sauce is one of my favorites. It tastes amazing over homemade zoodles, spaghetti squash, steak, and chicken. To make a full meal I will make homemade zoodles, a side salad and this amazing easy sauce!
I do have to give you the heads up that you are going to need to plan a little bit ahead of time because you will need to make fresh roasted garlic. It is SUPER easy to do, but it does take about 40 minutes to do.
If you are wanting to take a short cut you could use preroasted garlic, or a roasted garlic paste, however I am all about the full roasted garlic flavor that comes from making fresh roasted garlic. It also makes the house smell AMAZING while the garlic is roasting in the oven!
Low Carb Garlic Cream Sauce Ingredients
- 8 tablespoons butter
- 1 1/2 cups heavy cream
- 1/2 cups grated parmesan cheese
- 1 large raw head of garlic
- 1 teaspoon olive oil
- 1/2 teaspoon pepper
- 1 tablespoon flour
How to Make Low Carb Garlic Cream Sauce
First you will need to roast your garlic. The great thing about this is it is easy, Just pop it in the oven and let it roast while you get other things done.
Trim the top off of the head of garlic. Place the garlic head on a large sheet of aluminum foil.
Drizzle the raw garlic with olive oil. Wrap the garlic up tightly in aluminum foil. Place in the oven and bake for 40 minutes.
After 40 minutes, remove the garlic bulb from the oven and let cool.
Once the garlic has cooled squeeze the garlic out of the skins into a small bowl. Then Smash garlic with a fork to create a paste.
Place 6 tablespoons butter in a large saucepan over medium heat and melt it. Once the butter has melted stir in the heavy cream and the garlic. Stir until the garlic is evenly distributed.
Stir in the parmesan cheese and pepper, stir until melted.
In a small bowl melt 2 tablespoons of butter then add in the flour and make a paste. Add the paste into the simmering cream and stir until the sauce has thickened, about 5 to 10 minutes.
Low Carb Garlic Cream Sauce
Ingredients
- 8 tablespoons butter
- 1 1/2 cups heavy cream
- 1/2 cups grated parmesan cheese
- 1 large raw head of garlic
- 1 teaspoon olive oil
- 1/2 teaspoon pepper
- 1 tablespoon flour
Instructions
- First you will need to roast your garlic. The great thing about this is it is easy, Just pop it in the oven and let it roast while you get other things done.
- Trim the top off of the head of garlic. Place the garlic head on a large sheet of aluminum foil.
- Drizzle the raw garlic with olive oil. Wrap the garlic up tightly in aluminum foil. Place in the oven and bake for 40 minutes.
- After 40 minutes, remove the garlic bulb from the oven and let cool.
- Once the garlic has cooled squeeze the garlic out of the skins into a small bowl. Then Smash garlic with a fork to create a paste.
- Place 6 tablespoons butter in a large saucepan over medium heat and melt it. Once the butter has melted stir in the heavy cream and the garlic. Stir until the garlic is evenly distributed.
- Stir in the parmesan cheese and pepper, stir until melted.
- In a small bowl melt 2 tablespoons of butter then add in the flour and make a paste. Add the paste into the simmering cream and stir until the sauce has thickened, about 5 to 10 minutes.
- Serve over zoodles or meat.
Nutrition
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