Keto Fettuccine Alfredo

If you’ve been missing soul-soothing, heart-warming alfredo goodness, this keto fettuccine alfredo recipe is just what you need!

Mouthwatering Keto Fettuccine Alfredo
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WHAT IS KETO FETTUCCINE ALFREDO?

Fettuccine Alfredo is an Italian pasta dish traditionally tossed with butter and parmesan cheese. As the cheese melts and combines with the butter, it creates a delicious Alfredo sauce.

It should be pointed out that the United States version of the sauce is where heavy cream was first used. This variation is considered to be “authentic” around the country still to this day.

The dish is named after Alfredo di Lelio who first featured the dish in his Rome restaurant in the 20th century.

The traditional recipe calls for the use of fettuccine noodles, which are, of course, high in carbohydrates. This keto alfredo recipe, however, calls for low-carb noodle substitutes that keep the essence of the dish while making it keto and low-carb.

KETO FETTUCCINE ALFREDO INGREDIENTS

Before you try to make this Alfredo recipe, make sure you have the following ingredients on hand.

NOTE: If you are planning to use a different noodle substitute as discussed below, make sure you have it on hand instead of the Palmini noodles mentioned above.

HOW TO MAKE KETO FETTUCCINE ALFREDO

  1. Melt butter in a saucepan over medium heat
  2. Add heavy cream, garlic, and salt to the saucepan; stirring constantly
  3. Cut the rind off the parmesan cheese block and place into the mixture
  4. Using a grater, grate the parmesan cheese block into the sauce; stirring constantly
  5. Reduce heat to medium-low and simmer until desired consistency is reached
  6. Remove and discard the parmesan rind
  7. Drain the noodles, rinse with water, and add directly to the alfredo sauce
  8. Remove from heat, serve, and enjoy!

CHOOSING A GOOD PARMESAN CHEESE

Like all cheeses parmesan cheese can come in many different shapes, sizes, and qualities. You’re definitely going to want to make sure to get (if nothing else) a decent parmesan cheese to make this dish absolutely delicious.

Here are a few things to keep in mind when buying parmesan cheese for this recipe.

QUALITY COSTS EXTRA

As you already know, higher quality means higher price. Cheese is no exception.

Your local grocery will more than likely have two cheese sections. One will be the regular cheese section where you can find slice cheese, grated cheese, etc. The second will (hopefully) be an artisan cheese section that has all kinds of different cheeses.

This section is definitely the one you want to be buying parmesan from. It’s real, authentic, and should still have rind attached (you’re going to want to use this in the recipe).

It will cost you a few dollars extra, but will be totally worth it.

AGE DOESN’T MATTER THAT MUCH

You might have the option to choose from aged parmesans. If you run into this, don’t worry too much about it. Pick whichever one you’d like, but do know the older ones will have a stronger taste.

You’re really only looking for the quality taste of the parmesan in the sauce, so an aged cheese isn’t really going to do you much good unless you want a stronger tasting sauce.

CAN’T I JUST BUY FETTUCCINE SAUCE AT THE STORE?

Unfortunately no. While there may be a brand in the future that comes out with a keto-approved alfredo sauce, there aren’t any good ones at this time.

Most sauces you’ll find at the store, at the very least, are full of additives, fillers, and preservatives. Furthermore, they often have added sugar/carbs, which certainly doesn’t do you any good.

Though a canned sauce would definitely be quicker and easier, the overall taste and freshness of this sauce is better than anything you can buy at the store.

CHOOSING NOODLES FOR KETO FETTUCCINE ALFREDO

Since the beef stroganoff recipes we are used to (generally) are always served overtop a bed of egg noodles, we might as well make it as “authentic” as possible.

Using a keto-friendly noodle is a great way to make this dish even more satisfying and delicious. This recipe calls for shirataki fettuccine noodles, but other types of noodles can be substituted in its place.

Here are some ideas and information about different noodles you can use with this scampi if spaghetti squash isn’t for you.

SHIRATAKI NOODLES

We recommend using shirataki noodles. If you aren’t familiar with them, these noodles are made from the root of konjac yam.

The word shirataki itself means white waterfall, which is a very accurate description of the appearance of the noodles.

In the United States, these noodles are normally found packaged in water. They are great for those on keto/low-carb diets because they are made up of water and glucomannan, which is a soluble fiber.

They are very, very low in digestible carbohydrates.

As a note of caution, be wary of shirataki noodles that contain all kinds of added ingredients. Some of the newer brands contain several non-keto ingredients as fillers instead of just the main shirataki ingredients.

ZUCCHINI NOODLES (ZOODLES)

If you prefer to not use shirataki noodles, using zucchini noodles (also known as zoodles) is the next best option. These noodles can easily be made using a spiralizer with a zucchini.

There are, however, some other harder methods to make zoodles.

One piece of advice is to salt the zoodles lightly. Let sit for about three minutes, then pat dry. Depending on how much water content the zucchini has, this can help draw out some of the moisture and make the noodles hold up better, especially when cooked.

You can find lots of information over at Living Well Mom on some different methods of making zoodles.

“LOW-CARB” OR “KETO” PASTAS

This is the worst type of noodle you should consider using and should be used as a “last ditch” alternative. There is an increasing number of pasta brands that tout themselves as “keto” or “low-carb.”

While some can deliver on some of their promises, most use sketchy science to lower their carbohydrate content.

As a general rule, you should steer clear of these types of products as they are full of false promises. If nothing else, they are also full of questionable fillers and other ingredients.

Having said that, if there is a brand of this pasta that you use and it works for you on your keto/low-carb journey, then, by all means, use it. We are all different and our bodies can tolerate different things and still lose weight.

However, if you have never tried these kinds of pasta before, it is best to not start.

PALMINI NOODLES

Palmini noodles are another good noodle option. They are made from plants called “Hearts of Palm” and are completely plant-based. They are low in calories, have a low carb count (roughly 2g of net carbs per serving), and serve as a pretty decent noodle substitute.

WHERE CAN I BUY PALMINI NOODLES?

Right now, you can only buy Palmini noodles online. You can visit their website or you can find the noodles on Amazon for a quick order.

WHAT SIDES GO WELL WITH THIS ALFREDO RECIPE?

There are tons of sides that would make this dish even better. Here are a few ideas to get you started.

For more ideas, you can check out our recipe index, or check out all of our side dish recipes.

TOOLS NEEDED TO MAKE KETO FETTUCCINE ALFREDO

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

  • Cheese Grater – A cheese grater (or just a grater, for that matter) is a super handy tool to have in your kitchen. Depending on which type you may have or may get, they can serve multiple purposes in your kitchen. For this recipe, grating the parmesan cheese into smaller pieces is incredibly important. If you don’t have a decent grater, do yourself a favor and get one ASAP!

Be sure to leave us a comment and a ★★★★★ review!
Keto Fettuccine Alfredo

Keto Fettuccine Alfredo

Yield: 3 servings
Cook Time: 30 minutes
Total Time: 30 minutes
If you've been missing soul-soothing, heart-warming alfredo goodness, this keto fettuccine alfredo recipe is just what you need!

Ingredients

Instructions

  1. Melt butter in a saucepan over medium heat
  2. Add heavy cream, garlic, and salt to the saucepan; stirring constantly
  3. Cut the rind off the parmesan cheese block and place into the mixture
  4. Using a grater, grate the parmesan cheese block into the sauce; stirring constantly
  5. Reduce heat to medium-low and simmer until desired consistency is reached
  6. Remove and discard the parmesan rind
  7. Drain the noodles, rinse with water, and add directly to the alfredo sauce
  8. Remove from heat, serve, and enjoy!

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Nutrition Information
Yield 3
Amount Per ServingCalories 564 Total Fat 55g Carbohydrates 4g Protein 17g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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2 Comments

  1. Waaaayyy tooooo much salt!!!

    • Logan Childress

      Hello,

      Did you use two teaspoons of salt or tablespoons? I ask because I make this dish regularly and it’s always been ok for me. Having said that, sometimes I have a higher salt tolerance than others. Just trying to make sure I know so I know how to fix and get better!

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