Be sure to make a double batch of this awesome Alfredo sauce to have on hand to serve over broccoli, asparagus, or mushrooms. It would also be great over ground beef or a drizzle over steak. It can be stored in the fridge or frozen and reheated for later.
Melt 2 oz cream cheese and 2 Tbls butter together in a saucepan or skillet. When melted together, stir in 1/4 cup heavy cream, 1/4 cup Parmesan, along with 1/8 tsp garlic powder, salt and pepper to taste.
Tips: For best taste and the cleanest keto version, grate your parm straight from a block rather than getting it pre-shredded–the taste is so much better and you’ll avoid the starch they use to prevent clumping. Also, fresh garlic would be better rather than the powder if you have time after grating the parm 😛
If you’re freezing, I’d freeze in a ziplock and squeeze out as much air as possible or even better, use a vacuum sealer if you have one. Then let it thaw at room temp before reheating.