Keto + Whole30 Roasted Garlic Alfredo Sauce
Dairy Free | Entrees | Gluten Free | Low Carb | Recipes | Sauces | Whole30
This Keto + Whole30 Roasted Garlic Alfredo Sauce is so creamy and comforting. It is the perfect healthy swap for a comfort food classic. Serve it with low carb noodles and your favorite protein for the a delicious meal.

What You Need:
- Head of Garlic
- Head of Cauliflower – medium
- Olive Oil
- Nutritional Yeast
- Garlic Powder
- Nutpods Original – or plain unsweetened almond milk
- Chicken Broth
- Sea Salt & Pepper

Let’s Make Alfredo Sauce:
- The first step is to start roasting the garlic. Preheat the oven to 350′. Slice the garlic head in half with a sharp knife and drizzle with olive oil. Sprinkle with sea salt and pepper. Wrap it up in foil and cook in the oven for 1 hour. The garlic will become sweet and caramelized.
- Once the garlic is cooled, gently squeeze out the cloves and set them aside.
- Cut the florets off of the head of cauliflower and add to a large pot. Cover with water and bring to a boil. Let simmer until the florets are easily pierced with a fork. Drain.
- Add the cooked cauliflower, broth, roasted garlic cloves, garlic powder, nutritional yeast, sea salt, and pepper into a high powered blender (can also use immersion blender) and pulse until it starts to get creamy. Pour the Nutpods or almond milk into the mixture a little at a time and puree until perfectly smooth. Season with salt and pepper to taste.
- Toss with low carb noodles ( I love hearts of palm the best) and top with fresh cracked pepper and parsley. It is delicious served with your favorite protein ( I love chicken and shrimp with this meal)
- Store in an airtight container for up to 5 days

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Keto + Whole30 Roasted Garlic Cauliflower Alfredo Sauce
This Keto + Whole30 Roasted Garlic Alfredo Sauce is so creamy and comforting. It is the perfect healthy swap for a comfort food classic.
Ingredients
Instructions
- The first step is to start roasting the garlic. Preheat the oven to 350'. Slice the garlic head in half with a sharp knife and drizzle with olive oil. Sprinkle with sea salt and pepper. Wrap it up in foil and cook in the oven for 1 hour. The garlic will become sweet and caramelized. Once the garlic is cooled, gently squeeze out the cloves and set them aside.
- Cut the florets off of the head of cauliflower and add to a large pot. Cover with water and bring to a boil. Let simmer until the florets are easily pierced with a fork. Drain
- Add the cooked cauliflower, broth, roasted garlic cloves, garlic powder, nutritional yeast, sea salt, and pepper into a high powered blender (can also use immersion blender) and pulse until it starts to get creamyPour the Nutpods or almond milk into the mixture a little at a time and puree until perfectly smooth. Season with salt and pepper to taste
- Toss with low carb noodles ( I love hearts of palm the best) and top with fresh cracked pepper and parsleyIt is delicious served with your favorite protein ( I love chicken and shrimp with this meal)
Notes
Serving size = 1/4 cup
Store in an airtight container for up to 5 days
Nutrition
Calories: 47kcalCarbohydrates: 5gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 440mgPotassium: 282mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 37mgCalcium: 38mgIron: 1mg
Tried this recipe?Mention @thebetteredblondie
Super yummy! My kids even loved it, and said it was better than the last time I made Alfredo (with lots of butter, cheese and cream)! Thanks for the recipe!
Forgot to add 5 stars! The garlic adds so much great flavor too!