Keto Creamy Vegetable Sauce
Elevate your keto meal prep with this luscious Keto Creamy Vegetable Sauce, packed with vibrant flavors and a velvety, cheese-infused texture that’s perfect for low-carb diets. Featuring nutrient-rich zucchini, red bell pepper, and tender broccoli florets sautéed in a buttery garlic base, this recipe is complemented by a rich blend of heavy cream, cream cheese, and freshly grated Parmesan cheese. Seasoned with Italian herbs and finished with a sprinkle of fresh parsley, this versatile sauce is ideal for draping over grilled meats, roasted veggies, or even keto-friendly pasta substitutes. Ready in under 40 minutes with minimal prep, this creamy vegetable sauce brings restaurant-quality indulgence to your home kitchen while keeping your carb count in check.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 Medium zucchini, diced
- 1 Red bell pepper, diced
- 1 cup Broccoli florets, chopped into small pieces
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 4 ounces Cream cheese, softened
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large skillet, heat the unsalted butter and olive oil over medium heat until the butter is melted.
Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the diced zucchini, diced red bell pepper, and chopped broccoli florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Reduce the heat to low and pour in the heavy cream and add the softened cream cheese to the skillet. Stir continuously until the cream cheese is melted and the mixture is smooth.
Stir in the grated Parmesan cheese, continuing to stir until the cheese is thoroughly incorporated and the sauce is creamy.
Season the sauce with salt, ground black pepper, and Italian seasoning. Adjust the seasoning to taste if necessary.
Allow the sauce to simmer gently for 2-3 minutes to thicken further. If you prefer a thinner sauce, you can add a little more heavy cream at this stage.
Remove from heat and let the sauce cool slightly.
Garnish with freshly chopped parsley if desired before serving.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 16.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1142 mg | 88% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
