Creamy Keto Pumpkin Alfredo
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"A savory pumpkin meal you can serve on a brisk autumn night. This keto pumpkin alfredo recipe combines creamy pumpkin with cheesy parmesan to form a thick creamy sauce worthy of any zucchini or shirataki noodles!"
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Key Ingredient
Pumpkin Puree
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–butter
– garlic cloves, minced
– pumpkin puree
– heavy cream
– salt
– black pepper
– nutmeg
– shredded parmesan cheese
– zucchini noodles
Creamy Keto Pumpkin Alfredo Recipe Ingredients
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MEASUREMENTS!
Creamy Keto Pumpkin Alfredo
Yield
6 Servings
PROTEIN
5.7g
Time
12 Minutes
TOTAL CARBS
9.3g
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1.
In a large skillet, melt butter over medium heat. Then add garlic and cook until garlic is fragrant, about 1 minute.
Saute garlic
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2.
Add pumpkin to the skillet and stir to combine.
Add pumpkin
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3.
Stir in heavy cream, salt, pepper and nutmeg. Simmer over medium heat until sauce has thickened, about 3-5 minutes.
Add cream
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4.
Once the sauce has thickened, remove from heat and add parmesan cheese. Stir in zucchini noodles and serve.
Make it cheesy
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Visit KetoFocus for more Tips and Notes on making the BEST Creamy Keto Pumpkin Alfredo!
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Enjoy!
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