This low carb roasted garlic cream sauce recipe, which is perfect on zoodles, spaghetti squash, chicken and broccoli, and everything else!

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Roasted garlic is one of my favorite things to eat. I’m sure I smell funky for quite a while after eating it, but I probably smell funky regardless. This recipe requires a little forethought since it takes an hour to roast the garlic in the oven. You could purchase this roasted garlic paste or this minced roasted garlic to have on hand, but your house won’t smell quite as delicious.

So roasting the garlic is easy. Just cut off the top 1/4 of the garlic bulb, drizzle with some olive oil, put in an aluminum foil tent and roast for an hour at 400F. If you don’t want to use foil, you can use this adorable cast iron garlic roaster. Or buy this cool electric garlic roaster contraption which claims to have your garlic roasted in 27 minutes! (Can you tell I got lost in the depths of Amazon?!?)

Once your garlic is nice and soft, squeeze it out and mash it up. Set garlic aside. In a large pan, melt butter over medium heat. Add in cream cheese and chicken broth. Stir until cream cheese is melted. Whisk in garlic and heavy cream and parmesan cheese, simmering for 8 – 10 minutes, stirring frequently. Season with salt, pepper and fresh parsley.

Make this a complete meal…

Quick Pressure Cooker Spaghetti Squash

Frozen Chicken Breasts in the Instant Pot

This low carb roasted garlic cream sauce is amazing on zoodles or spaghetti squash. Additionally, it’s great on vegetables, such as steamed broccoli and cauliflower!

Low Carb Roasted Garlic Cream Sauce

Yield: 2 cups sauce

Prep Time: 1 hour 10 minutes

Cook Time: 15 minutes

Total Time: 1 hour 25 minutes

Low carb roasted garlic cream sauce recipe, which is perfect on zoodles, spaghetti squash, chicken and broccoli, and everything else!

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Ingredients

• 2 garlic bulbs
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 1/2 cups shredded Parmesan cheese
• 6 ounces cream cheese
• 1 cup chicken stock
• 1/2 cup heavy cream
• Freshly cracked black pepper

Instructions

1. Cut off the top 1/4 of garlic bulbs and drizzle with olive oil.
2. Make a tent with aluminum foil and roast in a 400F oven for 1 hour.
3. Once garlic is cool, squeeze out roasted garlic cloves into a bowl and mash. Set aside.
4. In a large saucepan, melt butter. Stir in heavy cream and chicken broth. Whisk in garlic.
5. Bring to a boil, whisking frequently.
6. Stir in cream cheese and parmesan. Let simmer for 8-10 minutes until thick.
7. Season with freshly ground black pepper.
8. Serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1/3 cup
Amount Per Serving: Calories: 338 Total Fat: 30g Saturated Fat: 15.9g Unsaturated Fat: 11.8g Cholesterol: 79.7mg Sodium: 636mg Carbohydrates: 5.1g Fiber: .2g Sugar: 1.7g Protein: 13.7g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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