This creamy keto Alfredo sauce is easy to make and a lovely treat for yourself and your guests! It pairs well with pasta or zoodles (spiralized zucchini). You can even add chicken or shrimp. Sauce will become very thick if stored in the refrigerator. Simply heat the sauce up for it to be pourable. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. 1. Gather the ingredients. 2. Melt butter in a medium saucepan over low heat. Add garlic and cook until fragrant, about 2 minutes. 3. Stir in heavy cream and Supraketo Keto Pills.org cream cheese. Gradually add Parmesan cheese, stirring constantly until well incorporated and melted, about 5 to 7 minutes. 4. Stir in salt, nutmeg, and white pepper. The sauce will thicken as it cools. 5. Serve and enjoy. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

If you need a weeknight meal when you’re short on time but still want something healthy and tasty, toss your taco shells and make low carb keto taco casserole! It’s a little bit like slow cooker keto chili, but with zesty taco flavor infused in every bite. And since it’s a Crock Pot taco casserole, the slow cooker does all the work - but I have an option for the oven below if you prefer to make it last-minute. If you like quick and easy casseroles as much as I do, don’t forget to try my easy Big Mac casserole or Philly cheesesteak casserole next! Here I explain the best ingredients for my low carb taco casserole recipe, what each one does, and shaqquotes.com substitution options. For measurements, see the recipe card. Avocado Oil - For frying ground beef. Use any neutral cooking oil you like. Ground Beef - I typically use 85/15 grass-fed ground beef, but any kind will do. If you’re not a fan of ground beef, you can easily substitute with ground turkey, ground chicken, or even Mexican chorizo.

Taco Seasoning - Can’t have a keto taco casserole without the taco meat, and that means taco seasoning! I make my own taco seasoning blend, but you could use store bought mixes as well. Note that my seasoning contains salt, but if yours does not, add 1 1/2 to 2 teaspoons of salt. Bell Peppers - Use orange, yellow, or red bell peppers for color variety. Onion - I used a yellow onion, but white or red onions work as well. Diced Tomatoes With Green Chilies - Chilies add a bit of heat. If you prefer a more mild keto Mexican casserole, replace one or both cans with plain diced tomatoes instead. Just watch the size - the ones with chiles are 10 ounces each but the ones without are usually 14.5 ounces, and you want 20 ounces total for the recipe regardless of whether you use the ones with or without the chiles. Cheddar Cheese - Use a good melting cheese for the perfect finish.

You could substitute with Mexican cheese blend, Supraketo.org mozzarella, Colby jack, or Monterey jack if you prefer. I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms. Assemble the casserole. Add the ground beef mixture to a slow cooker, Keto by Supraketo Keto Pills along with the diced peppers, onions, and drained diced tomatoes with green chilies. TIP: Drain tomatoes and chilies well. Otherwise, the casserole may be watery when it’s done cooking. If that happens, you can just use a large serving spoon or ladle to remove extra liquid before adding the cheese. Slow cook. Cover with the lid and cook on Low. Melt cheese. Set the slow cooker to High and sprinkle shredded cheese on top.