DAIRY FREE “ALFREDO” SAUCE
What do you mean “Dairy free Alfredo sauce”? That’s utterly counter intuitive…
Chicken Alfredo is a delicious comfort food that seems too rich to be acceptable on any diet.
But comfort food isn’t off limits for those lean (or Protein Sparing Modified Fast – PSMF) days. You just have to be a little more creative… and willing to take a few extra steps.
I’ve created a dairy free Alfredo sauce that’ll give you all the comfort on those lean days to help you not feel deprived.
Or maybe you have sensitivities to dairy in general and try to limit it to avoid unfavorable effects. This will satisfy your comfort-longing, dairy-free heart!
In fact, you may question whether or not it truly is dairy free when you dig in. The only way you’ll know for sure is if you make it for yourself!
Using gelatin and egg whites, we can do so many fantastic things! It’s all a matter of changing up your cooking techniques and varying the amounts you use of these keto kitchen staples.
The gelatin I buy lasts me months because it takes so little of it in each recipe. I also use it a boatload in other recipes I make, like my keto tortilla replacement recipe!
This recipe has 8g protein, 2g carbs, and 1g fat per serving and this recipe makes 4 servings. AND it’s less than 50 calories per serving!
*Make sure to plug your exact ingredients into a recipe nutrition calculator to verify your own macros and calorie content for this recipe.
Check out the video to see me make this Alfredo, or just print the recipe below.
DAIRY FREE "ALFREDO" SAUCE
Ingredients
- 1 cup unsweetened coconut milk or milk alternative of choice
- 1 tsp chicken bouillon powder
- ¼ tsp gelatin
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ tsp garlic powder
- ¾ cup egg whites
Instructions
- Pour the coconut milk into a small sauce pan. Sprinkle the bouillon and gelatin over the milk. Allow gelatin to bloom for a few minutes and then whisk together. Add the salt, pepper, and garlic powder. Over medium heat, bring milk mixture to a simmer and allow to reduce by about ⅓.
- Heat a nonstick skillet on low. Pour the egg whites onto the skillet and softly scramble them until *just* cooked. Set aside until milk mixture has reduced.
- In a blender, or a container that is compatible with an immersion blender, combine the reduced milk and the egg whites. Blend together until smooth. Mixture will thicken as it cools.
- Pour over your favorite noodle or noodle substitute, add some chicken, and enjoy!
Notes
