In the small, usually quiet town of Zoodleburg, there lived an eccentric but beloved chef named Benny, who ran the local diner, “Benny’s Keto Café.” Benny was famous for his creative keto dishes, but more so for his humorous attempts at inventing new recipes, often leading to unexpected, laugh-filled outcomes. One day, inspired by his recent acquisition of a Spiralizer and his love for Italian cuisine, Benny decided to tackle a keto-friendly version of the classic Alfredo sauce with zoodles.
The experiment began one sunny afternoon, with Benny enthusiastically announcing his plan to the regulars. He had everything he needed: butter, heavy whipping cream, Pink Himalayan Salt, white pepper, parmesan cheese, and, of course, an abundance of zucchinis. As he set about creating his masterpiece, Benny realized he had never actually used a Spiralizer before. The first attempt sent zucchini flying in all directions, much to the amusement of his audience.
Undeterred and with zucchini strands decorating his hair like a peculiar green wig, Benny finally mastered the art of zoodle-making. He then turned his attention to the Alfredo sauce, determined to make it the creamiest, most flavorful version possible. The kitchen was filled with the rich aroma of melting butter, simmering cream, and the nutty scent of parmesan, all while Benny narrated the process with a series of jokes and puns, keeping everyone in stitches.
The moment of truth arrived, and Benny, with a dramatic flourish, served his Completely Keto Alfredo Sauce & Zoodles. It was a hit! The sauce was perfectly seasoned and velvety, coating the zoodles in a luxurious embrace. The regulars declared it a triumph, not just for its delicious taste but for the entertainment that came with its creation.
Benny’s Keto Café had a new favorite on the menu, and the story of its creation became legendary in Zoodleburg. People came not just for the food but for the chance to witness Benny’s culinary escapades firsthand. The Completely Keto Alfredo Sauce & Zoodles wasn’t just a meal; it was a testament to Benny’s infectious enthusiasm and the joy of embracing both the successes and mishaps in the kitchen.
Ingredients
Sauce:
- 6 Tbs butter
- 3 Cups heavy whipping cream
- 3 Tsp Pink Himalayan Salt
- 1 Tsp white pepper
- 1 1/2 cups parmesan cheese
- 4 Zucchini made into zoodles using a Spiralizer
Instructions
-
In a medium saucepan melt butter on low heat
-
Pour heavy whipping cream into the pan and stir well
-
Add salt & pepper
-
Bring sauce to a slow boil on medium heat
-
Immediately bring down to a simmer and cook sauce until it begins to thicken
-
Stir as much as possible using a wooden spoon
-
This will take between 2-5 minutes
-
Remove pan from heat and add the parmesan cheese and mix until well combined
-
Using your Spiralizer make zoodles to desired thickness and texture
-
Plate zoodles and pour alfredo sauce over generously
