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Keto Sausage Alfredo Skillet - Creamy, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) Italian sausage (mild or spicy; casings removed if using links)
  • 2 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 1 small onion or 1 large shallot, finely chopped
  • 8 oz (225 g) mushrooms, sliced
  • 1 medium zucchini, halved and sliced
  • 2 cups small broccoli florets
  • 1 cup heavy cream
  • 3 oz (85 g) cream cheese, softened and cubed
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 1/4 cup chicken broth (low-sodium)
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp Italian seasoning
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Lemon zest or a squeeze of lemon (optional, to brighten)

Method
 

  1. Brown the sausage. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, then the sausage. Cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes. Transfer to a plate and set aside, leaving drippings in the pan.
  2. Sauté the aromatics. Lower heat to medium. Add the remaining oil, onion, and mushrooms. Cook 3–4 minutes until softened and lightly browned. Stir in the garlic and cook 30 seconds until fragrant.
  3. Add the veggies. Stir in broccoli and zucchini. Season with a pinch of salt and pepper. Cook 3–4 minutes, stirring occasionally, until crisp-tender. Don’t overcook—you want some bite.
  4. Build the sauce base. Pour in the chicken broth and scrape up browned bits from the pan. Let it simmer 1 minute to reduce slightly.
  5. Make it creamy. Add heavy cream and cream cheese. Stir gently until the cream cheese melts and the sauce turns smooth and slightly thick, 2–3 minutes.
  6. Season and enrich. Return the sausage to the pan. Add Parmesan, Italian seasoning, and red pepper flakes if using. Stir until the cheese melts and the sauce clings to everything. Taste and adjust salt and pepper.
  7. Finish and brighten. If you like, add a pinch of lemon zest or a small squeeze of lemon to lift the richness. Simmer on low 1–2 more minutes to marry flavors. The sauce should be creamy, not runny.
  8. Serve. Remove from heat. Top with extra Parmesan and chopped parsley. Serve hot as-is, or over cauliflower rice or shirataki noodles for a pasta-like feel.