If you are not a fan of coconut, or want to make this an even richer and creamier sauce, simply substitute one cup heavy whipping cream and one half cup chicken stock for the coconut milk. This sauce goes wonderfully on my Rainbow Vegetable Noodles.
Check out some of my other favorite low carb sauce recipes:
13.5 oz. can full fat Coconut Milk, refrigerated
8 small basil leaves , chopped
2 cloves garlic, minced
1 tablespoon grass-fed butter or ghee (ghee for Whole30)
1 teaspoon onion powder
¾ tsp sea salt, more to taste
¾ teaspoon black pepperDIRECTIONS
¾ teaspoon black pepperDIRECTIONS
In a medium sauté pan, over low-medium heat, sauté garlic in butter, being careful not to burn.
Once garlic is fragrant, add coconut milk, sun-dried tomatoes, basil, onion powder, sea salt and pepper.
Reduce heat to low and simmer for 10 minutes.
Prep Time – 10 Minutes
Cook Time – 20 Minutes
Makes Servings: 10
Per Serving:
Calories – 78
Protein – Less than 1 g
Carbs – 2.5 net g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
What's Popular on the Blog This Week:
Keto Chicken Cordon Bleu Soup
Paleo Turkey Pot Pie - Low Carb, Keto
Garlic Thyme Squash Noodles - Low Carb, Keto, Gluten Free
Low Carb Beef Tips in Mushroom Brown Gravy
Week 25 of 52 - I'M BACK
20 Low Carb Egg Free Breakfast Recipes
Keto Beef Stroganoff Burgers
Caesar Egg Salad Lettuce Wraps - Low Carb, Gluten Free
7 Reasons Why Butter is Good For You
Keto Beef Stroganoff Soup
Cabbage Noodle Tuna Casserole - Low Carb, Gluten Free
Butter vs Margarine – Why I Trust Cows More Than Chemists
Renee says
Love your recipes! For this one, why does the coconut milk need to be refrigerated if the whole can is being used? I’ve only ever seen directions to refrigerate coconut milk if the goal is to separate the liquid from the “cream”. Thanks!