Low Carb Roasted Red Pepper Cream Sauce Recipe
Prep Time
30 minutes
Total Time
35 minutes
Yield
5
servings
Ingredients
- 4 reds bell pepper
- ¼ cup creme fraiche
- 1 garlic clove (smashed)
- Salt, to taste
Nutrition Info Per Serving
Serving Size
¼ cup
Carbohydrates
6
g
Protein
1
g
Fat
9
g
Calories
116
Hunting for the perfect roasted red pepper cream sauce? Make this scrumptious recipe next time you have a need for roasted red pepper cream sauces. Made with only a few ingredients, this low carb roasted red pepper cream sauce is easy to craft and truly mouthwatering while also a good choice for a keto menu.
Instructions
- Heat the oven to 400 degrees. Arrange the red peppers on a rimmed baking sheet, and bake for 25 minutes until the skin is blistered. Bring them out to cool.
- Once they cool enough to be able to touch, peel the skin off of the peppers, pop the tops off, and get the seeds and veins out of them. You should do this over a bowl or rounded plate because there will be a lot of liquid and waste to discard.
- Put the peppers into a food processor and give them a few pulses before adding the creme fraiche and garlic. Once all ingredients are added, put your food processor on high to get the sauce as smooth as possible. Season to your preference along the way.