Keto Creamed Mushrooms
Velvety creamed mushrooms simmered in a garlicky cream cheese and Parmesan sauce with no flour. Earthy, rich, and ready in just 25 minutes, each serving has only 3.8g net carbs. The perfect low-carb side for steak, chicken, or roast pork.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These rich creamed mushrooms skip the flour-based roux and get their silky texture from cream cheese, heavy cream, and Parmesan. Earthy, garlicky, and steakhouse-worthy, they're the keto side you'll want next to every roast.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1.5 lb cremini or white mushrooms, cleaned and sliced
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 oz cream cheese, cut into cubes
- 1/2 cup heavy whipping cream
- 1/3 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- 1
In a large skillet over medium-high heat, melt the butter with the olive oil. Add the sliced mushrooms in a single layer and cook, stirring occasionally, for 6 to 8 minutes until they release their liquid and it evaporates, leaving the mushrooms golden brown.
- 2
Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and thyme and cook for 30 seconds until fragrant.
- 3
Reduce the heat to medium-low. Add the cubed cream cheese and heavy cream, stirring constantly until the cream cheese melts into a smooth, creamy sauce, about 2 to 3 minutes.
- 4
Stir in the Parmesan, salt, and pepper. Simmer gently for 2 to 3 minutes until the sauce thickens and coats the mushrooms. Taste and adjust seasoning, garnish with parsley, and serve hot.
Tips & notes
- Cook the mushrooms in batches if your skillet is crowded. Overcrowding steams them instead of browning, which keeps them watery and dilutes the sauce.
- Avoid washing mushrooms under running water, as they soak it up. Wipe them clean with a damp paper towel so they sear properly.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of cream, as the sauce thickens when chilled.
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Frequently asked questions
- How many carbs are in keto creamed mushrooms?
- This recipe makes 4 servings, with each serving containing 3.8g net carbs (5.3g total carbs minus 1.5g fiber), 254 calories, 6g protein, and 23g fat. It's a genuinely low-carb side that fits easily into a keto day.
- Can I use different types of mushrooms?
- Yes. Cremini and white button mushrooms are the easiest, but you can swap in or mix sliced portobello, shiitake, or oyster mushrooms for a deeper, earthier flavor. Just slice them to a similar thickness so they cook evenly.
- What should I serve with keto creamed mushrooms?
- They pair beautifully with steak, grilled chicken, pork chops, or roast beef. They also work spooned over a bunless burger, a baked chicken breast, or a fried egg for a quick low-carb meal.
