Melt the butter. Place a medium saucepan over medium-low heat. Add the butter and let it melt gently until foamy but not browned.

Bloom the garlic. Stir in the minced garlic and cook for 30–45 seconds until fragrant. Keep the heat low to avoid burning, which turns garlic bitter.

Add the cream. Pour in the heavy cream and whisk to combine. Bring it to a gentle simmer, not a boil. Let it bubble softly for 2–3 minutes to thicken slightly.

Whisk in cream cheese. Add the cream cheese pieces and whisk until fully melted and smooth. This helps stabilize the sauce and gives it extra body.

Add Parmesan gradually. Reduce the heat to low. Sprinkle in the Parmesan a handful at a time, whisking constantly. Let each addition melt before adding more. This prevents clumping and graininess.

Season. Stir in salt, black pepper, and a pinch of nutmeg if using. Taste and adjust. If the sauce seems too thick, thin it with a splash of cream or a tablespoon of warm water.

Serve immediately. Remove from heat as soon as the sauce is smooth. Toss with your favorite low carb base—zucchini noodles, spaghetti squash, shirataki noodles, roasted broccoli, or grilled chicken. Garnish with parsley.