Keto Cheese Sauce is quick and easy to make, and it tastes fantastic!
When you’re on a keto or low-carb diet, this recipe will become a go-to for dipping or smothering broccoli, cauliflower, or other vegetables.
What Gives This Recipe Its Flavour?
- Keto cheese sauce is incredibly simple to create, and if you’re on the keto diet, you probably already have all of the ingredients on hand.
- There’s no need for flour! There’s no need for any additional thickening agents because this cheese sauce is thick enough on its own thanks to the heavy whipping cream and cream cheese.
- It’s ideal for dinner preparation! Keep your keto cheese sauce in an airtight container in the refrigerator for up to 5 days. Reheating suggestions can be found in the “Chef’s Tips” section below. I don’t advocate freezing it because the consistency will be different.
Cream Cheese — As always, use full-fat cream cheese, and choose the one with the fewest carbs. Philadelphia brand original cream cheese is my personal favorite.
It has the fewest carbs of all the types available at my local grocery shop, and it always tastes and feels amazing.
Cheddar Cheese — While cheddar is a classic and adaptable choice, you could also use pepperjack or any other type of cheese you choose. Buy a block of cheese and grate or shred it yourself for the finest results.
It’s not difficult! The starches in prepackaged shredded cheese keep it from clumping but add needless carbs.
Anti-caking chemicals can also cause premade cheese to behave strangely when heated. If you use it, your keto cheese sauce’s consistency may be off.
Heavy Whipping Cream – HWC and heavy cream are nearly identical, so you’ll be alright if that’s all your store has. They both have a fat content of at least 36%.
The fat level of whipping cream (as compared to heavy whipping cream) is slightly lower, at roughly 30%. For your keto cheese sauce, you’ll definitely need additional fat.
- Because the keto cheese sauce will thicken as it sits, serve it right away.
- Don’t rush through the procedure. The combination can seize if the heat is too high. You can thin it up with a bit more heavy whipping cream, but it’s best to avoid the scenario entirely.
- Do you have any leftovers? It’s simple to reheat! Simply reheat the leftover keto cheese sauce in 30-second increments in the microwave, stirring after each round, until the sauce is liquid. You may notice some butter oil on top of the cheese after it’s liquid; simply whisk the cheese sauce vigorously until it’s totally reincorporated!
Keto Cheese Sauce
|5 minutes to prepare
5 minutes to cook
10 minutes in total
Keto cheese sauce is quick and easy to make, and it tastes fantastic! When you’re on a keto or low-carb diet, this recipe will become a go-to for dipping or smothering broccoli, cauliflower, or other vegetables.
- 1 ¼ cups heavy whipping cream
- 2 ounces cream cheese
- 2 tablespoons butter
- ¼ teaspoon salt
- 8 ounces cheddar grated, about 2 cups
- medium saucepan
Instructions For Keto Cheese Sauce
- In a medium saucepan, combine the cream, cream cheese, butter, and salt.
- Cook, stirring constantly, until the butter and cream cheese have melted.
- Remove the pan from the heat. Whisk in the cheddar gradually, whisking constantly until the cheese has melted and the mixture is smooth and creamy.
- Serve right away.
- Keep an eye on the heat and make sure the cheese sauce mixture doesn’t get too hot! You don’t want it to boil, so keep that in mind.
- Make sure to choose a full-fat cream cheese with the fewest carbohydrates possible. My personal favorite is Philadelphia’s original cream cheese.
- The anti-caking additives in prepackaged shredded cheddar add unneeded carbohydrates. To avoid those, I recommend grinding your own from a block of cheddar!
- Microwave leftover cheese sauce in 30-second increments, stirring after each, until it is liquid again. When the mixture is liquid, whisk quickly to fully incorporate the butter.
This recipe serves around 12 people. The nutritional values provided are for one serving out of a total of twelve. The macros may differ somewhat depending on the brand or type of ingredients used.
Prepare the recipe as directed, then weigh the completed product to calculate the size of one serving. Subtract the total weight (not counting the weight of the food container) from 12. The weight of one serving will be the result.
Serving: 1serving, Calories: 195kcal, Carbohydrates: 1g, Protein: 6g, Fat: 19g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 210mg, Potassium: 38mg, Fiber: 1g, Sugar: 1g, Vitamin A: 612IU, Vitamin C: 1mg, Calcium: 156mg, Iron: 1mg