Keto Cheese Sauce
A smooth cheddar cheese sauce for vegetables, dipping, or nachos. Cream cheese keeps it silky, and there is no flour roux.
Pourable cheese for everything green
A good cheese sauce turns steamed broccoli or cauliflower from a chore into something people actually reach for. This one stays smooth thanks to cream cheese, which acts as an emulsifier and keeps the cheddar from breaking into a greasy mess.
There is no flour roux, so it comes together in one small pan in under ten minutes. Grate the cheese yourself for the best melt. Use it over vegetables, as a dip for pork rinds, or poured across a plate of nachos built on cheese crisps. Thin it with a little more cream if it sets up too firm.
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Ingredients
- 1/2 cup heavy cream (net carbs →)
- 2 tablespoons butter (net carbs →)
- 2 ounces cream cheese (net carbs →)
- 1 1/2 cups shredded sharp cheddar (net carbs →)
- 1/4 teaspoon garlic powder (net carbs →)
- 1/4 teaspoon paprika
- Salt to taste
Instructions
- 1Warm the heavy cream and butter in a small saucepan over medium-low heat until the butter melts.
- 2Whisk in the cream cheese until smooth.
- 3Lower the heat and add the cheddar a handful at a time, whisking until fully melted.
- 4Stir in the garlic powder, paprika, and salt. Serve warm.
Nutrition (per serving)
Recipe FAQ
Why add cream cheese to a cheese sauce?
Cream cheese acts as an emulsifier and keeps the cheddar from separating into a greasy pool. It gives you a smooth, pourable sauce without any flour.
How do I reheat it?
Warm it gently over low heat and whisk in a splash of cream. Cheese sauces can break if reheated too fast or too hot.
More Sauces & Dips recipes
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Keto Alfredo Sauce
A three ingredient alfredo sauce made with butter, cream, and parmesan. Silky and rich, with no flour and no added sugar.
Sugar-Free Keto BBQ Sauce
A sticky, tangy barbecue sauce sweetened with erythritol and monk fruit instead of sugar. Modest tomato keeps the carbs low.
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