This easy keto cheese sauce is rich, creamy, and ready in just minutes! Made with cheddar, cream, and butter, it’s perfect for drizzling over veggies, meats, or using as a dip. With just four simple ingredients, this low-carb favorite is smooth, velvety, and packed with flavor. Adjust the thickness to your liking for the ultimate cheesy goodness!
Ingredients Needed
- 200g / 2 cups Cheddar cheese, shredded
- 60ml / ¼ cup Heavy cream (double cream)
- 30ml / 2 tbsp Unsweetened almond milk (or any milk of choice, or more cream)
- 15g / 1 tbsp Unsalted butter (optional, but adds richness)
How To Make Low Carb Keto Cheese Sauce
- Combine the ingredients: Add the cheddar, heavy cream, almond milk, and butter to a saucepan over low heat.
- Melt and stir: Heat gently, stirring frequently, until the cheese melts and the sauce becomes smooth. Avoid overheating to prevent the cheese from burning.
- Adjust consistency: If needed, add a little more almond milk or cream to reach your desired texture.
- Serve immediately: Drizzle over steamed veggies, grilled meats, or use as a dip for a delicious low-carb treat!
Recipe Tips
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Always shred your own for a smoother texture.
- Low heat is key: Heating too fast or too high can make the cheese sauce clump or turn oily. Keep it on low and stir gently.
- Adjust the thickness: If the sauce is too thick, add a little more cream or almond milk. If it’s too thin, let it simmer for an extra minute.
- Don’t let it boil: Boiling can cause the cheese to separate, leaving a greasy texture. Heat slowly until just melted and smooth.
- Reheat with care: The sauce thickens as it cools. Reheat gently on low heat with a splash of cream to bring it back to the right consistency.
How To Store Leftovers?
- Refrigerate: First, let the leftover cheese sauce cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 5 days. Reheat gently on low heat, stirring constantly, and add a splash of cream to restore its smooth texture.
Nutrition Facts
Serving Size: 1/4 cup
- Calories: 152
- Total Fat: 13g
- Protein: 7g
- Total Carbohydrate: 1g
- Dietary Fiber: 1g
- Sugars: 1g
Check out More Recipes:
- Low Carb Keto Tahini Sauce Recipe
- Low Carb Keto Cucumber Noodles
- Low Carb Keto Fathead Dinner Rolls Recipe
Low Carb Keto Cheese Sauce Recipe
Description
This easy keto cheese sauce is rich, creamy, and ready in just minutes! Made with cheddar, cream, and butter, it’s perfect for drizzling over veggies, meats, or using as a dip. With just four simple ingredients, this low-carb favorite is smooth, velvety, and packed with flavor. Adjust the thickness to your liking for the ultimate cheesy goodness!
Ingredients
Instructions
- Combine the ingredients: Add the cheddar, heavy cream, almond milk, and butter to a saucepan over low heat.
- Melt and stir: Heat gently, stirring frequently, until the cheese melts and the sauce becomes smooth. Avoid overheating to prevent the cheese from burning.
- Adjust consistency: If needed, add a little more almond milk or cream to reach your desired texture.
- Serve immediately: Drizzle over steamed veggies, grilled meats, or use as a dip for a delicious low-carb treat!
Notes
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Always shred your own for a smoother texture.
- Low heat is key: Heating too fast or too high can make the cheese sauce clump or turn oily. Keep it on low and stir gently.
- Adjust the thickness: If the sauce is too thick, add a little more cream or almond milk. If it’s too thin, let it simmer for an extra minute.
- Don’t let it boil: Boiling can cause the cheese to separate, leaving a greasy texture. Heat slowly until just melted and smooth.
- Reheat with care: The sauce thickens as it cools. Reheat gently on low heat with a splash of cream to bring it back to the right consistency.
Low Carb Keto Cheese Sauce Recipe
