Keto Cheese Sauce

This is the most delicious easy Keto Cheese Sauce ever! Drizzle it on steamed broccoli, dip some keto bread into it, or add it on top of some low carb keto nachos. It is thick and rich with only 4 ingredients and ready to serve in 10 minutes. It is a perfect low carb, gluten-free, and grain-free addition to all your go-to meals.

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Back in the day, I used to buy pre-packaged cheese sauce frozen veggies. Was it my best decision? No. However, I will admit it tasted okay, and while I didn’t use it all the time, I did eat it here and there. Now it’s time to say goodbye to that stuff and move onto this low carb cheese sauce.

I set out on a mission to make my own cheese sauce, and it blows the store-bought stuff out of the water. The texture of this sauce is creamy and decadent. It is thick enough to coat a bowl full of veggies AND make them taste like macaroni-and-cheese. I'm not kidding.

And you can even talk your kids into eating a huge helping of broccoli or cauliflower too. Who can resist anything that is covered in cheese? You need to try this in all your low carb recipes moving forward.

What You’ll Need

You can actually make this keto cheddar cheese sauce with just four ingredients. Can you believe it? Okay, let’s look at what you are going to need.

Butter - I prefer salted butter for the sauce, but you could use unsalted if you wanted.

Coconut Flour - Using a little bit of coconut flour is going to make it a great texture that is easy to drizzle on foods. I wanted a nice, thick cheese sauce to share with you. You cannot taste the coconut flour at all! Don't let the small amount of it deter you from trying this.

Heavy Cream - You guessed it, the star of the show is the heavy whipping cream because it makes it so rich and velvety.

Shredded Cheddar - I love using cheddar cheese, but you could use other varieties like Pepper Jack or Colby for some fun! Just make sure to shred your own. The pre-shredded types have potato starch added which will impact the sauce and aren't as keto friendly.

How To Make Keto Cheese Sauce

This is the most simple cheese sauce recipe ever. It can be made in about 5 minutes!

Step One: Begin by melting the butter in a sauce pan or skiller using medium heat.

Step Two: Then sprinkle in the coconut flour. Whisk to form a roux.

Step Three: Pour in the heavy cream and whisk until it’s smooth. Then allow the keto sauce to simmer for 2-3 minutes until it’s thickened.

Step Four: Finally, mix in the cheese and add a sprinkle of salt and pepper. Transfer to a serving dish, gravy boat, or pour it right on top of steamed veggies.

Variations

Spicy - Want a spicy nacho cheese sauce? Simply saute some chopped jalapeno peppers in the butter before adding the coconut flour. Then just proceed with the rest of the recipe.

Seasonings - I really wanted the flavor of the cheddar to stand out but if you like your cheese sauce seasoned onion powder, ground mustard or dijon mustard, garlic powder, or cayenne pepper are good choices. You can boost the flavor with some parmesan cheese as well.

Serving Ideas

Now that you know how to make this easy low carb diet homemade cheese sauce, you may be wondering what else you can do with it. Well, I am excited to tell you there is a LOT you can use keto cheese sauce recipe for.

Casseroles: Add it to casseroles! It’s a fantastic addition and can easily be added to most recipes that call for cheddar cheese soup.

Vegetables: Pour it onto any roasted vegetables. Broccoli and cauliflower are obvious, but it’s also excellent on brussels sprouts, with cooked cabbage, or asparagus too.

Mexican: Drizzle the keto cheese sauce on your tacos, fajitas, or enchiladas. You can add some chopped jalapenos to make it spicy!

Dip: Eat the keto cheese sauce as a dip. Stir in some bacon, cooked spinach, or seasonings such as chipotle puree. Use your favorite gluten free keto tortilla chips or dip in raw veggies. You can even mix in some softened cream cheese to bulk it up a bit.

Meats: I love using this to top chicken and burgers. I put some on top of my turkey burger the other day and it really increased the flavor a ton.

As you can see, there are endless possibilities. Once you try it, I am sure you are going to have a new favorite recipe for your keto diet. It has definitely become one of my favorite easy keto recipes.

Common Questions

How Long Does Keto Cheese Sauce Last

Store any leftover cheese sauce in the refrigerator for up to 5 days. As long as it’s airtight, you shouldn’t have any trouble. I like to keep it in a mason jar because it keeps air out. It can be reheated in the microwave or on the stove-top, whichever you prefer.

Can You Freeze Cheese Sauce?

This particular easy cheese sauce doesn’t do well in the freezer. It seems to break apart, and the texture is way off when frozen. I recommend eating it within five days and stick to refrigerating it for best results.

Is Cheese Sauce Keto?

Regular cheese sauce you pick up at the grocery store is not going to be keto-friendly in most cases. They are typically made with regular flour and other additives that aren’t low-carb. I highly recommend skipping the store-bought versions and making your own.

Keto Cheese Sauce

This is the easiest and most delicious Keto Cheese Sauce ever! Drizzle it on veggies, dip some keto bread into it, or add it on top of some keto nachos.

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Course: condiment, Side

Cuisine: American

Servings: 12

Calories: 146

Author: Taryn

Ingredients

• ▢ 4 tablespoon butter
• ▢ 1 tablespoon coconut flour
• ▢ ½ cup heavy cream
• ▢ 2 cups shredded cheddar freshly shredded

US Customary - Metric

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Instructions

• Melt the butter in a small saucepan over medium heat.
• Sprinkle the coconut flour over the butter and whisk to form the roux. Whisk in the cream until smooth. Simmer for 2-3 minutes until thickened.
• Add the cheese and season with salt and pepper to taste.

Notes

Nutrition: this recipe has 12 servings. Each serving is approximately 3 tablespoons of cheese sauce. There are 0 NET carbs per serving.

Substitutions:‌ swap the cheddar cheese for Pepper Jack, Mozzarella, Gouda, or Colby Jack. Just make sure to use freshly shredded cheese and not packaged cheese coating in potato starch or other powders.

To‌ ‌Reheat:‌ ‌‌place the cheese sauce in a microwave-safe bowl and cover with a paper towel. Heat for 30 seconds, stir and repeat until it’s hot. For heating on the stove-top, place the cheese sauce in a saucepan and heat at low heat, and stir frequently. Once warm, it’s ready to serve.

To‌ ‌Freeze:‌ ‌‌I don’t recommend freezing this cheese sauce because the texture will be way off.

Nutrition

Serving: 3tablespoons (approx.) | Calories: 146 | Carbohydrates: 1g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 155mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451IU | Calcium: 143mg | Iron: 1mg

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