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.
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.