Keto Cheese Sauce

By Arman Liewupdated on Mar 08, 2026

Total Time 10

Servings 8 servings

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My keto cheese sauce recipe is rich, smooth, creamy, and needs just four simple ingredients. Ready in minutes, it’s perfect for nachos, mac and cheese, or even a warm dip.

I love a good cheese sauce, and it’s actually one of the easiest dishes to give a low carb makeover to. Traditional cheese sauces use a simple mix of milk, flour, cheese, and butter, so I got straight into the kitchen to see what I could do.

The trick to a thick, luscious cheese sauce is to use both cream cheese and cream. The cream cheese adds extra thickness, whereas the cream makes it spoonable and dip-able. I also skip the milk completely. I tested it with a few different shredded cheeses to find the ones that add the signature sharp flavor.

It’s perfect on its own, drizzled over keto pasta, through a Keto Mac and cheese, or even my favorite keto nachos. I love how it needs just four key ingredients and is never gritty.

What readers are saying

★★★★★ – The best keto cheese sauce by far. I’ve tried a few before and this one is the quickest and most flavoursome. It will be my go to in the future every time. – Ali

Key Ingredients

Here’s what you’ll need to make low carb cheese sauce, along with my kitchen notes I found in testing. Full measurements are in the recipe card below.

Cream cheese. Full-fat cream cheese that comes from a block, NOT from a spread. The latter often has stabilizers and water added to it to make it spreadable, which isn’t necessary for this recipe.
Butter. If you use salted butter, omit any added salt to the sauce.
Heavy cream. I like using cream over milk because it adds richness and a thickness that milk alone cannot provide. Please don’t use low-fat or reduced-fat cream, as it will thin the sauce.
Shredded cheese. I used cheddar cheese, but you can also use a more flavorful one, like Monterey Jack or Pepper Jack.
Spices. I recommend adding to taste. I like to keep things simple with a pinch of salt and pepper, but nutmeg is great for a more warming sauce, smoked paprika for a hint of smokiness, and cayenne pepper for some heat.

How to make keto cheese sauce

Start by chopping your cream cheese and butter into smaller pieces so that they can melt more easily. Next, add it to a saucepan with the heavy cream and place it over low heat. Let the cream cheese and butter melt, then gently whisk them until smooth. Add the shredded cheese and spices, then continue whisking until all the cheese has melted. Remove the saucepan from the heat.

whisking keto cheese sauce in a saucepan.

Now, transfer the cheese sauce to a mixing bowl and either use it immediately or let it reach room temperature before storing it away.

low carb cheese sauce in a serving dish with keto tortilla chips around it.

Arman’s recipe tips

Keep the heat on low and stir regularly. This ensures each element melts completely, leaving no clumps or chunks.
Shred the cheese by hand. Hand-shredded cheese melts so much better into the sauce than pre-shredded cheese, which has anti-caking agents. This can make the sauce a little grainy or prevent it from melting smoothly.
Keep stirring. When left unstirred, the sauce will form a thin film on top. Simply mix it several times, and it should be smooth again!
For a nachos cheese sauce, use American cheese and add 1/2 teaspoon cayenne pepper to it, for some added kick.

Make-ahead and storage tips

I love to prep this cheese sauce ahead of time if I’m serving it at a party or event, or if I need it as a dinnertime topping. Allow the cheese sauce to cool completely before storing.

To store: Cheese sauce can be refrigerated, covered, for up to 1 week.

To freeze: Place leftovers in a sealable container and store them in the freezer for up to 6 months.

Make ahead: I’ve made this sauce up to five days in advance and it tastes just as good as freshly made. There will be separation, but some slow reheating will bring it back to life.

Reheating: I initially recommended either microwaving or using the stovetop, but since restesting it, I only recommend the stovetop. You can stir it regularly, which prevents any film forming on top. Reheat in low heat until it begins to bubble.