This keto cheese sauce is so thick, rich, and creamy, you won't believe it is low carb! Made with 4 ingredients, it's perfect for nachos, mac and cheese, and even a dip for chips!
Add the chopped cream cheese, butter, and heavy cream into a small saucepan and place over low heat. Once the cream cheese and butter begin to melt, gently whisk it until smooth. Add the shredded cheese, salt, and pepper, and gently whisk until the cheese has melted.
Remove from the heat and transfer into a bowl and serve immediately, or allow it to reach room temperature.
Notes
* Any block cheese can be used, just shred it finely prior to adding it in. This cheese sauce can be used as a dip or added to nachos, mac and cheese, or even a sandwich filling. TO STORE: Cheese sauce can be stored in the refrigerator, completely covered, for up to 1 week. TO FREEZE: Place leftovers in a sealable container and store it in the freezer for up to 6 months. TO REHEAT: Either microwave the sauce for 30-45 seconds or reheat in another small saucepan.