Keto Cheese Sauce
My easy homemade keto cheese sauce recipe tastes like the original. It's thick, rich, and perfect over mac and cheese, nachos, or a dip.
Servings 8 servings
Calories 225kcal
Ingredients
- 1 cup cream cheese 225g, chopped
- 1/4 cup butter 60g, chopped
- 1/3 cup heavy cream 80ml
- 1 cup shredded cheese 100g, cheddar or similar * See notes
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
Instructions
- 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 until smooth. Add the shredded cheese, salt, and pepper, and gently whisk until the cheese has melted.
- Remove from the heat, transfer to a bowl, and serve immediately, or allow it to reach room temperature.
Notes
- Serving size: Approximately 1/4 cup (60 mls).
- Cheese: Shred by hand, please. Any sharp-tasting cheese works best, including Pepper Jack, Monterey Jack, or Sharp cheddar.
- Leftovers: Keep covered in the fridge for up to one week or in the freezer for 6 months.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 2g | Protein: 5g | Fat: 22g | Sodium: 524mg | Potassium: 62mg | Fiber: 1g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg | NET CARBS: 1g