Description
This 5-minute, super easy Keto cheese sauce is perfect for dipping your broccoli, pouring over your chili cheese dog, and even makes a great addition to nachos! With only a handful of ingredients, it’s a great low carb recipe you are going to want to have.
Ingredients
- 2 cups shredded cheddar cheese
- 3 tbsp butter
- 1 cup heavy cream
- 2 oz cream cheese
- ¼ tsp ground mustard
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- Shred 2 cups of cheddar cheese.
- In a small saucepan melt butter. Once the butter is melted, add salt, pepper, dijon mustard, and cream cheese. Stir over medium-high heat.
- Add heavy cream and cheddar cheese and continue stirring until the sauce has reached your desired thickness.
Notes
1.7 NET CARBS PER SERVING
Best served right away while still hot.
You can adjust the thickness of your cheese sauce. If it’s too thick, add more cream. If it’s too thin, then add a little bit more cheese.
Stir the sauce frequently while cooking otherwise, it can burn easily.
Cheese sauce can be stored in the fridge for 4-5 days.
When reheating the cheese sauce, cook on low while stirring constantly, to prevent burning.
If you find that the recipe is too much and you don’t want to have leftovers, then simply cut the recipe in half.
I don’t recommend freezing your cheese sauce, dairy like this doesn’t freeze well.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce/Dip
- Method: Boiling
- Cuisine: American