Keto Cheese Sauce
Too good to be true, this Keto Cheese Sauce will be your next best friend! Fully loaded with rich, creamy goodness, this cheese sauce is thickened by simmering heavy cream instead of flour.
Servings 4 servings
- 1/4 cup butter
- 1/8 tsp sea salt
- dash black pepper
- 1/4 tsp garlic powder
- 1 tsp dijon mustard
- 1/2 cup heavy cream
- 1/2 cup packed aged white cheddar cheese
Melt butter in a small saucepan on medium heat. Add garlic, salt, pepper, dijon and whisk. Slowly add in warmed heavy cream and bring to a simmer. Simmer for 15 minutes, whisking often to prevent burning.
Mix in the shredded cheese and cook just until the cheese has melted. Pour over your favourite dishes!
- Use unsalted butter to avoid a cheese sauce that is too salty. If you only have salted, taste test the keto cheese sauce before adding any salt.
- Refrigerate any leftovers. To reheat, the Keto Cheese Sauce can be microwaved until warm, and whisked to recombine the sauce (it will have separated). If the sauce has become too thick once reheated, a little heavy cream can be mixed in, about 1/2 tsp at a time, until the desired consistency has been reached.
Serving: 0.25of whole recipe | Calories: 260kcal | Carbohydrates: 0.6g | Protein: 3.2g | Fat: 26.3g | Sodium: 265mg