Name: Keto Cheese Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 2 tablespoons butter (unsalted); 2 tablespoons super fine almond flour; ¾ cup heavy cream; 1½ cups extra sharp cheddar cheese* (shredded); ½ teaspoon dijon mustard; ¼ teaspoon garlic powder

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Last Updated on January 5, 2020

Keto Cheese Sauce is a creamy, cheesy sauce full of sharp, cheddary goodness made with super fine almond flour instead of regular flour. Great to use as a dip or a topping for any of your favorite meats or veggies.

It’s the new year, and time for all of those good-for-you resolutions! Exercise! Self-care! Eating healthy! I’ve probably mentioned before that when I’m on a healthy eating kick, I love to eat the keto way. Healthy proteins, lots of non-starchy veggies and some cheesy goodness here and there. Count me in!

Keto Cheese Sauce is one of the things I like to make to eat over veggies, especially steamed broccoli or cauliflower. I feel like it’s important to still eat a few things that are a little indulgent, but still keto approved. This way I end up feeling satisfied and not deprived, which is key for helping me stick to the plan.

If you need help with starting on a keto way of eating, I found the info on Ruled.Me to be extremely helpful.

What Is Keto Cheese Sauce

You’re probably thinking, cheese is already keto, so what’s so special about making a cheese sauce keto?

First, if you just take some plain ol’ cheddar cheese and melt it, you’ll just get a lump of melted cheese, and it’s not very saucy at all. It doesn’t pour and it doesn’t have that creamy, velvety texture we all love about cheese sauce.

In order to get that dreamy, creamy texture, you first need to make a roux. A roux is traditionally made with all-purpose flour and a melted fat, usually butter, and then cooked. Definitely NOT keto.

My Keto Cheese Sauce uses Bob’s Red Mill Super Fine Almond Flour instead of all-purpose flour. I like to use this flour instead of regular almond flour since the texture is really fine. The regular almond flour will leave the cheese sauce a bit “grainy”.

What Can I Do With Keto Cheese Sauce

Use as a topping for steamed veggies like broccoli, cauliflower, or roasted veggies like zucchini or asparagus.
Use as a dip. Dip in green pepper slices, celery sticks, or bacon chips.
Mix with keto-friendly noodles such as zoodles, Palmini Low Carb Pasta, or or Carba-Nada Egg Fettuccine.
Make nachos with mini bell peppers, filled with sausage and top with the cheese sauce.
You can drizzle my Easy Meal Prep Egg Muffins with this cheese sauce too! Sooo good!
Mixing in this cheese sauce into my Loaded Baked Cauliflower Mash would truly send that one over the top!

It’s SO Easy To Make!

After you prep all of the ingredients…all six of them, it literally takes FIVE minutes to cook this cheese sauce!

The basics of making the sauce is starting out by making the roux. Heat a small saucepan over medium heat, and melt the butter. Add the almond flour and whisk and cook for 1-2 minutes. Add the cream, half first and whisk until blended. Then add the remaining cream.

After the roux and cream have been blended, mix in the cheese, garlic powder and dijon mustard. No salt is needed, as the cheese is normally salty enough on its own. If you like things really salty, you might like to add a pinch.

Variations Are Fun!

Below are some other options that would be a great change up:

Switch out the cheddar cheese and try, Swiss, smoked Gouda, pepper jack, or Havarti.
Add half a can of Ro-Tel tomatoes to make a quick queso. Make sure to drain the juice, or it may become too watery.
Add sautéed mushrooms and serve over slice steak or roast beef for a bread-less keto cheesesteak.
Add a dash of cayenne pepper if you like it spicy and hot!

Keto Cheese Sauce

5 from 1 vote

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Course: Condiment

Cuisine: American, Keto

Keyword: Healthy Food, Keto, Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings:

Calories: 198kcal

Author: Teri

Cost: $5

Equipment

Ingredients

2 tablespoons butter unsalted
2 tablespoons super fine almond flour
¾ cup heavy cream
1½ cups extra sharp cheddar cheese* shredded
½ teaspoon dijon mustard
¼ teaspoon garlic powder

Instructions

Heat a saucepan over medium heat. Add butter and melt completely. Do not let butter turn brown.
Add almond flour and whisk until blended. Cook 1-2 minutes.
Add heavy cream, half at a time and whisk until blended.
Turn heat down to low and add cheese and whisk until blended. Add dijon mustard and garlic powder. Remove from heat as soon as cheese is melted, so as to not overcook, which may cause the sauce to become grainy.
Cheese sauce may appear slightly thin. Let sauce cool slightly and it will get thicker as it cools.

Notes

*Make sure to shred your own cheese from a block, rather than buying the pre-shredded cheese. There are additives in the pre-shredded cheese to keep it from clumping together, which keep it from melting smoothly.

Cheese sauce can be refrigerated and reheated either in a saucepan on low, whisking occasionally, or in the microwave on a low setting. Microwave 30 seconds at a time until desired temperature is achieved.

Nutrition