- 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
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.
*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.
Serving: 2tablespoons | Calories: 198kcal | Carbohydrates: 1g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 169mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg