This keto cheese sauce comes together in minutes with ingredients you probably already have on hand! It’s low carb, keto friendly, and perfect for topping your steamed veggies!
I am a broccoli fanatic.
Weird to admit, but it’s true. It’s just my favorite veggies and I will happily eat it steamed with just a little sprinkle of salt or raw, dunked in my homemade ranch dressing.
We usually just eat this keto cheese sauce drizzled (heavily) over steamed broccoli, but it’s also good on our air fryer frozen broccoli or as a dip for our cauliflower breadsticks.
I mean, let’s be real…cheese really does make everything better and this smooth and creamy cheese sauce is the way to go. 🙂
It’s good on cauliflower too!
Ingredient Notes:
Cream – You’ll need heavy whipping cream. I’m not sure if this would work with half and half or light cream.
Cheese – We use a mix of cream cheese, cheddar, and Gruyere. I like the flavor that Gruyere adds, but it’s admittedly a little pricy so you can sub in any cheese you like or just use extra cheddar.
Seasoning – You’re also going to add just a little bit of ground mustard and black pepper to this keto cheese sauce. This will add a little flavor and help balance it all out.
- It’s super easy!
- You can customize it to use pretty much whatever variety of cheese you want.
- It’ll improve just about anything you pour it over!
How To:
Cream – First, you’ll want to heat your cream over medium heat. We don’t want to boil the cream, but just get it good and hot and then stir in the cream cheese. Sprinkle in some mustard powder and stir until everything is combined. This easy cheese sauce recipe is so simple!
Cheese – Turn the heat off and add your freshly grated cheddar and Gruyere. The residual heat should do the work of melting it, but you can help it along by stirring until is has fully melted and is smooth and creamy!
That’s it! The keto cheese sauce will start to thicken as it cools, so serve warm. I can’t wait to hear what you plan to put this easy homemade cheese sauce on! I’ve been meaning to pour it over a bunless burger – doesn’t that sound so good and so decadent?
If the keto cheese sauce is too thick or too thin you can either add additional cheese to thicken it or additional cream to make it thinner.
FAQs:
This cheese sauce is best stored in a sealed mason jar or an airtight container in the refrigerator. It should last up to 4 to 5 days. To reheat, just add a splash more of cream and microwave in short bursts, stirring as needed.
More Cheesy Low Carb Recipes:
- Stuffed Peppers: Loaded with spinach artichoke dip!
- Fathead Pizza: Top it off with your favorite toppings. We do a BLT version that is outrageous.
- Cheesy Cauliflower Bake: This is a simple, filling low carb side dish that you can quickly prepare in the air fryer!
- Broccoli Casserole: Could literally eat this every night.
- Low Carb Soup: Made in the slow cooker or Instant Pot!
- Crockpot Chicken Fajitas: I make them extra cheesy and serve over cauliflower rice!
Easy Cheese Sauce
Ingredients
- 1 1/4 cups heavy whipping cream
- 2 ounces cream cheese
- 2 tablespoons butter
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 6 ounces cheddar shredded
- 3 ounces Gruyere shredded
Instructions
- Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted.
- Whisk in the ground mustard and pepper.
- Remove from the heat and whisk in the cheddar and Gruyere until the mixture is smooth and creamy.
- Serve immediately as the sauce will thicken as it cools.
Tips & Notes:
Nutrition Information:
Margo says
Could I use this sauce for au gratin potato casserole? Trying to find a gluten free au gratin recipe with cheddar and gruyere but have had no luck. This sounds delicious.
Karly Campbell says
Hi Margo! I think it would work fine, but haven’t tried it. I do have a turnips au gratin recipe that you could use and just swap in potatoes: https://thatlowcarblife.com/turnips-au-gratin/
Andrea says
I’m making broccoli and cheese and will be transporting and serving in a crock pot. Do you think this sauce will hold up well enough?
Karly Campbell says
Hi Andrea! Cheese sauce can be a bit finicky and I’d be a little worried about this separating.
Monica says
This was a yummy recipe! I made it to go with baked fish and steamed broccoli for dinner tonight. I had left over cheese so I plan to use it with keto pretzel bites! Yum!!! This recipe Ida keeper!
Christopher Conley says
I have made this multiple times and shared with multiple people and not one person has disliked it. I skip the mustard but that’s just me. I’m a minimalist. This is probably the best cheese sauce I’ve ever had.
Karly Campbell says
So glad it’s a hit!
Jeannine Lemley says
Excellent and easy to make, will make this again!
Rainer says
Where is the actual recipe of ingredient amounts?
Karly Campbell says
It’s in the recipe card in the blog post. 🙂
Michelle Price says
I just made this and it was fabulous! It far surpassed my expectations. Thank You!
Anna says
Can’t wait to make this.
Can it be frozen?
Karly Campbell says
I’ve never tried freezing this, but I don’t think it would freeze super great. If you do try it, please let me know how it goes!
Laura Price says
Most use them out of convenience. The newer models are very safe but just like anything its personal preference. No different than people who eat vegan, gluten and preservative free vs those that dont. Anyways, most heating, melting or cooking done in the microwave can be done on the stovetop. As someone who doesnt have a microwave adapting should be simple.
Heather Church says
The only cheeses I had in the fridge were Gouda, smoked cheddar, and cream cheese. This recipe is FANTASTIC! The sauce was amazing. Used it with oven-roasted cauliflower and broccoli, then over a Denver omelet this morning. Pretty sure I’m going to just make a batch on Sundays so it’s there when I need it. So, so good.
Karly Campbell says
Yay! Sounds amazing with the gouda. Glad you enjoyed!
Tina Conrad says
Delicious! Thank you!
Andrea B Cox says
I dont get it, I am a great cook and I have been cooking for years and everyone I know brags about my food. I tried to make this twice and it was awful. I am sure I am to blame but I cannot figure out where I went wrong. I ended up with wasted money on lots of cheese twice and had to toss it in the trash. Bummer. I am sold on the other reviews , so I plan to try or a third time.
Karly Campbell says
Hi Andrea! Sorry this one isn’t working for you. Can you tell me what’s going wrong and I can try to troubleshoot?
Cynthia stafford says
If you get the cream to hot ( boiling) the sauce will separate, be greasy and stringy. Just warm the cream enough to melt the cheese.
Helene says
no need to reply. I’m amazed at how rude some people are. even if a recipe doesn’t turn our well, i try to adjust or figure why not attack the person who created the recipes….. have a nice day
Neva says
What’s with the using the microwave all the time? I quit using mine several years ago in fact I threw it OUT cause it’s so bad for your health. Too many studies were done showing this, I am trying to get my health back with this Keto diet and then a lot of the recipes want you to use the microwave for something…I personally need an alternative to this please. Thank you in advance.
Karly Campbell says
This recipe doesn’t use a microwave.
Lea E. says
Nutrition Info? This sounds so yummy!! Can’t wait to try it!
Karly Campbell says
Nutrition info is in the recipe card. Hope you enjoy!
Liz says
I just had it over bacon and eggs delicious
Deb Dotolo says
This was delicious & prefer over the flour/roux stuff that never tastes as good as your Grandma’s. Used this over two dishes Philly Stuffed Peppers – hold the Cheezwhiz & over steamed cauliflower rice. It almost resembled risotto. So so good. Thank you!
judy says
Thank you for the recipe! Nice and cheesy with great flavor! Easy too!
SAVANNAH CARROLL says
How long do you think this would keep in the fridge?
Karly Campbell says
I think it would last okay for a week or so. 🙂
Nancy says
This is the best cheese sauce ever!!! Not only was it easy to make but OH so delish! Thanks for the recipe.
Bridget says
Do you think this would work for a baked cauliflower and cheese casserole? It sounds delicious!
Karly Campbell says
Yes, I think so! You might make it a little thinner as it may thicken a bit in the oven.