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A plate of food with broccoli, with Cheese and Sauce

Keto Cheese Sauce

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!

Cheese sauce covering broccoli.

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.

Why We Love This Recipe:
  • 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!

ingredients for homemade cheese sauce

  • 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?

smooth and creamy cheese sauce recipe

Helpful Tip!

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:

How to store cheese sauce?

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.

A jar of cheese sauce

More Cheesy Low Carb Recipes:

A plate of broccoli topped with cheese sauce

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A plate of food with broccoli, with Cheese and Sauce

Easy Cheese Sauce

This low carb cheese sauce is so easy and is perfect for topping your veggies!

Yield 2 1/2 cups cheese sauce
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

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, grated
  • 3 ounces Gruyere, grated

Instructions

  1. 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.
  2. Whisk in the ground mustard and pepper.
  3. Remove from the heat and whisk in the cheddar and Gruyere until the mixture is smooth and creamy.
  4. Serve immediately as the sauce will thicken as it cools.

Notes

Feel free to swap the Gruyere for extra cheddar or another cheese such as pepperjack, Parmesan, or gouda.

To reheat, add a splash of cream and microwave in 30 second bursts, stirring in between, until the mixture is smooth, creamy, and hot.

If your cheese sauce is too thick or too thin for your preferences, add additional cheese to thicken or additional cream to thin.

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Nutrition Information:

Yield: 20 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 124Total Fat: 12gCholesterol: 40mgSodium: 110mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gProtein: 4g

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A close up of a spoonful of cheese sauce.

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62 thoughts on “Keto Cheese Sauce”

  1. 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.

  2. 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?

    1. Karly Campbell

      Hi Andrea! Cheese sauce can be a bit finicky and I’d be a little worried about this separating.

  3. 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!

  4. Christopher Conley

    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.

  5. Michelle Price

    I just made this and it was fabulous! It far surpassed my expectations. Thank You!

    1. Karly Campbell

      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!

  6. Laura Price

    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.

  7. Heather Church

    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.

  8. Andrea B Cox

    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.

    1. Karly Campbell

      Hi Andrea! Sorry this one isn’t working for you. Can you tell me what’s going wrong and I can try to troubleshoot?

    2. Cynthia stafford

      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.

  9. 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

  10. 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.

  11. Deb Dotolo

    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!

    1. This is the best cheese sauce ever!!! Not only was it easy to make but OH so delish! Thanks for the recipe.

  12. Do you think this would work for a baked cauliflower and cheese casserole? It sounds delicious!

    1. Karly Campbell

      Yes, I think so! You might make it a little thinner as it may thicken a bit in the oven.

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