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keto queso recipe in cast iron skillet with pico on top

Keto Queso

This KETO QUESO DIP is the perfect snack! We serve it up with all kinds of low carb options (keep reading for ideas!), and we love to drizzle it over low carb burrito bowls and tacos!

easy queso recipe in cast iron skillet with pico de gallo on top

Here I am again, with more Mexican inspired goodness!

Can’t stop, won’t stop.

The past couple of months have brought you keto salsa and keto guacamole. It only seemed right that I round things out with some keto queso!

This low carb queso is smooth, creamy, and incredibly cheesy! It’s easy to customize – make it more or less spicy, skip the onions, etc.

Once you have the basic cheese sauce ratio down, you can really make this dip however you like!

How to:

Melt some butter in a skillet and then stir in some onion, jalapeno, and cumin.

onion and jalapenos in cast iron skillet with wooden spoon

Once the veggies have softened up, add in a block of cream cheese along with some cream and water. Let them melt together and get nice and creamy.

Stir in some cheddar and Monterey jack. We prefer to shred our own cheese – it melts more smoothly because it doesn’t have any starch on the cheese to keep it from sticking.

shredded cheese on top of cream sauce

Once the cheese is smooth and melted, we like to top our queso off with a bit of pico de gallo. Store bought is fine or you can make your own. Shall I share my recipe for that too? 🙂

A big scoop of guacamole would also be tasty!

keto queso recipe in cast iron skillet with pico on top

What to dip in low carb queso dip:

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low carb chip dipped in cheese dip

To make low carb tortilla chips, start with a couple of low carb flour tortillas. Cut into triangles using a pizza cutter, spritz with oil spray, sprinkle with salt, and bake until crispy!

More low carb snacks:

Not in the mood to cook? I feel you.

I rounded up some of the best low carb snacks to buy and compiled them into one easy list!

low carb queso in cast iron skillet

Follow me on social for more recipe ideas & inspiration!

keto queso recipe in cast iron skillet with pico on top

Keto Queso

This keto queso is perfect for dipping your favorite low carb snack, but we also like to drizzle it over a low carb burrito bowl or dunk grilled chicken in it!

Yield 2 1/2 cups
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 1 medium jalapeno, minced
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ¾ cup heavy cream
  • ¼ cup water
  • 8 ounces cream cheese
  • 8 ounces shredded cheddar
  • 4 ounces shredded Monterey jack


  1. Melt the butter in a skillet over medium heat. 
  2. Stir in the onion, jalapeno, and cumin and cook for 3-5 minutes, or until vegetables have softened.
  3. Add the cream cheese, heavy cream, and water to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.
  4. Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.
  5. Add additional water as desired to reach the consistency you prefer.


We like to top our queso with pico de gallo before serving.

You can add extra jalapeno to make this spicier or skip it altogether to keep it more mild.

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Nutrition Information:

Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 298Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 523mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 2gProtein: 10g

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16 thoughts on “Keto Queso”

  1. Love this recipe! Creamy and didn’t disappoint my non-keto son. I added some diced chiles but think next time, I will load up on more jalapeños. Definitely making again and added to my bookmarks.

  2. Susan Englerth

    I modified the recipe for convenience and a smaller quantity.
    3 Tbs heavy cream
    1 Tbs water
    2 ounces cream cheese
    3 ounces shredded Colby Monterey Jack cheese
    1/4 cup Rotel tomatoes
    Pinch of cumin
    2 tablespoons canned green chiles
    1/4 teaspoon onion powder
    Combine cream water and cream cheese in a saucepan over low heat. Break up cheese with a whisk and heat until smooth. Add cheese and melt to combine. Add all other ingredients. Heat through.

  3. Hi Karly,
    Do you use mild or sharp cheddar cheese for this dip?
    Thanks in advance,

    1. Karly Campbell

      Either works fine, whatever flavor you like best. We pretty much always use sharp cheddar.

  4. This was absolutely WONDERFUL!!! We all LOVED it! Since there’s only three of us here, do you know if I can freeze the left overs? We’ve had it two nights in a row (YUM!) but still have some left and I just can’t throw it away!

    1. Karly Campbell

      Hi Linda! I’m not sure how this one would freeze. My gut tells me it will get a little funky, but I don’t know for sure. I’m so glad to hear you like the recipe though! 🙂

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