1 Minute Keto Cheese Sauce is the perfect recipe for those who still want to enjoy everyones favorite snack but don't want to worry about all the carbs! This smooth and creamy, keto friendly Nacho Cheese Sauce is the perfect snack for a movie night at home with the family or Sunday football game around the TV. With just a 1 minute cook time you and your whole family will enjoy this velvety sauce with every dip!
This is not just a dip, though! Use it to coat steamed broccoli or cauliflower. Top your keto nachos, or taco salad. The possibilities are endless!
HOW TO MAKE 1 MINUTE KETO CHEESE SAUCE
Who doesn't love watching a football game gathered around the TV on a family night?
Now you can indulge in this easy Keto Cheese Sauce without all the guilt of carbs!
Lets get started. Add all your ingredients in a small bowl (except 3 tablespoons of heavy cream). If you want just a plain cheese sauce, leave out the cumin and the chili powder.
Stir all your ingredients together and microwave on high for 30 seconds. This is how it looks after the first 30 seconds. Now we give it another stir.
Now we microwave on high for 30 seconds more.
Your cheese sauce should be smooth and creamy.
Now for the trick. Stir in those 3 additional tablespoons of heavy cream. More if you want it thinner.
This makes your cheese sauce super velvety and smooth!
In just 1 minute cook time you can enjoy this smooth keto friendly snack! Looks great!
If this gets cold, be careful re-heating. Reheat very slowly...like 15 seconds at a time. Too much stirring and too much heat will cause it to split. it really cannot be saved after it splits.
Looking for other low carb snacks? Check out my recipes for The Best Pimento Cheese Recipe with Bacon or Crispy Chili-Lime Spiced Air Fryer Chickpeas!
⭐ Did you make this Keto Cheese Sauce Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
1 Minute Keto Cheese Sauce (Nacho or Plain!)
INGREDIENTS
- 2 Ounces Cream cheese
- ⅓ Cup Heavy cream plus an additional 3 tablespoons
- 1 Cup Freshly shredded cheddar cheese
- ½ teaspoon Kosher salt
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
INSTRUCTIONS
- Add all ingredients in a small bowl (except 3 tablespoons of the heavy cream). Leave out the chili powder and cumin if you want a plain cheese sauce.
- Microwave on high for 30 seconds.
- Once that is done. Stir and microwave on high for another 30 seconds.
- Cheese should be smooth.
- Stir in 3 additional tablespoons of heavy cream to make sauce smooth and creamy.
- Serve.
JENNIFER'S TIPS
- Re-Heating: If this gets cold, be careful re-heating. Reheat very slowly...like 15 seconds at a time. Too much stirring and too much heat will cause it to split. it really cannot be saved after it splits.
- Storing: This should keep in the refrigerator for 5-7 days.
- Cheese: I am a fan of pre-shredded cheese you may have a better result when you grate the cheese yourself for this recipe.
NUTRITION PER SERVING
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Anita says
This cheese sauce has a great flavor. Next time though, I will.not use preshredded cheese. It never melted completely. It was creamy, but not smooth.
Erin says
I made this tonight and was very impressed with it. So smooth amd delicious. We ate it with tators.
Corrie Lynne says
Thank you for this quick recipe! I just needed something cheesy that would mix well with my leftover riced cauliflower for a quick snack. I used half & half instead of heavy cream and just left out the additional three tablespoons, and it worked great and mixed well with the riced cauliflower.
melissa says
This is really good if you put a little pickled jalapeño juice in it as well. Great recipe and really quick. Thanks
Sherry Thacker says
Thank you for all your recipes. I love them. You are the best. Thanks again and I am making this very soon.
Cat says
I never use the packaged grated cheese. Not great stuff. It takes a minute to grate and no additives. I used 1/2 and 1/2 because I didn't have heavy cream. Still lovely and creamy. I also just made mine plain - only used salt. I bet using pepper jack cheese would be yummy for nachos.
Janet says
People who are physically challenged appreciate pre grated cheese.
Kayla says
Can this be kept warm in a crock-pot?
jenniferbanz says
It should work but I haven't tried it so I am not 100% sure
E. Sánchez says
This was so quick and tastes very good. Had it on steamed broccoli... it was delish!!!
Pamela D Thompson says
Easy, simple and delicious. Thank you for all f the time and effort that you put into your recipes. I have enjoyed m and have had great success making them.
Former Chef says
If this breaks, usually a little water mixed in can bring it back together. Certain "sauces" can be fixed this way.
Kurt says
Not sure exactly what I did wrong when I made this, but mine broke right away. Was skeptical of this fix, but it worked perfectly! Thanks for the tip!
Rhoda Wright says
What the heck can you eat it on?
jenniferbanz says
I listed several things in the post. Broccoli or any steamed vegetable, nachos using pork rinds, and taco salad.
Mark says
You can use the low carb tortillas cut them into small triangles and bake in the oven on 400 for ten minutes. I like to coat my tortilla chips with a light butter before baking them in the oven. This makes amazing nachos.
Elizabeth says
Like someone else mentioned... low carb chips. However, You don’t have to bake them in the oven. Cut them in triangles, spray them with pan spray, salt them, and put in the microwave a minute, or however long your microwave takes to turn them into chips.
Janet says
pepperoni slices
shredded chicken
ground beef
low carb nut/seed crackers/chips
shirataki noodles
meatballs
use in casserole style dishes
on top of a burger with sauteed mushrooms
cauliflower mash