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My Keto Cheese Sauce Tastes Too Good To Be Low Carb
You’ve been needing this keto cheese sauce in your life. I first made it as part of my cauliflower mac and cheese, but it was such a hit that it earned its own post. It’s smooth, creamy, and way more flavorful than the stuff from a jar, and you only need a handful of real ingredients to make it. Once I figured out how easy it was to make homemade cheese sauce, I never looked back. Here’s what makes it such a go-to recipe:
- Only 3 ingredients – This isn’t one of those complicated sauces with a roux or flour. You just need 3 simple ingredients plus butter if you want it extra rich.
- Smooth and creamy – A lot of homemade cheese sauces can turn gritty or clumpy, but this one stays silky thanks to gentle heat and the right combo of fats. I’ve tested it enough times to know what works, and I’ve got plenty of tips to help you get it just right.
- No flour needed – Most cheese sauces use a roux, but we’re skipping that here. This s sauce thickens with real cheese — which is kind of the point, right? 😉
- Way more than a veggie dip – Sure, it’s great as keto cheese sauce for broccoli, but I’ve also poured it over soft pretzels, tossed it with zucchini noodles, and stirred it into dip. Even friends who don’t eat low carb always go back for more.
It’s rich, easy, and way better than anything from a jar — make it with me and see for yourself.
Reader Review
“Came out perfect! I’m so thankful for this recipe. I paired my broccoli and cheese with some tilapia.” –Cee Cee
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Ingredients & Substitutions
Here I explain the best ingredients for my keto cheese sauce recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cheddar Cheese – I usually go with sharp cheddar for the boldest flavor, but mild works too if that’s what you prefer. You can use pre-shredded cheese, but I get the best results when I shred it myself — it melts smoother and gives the sauce a creamier texture. Monterey Jack is another good option if you want something a little milder that still melts well.
- Heavy Cream – This is what makes the sauce rich and velvety. I’ve tried half and half or full-fat coconut milk in a pinch, but nothing beats the creaminess of real heavy cream.
- Almond Milk – I usually use my homemade almond milk, but store-bought is totally fine too. Just make sure it’s unsweetened so you don’t end up with sweet cheese sauce (been there). If you don’t have almond milk, any unsweetened milk you like will work
- Unsalted Butter – Totally optional, but I almost always add it. It gives the sauce a richer flavor and a silkier texture, especially if you plan to reheat it later.
Free Printable: Low Carb & Keto Food List
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My Recipe Tips For The Best Keto Cheese Sauce
- Dumping all the cheese in at once can make it clumpy or greasy. I like to sprinkle it in gradually while stirring. It helps everything stay smooth and creamy.
- Don’t let it boil. I keep the heat on low the whole time. If it starts bubbling, it can “break” and turn grainy instead of staying smooth and creamy.
- If it gets too thick, just add a splash more cream or milk. Too thin? Stir in a little extra cheese until it’s just right.
- Cheese sauce needs a little attention. I stir it pretty much the whole time to help it melt evenly and stay smooth. It only takes a few minutes, so don’t walk away.
- I usually don’t add salt because I think the cheese is salty enough on its own. If yours tastes a little flat, try adding a small pinch at a time until it hits that perfect savory flavor.
Keto Cheese Sauce
By
My easy keto cheese sauce is rich, creamy, and ready in minutes. Perfect for veggies, nachos, or anything that needs that cheesy goodness!
Instructions
[ See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Combine all ingredients in a saucepan over low heat. Heat, stirring frequently, until the cheese mixture is smooth. Be careful not to overheat or the cheese will burn.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the smoothest texture, the creamiest finish, and keto cheese sauce that turns out perfect every time.
- Store: Keep leftovers in the refrigerator for 4-5 days in an airtight container
- Meal prep: You can totally make this cheese sauce ahead! Just keep it in the fridge for 4-5 days.
- Reheat: Warm gently on the stove or in the microwave when you’re ready to use it.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheese Sauce
Ways To Use It
Wondering what to put it on? Here are some of my favorite ways to use this low carb cheese sauce:
- Fresh Veggies – My favorite veggies for dipping are bell peppers and broccoli. But it’s also great with celery sticks, cucumber slices, or cauliflower if you want an easy cold snack with some crunch.
- Cooked Veggies – I love pouring this over roasted broccoli (pictured above) or cauliflower, but it’s just as good drizzled on sauteed asparagus, green beans, or really any veggie you want to make a little more exciting.
- Pasta – I originally made this cheesy sauce for my cauliflower mac and cheese, but now I use it on zucchini noodles, spaghetti squash, or whatever keto pasta I have on hand. It turns any bowl into comfort food.
- Nachos & Bread – I usually make my keto tortilla chips when I’m keeping it low carb, but my girls like my gluten free tortilla chips. Just add taco meat, salsa, and jalapenos for easy gourmet nachos. This sauce also makes the perfect dip for breadsticks or my fathead pretzels.
79 Comments
Raquel
0I love the idea of making cheese sauce at home instead of buying a can full of preservatives in the store!
Sandra
0So delicious! I am not a broccoli fan BUT, I loved this! I will never eat broccoli any other way.
Jonni Seal
0The cheese melted to a plastic blob and the other liquids never really incorporated. So it was cauliflower in butter sauce with plastic cheese blobs.
Wholesome Yum M
0Hi Jonni, Did you combine these ingredients together with low heat? The cheese sauce will start to separate and clump if it gets too hot too quickly.
karen
0I love this recipe. I grew up putting cheese sauce on Broccoli and cauliflower. Then we were brainwashed into believing that this was not heart healthy food! What a joy to go on Keto and find that you had the right idea in the beginning.
Shelli
0I buy Costco shredded cheese so I was wondering if that cheese is ok for this recipe? I used the Costco cheese to make the broccoli soup and that cheese didn’t turn out to well. It never really melted in the crockpot and it was stringy and and stuck to the spoon and bowl. So what kind of cheese would work for this cheese sauce and the broccoli soup. The soup was good still.
Wholesome Yum M
0Hi Shelli, Pre-shredded cheese is covered in a starch and mold inhibitor, so it will react a bit differently from fresh shredded cheese. Fresh shredded is always best unless otherwise noted in the recipe.
Mary
0Yuck!! How did I never know this?
Sherry Campbell
0I made this to use with garden cauliflower for dinner. By the time I steamed the cauliflower, the cheese sauce was separating and the cheese clumps sunk to the bottom. Before removing it from the heat, it was nice and smooth and integrated.
Wholesome Yum M
0Hi Sherry, If the cheese sauce gets too hot it will start to separate. It’s best to keep this on low consistent heat until ready to be used.
Maya | Wholesome Yum
0Love this recipe! Yum
Grady Scott
0Just tried this recipe. I had done something similar but heating it on too high a temp. I kept it low and stirred almost continuously. WOW! It turned out great! Thanks so much!