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Easy Keto/Low Carb Cheese Sauce

  • Writer: Keto Upgrade
    Keto Upgrade
  • 12 minutes ago
  • 5 min read

This "recipe" has been something I would make super fast in small amounts even before keto. It may not reheat the best because there is no flour in it but it's simple and easy to throw together for a little dip for some keto soft pretzels (https://youtu.be/kgjC09Dj7G8 ) or a yummy keto mac & cheese with your favorite low carb pasta. For this video I tried Kaizen low carb pasta and I have to say it was hard to distinguish it from regular pasta once covered in cheese sauce. You can subscribe and save on Amazon for a little bit cheaper than on their website (https://amzn.to/3YN6VRc ).







There are only a few tips and tricks I have for making this cheese sauce. There are many different cheeses that are good for a cheese sauce. Most cheese sauces are made mostly with cheddar or some kind of stable cheese like Velveeta or American. These stable cheeses have some different gums or other stabilizers that will help your cheese sauce from breaking, even a little cream cheese would help with this. But it isn't absolutely necessary, you might just need to reheat slowly and add more cream and cheese to make it come back together. For the other cheeses you can use many options like muenster, havarti, gouda, colby, monterey jack, swiss, provolone, also smoked versions of any of these will give a nice flavor to the sauce. I do suggest using most block cheese instead of pre-shredded but I have used some pre-shredded along with block cheese and had a good result, I just don't suggest using all pre-shredded.


I always start my cheese sauce with butter and sautéing onions and sometimes garlic. You can use whatever you want or prefer, even sautéing peppers if you want to make a spicy cheese sauce. You can also use can peppers or salsa at the end to make queso. Whatever you are making will determine how thick you should make your cheese sauce. But after you saute whatever you want you just add cream, bring to simmer then reduce heat and slowly add the cheese while whisking until the thickness you need for the application you are using it for. Making sure to not boil as you are slowly adding the cheese because this can cause the cheese sauce to separate. You can also use half chicken stock to cut carbs but you will need more cheese to thicken it into a nice cheese sauce.


You can always add your own gum or stabilizer like xanthan gum, guar gum, carob gum, sodium citrate etc. to the cheese sauce to help it from breaking but in my experience the only time I have it break is when I reheat it. So I don't find it necessary to add my own, I usually just add some kind cheese that has some gums in it, trying to stay away from cheese that has oils or maltodextrin.



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Easy Cheese Sauce Recipe (enough for about 2 Cups of cheese sauce)


2 Tbs. Butter

Diced raw onion or peppers (optional)

3/4 Cup Heavy Cream

12-16oz./3-4 Cups Shredded or chopped cheese (more if adding liquid to the cheese sauce, like salsa or wet macaroni)

Salt and pepper (to taste)


Instructions:

  1. Melt butter on medium heat and add diced raw vegetables if using, if not you can just add the cream to the pot to heat

  2. Sautee the vegetables until softened and add salt and pepper while cooking, shred or chop cheese you are using (different kinds that are good for cheese sauce listed above)

  3. Add cream and bring to a boil then reduce to simmer, slowly whisk in handfuls of cheese, letting them fully incorporate before adding more

  4. Keep adding cheese until the cheese sauce is as thick as you need it for what you are using it for, for just a dip you don't need it super thick, for mac and cheese I like it super thick so you don't have to worry about introducing extra liquid from the pasta

  5. Season with salt and pepper to taste at the end, probably won't need much salt as cheese can be salty, if adding rotel canned chilis or salsa make sure to make it pretty thick also

  6. Enjoy over some steamed broccoli, a dip for some keto soft pretzels (https://youtu.be/kgjC09Dj7G8 ), or add 2 Cups sauce to 8oz. of cooked pasta, place in a baking dish, top with some more cheese and bake at 450 for 10 minutes (can broil for extra crispy top)


    Can make mac and cheese ahead and refrigerate then bake covered at 350 degrees for 30-45 minutes, then uncover and bake until bubbly and browning on top


Macros will all depend on what cheeses and how much you use. If you use pre-shredded cheese the carbs will be higher!


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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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