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Having a good cheese sauce in your repertoire is a must! This easy cheese sauce recipe is based on the famous Keto Cheese Sauce which went viral on Pinterest.
This keto cheese sauce is incredibly tasty, super easy to make and the addition of fresh herbs makes it great for any fish dish, steak or keto-friendly pasta alternative like zoodles or shirataki noodles. I love to smother it all over roasted cauliflower and broccoli!
In this version of our low-carb cheese sauce I used parsley and chives but you could substitute with any herbs you like. Tarragon and chervil would be delicious too.
What would you serve this cheese sauce with?
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Hands-on Overall
Serving size about 1/4 cup/ 60 ml
Nutritional values (per serving, about 1/4 cup/ 60 ml)
Net carbs1.4 grams
Protein4.7 grams
Fat20.4 grams
Calories200 kcal
Calories from carbs 3%, protein 9%, fat 88%
Total carbs1.4 gramsFiber0.1 gramsSugars1 gramsSaturated fat12.6 gramsSodium182 mg(8% RDA)Magnesium7 mg(2% RDA)Potassium48 mg(2% EMR)
Ingredients (makes about 1 cup/ 240 ml)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 1/4 cup cream cheese or soft goat's cheese (60 g/ 2.1 oz)
- 1/2 cup grated cheddar or hard goat's cheese (57 g/ 2 oz)
- pinch of sea salt
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 1 - 2 tbsp water or more cream if you want to thin down
Instructions
- Add the butter and cream to a small sauce pan and gently heat on medium.
- Once heated, add the cream cheese (or soft goat's cheese). Stir with a hand whisk until melted and bring to a simmer. If the cheese starts spattering, reduce the heat. Once you see bubbles, remove from the heat.
- Add the grated cheddar cheese (or any hard cheese such as goat's cheese) and mix until smooth and creamy. If you prefer a thicker sauce, cook for 3-5 minutes more minutes while stirring. If too thick, add a bit of water or more cream.
- Add a pinch of salt and the herbs. Whisk until combined.
- Serve with fish, meat, steamed or roasted vegetables or with a keto friendly pasta alternative like shirataki or zucchini noodles.
- The sauce should be eaten immediately or kept at room temperature before serving. Once refrigerated and reheated, the butter separates and the cheese clumps which you want to avoid. If you really have to reheat the sauce, use low heat. It’s best to make a smaller portion by simply dividing the ingredients if making less than 4 serves.
Ingredient nutritional breakdown (per serving, about 1/4 cup/ 60 ml)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Cheddar cheese |
| 0.4 g | 3.2 g | 4.7 g | 57 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, about 1/4 cup/ 60 ml |
| 1.4 g | 4.7 g | 20.4 g | 200 kcal |
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