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Low-Carb Slow Cooker Queso Blanco

4.6 stars, average of 146 ratings

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This low-carb Slow Cooker Queso Blanco is perfect for drizzling over taco salads, scooping with keto tortilla chips, or even you favorite veggies. Five minutes prep time, a crockpot and six common ingredients - that's all you need to prepare this tasty keto cheese sauce.

Note that although full-fat milk is relatively high in carbs, the carb count per serving in this queso blanco will be negligible. If you want to avoid whole milk altogether, you can substitute 1 cup of whole milk with 1/4 cup of heavy whipping cream mixed with 3/4 cup water.

Hands-on Overall

Serving size 1/4 cup/ 60 ml

Allergy information for Low-Carb Slow Cooker Queso Blanco

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, 1/4 cup/ 60 ml)

Net carbs1.5 grams
Protein7.5 grams
Fat12.3 grams
Calories140 kcal
Calories from carbs 4%, protein 21%, fat 75%
Total carbs1.7 gramsFiber0.2 gramsSugars1.3 gramsSaturated fat7.7 gramsSodium225 mg(10% RDA)Magnesium9 mg(2% RDA)Potassium63 mg(3% EMR)

Ingredients (makes about 4 1/2 cups)

  • 1 lb Monterey jack cheese, cubed (450 g)
  • 8 oz cream cheese (230 g)
  • 1 cup canned diced green chiles (140 g/ 5 oz)
  • 1 jalapeno pepper, minced (14 g/ 0.5 oz)
  • 1 tbsp butter (14 g/ 0.5 oz)
  • 1 cup raw full-fat milk (230 g/ 8 oz) - see note above

Instructions

  1. Place all of the ingredients in a slow cooker or an Instant Pot and set to low heat for 2 hours (slow cooking mode on the Instant Pot). If it’s too thick add a bit more milk and stir. (Tip: If you're short on time, simply use the Saute function and cook intil melted for a few minutes. Stir to ensure even cooking. Based on feedback, this is a better method for smoother results.)
  2. Set slow cooker to warm to serve.
    Low-Carb Slow Cooker Queso Blanco
  3. Store leftover queso in a jar in the refrigerator for up to a week and reheat in the microwave with a bit more milk or water to thin.
    Low-Carb Slow Cooker Queso Blanco

Ingredient nutritional breakdown (per serving, 1/4 cup/ 60 ml)

Net carbsProteinFatCalories
Cheese, monterey
0.2 g6.1 g7.6 g93 kcal
Cream cheese, soft (full-fat)
0.4 g0.9 g3.6 g31 kcal
Peppers, chili, green, canned
0.2 g0.1 g0 g2 kcal
Peppers, Jalapeno, fresh
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g0.6 g6 kcal
Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D
0.6 g0.4 g0.4 g8 kcal
Total per serving, 1/4 cup/ 60 ml
1.5 g7.5 g12.3 g140 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (17)

I followed Amanda's directions in the comments and cooked it on the stovetop, stirring constantly. It turned out fine. I made it with HWC and water instead of milk, as you suggested for lower carb, and that worked too. Tomorrow, I'll use it in a Chorizo Burrito Mexican Breakfast Casserole I found. I'm making that with egglife wraps for the tortillas. I'm excited to see how my low carb experiment comes out. Thanks for the recipe!

Thank you Mary, I'm glad you enjoyed!

I made this and maybe I did something wrong because I would not give it a high star rating. The cream cheese never fully melted and the texture was super grainy for me. I used freshly grated Monterey cheese thinking that would make it less grainy. Even warming up the leftover were not great, I ended up throwing away the entire batch

Thank you for your feedback Ali. This was adapted from a classic queso blanco recipe and I wonder if it was down to some of the ingredients. I made half batch of this last summer and it was smooth. Have you tried using a stick blender to make it smooth?

Ali, I just made this and mine was grainy and lumpy as well. I used cold cream cheese, straight from the fridge, and I think it curdled in the instant pot which is why there are lumps in the queso. So I'm assuming it's supposed to be room temperature-this would be helpful to list in the recipe! I'll have to throw mine out as well as it's not edible.

I used mine straight from the fridge so I suppose I'll need to test this again to see why this might not worked. I don't think it has anything to do with the temperature of the cheese. I didn't use Monterey Jack in mine (I used Gouda which is similar). I'll try to use the Sauté option too to see if the results are any better.

I made it again but this time just melted everything in a pot on the stove stirring constantly and it turned out fine.

Thank you so much, this is really useful! I'll update the recipe as soon as I test it.

You’re welcome

Hi! Can I use regular vitamin D / whole milk instead of the raw?

Hi Megan, yes you can although I'd use whole (full-fat) as regular and low-fat milk contains more carbs.

Thanks so much! I'm excited to try it! Have a beautiful and safe 4th of July 🎆🧨✨

You too!

Can I use queso fresco instead of Monterey jack?

I think you can - it is a different type of cheese, more similar to feta so the texture will be different.

For some reason the link for keto tortilla chips didn’t do anything in the app.

My mistake - fixed 😊