This low carb cheese sauce is made with cheddar cheese and is SO quick and easy to make! Gluten free, LCHF and keto-friendly recipe.
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This cheddar cheese sauce is actually adapted from my low carb white sauce recipe – I left out the egg yolk and used shredded cheese to thicken the sauce instead. It's seriously easy to make and ready in just a few minutes!
I used a Triple Blend of cheddar: Vermont White, Sharp, and Mild – but of course you should use whichever style of cheddar that you prefer. I tasted for seasoning but for once I didn't think salt or pepper was necessary, so I haven't included it in the recipe card.
How to Make a Low Carb Cheese Sauce
Add cream cheese, heavy cream and water to a medium saucepan. Cook over a low heat until the cheese has melted. A non-stick whisk is useful for this recipe!
Add the shredded cheddar, a quarter cup at a time, stirring until it has melted before adding more.
Once the cheese has fully melted and the sauce has formed, remove from the heat.
This sauce is very thick and creamy – watch my short Instagram video to see the consistency. SO good!
You can use this low carb cheese sauce for all kinds of things – serve it over low carb spaghetti, with roasted broccoli, cauliflower, or other veggies, or like I did and use it in a Cheesy Noodle Chicken Casserole!
- ½ cup cream cheese
- ½ cup heavy cream
- ¼ cup water
- ¾ cup shredded cheddar cheese
- Add the cream cheese, heavy cream and water to a medium saucepan. Cook over a low heat until the cheese has melted.
- Add the shredded cheddar, a quarter cup at a time, stirring until it has melted before adding more.
- Once the cheese has fully melted and the sauce has formed, remove from the heat.
2g net carbs per serving (¼ cup).
This recipe makes approximately one cup of sauce.
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Nutrition InformationYield 4 Serving Size ¼ Cup
Amount Per ServingCalories 285 Total Fat 28g Saturated Fat 17g Cholesterol 94mg Sodium 235mg Carbohydrates 2g Net Carbohydrates 2g Fiber 0g Sugar 1g Protein 8g