Low Carb Cheese Sauce
I make this low carb cheese sauce repeatedly. It is delicious and can be used to compliment many meals.
Ingredients
- 1/2 cup butter
- 1 cup cream cheese
- 1 (8 oz) brick and ½ of cheddar (shredded)*
- 1 cup heavy cream
- 1 teas garlic powder
- 1 teas onion powder
- 1 teas coarse black pepper
- 1 teas mustard powder
Instructions
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In a sauce pan over medium heat melt butter.
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When the butter is melted, add cream cheese, and stir with a whisk continuously until the cream cheese is melted.
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Then add the heavy cream and stir until combined.
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Then add all the spices and stir until combined.
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When it begins to bubble, gradually add the cheese.
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When the cheese has melted and combined with the sauce, reduce to low and let simmer for 5 minutes.
Recipe Notes
*Yes, this is a whole 8 oz brick and a half of another 8 oz brick – 12 oz total of shredded cheese! I usually use a mixture of yellow cheddar and white cheddar. I have also tried it with other combinations as well. Sometimes I use Munster, Colby jack, Monterey jack, gouda – it all depends on what I have on hand and what I am in the mood for. Have fun with it!
This Low Carb Cheese Sauce recipe makes a solid amount. This should last about a week. If you don’t want as much, you can reduce everything by half – it works just as well! When I first started making this recipe, I started with the halved version. But then we loved it so much and started putting it on more dishes, I needed to double it!
This is easy to reheat. But I wouldn’t microwave it. I reheat on the stovetop in a saucepan on medium heat and stirring occasionally. To get it going quicker, you can add about a tablespoon of water.