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Keto Cheese Sauce - Creamy, Quick, and Low-Carb

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 1 cup freshly grated sharp cheddar cheese (about 4 ounces)
  • 1/2 cup grated Parmesan cheese (freshly grated for best melt)
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2–3 tablespoons warm water or unsweetened almond milk, as needed to thin

Method
 

  1. Melt the butter: Add butter to a small saucepan over low heat. Let it melt gently without browning.
  2. Add the cream: Pour in the heavy cream and whisk to combine. Keep the heat on low to medium-low and warm until you see steam, not bubbles.
  3. Season the base: Whisk in the Dijon, garlic powder, onion powder, and smoked paprika. This builds flavor before the cheese goes in.
  4. Lower the heat and add cheese: Reduce heat to the lowest setting. Sprinkle in the cheddar and Parmesan gradually, whisking constantly. Let each handful melt fully before adding more.
  5. Adjust thickness: If the sauce is too thick, whisk in 1 tablespoon of warm water or unsweetened almond milk at a time until smooth and pourable.
  6. Taste and finish: Season with salt and pepper. Keep the sauce warm on the lowest heat, stirring occasionally, or remove from heat if serving right away.