Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
To start, you need butter, cream cheese and heavy cream. Of course you will need the hard cheese of your choice, grated. Be sure to grate your own cheese off the block because this will have zero carbs in it. The pre-shredded cheese in the bag has carbs so why waste your carbs for the day on anti caking agents? Grating cheese is easy and you just need a box grater to do it.
Melt the butter and cream cheese together over medium high heat until the butter bubbles and the cream cheese has melted. I warn you, this will look like a hot mess. But keep going! I know the cream cheese will look curdled at this point but I promise it will be fine! Add in the heavy cream and keep whisking. Bring this back to a bubble and watch the magic happen. The cream binds with the cream cheese and butter making a silky smooth sauce. At this point you have a keto friendly white sauce! Add in the shredded cheese and whisk until ridiculously smooth.
2 sticks (1 cup) butter
1, 8-ounce brick (1 cup) cream cheese
1 cup heavy whipping cream
2 cups shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cracked black pepper
¼ teaspoon cayenne pepper
In theory this recipe should not work. But sometimes that is the magical chemistry of cooking! This cheese sauce is, in a word, AMAZING! It gives you the most cheesy, creamy goodness you could ask for. The first time I made it I did so to top some steamed broccoli because any way I can get Rick to eat more veggies is a good thing. This hit the spot for him.
The best part about this cheese sauce is that is reheats super well. I reheat mine in the microwave. My microwave has a reheat button and a sensor and it knows when to stop. I recommend starting on one minute and then 30 second intervals until completely heated. You can also reheat on the stove top over low heat.
When you reheat this it will look broken Simply whisk well to bring everything back together. If, after a couple of reheatings it does not want to return to it's creamy goodness, add a couple tablespoons of additional heavy cream or even better, a dollop of sour cream and whisk again until smooth and creamy.
This will stay fresh in your refrigerator for up to a week so make enough to last for the amount of time you will want to enjoy it. This does not freeze well.
I hope you give this low carb, keto friendly cheese sauce a try sometime soon and I hope you love it!
Today I am sharing with you a basic that you can use for your low carb or keto diet! Cheese sauce typically is started with a roux of butter and flour. If you are on one of the low carb plans, then you know that flour is going to be an ingredient to avoid. So this cheese sauce is made with only cheese and dairy products. It is delicious and it seems like it should not work but it really does! Drape this over vegetables, add it to a mock mac and cheese, drizzle over grilled meats or fish for a delicious finish to your keto friendly or low carb meal. I promise you won't be disappointed.
Truth be told when I first tried this I thought, there is no way it will work without a binder of some sort. I was wrong. This is the smoothest, silkiest, creamiest, cheesiest cheese sauce I have ever had in my life. My girls said they like it better than my regular cheese sauce and that is saying something. This may just be my new "go to" sauce for all things cheese!
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Place butter and cream cheese in a heavy bottomed saucepan over medium high heat. Melt until butter bubbles and cream cheese has broken down.
NOTE: At this stage the mixture will look curdled. Not to worry, keep going and it will be fine.
Add heavy cream and whisk well until the mixture comes back up to heat and begins to bubble.
Add in the shredded cheese and continue whisking until smooth.
Add in the spices and stir well.
Use this cheese sauce over vegetables, in casseroles or draped over grilled meats or eggs.
You can store this cheese sauce in an airtight container in the refrigerator for up to a week.
You can reheat in the microwave on 50% power or on the stovetop over low heat. If the mixture looks broken upon reheating, simply whisk well to bring it back together.
If the mixture will not cooperate and continues to look broken, add in a couple tablespoons of heavy cream or a generous dollop of sour cream and whisk again. This should fix it.
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
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