Keto Cheese Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup heavy whipping cream (60 ml / 2 fl oz)
- 2 tbsp butter preferably grass-fed (28 g / 1 oz)
- 1/4 cup cream cheese or soft goat cheese (60 g / 2.1 oz)
- 1/2 cup grated cheddar or hard goat cheese (60 g / 2.1 oz)
- pinch salt if needed (i like pink himalayan)
- 1-2 tbsp water or more cream if you need to thin it down
- 2-4 tbsp freshly chopped herbs of choice
- Carbohydrate 1.873170625 g
- Cholesterol 0 mg
- Fat 0.224526875 g
- Fiber 0.654768764078617 g
- Protein 0.4461225 g
- Saturated Fat 0.0386443125 g
- Serving Size 1 1 recipe (3g)
- Sodium 0.866125 mg
- Sugar 1.21840186092138 g
- Trans Fat 0.029925625 g
- Calories 9 calories
Place the cream and butter into a small sauce pan and gently heat up. Grate the cheddar cheese and keep aside. (photos shown are for 8 servings - double the recipe)Once heated, add the cream cheese into the sauce pan.Stir until melted and bring to a simmer. Once you see bubbles, take off the heat.Add grated cheddar cheese and...... mix until smooth and creamy. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. If too thick, add a splash of water or cream.Serve over steamed vegetables, fish and meat! If you can't use the whole recipe, only make one serving. The sauce should be eaten immediately or kept at room temperature before serving. Once refrigerated and reheated, the butter separates and the cheese clumps which you want to avoid.
