Low Carb Cheese Sauce, a Keto sauce, is a great base sauce. Try it in lasagna and other pasta recipes, gratins, vegetables, chicken, or steak. It’s a staple for low-carb eating. It’s a great addition to your arsenal.
Do you want to make a creamy white sauce without using flour? It’s easier than you think.
This sauce is so good. I had to stop eating it with a spoon so I’d have enough for my casserole! Literally, I wanted to drink it!
Low Carb Cheese Sauce has no cream, no flour, and no Velveeta. It’s made with almond milk. It’s rich and creamy. It takes less than 10 minutes to make.
I have dabbled in Keto recipes but I am in no way an authority on the subject. However, I will take any measure possible to get more vegetables in my family’s bellies. For us, this recipe worked. It’s definitely a keeper!
You’ll want to use full-fat cream cheese not low-fat or fat-free cream cheese.
This keto cheese sauce recipe is easy to halve, or quarter, to fit your next cheesy coated meal. When reheating, do so over very low heat with continuous whisking as the sauce can split.
Low Carb Cheese Sauce
I recommend shredding your cheese by hand. It will be smoother. Pre-shredded cheese is coated in a corn-starch mixture that prevents it from sticking together. This will also prohibit it from melting smoothly.
You can use heavy cream, but I like almond milk best in this recipe.
You’ll also need a little water to thin out the sauce to the consistency you want. Also, the amount of water will vary depending on how thin you want the sauce and what you want to use the sauce on. For pasta, you’ll want it thinner since the pasta will soak a lot of the sauce. For fresh vegetables that will give off some liquid as it cooks, you may want a thicker sauce.
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This keto cheese sauce recipe makes 10 servings. One serving is 100ml/3.5oz.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Low Carb Cheese Sauce is a great base sauce to have. Easy to make and great over pasta and vegetables. Keto sauce
- 8 ounces cream cheese cubed
- 1/4 cup butter
- 1 cup almond milk
- 2 cups mozzarella cheese shredded
- water about 1/4 cup to thin sauce. Use as much or as little as you want for the consistency you want the sauce to be.
In a saucepan on medium-low, melt butter and cream cheese. Whisk until smooth.
Add milk and cheese and whisk until smooth. Whisk in water if needed.
You can use this base sauce in casseroles if you follow a low-carb diet. It's great over vegetables, pasta, and potatoes.