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Keto Cheese Sauce/Queso Cheese Sauce

Author: Kelly the Kitchen Kop


  • 2 Tablespoons butter pastured butter is best
  • 4 Tablespoons cream cheese again, pastured cream cheese is best
  • 1/4 cup real cream/whipping cream NOT ultra-pasteurized, plus more cream if needed - see instructions. Or milk if you don't have any cream, you only buy whole milk, right?!!
  • 1/2 cup shredded cheese any kind is fine, I used parmesan, yum! ***Use spicy cheese for a Mexican queso!
  • Sea salt and pepper to taste
  • Optional: add 1/2 teaspoon garlic powder and/or a squirt of dijon mustard for a variety of flavors
  • Also optional: 1-2 or more Tablespoons of this MCT oil for extra energy and fat-burning power.


  • Whisk as you melt butter, cream cheese and cream in a small saucepan on low so it doesn't burn.  Add the cheese and keep whisking, adding more cream if needed to get a nice, dreamy consistency.  Add optional ingredients and a little salt and pepper and taste-test to get it how you like it.
  • Serve over lightly steamed cauliflower, broccoli, or other veggies.  It's also delicious over eggs or anything really!
  • Also try putting some veggies in your serving dish, add the keto cheese sauce over top, sprinkle on more cheese, then broil 'til golden for a yummy baked cheese flavor.
  • ***If you used spicy cheese to make queso sauce it's great with organic corn chips (if you're not doing keto), or drizzled on your tacos, but if you are doing keto, then using sliced peppers as dippers is pretty darn tasty!


As mentioned above, if you want to make this more like a Mexican queso you can just use a spicy cheese.  Or one day Kasey made this and he used part mozzarella cheese and part cheddar then added 1/4 cup salsa + 1 teaspoon Italian seasoning and it was SO good!