Low-Carb Cheese Sauce | THM: S

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Everyone needs a good low-carb cheese sauce in their life!

This one takes just a few minutes to make and is perfect for pouring over roasted or steamed non-starchy vegetables, low-carb noodles (think zoodles, spaghetti squash noodles, or Dreamfields pasta!), or you can even use it as a fondue dipping sauce for a fun appetizer with friends!

I double this low carb cheese sauce recipe for our large family (hence why you see so much sauce in these photos!), but the recipe as written is the perfect amount for coating one regular size bag of frozen vegetables.

Thick, creamy, and very flavorful, you don’t need to use any “funny” thickeners in this gluten-free low carb cheese sauce. There’s no flour, cornstarch, xanthan gum, or glucomannan giving the sauce its wonderful consistency;  it all comes from the melted cream cheese!

You don’t need any special ingredients to whisk up this sauce, making it an easy choice to dress up a side of non-starchy vegetables for a keto-friendly or THM S meal!

You’ll need:

Pictured here is the cheese sauce smothered over a California-style mix of vegetables – broccoli, cauliflower, and carrots. There are too many carrots in this mix to use without entering Crossover territory, but it’s a great family-friendly mix that kids enjoy, and they don’t mind if I swap my helping of carrots for their pieces of broccoli. 🙂

Yield: 2 cups

Low-Carb Cheese Sauce | THM: S

Low-Carb Cheese Sauce | THM: S

Everyone needs a good low-carb cheese sauce in their life! This one takes just a few minutes to make and is perfect for pouring over vegetables, low-carb pasta, or using as a fondue dipping sauce! A THM S. Keto, gluten-free. No special ingredients.

Prep Time 10 minutes
Total Time 10 minutes


  • 1/2 cup heavy cream
  • 1 cup grated cheddar
  • 2 oz. cream cheese softened
  • 2 tsp mustard
  • 1/2 tsp mineral salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • pinch of cayenne


  1. In a medium saucepan, melt and stir all ingredients together until smooth. Pour over steamed or roasted vegetables, low-carb pasta, or use as a fondue dipping sauce.

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9 thoughts on “Low-Carb Cheese Sauce | THM: S”

  1. I served this with cauliflower and green beans for dinner tonight. My husband is not a veggie fan at all but the first thing he mentioned about the meal was how much he loved the cheese sauce. Delicious, and so nice to have a cheese sauce that is healthy AND has amazing flavour!

    • I don’t think so Eileen! With 2 TBSP of dry mustard, that would be ALL you tasted, it would be mustard cheese sauce, definitely not what Jacinda intended 🙂

      • I made this tonight using 2 tsp of prepared mustard and all I could taste was the mustard.
        Is it possible there’s a typo in the recipe and it should actually be 1/2 tsp of mustard? Most homemade cheese sauce recipes I’ve made before call for about that of dry mustard.

  2. Just wanted to see if anyone ever found out if it’s prepared mustard or dry mustard. I’m wanting to make this for a family event and I want to be sure I get it right! Thanks!

  3. I think the measurements are a bit wonky on this recipe – I used 1/2 teaspoon dried mustard and then had to thin the sauce down with about 1/2 cup of half n half. Other than that it was delicious! I nuked it it the microwave in 30 second bursts – stirring each time. Took about 2 minutes total. My family loved it. I will definitely make it again. Thanks!

  4. I eat low carb and make an even simpler, very tasty sauce. I don’t remember where I found the recipe, but it originally was an alfredo sauce-type thing, but I’ve also done it with cheddar cheese too. I use a can of coconut milk. Heat it in a pot and then stir in two spoonfuls of oat fiber, a slice off a stick of butter, and grated cheese. I’ve used parmesan cheese, and I’ve also used cheddar–just depends on whichever I feel like making for that meal. It’s great over vegetables or used in a casserole. It’s very easy and tastes really good.

  5. I make this cheese sauce all the time and I use 1 tsp of dry mustard not the yellow mustard in the fridge .


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