An easy recipe for a creamy keto cheese sauce for broccoli or other vegetables.
There's no flour in this sauce, and it's truly not needed. Just heavy cream, cheddar, and spices. It comes out wonderfully thick and creamy.
I love steamed vegetables. For example, steamed broccoli. I think it's good all by itself, with just a sprinkle of salt and pepper. It's even better with olive oil, lemon juice, and garlic.
But some people (ahem, I'm looking at you, dear daughter) need butter and/or cheese on their vegetables to make them palatable, and that's fine.
So I often make cheesy casseroles such as broccoli casserole or cauliflower casserole. They certainly do help the medicine go down! And this creamy keto cheese sauce is another reliable way to achieve the same effect. It's wonderfully thick, creamy and velvety, yet it contains no flour. How do I do it? Read on to find out!
You'll only need a few simple ingredients to make this creamy sauce. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Heavy cream: I tried making this recipe with half-and-half and it was a fail. Heavy whipping cream is definitely the way to go.
Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard. It flavors the sauce and it also helps prevent it from becoming stringy.
Spices: I use garlic powder and cayenne pepper. You can use fresh minced garlic if you'd like.
Shredded cheddar: I like to use sharp cheddar. Yum. 🧀
Making this keto cheese sauce is surprisingly easy. The detailed instructions are listed in the recipe card below. Here are the basic steps:
Steam your vegetable of choice in the microwave. Today I used broccoli.
Heat up the sauce - it takes all of 5 minutes to be ready. Simply heat the heavy cream with Dijon mustard and spices. Then, over low heat, slowly and patiently mix in the cheese until fully melted.
Pour the sauce over the vegetables, then serve.
The Dijon mustard adds great flavor to the sauce. But I suspect it also helps prevent the sauce from becoming stringy by adding an acidic component. So please don't skip it.
Frequently asked questions
No. The classic recipe requires flour, which helps improve the sauce's texture. But I find that this no-flour sauce is excellent. It's rich and creamy, and its thickness is perfect.
I do recommend using store-bought shredded cheese in this recipe. I suspect that the small amount of anti-caking agent typically added to store-bought shredded cheese (powdered cellulose in the Whole Foods brand) helps the sauce thicken.
If you're shredding your own cheese and you feel that the sauce is too thin, simply stir in a bit more cheese - try ¼ cup more.
You can also mix 1 teaspoon cornstarch with 1 teaspoon cold water and stir that into the sauce. This will add a tiny amount of carbs - 2 grams for the entire recipe. I prefer cornstarch to flour because it's usually gluten-free, and you can use less of it.
Yes. You can refrigerate the sauce, covered, for up to three days. Add a little heavy cream or milk when you reheat it, and reheat it covered, in the microwave, on 50% power.
Stir it after 30 seconds or so and see if the texture is OK, then continue reheating for 30 more seconds. Alternatively, you can reheat it in a saucepan over very low heat.
Of course. It's very good with cauliflower, asparagus, Brussels sprouts, zucchini, and mushrooms.
This tasty sauce is ideal as a topping for steamed vegetables. I usually serve it with one of the following:
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. As mentioned above, when ready to use it, add a little heavy cream and reheat it covered, in the microwave, on 50% power.
Stir it after 30 seconds, then continue reheating - if needed - for 30 more seconds.
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Keto Cheese Sauce
- 3 cups broccoli florets bite-size (10 oz)
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ½ cup sharp cheddar cheese grated (2 oz)
- Steam the broccoli florets until tender-crisp, about 4 minutes.
- Meanwhile, add the cream, Dijon mustard, garlic powder and cayenne to a small saucepan. Whisk to combine.
- Heat the cream mixture over medium heat. When the cream starts to bubble around the edges, lower the heat to low.
- Stir in the shredded cheddar, ⅓ at a time, slowly and patiently stirring it in with a rubber spatula until it is completely melted. Don't stir vigorously or the sauce will become stringy. Turn the heat off as soon as it's all melted.
- Pour the cheese sauce over the steamed broccoli and serve.
WATCH THE VIDEO:
- Using store-bought pre-shredded cheese seems to help with the sauce's texture. I suspect that the small amount of anti-caking agent typically added to shredded cheese (powdered cellulose in the Whole Foods brand) helps the sauce thicken.
- If you're shredding your own cheese and you feel that the sauce is too thin, simply stir in a bit more cheese - try ¼ cup more. You can also mix 1 teaspoon cornstarch with 1 teaspoon of cold water and stir that into the sauce. This will add a tiny amount of carbs - 2 grams for the entire recipe.
- Heat the sauce over low heat and stir the cheese in slowly and gently to prevent the cheese from becoming stringy.
- Please don't skip the mustard - its acidity helps improve the sauce's texture.