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Keto Queso (Nacho Cheese!)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 servings*
Calories 150kcal

Ingredients

  • 1 Tablespoon Unsalted Butter
  • 1/4 Cup Onion finely chopped
  • 2 Cloves Garlic
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cumin
  • 1/4 - 1/2 Teaspoon Cayenne Pepper (note 1)
  • 4 Ounces Diced Green Chilis (note 2)
  • 1/2 Cup Almond Milk unflavored
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Xanthan Gum (note 3)
  • 2 Cup Sharp Cheddar Cheese shredded
US Customary - Metric

Instructions

  • Saute. Melt unsalted butter (1 tablespoon) over medium heat in a small saucepan. Add finely chopped onions (1/4 cup), and cook until transulcent, about 5 minutes. Add garlic (2 cloves) and cook until fragrant, about 1-2 minutes.
  • Toast. Add salt (1/2 teaspoon), ground cumin (1 teaspoon) and cayenne pepper (1/4 - 1/2 teaspoon) and cook until fragrant, about 1 minute.
  • Simmer. Stir in diced green chilis (4 Ounces), heavy cream (1/2 cup), almond milk (1/2 cup), and xanthan gum (1/2 teaspoon). Stir until xanthan gum dissolve. Bring combo to a simmer.
  • Final touches. Remove from heat and stir in shredded cheese (2 cups) until completely dissolved. Taste and adjust seasoning to taste. Enjoy!

Notes

  1. Cayenne pepper is where most of the spice comes from. Consider adding more/less to suit your taste.
  2. Diced green chiles are actually not very spicy. If you want more spice, consider swapping with diced jalapeno or even a serrano chile.
  3. Xanthan Gum is used to thicken our cheese sauce, don't skip!
  4. Nutritional information - 1 serving of this recipe is equal to about 1/4 cup:

Nutrition

Calories: 150kcal | Total Carbohydrates: 2g | Protein: 6g | Fat: 13g | Sodium: 298mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com