17+ Keto Cheese
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 10 servings*
Calories 150kcal
- 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
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!
- Cayenne pepper is where most of the spice comes from. Consider adding more/less to suit your taste.
- Diced green chiles are actually not very spicy. If you want more spice, consider swapping with diced jalapeno or even a serrano chile.
- Xanthan Gum is used to thicken our cheese sauce, don't skip!
- Nutritional information - 1 serving of this recipe is equal to about 1/4 cup:
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