We just made the best Keto Queso Blanco recipe yet! This white cheese sauce can go on almost anything from vegetables, salads, meats, or snacks. This is a recipe we use often when making keto chips and homemade guacamole. This white cheese sauce it’s keto friendly can almost go on anything!

We’ve added crockpot/slow cooker instructions below but you can cook this over the stove top also. This keto white sauce stores nicely in Mason jars and keep it in the refrigerator for up to seven days. It’s easy to reheat when you store it in mason jars. The messenger lid is convenient too.

We used white cheddar cheese and pepper jack cheese in this recipe but feel free to use any cheese you want. I really like the white cheddar and pepper jack combination though.

The best kept secret for this recipe is the jalapeño juice. We get the jalapeño juice from the liquid that’s left in the glass jar of pickled jalapeños that we keep in the refrigerator. If you don’t have pickled jalapeños you can add fresh jalapeños also. We add this for the flavor.

This trick of adding jalapeño pickle juice to the cheese sauce was given to me when I worked at the theater just out of high school a long time ago. When you go to the movie theaters the way they make the nacho cheese is by adding jalapeño juice to the nacho cheddar cheese sauce from the can. It makes a world of difference in the taste of the final outcome of the cheese sauce. Promise!

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You can buy pre-shredded cheese but just know there are added fillers which will add carbs to this white sauce recipe. Anytime I use cheese I always try and purchase cheese in the block form and shred it myself to save on the carb count and unwanted ingredients in my diet. One of the best investments I made was investing in a cheese grater. But not the manual one you need to be an easy one and easy to clean. Another use for a spiral machine like this, is to use it to make zucchini noodles.

Here are a few of the spiralizer kitchen tools I really love and I think he will love them to:

Best Keto Queso Blanco Recipe Ingredients

1 pound white cheddar cheese
1/2 pound pepper jack cheese
1/2 cup heavy cream
1/4 sour cream
1/4 cup green chiles, finely chopped
1 jalapeno, diced
1 tablespoon jalapeno juice (I get this from the caned pickled jalapeños jar that I keep in my fridge)
1 teaspoon red pepper flakes
1/2 teaspoon chili powder
1 teaspoon pink salt

Best Keto Queso Blanco Recipe Instructions

Heat the heavy cream, sour cream, and jalapeno juice over medium heat.
Add the shredded cheese.
Keep mixing all the cheese until it’s fully melted. Mix until smooth and creamy.
Add the remaining ingredients.
Stir until fully combined.

Serve with pork rinds, celery, carrots, radishes, homemade keto chips, or over any baked vegetables.

Optional Crockpot Instructions

Add all the ingredients at once.
Set the temperature to low heat.
Stir every 1/2 hour until it’s smooth and creamy.

Tip: Buy blocks of cheese so there are no fillers in it. Prep the cheese and shred it before you start.

Other Items Needed

Crockpot (optional)
Cheese Shredder

Best Keto Queso Blanco Recipe Nutrition

Serves 10

Calories 330, Total C 3g, Fiber 0.5g, Net C 2.5g, Sugars 1.1g, Fat 19.3g, Protein 18.1g

Here is a video we made to show you how to make this keto cheese dip recipe.

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Here are a few photos we took while making this amazing recipe.

Don’t forget to pin this for later!

Here’s a printable version of this white cheese sauce recipe: