This Low Carb Velveeta Cheese Sauce is excellent to dip with raw veggies or baked crisp low carb tortillas or crackers.
This sauce has changed my life! It is a rich, satisfying, real cheese sauce with a flavor that is comparable to the traditional sauce!
It’s easy to melt and process a blend of cheeses into cheese sauce form if you have the right equipment, but to make it taste like the beloved Velveeta standby of almost every American get together? Now that’s a different matter.
I’ve been serving this Low Carb Velveeta Cheese Sauce to friends and family for a while now and a few people have even said they like it better… and these weren’t dedicated “dieters” either, so I’m just throwing that out there and you can be the judge.
No xanthan gum or glucomannan was necessary for this broth-based sauce. The base of this recipe is my country gravy. The use of the gravy base adds; volume and extra flavor from the broth. A little thickener from the on plan flour brings the textures and the flavors of the natural cheeses together.
It can be left thin, with no thickening agent other than the cheeses or thickened using either baking blend or finely ground oat flour (a small amount of oat flour is acceptable in S – low carb dishes).
This Low Carb Velveeta Cheese Sauce can be made with or without Rotel tomatoes or just add canned chile peppers for more of a classic queso sauce with mild cheddar cheese.
** If you’re still used to eating a lot of processed foods and wish this one tasted more processed consider sprinkling in a tiny bit of salt and sweetener. That is usually what sets that sort of food apart is a lot of salty/sweetness.
Looking for yummy appetizers to serve and enjoy while staying on plan for THM S, KETO and Low carb eating? Check out these!
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*See the printable recipe at the bottom of this post.
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*You will need an immersion blender or mini processor or, if you don't have these, even a little blender of some kind to make this perfectly smooth. ** I use Tillamook cheese or another high quality cheese and that will probably be important because if your cheese is flavor-less this dish will be too. I don't use pre-grated cheese, but I would especially not recommend it for this recipe.
Serving Size: 1
Amount Per Serving: Calories: 317 Total Fat: 26g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 84mg Sodium: 805mg Carbohydrates: 5g Fiber: 0g Sugar: 1g Protein: 17g
*You will need an immersion blender or mini processor or, if you don't have these, even a little blender of some kind to make this perfectly smooth.
** I use Tillamook cheese or another high quality cheese and that will probably be important because if your cheese is flavor-less this dish will be too. I don't use pre-grated cheese, but I would especially not recommend it for this recipe.