Easy Cheesy Sauce for Veggies – Keto and Low Carb

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Dress up plain veggies with this quick and easy cheese sauce!  Mascarpone cheese makes it smooth and creamy, the cheddar gives it a classic flavor and a little tang from the lemon zest just brings it all home!  It literally takes 5 minutes to make and pairs beautifully with broccoli, cauliflower, asparagus, you name it.  It’s a great way to add flavor and healthy fats to your macros!

Ingredients

1 cup heavy cream

1 1/4 cups shredded cheddar cheese

1/4 cup mascarpone cheese

1 tablespoon grass-fed butter

Zest of 1 lemon

1/2 teaspoon pepper

1-2 teaspoons of salt (to taste)

*Optional: If serving with broccoli or asparagus, I highly recommend adding the zest of 2 lemons.

Preparation

Add the butter to a sauce pan on medium heat.  Add in the heavy cream and heat for a minute.

Then add in the mascarpone cheese, salt and pepper.  Once the mascarpone is melted, add in the cheddar cheese and stir.

Cook over medium low heat for a few minutes, or until the sauce has thickened to your liking.  Mine took a little over 3 minutes.

Once thickened, add in the lemon zest and serve.

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Easy Cheesy Sauce for Veggies - Keto and Low Carb

Makes 6 servings

Macros: Fat 27 grams – Protein 6 grams – Carbs (net) 2 grams


5 from 1 vote
cheese sauce for veggies keto and low carb
Easy Cheesy Sauce for Veggies - Keto and Low Carb
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
 
Dress up plain veggies with this quick and easy cheese sauce!  Mascarpone cheese makes it smooth and creamy, the cheddar gives it a classic flavor and a little tang from the lemon zest just brings it all home!  It literally takes 5 minutes to make and pairs beautifully with broccoli, cauliflower, asparagus, you name it!
Course: Condiment, sauce
Servings: 6
Ingredients
  • 1 cup heavy cream
  • 1 1/4 cups shredded cheddar cheese
  • 1/4 cup mascarpone cheese
  • 1 tablespoon grass-fed butter
  • Zest of 1 lemon
  • 1/2 teaspoon pepper
  • 1-2 teaspoons of salt to taste
Preparation
  1. Add the butter to a sauce pan on medium heat.  Add in the heavy cream and heat for a minute.  Then add in the mascarpone cheese, salt and pepper.
  2. Once the mascarpone is melted, add in the cheddar cheese and stir.  Cook over medium low heat for a few minutes, or until the sauce has thickened to your liking.  Mine took a little over 3 minutes.  

  3. Once thickened, add in the lemon zest and serve.

Recipe Notes

Optional: If serving with broccoli or asparagus, I highly recommend adding the zest of 2 lemons.

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Susan Sostack
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Susan Sostack

Coukd crwam cheese be used instead if mascarpone?

Joni
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Joni

This is delicious and creamy! I love the addition of the mascarpone, makes the sauce decadent – and the lemon zest keeps it fresh. Thanks for a great recipe!

Twogirlsmomma
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Twogirlsmomma

How would this pair with Mexican food? Like taco salad…

Sara
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Sara

How well does this reheat?