Keto Cheese Sauce

• 2 ounces, weight Cream Cheese
• 1 cup Freshly Shredded Cheddar Cheese
• 1/3 cups Heavy Cream Plus 3 Tablespoons, Divided
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder

1. In a small bowl, add all ingredients except 3 tablespoons heavy cream. Leave out the chili powder and cumin if you want a plain cheese sauce. Microwave on high for 30 seconds. Stir and microwave on high for another 30 seconds. Cheese should be smooth.
2. Stir in remaining 3 tablespoons heavy cream to make sauce smooth and creamy. Serve.
3. Notes:
4. If this gets cold, be careful re-heating. Reheat very slowly, about 15 seconds at a time. Too much stirring and too much heat will cause it to split. It really cannot be saved after it splits.
5. This should keep in the refrigerator for 5-7 days.
6. I am a fan of pre-shredded cheese. You may have a better result when you grate the cheese yourself for this recipe.
7. Nutrition per serving (8g): Calories: 139kcal, Carbohydrates: 2g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Sugar: 1g

weight cream cheese, freshly shredded, heavy cream, salt, cumin, chili powder

Taken from tastykitchen.com/recipes/condiments/keto-cheese-sauce/ (may not work)