Keto Nacho Cheese Sauce
Published May 23, 2021 • Updated February 2, 2026
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This easy keto nacho cheese sauce has just four ingredients, and three of them are cheese! Unlike most queso recipes, this sauce isn't grainy or greasy.
Low carb queso sauce recipe
Good nacho cheese sauce recipes are hard to find, but this mixture of sharp cheddar, fontina, and swiss hits it right out of the ballpark.
While many queso sauces can’t get the right texture because they use almond flour or xanthan gum, this recipe uses a secret ingredient – sodium citrate! Sodium citrate makes the proteins in the cheese more soluble while lowering the acidity. It gives the sauce a smooth, creamy texture without curdling, perfect for pouring over nachos. Way better than the grainy mess you get with almond flour or the slimy consistency from xanthan gum.
Some queso dip recipes use American cheese since it melts easily, but it’s highly processed and higher in carbs. American cheese isn’t even considered real cheese – it’s a “cheese product.”
Other recipes use cream cheese for a softer base, but that’s also higher in carbs than what I use here.
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Ingredients
7 oz sharp cheddar cheese, shredded -
2.5 oz fontina cheese, shredded
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3 tablespoons shredded swiss cheese
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1 ⅓ cup water, divided
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1 tablespoon sodium citrate
Step by Step Instructions
Step by Step Instructions
Blend of cheeses
In a medium bowl, combine cheddar cheese, fontina cheese and swiss cheese. Toss until mixed.
Simmer
In a medium saucepan, whisk together ⅔ cup water and sodium citrate over medium heat. Stir until sodium citrate dissolves and the mixture begins to simmer. (Warning: Do not use a Calphalon pan.)
Add cheese
Gradually add one handful of the cheese blend at a time, stirring constantly. Make sure the cheese is fully incorporated until adding the next handful.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use different types of cheese for this nacho cheese sauce?
Yes! The recipe calls for sharp cheddar, fontina, and swiss, but you can swap in your favorites. The flavor and texture will change depending on what you use, so stick with good melting cheeses.
What can I use instead of sodium citrate?
Sodium citrate is what makes this sauce so smooth. Without it, you can try cornstarch or arrowroot powder mixed with water, but the texture won't be the same. I really recommend ordering sodium citrate - it's inexpensive and lasts forever.
How should I store leftover nacho cheese sauce?
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove or microwave, adding a little water if it's too thick.
Is this nacho cheese sauce suitable for meal prep?
Yes! I make a big batch and portion it out for the week. It reheats well and works as a quick snack or poured over whatever I'm making for dinner.
What can I serve with this keto nacho cheese sauce?
Pork rinds, sliced bell peppers, and celery sticks are all great with this sauce. I also drizzle it over grilled chicken or pour it on a taco salad.
This recipe for nacho cheese is wonderful. So simple and delicious. I usually double the recipe. Much better than that velvetta stuff.
I put it in “take away” microwaveable containers and store on my fridge. But they keep disappearing, hum so good and quick 1 minute heat in microwave with pork rinds. Awesome!
In one of your videos on YouTube you used a powdered cheese, but now I can't locate the video. After watching the Nacho Cheese Recipe video, I'm wondering if the podered cheese is even necessary to have on hand?
I used the powdered cheese for cheez-its and keto doritos. Unless you plan on making those, you don't have to have the powdered cheese on hand. Hope that helps!
What other cheese could be used in place of Fontina? My local stores do not have it in stock.
provolone should work
Can this sauce be frozen? If stored in the fridge, how long will it last?
Thank you!
I haven't tried freezing it yet.
Thank you for this recipe! :) Can the cheese sauce be frozen in serving sizes and reheated? Also, I would like to make a white version with green chilies. Any suggestions on what cheese I should use?
Saw this recipe on Highfalutin. I only have one sauce pan and it's non-stick, I opted to do this in the microwave in a glass bowl. I came out perfect. Heated the water and sodium citrate first and gradually add the cheese, microwaving 30 secs at time until blended continued repeat to add cheese & 30 secs. Gradually added water 1 Tbsp at time until happy with the consistence. Yum... Yum Yum
Can you explain the issue with the Calphalon pans? We just got some then I saw this while looking up Queso..
One person had an issue with it. I'm not sure why someone would use a non-stick calphalon sauce pan. My saucepans are all stainless steel, but apparently the citric acid can eat away on the surface. I'm not sure if it's all non-stick pans or just the Calphalon brand.
I didn’t think Casava flour was Keto?
This recipe doesn't use casava flour
I read in many publications sodium citrate is extremely harmful. Is there something healthy you would substitute?
Sodium citrate is used in a lot of different foods and recipes. It is salt of citric acid which is found naturally in plants and animals. It is only harmful in very, very large doses as it affects the pH. In fact, they use sodium citrate pharmaceutically to treat kidney stones.
No, Bernice. It is extremely healthy when used properly and FOOD GRADE is . necessary when cooking.
Close to perfect but the 2/3 cup water at the end was too much. I'll adjust that next time and it'll PERFECT.
Fantastic! Tastes exactly like you'd expect nacho cheese to taste like, except I can actually feel good about it because it's made from quality ingredients. Thank you!