Keto Queso
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Make my Keto Queso the next time a craving for this spicy cheese dip hits! Zero flour needed to keep things low carb, my keto queso recipe is incredibly easy to make with basic ingredients that you just may already have on hand. Serve it up for game day or the holidays, or simply for snacking at home!
Keto Queso
We love a good dip in my house! Between Chad, Munchkin, and myself, we’ve been known to make quick work of a bag of chips when the right dip is around.
One of our favorites? Queso!! I’ve already shared recipes for my Chipotle Queso Blanco and Applebee’s Queso copycats, oven-baked queso, and even some smoked queso. Today I want to share something a little bit lighter: keto queso!
Traditional recipes are often made with flour to thicken them, so I decided to make one that ditches carb-heavy flour in favor of something a little more… cheesy!
That’s right, I use cream cheese as a thickener here and I have to say it was one of the best ideas I’ve ever had!!
Pair your cheese dip with your favorite low carb dippers, or you can always make your own tortilla chips if carbs aren’t a concern.
No matter which way you decide to serve it, there’s no denying it — this keto queso dip is super tasty!!
Ingredient Notes and Substitutions
- Butter – For sautéing the onion and garlic, your flavor starters! It also adds a touch of extra richness.
- Heavy Cream – Helps make this low carb queso nice and rich and creamy.
- Cream Cheese – Adds thickness, creaminess, and a tangy flavor.
- Cheddar Cheese – For even more cheesy flavor… this is a cheese dip after all! Cheddar is a classic choice, but you could also use Monterey Jack, Pepper Jack, or even mozzarella if you’d like.
- Onion & Garlic – These aromatics kick everything off! As mentioned, I sauté them in butter to soften them and add a rich flavor to the overall dip.
- Chopped Tomatoes with Green Chilies – Otherwise known as Rotel! This adds a touch of spice, plus a bit of liquid, which will make the consistency even creamier and smoother — just like the real thing.
- Seasonings – You don’t need much to add a whole lot of flavor! Salt, black pepper, ground cumin, and cayenne balance everything out plus provide some heat.
I also like to add some chopped fresh cilantro on top as a garnish.
Tips and Tricks to Make Perfect Keto Queso Dip
- Skip the pre-shredded cheese.
While those bags of pre-shredded cheese are certainly convenient, they often contain anti-caking agents that prevent it from melting smoothly.
Grab a full block of cheese and grate it yourself at home! Your keto queso will come out so much more creamy.
- Bring the cream cheese to room temperature.
Cream cheese tends to become clumpy if you add it directly to hot ingredients straight from the fridge.
You can easily avoid this by letting it come to room temp first. Pull it out of the fridge and let it soften on the counter for about 30 minutes and you should be fine.
- Keep an eye on the stovetop.
Keto queso dip is definitely not a set-it-and-forget-it recipe… you’ll have to watch it closely to prevent burning.
Be sure to use medium heat and stir frequently, especially when you add the cheese. If it looks like your queso is thickening too quickly, reduce the heat to low!
- Serve it while it’s hot!
Queso is best enjoyed while it’s still hot and melty. I usually try to prepare all of my dippers beforehand so I can serve it as soon as I pull it off the stove.
If you need to reheat it at any point, place it back in the saucepan and heat over low with a splash of heavy cream. It will instantly bring your dip back to life!
Prep Ahead
- Bring the cream cheese to room temperature
- Prep your dippers
- Chop the onion and garlic
- Grate the cheese
Kitchen Tools You Will Need
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
- 4 Quart Saucepan
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
Taste your keto queso dip as soon as it reaches the consistency you’re after — definitely feel free to add more seasonings if it needs it!
As mentioned, you’re going to want to serve your dip while it’s still ooey gooey and melty. I love it with raw veggies, keto crackers, or pork rinds.
I’ve also been known to drizzle it over my favorite meat dishes! It’s insanely delicious with ground beef, carnitas, shredded chicken, or grilled steak.
I’ve also added it to tacos, fajitas, and burritos — simply choose your favorite low carb tortilla and fillings and go to town!
Storing and Reheating Leftover Low Carb Queso
Let any leftovers cool to room temperature before placing them in an airtight container in the fridge, where they’ll keep for around 3-5 days.
I usually reheat on the stovetop with a splash of heavy cream as mentioned above. Or, if I’m in more of a rush, I use my microwave.
Heat in 30-second bursts until warmed through — you can also add more cream before nuking if you need to.
Keto Queso Recipe FAQ
Traditional queso recipes are usually made with flour (as a thickening agent), meaning no, it isn’t keto approved.
That’s why I created this keto queso recipe instead! I don’t use any flour — I find that the cream cheese does a great job of thickening on its own!
There could be a few reasons! First, make sure to shred the cheese yourself. The bagged stuff has an anti-caking agent that prevents it from melting down smoothly.
Second, the diced tomatoes can be a bit on the chunky side. If you want a really smooth texture, you may want to use a grater and grate fresh tomatoes instead.
You can thin out your low carb queso by adding more heavy cream a tablespoon at a time until it reaches your desired consistency.
Or, you could stir in a little extra cream cheese to help smooth things out.
Enjoy!
With love, from our simple kitchen to yours.
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Keto Queso
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 can of chopped tomatoes with green chilies, 10 ounces (like Rotel)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, or more if you like it spicy
- 1/2 cup heavy cream
- 4 ounces cream cheese
- 1/2 pound shredded cheddar cheese
- 1/4 cup chopped fresh cilantro, optional
Instructions
- Melt the butter in a medium-size pot over medium heat. Add the chopped onion and saute for 3-4 minutes until translucent. Add the minced garlic and cook for 2 more minutes until fragrant.
- Add the canned tomatoes and the salt, black pepper, cumin, and cayenne, and stir. Cook while occasionally stirring for 5 minutes.
- Add the cream cheese and heavy cream and stir until the cream cheese has melted. Add the grated cheddar cheese and stir until fully incorporated. Cook for a few minutes until a smooth sauce forms.
- Take the mixture off the heat and add the chopped cilantro, if desired. Season with more salt, pepper, or cayenne if you wish. Serve with keto-friendly dippers like raw vegetables or keto crackers, pork rinds, or drizzle on meat dishes.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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