Best Keto Queso Recipe for Keto & Low Carb Diets

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Are you looking for the best Keto Queso Recipe that also fits on your keto or low carb diet? Look no further! So many queso dip recipes out there include a lot of milk or thickeners that have carbs. This one is a perfect queso keto dip that is simple, easy, and fits within your low carb diet. 

bowl of queso for Keto Diet

HOW TO MAKE THIS KETO QUESTO DIP

Queso dip is a favorite for just about anyone, so I thought I’d make a keto-friendly version to enjoy. It was my first attempt at making a homemade queso dip, and it turned out beautifully. Not only was it easy to make, but it was very flavorful as well.

I served it alongside baked chicken fajitas, but it would be equally delicious poured on top of taco meat, hamburgers, steak, or as a dip for deli meat or pork rinds. This is the best keto queso recipe for any low carb diet.

 

Steps for making Low Carb Keto Queso Dip are below with pictures. Make sure to scroll to the bottom of the post for the full recipe and instructions. 

Ingredients:

  • Butter – adds fat 
  • White cheddar & Monterrey Jack cheese – two kinds of cheeses make this keto queso fantastic flavor
  • Heavy whipping cream – traditional queso dips use regular milk; this recipe uses keto-friendly heavy whipping cream
  • Water – helps to thin it out
  • Green chilis – green chilis are incredibly flavorful
  • Garlic cloves –  garlic makes almost everything better
  • Chili powder, cumin, salt,b pepper, and cilantro – don’t be afraid of spices; they add so much flavor. 

ingredients for best keto queso in a bowl

Step 1: In a double boiler, combine butter, heavy whipping cream, spices (reserving 1 tablespoon of cilantro to sprinkle on top of the queso dip before serving), and water; bring to a slow boil, then reduce heat to low. 

If you don’t have a double boiler, you can use a large bowl on top of a pot. Put just enough water in the pot to create steam but not enough so that it touches the bottom of the bowl. The steam from the pot below slowly melts the cheese for the best results.

keto queso ingredients in a double boiler saucepan

Step 2: Slowly add cheese one handful at a time, stirring with a whisk each time before adding more. Continue adding the cheese while stirring continuously until all the cheese is added. I have found that using a whisk helps to incorporate the cheeses. Then, add the drained green chilis to the keto queso and stir to combine.

 

bowl of keto queso

Step 3: Slowly add cheese one handful at a time, stirring with a whisk each time before adding more. Continue adding the cheese a little bit at a time while stirring continuously until all the cheese is added. I have found that using a whisk helps to incorporate the cheeses. 

Once it is done, sprinkle a little cilantro on top, or feel free to leave it out if you don’t like it. Serve with pork rinds or chopped bell peppers.

Serve immediately or pour queso dip into a small crockpot to keep warm. My favorite way to eat homemade Best Keto Queso is with low carb baked chicken fajitas on a bed of lettuce. I drizzle a bit on top, and it makes the fajitas so flavorful and delicious!

Note for making better queso dip.

  1. Make sure to use a block of cheese and hand shred or grate this yourself. Not only do pre-shredded cheeses often contain fillers to keep them from sticking, but they also don’t melt as easily as a block of cheese will in this recipe. To make it simple to grate fast, toss your block of cheese in the freezer for a little bit before time to make the recipe. It will shred easily without crumbling too much.
  2. Bring the grated cheese to room temperature before melting.
  3. You can add a splash of lemon juice if you’d like to keep it smoother.
  4. Don’t bring it to a hard boil. Boiling cheese will cause it to seize and clump. Once the cheese is melted, remove from the heat.
  5. Add cheese slowly to low heat and stir, but don’t stir too vigorously.

Ways to enjoy this low carb queso.

There are so many ways that you can eat and enjoy this low carb queso keto dip, but these are just a few of my favorite! 

  • Use veggies to dip
  • Use as a “topping” for your salad or lettuce.
  • Drizzle over your meat or have as a side dipping option

Nutritional Information for Keto Queso Recipe

This keto queso dip has right at 1 net carb per serving. I use a professional WordPress plugin to calculate the nutritional information for my recipes. All nutritional info is based on the ingredients I used when preparing the recipe. If you plan to make a recipe on your own and need a way to calculate things, check out my list of the best apps for keto macros.

More Keto Recipes to Try

I love this recipe and believe it is the best queso recipe I’ve ever had. It is excellent for both keto dieters and non-keto diets. If you like this recipe, then you’ll love the ones we have on our Keto Recipe Index. There are tons of amazing recipes for dips, meals, soups, and desserts! Below I will link some more of my favorite keto-friendly appetizers to try!

Low Carb Sausage & Cheese Dip

Keto Chicken Wings

Bacon-Wrapped Cheese Sticks

Fried Chicken Bites

MORE KETO MEXICAN RECIPES

 

How to Make Keto Queso Dip:

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4.60 from 30 votes

Homemade Queso Dip {keto / low carb}

Are you looking for the Best Queso Recipe that also fits on your keto or low carb diet? Look no further! So many queso dip recipes out there include a lot of milk or thickeners that have carbs. This one is a perfect substitute that is delicious and super easy to make.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American, Mexican
Servings: 10
Calories: 249kcal
Author: Kasey Trenum

Ingredients

Instructions

  • In a double boiler, combine butter, heavy whipping cream, spices (reserving 1 tablespoon of cilantro to sprinkle on top of the queso dip before serving), and water and bring to a slow boil then reduce heat to low. 
  • Slowly add cheese one handful at a time stirring with a whisk each time before adding more. Continue adding the cheese a little bit at a time while stirring continuously until all the cheese is added. I have found that using a whisk helps to incorporate the cheeses. 
  • Add the drained green chilis to the keto queso and stir to combine.  
  • Garnish the top with the remaining tablespoon of cilantro before serving. Serve immediately or pour queso dip into a small crock pot to keep warm.

Notes

Note for making better queso dip

  1. Make sure to use a block of cheese and hand shred or grate this yourself. Not only do pre-shredded cheeses often contain fillers to keep them from sticking, but they also don’t melt as easily as a block of cheese will in this recipe. To make it simple to grate fast, toss your block of cheese in the freezer for a little bit before time to make the recipe. It will shred easily without crumbling too much.
  2. Bring the grated cheese to room temperature before melting.
  3. Don't bring it to a hard boil. Boiling cheese will cause it to seize and clump. Once the cheese is melted remove from the heat.
  4. Add cheese slowly to low heat and stir but don't stir too vigorously. 

Nutrition

Calories: 249kcal | Carbohydrates: 1.3g | Protein: 11.6g | Fat: 20.6g | Fiber: 0.4g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

 

 

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54 Comments

    1. We added a lot of water. Trying it again. Trying to melt cheese more slowly instead of all at one time

    2. That would be true they add a chemical to keep the cheese from melting together. So it won’t melt in the bag.

  1. Anytime you are using a double boiler, it’s best to let your liquids get up to temperature, then slowly add the solids. That will go for cheese, chocolate, whatever you’re cooking. Don’t forget to be CONTINUALLY stirring or it will burn to the bottom. I hope this helps anyone new to double boilers! ?

    1. It’s the only way I have ever made it. You are welcome to experiment with other methods.

    2. I just made it in a glass bowl microwaving it in 30 second increments. It came out beautifully after four rounds/2 minutes. I put it right in a mini crockpot and it stayed nice for couple hours. Also let some cool and reheated it and it came out just fine. So yummy and all five people in my household approved.

    3. So you (commenter) put everything in all at once, cold, and cooked it on high for 30 second intervals? I wish this comment was more clear. I’m desperate to have this turn out better. The taste is perfect but the texture is never right.

  2. This website would be great if it weren’t for the 5k ads crashing my browser. :\ I know we all gotta pay the bills but OMG this is so bad. Do appreciate the recipe though.

    1. The only way that bloggers can spend hours and hours creating recipes and then give them all away for free is through ads on our blogs. Without ads, it would be the equivalent to you going to work all day and then paying your boss for letting you work because there are many expenses involved in running a blog and in creating recipes. I have to justify the time I spend working, just like anyone else. We all work hard for our paychecks. The only way I can get paid and give away my recipes is through ads. The only other alternative is to not put any recipes on my site and charge for an ad-free cookbook.

      Today, while my family enjoyed watching football together and hanging out I spent over 6 hours working on a pancake recipe. It took me 5 separate batches to get that recipe right. I’m then going to spend another 2 hours editing pictures of the recipe and another 4 posting it to my site. In the end, it will be a 12 hour day creating one recipe that I will give away completely for free. I understand you may not enjoy the ads; however, without those ads, I wouldn’t be able to create recipes for anyone because it would cost my family too much money to do so. I for one appreciate the thousands and thousands of free recipes all over the internet at my disposal without ever having to pay a dime.

    2. Well said. I appreciate you for sure!! I just found your Queso recipe and your entire site is nice. Love how you and some others do such a great job with the video and making everything from the beginning to the end!!

    3. THANK YOU, from a fellow Tennessean, for all of your hard work! I L O V E all of your recipes. You have helped me stay on plan more than once!

    4. Kaseyyyyy,

      Well said, and I don’t mind the ads. We all know why they are there. Thank you so much for all you do!!! Is a serving 2T ? Hope all is well, take care and stay safe.

    5. Thank you so much for your kind words. They really mean a lot to me!! For the serving size, I just divide the recipe by the number of servings. I’m not sure if that’s 2T.

    1. We made cracker/ chips out of fathead dough to use as tortilla chips. Worked great!!! Roll as thin as possible, bake on a pizza stone

  3. Omg this was DELICIOUS! I served mine over some taco seasoned chicken breasts. I made mine in the microwave in 30 second increments. Came out perfect.

  4. I am considering buying a double boiler for this and other recipes; what is the capacity of yours? We have a small kitchen so I’m wondering how small I can buy and get by with it. (And I’m bad at estimating on things like this! lol) I have been using your recipes for a while to help us get back on track doing low carb and you have been such a blessing to our family!

    1. I don’t have one, and I read above that a few people made it in the microwave at 30 second increments… I might give it a try this week.

    2. You can also just put a heat proof bowl over a pot of boiling water (make sure the bottom of the bowl doesn’t actually touch the water) instead of buying a double boiler!

  5. Did I miss how much a serving is? I’m new to keto and want to make sure I’m not over-eating this. It looks delicious. Thank you.

    1. I saw the total servings for the recipe, but didn’t know if she had an actual measurement for individual serving size (2tbsp, 1/2 cup, etc). That way I didn’t have to try and measure out 10 individual and equal servings.

  6. 5 stars
    Very good! I didn’t have the exact cheeses, so I used a Puerto Rican blend, similar to Mexican and then 4 oz soft goat cheese. I omitted the water, but as served warm, this was fine. I would make this again!

  7. 5 stars
    The baked chicken fajitas along with this queso dip have replaced our favorite Mexican restaurant cuisine. You have to try it!

  8. The flavor of this was absolutely perfect but the cheese (from a block, not pre-shredded) did not incorporate at all. My 19 year old suggested putting it in the blender. The Vitamix saved the day! It was perfect.

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