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4.55 from 22 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 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 10
Calories: 249kcal
Author: Kasey Trenum


  • 2 tablespoons butter
  • 12 ounces white cheddar cheese, grated
  • 4 ounces Monterrey Jack Cheese, grated
  • 1/2 cup heavy whipping cream
  • 1/4 cup water
  • 4 oz can green chilis, drained
  • 3 garlic cloves, minced minced
  • 1/8 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp pink salt
  • 1/2 tsp pepper
  • 2 tablespoons cilantro, chopped


  • 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.


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. 


Calories: 249kcal | Carbohydrates: 1.3g | Protein: 11.6g | Fat: 20.6g | Fiber: 0.4g