Keto Beer Cheese Recipe
This Beer Cheese Recipe is the perfect potluck or party appetizer. Low-carb, full of flavor, and super easy to make!
Equipment
Ingredients
- 12 ounces Cream cheese room temperature & cut into cubes
- 3 cups Cheese freshly shredded* (I used white and yellow sharp cheese, but using a gouda would have been smoother)
- ¾ cup low-carb lager beer I used Yuengling Light Lager, a 3.2 carb beer
- 1 tablespoon Dijon mustard
- ½ tablespoon Worcestershire sauce
- ¼ teaspoon Liquid smoke** optional
Instructions
- Add your cream cheese to the crock pot, and allow it to melt on low. Once melted, stir until it's creamy and without clumps.
- Add in the remaining ingredients and cook for about 1 1/2 hours. Stir occasionally to help the cheese melt.
- After about 1 1/2 hours, stir the dip -- If there are still clumps after stirring, continue to cook another 30 minutes or until it's smooth.
- Allow the dip to cool a bit, then transfer to a blender. Start on low, then work your way to the highest level. Blend until it looks beautifully smooth (it took me about 2 minutes total).
- Return to slow cooker and serve immediately with keto chips, vegetables, and chaffles!
Notes
* Cheddar doesn't melt to a super-smooth texture, so replace half (or all) of the cheddar with gouda. Gouda melts smoothly and will reduce any "gritty" texture the dip may have.
** Liquid smoke is not necessary, but I believe that the flavor adds depth and complements the sharp cheddar.
This recipe makes 4 cups of beer cheese sauce (16 servings). Each serving (1/4 cup) has 2.2 net carbs.
Nutrition
Serving: 0.25cupCalories: 179kcalCarbohydrates: 2.2gProtein: 7gCholesterol: 15.6mgSodium: 258.3mgSugar: 1g
Tried this recipe?Let us know how it was!