Keto Blender Cheese Sauce- 5 ingredients; quick & easy! {GAPS-friendly/Primal/Traditional}

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Keto Blender Cheese Sauce is done in 10 minutes, with just 5 ingredients (one of which is sea salt)! It’s an EASY, QUICK recipe. So then all you need to do is cook some grain-free noodles, and you’ve got dinner. This sauce is also SO good on roasted broccoli or any low carb veggie, great on eggs and to use for breakfast, or a quick way to make a simple dinner special. It’s perfect for the Keto diet, Primal/Paleo, Traditional and GAPS! SUCH an indulgent, savory treat for wellness lifestyles!

Leftovers reheat easily.

Keto Veggie Tips

As far as noodles go, we love Keto Cheese Sauce on top of zoodles (find the great spiralizer I have here); and we love it atop spaghetti squash (halve it, scoop out seeds, rub with fat; bake cut side down on a cookie sheet for about 40 minutes at 375 F; or pop in the Instant Pot for 8 minutes!).

Also try this sauce with Roasted Cauliflower, Broccoli Mash, or see how I use it in a casserole, like Cauliflower-Chicken Au Gratin Casserole.

Blender Cheese Sauce

The photos below show the cheese sauce at three different temperatures. In the top photo the sauce is hot. In the middle photo it’s started to cool a bit and is thicker; in the bottom photo the sauce was poured warm directly from the blender. It’s thick but melts right into the warm noodles.

I recommend keeping your noodles hot by plating them, then putting the plates in a warm oven. This is completely unnecessary, but a nice way to keep it all the ideal, hot temperature.


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5 from 1 vote
Blender Cheese Sauce
Prep Time
10 mins
Total Time
10 mins
Servings: 6 servings
Calories: 317 kcal
Author: Megan
  • 1 cup cream , preferably raw, or grass-fed heavy cream, not ultra-pasteurized; or coconut cream
  • 1 cup whole milk , preferably raw, or non-dairy milk of choice
  • 1/4 cup gelatin see link and discount code in Recipe Notes
  • 8 ounces cheese medium hard, aged: sheep's milk manchego, sharp or medium cheddar, gruyere etc.
  • 1/2 teaspoon sea salt
  1. Heat milk and cream in small saucepan, stirring occasionally, until steaming, but not so hot you can't put your finger into it.
  2. Chop cheese into about 8 chunks. Place cheese in blender. Add sea salt. Add hot cream and milk. Sprinkle gelatin over its surface. Blend about 15 seconds.
  3. Pour back into saucepan and keep warm over lowest heat, stirring occasionally, until ready to serve.
Recipe Notes
  • Optional add-ins can be added to the blender before blending: 1/2 cup leftover cooked winter squash, 1 clove raw garlic, 1/2 teaspoon garlic powder, or 1/4 teaspoon pepper.


If you need a source for sustainable gelatin, here's the brand I recommend. It's not only grass-fed, but raised on sustainably-grown grass ? (pesticide-free!). You can use this discount code to get 10% off at check out!: BEAUTIFUL10

Nutrition Facts
Blender Cheese Sauce
Amount Per Serving
Calories 317 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 98mg 33%
Sodium 463mg 19%
Potassium 120mg 3%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 12g 24%
Vitamin A 20.6%
Vitamin C 0.3%
Calcium 34.4%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.

How do you enjoy Keto Cheese Sauce? On what will you put it? 🙂

Comments 25

    1. Oh great! It’s super kid-friendly! I just served it again last night and my 7-year-old had it on his winter squash and lettuce! 😉

  1. Wow this looks awesome! I would LOVE this sauce on so many things. Love how quick and easy it is! Such a great idea with the gelatin!

    1. GAPS gives so many opportunities- we’re forced to be creative or live with bland and plain– that old necessity is the mother of invention. Yay for gelatin again. 🙂 [Thank you! xx]

    1. Aw, yay, love that!! We feel the same way. My family is wild about this recipe, and I can never get used to how easy it is. My Vitamix is my favorite kitchen tool. 🙂

      1. Yes, mine too! I use it daily! Although this Instant Pot that everyone keeps raving about may need to be a future purchase. I’m having my mom bring hers when she visits for Thanksgiving so I can test it out!

        1. Yep, agreed! We finally own one, and I use it about 4 times a week. It makes bone broth so easy, and hard-boiled eggs! Etc. Very fun to make life easier and see what can be simplified…

  2. Yum! I’m definitely bookmarking this to try on broccoli, since my beau’s been asking me to make it more and I always run out of ways to serve it. I default to roasted, but I could fix it on the stove top then pour this on it without having to crank on the oven.

    1. Yees! So true!! Broccoli is always good, but when it’s not roasted it can need a little something. This turns it into pure pleasure. 🙂 Hope you guys love it!

  3. I see this is an old post, but I am hoping you can share your
    thoughts… Do you think there are health issues with drinking a few
    cups of nut milk every day if made properly with fresh, soaked nuts or
    seeds, and rotating the kind of nut / seed used? I like to rotate
    between almonds, walnuts, cashews, pumpkin seeds, and sunflower seeds.
    Due to some health issues, I am currently on a liquid diet, consisting
    of fresh vegetable juices, homemade bone broth, and nut milks. The milk
    really helps me feel full. I have been unable to find any good
    information about health issues with homemade nut milks- most articles
    refer to commercially made milks. Any insight will be appreciated!

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