Spicy Taco Nacho Cheese Sauce

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8
Calories: 131.3kcal
Author: Taffiny Elrod

Ingredients

  • 8 ounces almond milk, unsweetened or similar low carb milk substitute
  • 1 serving Spicy Taco Base Keto Chow (or 1 scoop)
  • 4 ounces colby jack or cheddar cheese shredded
  • 4 ounces pepper jack cheese shredded
  • 1/2 tsp lemon or lime juice

Instructions

  • Warm the milk in a medium saucepan over low heat. Whisk or blend in the Keto Chow.
  • With the pan over low heat, whisk in the cheese a handful at a time and continue to whisk until all the cheese is melted. Whisk in the lemon or lime juice a drop at a time until the sauce tastes good to you.
  • If the sauce is too thick, whisk in more almond milk a teaspoon at a time until it is a pourable consistency.
  • Serve over steamed broccoli, cauliflower rice, low carb nachos, or anything else you can think of.
Nutrition Facts
Spicy Taco Nacho Cheese Sauce
Amount Per Serving (1 serving)
Calories 131.3 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 5.5g34%
Trans Fat 0.2g
Polyunsaturated Fat 0.41g
Monounsaturated Fat 2.8g
Cholesterol 27.6mg9%
Sodium 345.2mg15%
Potassium 231.21mg7%
Carbohydrates 1.9g1%
Fiber 1g4%
Sugar 0.2g0%
Protein 9.5g19%
Vitamin A 564.35IU11%
Vitamin C 15.18mg18%
Calcium 278.14mg28%
Iron 0.49mg3%
Sugar Alcohol 0.01g
Net Carbs 0.91g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 131.3kcal | Carbohydrates: 1.9g | Protein: 9.5g | Fat: 9.6g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.41g | Monounsaturated Fat: 2.8g | Trans Fat: 0.2g | Cholesterol: 27.6mg | Sodium: 345.2mg | Potassium: 231.21mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 564.35IU | Vitamin C: 15.18mg | Calcium: 278.14mg | Iron: 0.49mg | Sugar Alcohol: 0.01g | Net Carbs: 0.91g

Photos by Sarah DeYoung Photography