today we're gonna make some keto nachos with real keto nacho cheese
there's so many keto tortilla chips and chips out there that i thought this was the time to make a
real keto creamy nacho cheese many traditional nacho cheese recipes use a flower to create a
roux and we can't really do that because flour's not keto and you can't substitute with almond
flour because it makes it really grainy coconut flour would just give it a weird taste i've seen
some recipes that use xanthan gum but the problem with xantham gum is that it can make things really
slimy so it might be stretchy and creamy and cheesy looking but it's also might be slimy i've
also seen recipes that use american cheese but american cheese really isn't that keto friendly
it's actually quite high in carbs like one slice of american cheese has two grams of carbs in it
so i didn't really want to go that route because we don't need those excess carbs coming from a
cheese food american cheese isn't actually cheese instead i have a recipe that's going to be four
ingredients we use three different kinds of cheeses plus an extra secret ingredient
this recipe is so easy to make it really takes around five minutes and the best thing is is
that you can store in the refrigerator and then bring it out later whenever you want it so it's
something that you can prep up ahead of time if you're having parties or just want to have
some nacho cheese sauce around for when you get that hankering for nachos to make this keto nacho
cheese sauce we're going to use three different types of cheeses the first one is sharp cheddar
cheese and the reason why we're using this is because we want that sharp cheddar flavor
and that yellow color so that it makes more of like a yellow looking traditional nacho cheese
the sharp cheese is just a more pronounced like cheesy flavor that will come through in the sauce
the next type of cheese we're going to use is a softer cheese and i'm going to use fontina
cheese you can see it's really soft we want that softness so that it melts and it just kind of
melts everything together a little bit better and the last cheese that we're going to use is swiss
cheese swiss cheese is just used for texture now i must say that i did get this idea for this recipe
from cook's illustrated i believe it was and so they they used a combination of like a hard cheese
like cheddar cheese they did a soft cheese but a different kind of cheese and then they added swiss
cheese for texture i guess it apparently makes it more of a creamier um just helps hold it together
so it's not so grainy texture and then the fourth ingredient we're going to use is really something
you probably don't have in your kitchen yet but you should invest in especially if you love nachos
and that's sodium citrate you're probably thinking what is sodium citrate well yeah i did too
i thought that was weird sodium citrate is an alkalizing agent it's actually used in a drug
to help with kidney stones just because it changes the acidity of your urine and in many nacho cheese
recipes it's added just for that it changes the acidity of the cheese so everything instead of
it getting this like big blob of separation of like the cheese from the fat it helps
blend it all together it makes the proteins and the cheese more soluble so you get this beautiful
stretchy smooth creamy nacho cheese sauce as opposed to separations of like cheese and fat
and in case you're wondering where to get sodium citrate i'll have it linked down below for you
guys it's really quite inexpensive before we move on to the next step of this recipe i want to take
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and get 50 off your first order with my promo code keto 50. the first step is to grate our cheeses so
i'm using the seven ounces of sharp cheddar cheese which is around one and three quarter cups of
grated sharp cheddar cheese i do recommend grating it yourself if you get it pre-shredded a lot of
times they come with caking anti-caking agents which might affect the texture of your nacho
cheese the fontina cheese this will be two and a half ounces which is around two-thirds cup of the
fontina cheese and for the swiss cheese you need around three tablespoons in a large bowl i'm going
to mix all of my cheeses together and then set that aside and then let's move on to our saucepan
in a saucepan i'm going to add two-thirds cup of water along with one tablespoon of our sodium
citrate mix this together until the sodium citrate has dissolved we're going to heat this over a
medium heat and just bring it to a simmer once it starts to simmer you're just going to work it
around like a small handful at a time adding in your cheese stirring it until it's dissolved in
keep doing that until all of your cheese is mixed up and then we're
going to reduce that heat to a medium low or low medium
at this point we're going to whisk in another 2 3 cup of water don't worry it might look super
thin at this point but it will thicken up as we let it cook a little bit longer and then as the
mixture cools too we're gonna let this continue to cook for around like a minute or so just until
it starts to thicken then remove it from the heat and as i said it will continue to thicken
if it still is too thin for you though don't worry just put it back on the heat heat it up some more
get a little bit thicker and then remove it sauce is so forgiving it's just like the stuff that you
would find in the can where all you if it's too thick you just add some water if it's not thick
enough you just let it cook until that water evaporates out and now your nacho cheese sauce
is done you can pour it on top of any of your favorite keto chips i'll have some of my favorites
listed down below all of these options are gluten free and corn free too which is ideal if you
have any sort of allergen you could make your own tortilla chips out of those low-carb tortillas but
those have gluten in them and they can be higher in carbs plus it's a pain to make i've seen people
do it with corn tortillas too but corn tortillas are higher in carbohydrates so i wouldn't go that
route either i would just probably just stick with some of these or you can put them over pork rinds
too they'd be delicious or use it as a dip for vegetables there's so many ideas that you can use
here now let's go over the macros on this keto nachos cheese sauce i figured maybe this makes
around like six to eight servings so if it was six servings it would be 195 calories per serving
14.8 grams of fat 11.8 grams of protein total carbs and net carbs is only 0.1 grams because
we're using cheeses that are low in carbs that's how we're able to keep the macros down super low
for the carbs on this nacho cheese sauce as you can see this keto nacho cheese sauce is
so simple to make it really only involves four ingredients plus it's great that we can store it