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Bacon-Cheddar Cheese Sauce Recipe


Atkins Bacon-Cheddar Cheese Sauce
1.5g
Net Atkins Count ™
Prep Time: 5 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.1g

Protein

16.3g

Fat

0.3g

Fiber

181.2kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 4 slice Bacon
  • 1 small Onions
  • 1/2 tsp Yellow Mustard Seed
  • 1/4 tsp Black Pepper
  • 1 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 1 1/2 tsp Dixie Diners' Thick It Up
  • 1/2 cup (8 fl oz) Water
  • 1 1/2 cup Heavy Cream
  • 12 oz Cheddar Cheese
  • 1/2 tsp Paprika

DIRECTIONS

The creamy consistency of this sauce comes from Thick It Up™ by Dixie Diners' Club™. It contains 0 grams of Net Carbs per serving (it's all fiber) and can be ordered online.  In a pinch you can substitute xanthan or guar gum or a combination of the two.
  1. In a large saucepan over medium heat, cook bacon until crisp, 6-8 minutes. Remove, reserving drippings, and drain on paper towels. Crumble bacon.
  2. Dice onion and add to bacon fat in saucepan. Cook 3 minutes, until onion just begins to brown. Add mustard, pepper and broth. Bring to a boil. Reduce heat to low.
  3. Whisk thickener into the water until it is dissolved and no clumps remain. Whisk into the saucepan; add cream, cheese and paprika; stir until cheese is melted.
  4. This sauce is a delicious topping for any vegetable or protein. You can also use it as a dip with vegetables such as celery, or zucchini spears. Each serving is about ¼ cup.

Cooking Tip

Bacon crumbles easier after it has cooled.  Don't skip the thickener, it helps to bind the ingredients together.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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