Make keto beer cheese soup next time you’re craving a creamy, cheesy comfort food dish. This gluten-free, low-carb version will remind you of the classic dish but only has 4g net carb per serving. It’s an easy one pot recipe you can make in 30 minutes for lunch or serve as a side with dinner. If you need a holiday dish – look no further. Everyone will love this!
Is Beer Cheese Soup Keto?
First, let’s start with an introduction to this dish, then examine the macros.
What is beer cheese soup?
This gem comes from the fine state of Wisconsin, USA, and hearkens to the population’s German ancestry. It’s a classic dish served in many homes, pubs, and restaurants as a starter or main course.
Sometimes people also call it Cheddar Ale Soup. As you can see by the name, it’s based on cheese and beer, which happen to be two of the top food groups in Wisconsin. 
My version is a simplified keto beer and bacon cheese soup. You can’t say no to so many of our favorite keto ingredients simmered into a creamy soup!
As long as you choose a low-carb beer, there’s no reason not to enjoy this recipe on a keto diet.
After some tweaking and testing of the ingredient list, we can now say: yes, beer cheese soup is keto-friendly. At least this version is! I would avoid ordering it at a Wisconsin pub because it will likely be made with bread and potatoes. But with this homemade option, you won’t miss it any longer.
How to Make Low-Carb Beer Cheese Soup
Gather the gluten-free and low-carb ingredients and start making this easy keto beer cheese soup. It will be ready to serve in thirty minutes or less!
As a high-fat, moderate protein dish, this cheesy soup is the perfect fall or winter side dish. Plus, it has bone broth which is so nourishing this time of year.
My recipe here is gluten-free, nut-free, and egg-free.
- Onion – I use yellow, but you can choose any type
- Red bell pepper
- Chicken broth
- Low-carb beer – Pick a smooth, malty beer like an American Pilsner or Pale Lager for a balanced flavor.  You’ll probably find what you’re looking for with a quick trip to the grocery store. If you have any doubt, review KetoConnect’s post on low-carb beer to see all the options on a keto diet (there are at least 50!).
- Heavy cream
- Dijon mustard
- Celery salt
- Ground black pepper
- Xanthan gum – helps thicken the soup without using flour or starch, but you can omit this if you prefer
- Cheddar cheese – It might be tempting to buy an 8-oz bag of pre-shredded cheese, but review the ingredients before you do because some brands toss the cheese in cornstarch or cellulose to prevent clumping. Not only will those ingredients negatively impact the way the cheese melts, but they are also not keto-friendly. I suggest shredded cheese yourself.
- Green onion
I buy organic herbs and spices from Mountain Rose Herbs.
White Oak Pastures remains my first choice for quality animal foods. Their work in the regenerative agriculture space is incredible!
If you’re shopping for organic shelf-stable chicken broth, look no further than Kettle & Fire.
Finally, if xanthan gum is eluding you, order it online from iHerb.
Follow these simple directions, and you can’t go wrong!
There are only ten minutes of prep time and twenty minutes of active cooking. So your keto-friendly beer cheese soup will be ready in thirty minutes or less.
Step one: Cook vegetables
Warm the butter in the bottom of a 3 or 4-quart pot over medium-high heat. Add the chopped onion and bell pepper, then sauté for 2 minutes until soft. Next, add the garlic and continue cooking for 60 seconds until fragrant.
Step two: Add liquid
Pour in broth, beer, and cream. Season with mustard, paprika, salt, and pepper. Bring the liquid to a simmer. Sprinkle xanthan gum evenly over the top of the soup, then stir, and mix well.
Step three: Thicken with cheese
Add the cheese, one handful at a time, while stirring briskly in between. Let the cheese melt completely each time before adding more. Otherwise, you risk it clumping up or sticking to the bottom of the pot.
Step four: Serve
Serve warm with bacon and green onion garnish.
Store leftovers in an airtight container in the fridge for three to five days. Reheat over low heat.
Can you freeze beer cheese soup?
I’m very weary about freezing cheese and dairy foods because the texture often changes upon thawing. Practically, yes, you can freeze this soup in an airtight container for up to three months. Remember to leave 1-2 inches of space in the container to allow for liquid expansion. However, be aware that it might have a grainy texture after you defrost and reheat it again.
If you know you want to freeze beer cheese soup, freeze the base only and then add the cheese and garnish before serving. It’s better not to freeze cheese, if possible.
Beer Cheese Soup Calories and Macros
Are you wondering how many carbs in beer cheese soup?
That’s a good question! In a typical batch, there are 32 g total carb per 1 cup serving. However, in my low-carb version there are only 6 g total carb! That’s a huge difference and really matters if you want to keep carbs low.
This recipe yields 6 (1-cup) servings
- 384 calories
- 14 g protein
- 34 g fat
- 6 g total carbs
- 2 g fiber
- 4 g net carbs
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app like My Fitness Pal to recalculate and reflect your changes.
What to serve with Beer Cheese Soup
Pair this soup with your favorite low-carb bread sticks or toasted keto bread with psyllium husk (my favorite!). Dunking bread in a cheese soup seriously increases the comfort food factor.
A side salad of fresh greens, cucumber, and mushrooms tossed in a vinaigrette lightens up the meal nicely. The vinegar cuts through the heaviness of the soup and complements it well.
A portion of steamed low-carb vegetables really hits the spot. I suggest something simple, like green beans or broccoli, since the soup is so rich. Finally, since potatoes are popular, try serving with a low-carb option of cauliflower or parsnips instead.
The cheesy soup is great with many entrees. Chicken, pork, and beef will all taste better with a side of beer cheese soup!
More Keto Soup Recipes
Keto Beer Cheese Soup Recipe
- 1 3-quart sauce pot or larger
- 1 tbsp butter
- 1 medium yellow onion diced
- 1 small red bell pepper diced
- 1 clove garlic minced
- 3 cups chicken broth
- 1 (12-oz) low-carb beer
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- ½ tsp paprika
- ½ tsp celery salt
- ½ tsp ground black pepper
- 2 tsp xanthan gum
- 2 cups shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 1 tbsp green onion minced for garnish
- Warm the butter in the bottom of a 3 or 4-quart pot over medium-high heat. Add the chopped onion and bell pepper, then sauté for 2 minutes until soft. Next, add the garlic and continue cooking for 60 seconds until fragrant.1 tbsp butter, 1 medium yellow onion, 1 small red bell pepper, 1 clove garlic
- Pour in broth, beer, and cream. Season with mustard, paprika, salt, and pepper. Bring the liquid to a simmer. Sprinkle xanthan gum evenly over the top of the soup, then stir, and mix well.3 cups chicken broth, 1 (12-oz) low-carb beer, ½ cup heavy cream, 1 tbsp Dijon mustard, ½ tsp paprika, ½ tsp celery salt, ½ tsp ground black pepper
- Add the cheese, one handful at a time, while stirring briskly in between. Let the cheese melt completely each time before adding more. Otherwise, you risk it clumping up or sticking to the bottom of the pot.2 cups shredded cheddar cheese
- Serve warm with bacon and green onion garnish.8 slices bacon, 1 tbsp green onion
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.