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keto beer cheese
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4.98 from 44 votes

Keto Beer Cheese Soup Recipe

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 4 g 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 384kcal

Equipment

  • 1 3-quart sauce pot or larger

Ingredients

Instructions

  • 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 tablespoon 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-ounce) low-carb beer, ½ cup heavy cream, 1 tablespoon Dijon mustard, ½ teaspoon paprika, ½ teaspoon celery salt, ½ teaspoon 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 tablespoon green onion

Notes

Store leftovers in an airtight container in the fridge for three to five days. Reheat over low heat. Best not to freeze, but if you need to, review the post text above for my best tips.

Nutrition

Calories: 384kcal | Carbohydrates: 6g | Protein: 14g | Fat: 34g | Saturated Fat: 17g | Sodium: 1149mg | Fiber: 2g | Net Carbohydrates: 4g
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