Low Carb Beer Cheese Soup

Keto Recipes > Keto Lunch Recipes

This beer cheese soup has all the elements of a great meal: heavy cream, crumbly bacon, melted cheese, and low-carb beer.  Make sure you check out our article on keto friendly beers.

Low Carb Beer Cheese Soup

We use a bit of xanthan gum and cheese as a thickener to help the soup be just as creamy as higher carb versions of this recipe.   You can find this in the gluten-free section of your grocery store.  If for some reason you can’t find it locally, then try ordering it online.  We use it a lot for thickening sauces and baking keto recipes.

Yields 6 servings of Low Carb Beer Cheese Soup

The Preparation

  • 3 cups chicken stock
  • 1 (12-oz) low carb beer
  • ½ cup heavy whipping cream
  • 2 teaspoons xanthan gum
  • 6 slices cooked bacon, crumbled
  • 12 ounces shredded cheddar
  • 1 tablespoon butter
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • ½ small red bell pepper, diced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

The Execution

1. Preheat a stock pot over medium heat. Add the butter, then once it’s hot add the bell pepper and onion. Sauté until the onion and pepper have softened. Add the garlic and cook for a few more minutes until the garlic is fragrant.

Low Carb Beer Cheese Soup
2. Pour in the chicken stock, beer, and heavy cream. Sprinkle in the celery salt, black pepper, paprika, and cayenne pepper. Stir occasionally while the soup heats up to a simmer.

Low Carb Beer Cheese Soup
3. Once the soup is simmering, add the xanthan gum. Prevent clumping by adding some of the hot soup to a small bowl, then whisk the xanthan gum in and add the slurry to the soup. Continue to stir and simmer the soup so that it thickens.

Low Carb Beer Cheese Soup
4. Slowly add the cheese, handfuls at a time. Let the cheese dissolve before adding more. Serve with crumbled bacon on top.

Low Carb Beer Cheese Soup

This makes a total of 6 servings of Low Carb Beer Cheese Soup. Each serving comes out to be 382.82 Calories, 30.3g Fats, 6.87g Net Carbs, and 17.39g Protein.

Low Carb Beer Cheese Soup Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
1 (12-oz) low carb beer 95 0 2.6 0 2.6 0.6
2 teaspoons xanthan gum 20 0 4.9 0.1 4.8 0
½ cup heavy whipping cream 408 43.3 3.41 0 3.41 3.41
6 slices cooked bacon 180 12 0 0 0 18
12 ounces shredded cheddar 1374 113 11 0 11 78
1 tablespoon butter 102 12 0 0 0 0.1
½ cup diced onion 53 0.2 11 1.6 9.4 1.5
2 cloves garlic 8.9 0 2 0.1 1.9 0.4
½ small red bell pepper 32 0.2 7.6 1.4 6.2 1
1 tablespoon Dijon mustard 9.4 0.5 0.9 0.6 0.3 0.6
1 teaspoon celery salt 4.1 0.3 0.4 0.1 0.3 0.2
1 teaspoon black pepper 5.8 0.1 1.5 0.6 0.9 0.2
½ teaspoon paprika 3.3 0.1 0.6 0.4 0.2 0.2
¼ teaspoon cayenne pepper 1.4 0.1 0.3 0.1 0.2 0.1
Totals 2296.9 181.8 46.21 5 41.21 104.31
Per Serving(6 cups) 382.82 30.3 7.7 0.83 6.87 17.39
Low Carb Beer Cheese Soup

Low Carb Beer Cheese Soup

This makes a total of 6 servings of Low Carb Beer Cheese Soup. Each serving comes out to be 382.82 Calories, 30.3g Fats, 6.87g Net Carbs, and 17.39g Protein.
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Servings 6 servings

Ingredients
  

  • 3 cups chicken stock
  • 12 ounce low carb beer
  • ½ cup heavy whipping cream
  • 2 teaspoons xanthan gum
  • 6 slices cooked bacon crumbled
  • 12 ounces shredded cheddar
  • 1 tablespoon butter
  • ½ cup diced onion
  • 2 cloves garlic minced
  • ½ small red bell pepper diced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

Instructions
 

  • Preheat a stock pot over medium heat. Add the butter, then once it’s hot add the bell pepper and onion. Sauté until the onion and pepper have softened. Add the garlic and cook for a few more minutes until the garlic is fragrant.
  • Pour in the chicken stock, beer, and heavy cream. Sprinkle in the celery salt, black pepper, paprika, and cayenne pepper. Stir occasionally while the soup heats up to a simmer.
  • Once the soup is simmering, add the xanthan gum. Prevent clumping by adding some of the hot soup to a small bowl, then whisk the xanthan gum in and add the slurry to the soup. Continue to stir and simmer the soup so that it thickens.
  • Slowly add the cheese, handfuls at a time. Let the cheese dissolve before adding more. Serve with crumbled bacon on top.

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