In a pot, melt the butter.

Add the onions and sweet peppers, sauteing for 3-5 minutes.

When the onions are clear, pour in the cream and stir.

Whisk in the xanthan gum. If it doesn’t thicken very much, add more.

Once your cream is thick and is bubbling, slowly stir in your cheddar cheese – one small handful at a time. Make sure it melts before adding more.

Do the same thing with the Gruyere cheese, one small handful at a time. Add salt and pepper to taste.

Serve with veggies, low-carb crackers, or throw on some low-carb nachos.