Keto Bechamel Sauce

Katrin Nürnberger from sugarfreelondoner.com

Try my keto bechamel with only 1.9g net carbs per generous portion! Read the post to find out how I make this sauce thick and glossy without using flour.

Course Main Course

Cuisine French

Prep Time 2 minutes

Cook Time 6 minutes

Total Time 8 minutes

Servings

Calories 227kcal

Author Katrin Nürnberger

Ingredients

1 tbsp unsalted butter
½ cup cream cheese 120g
½ cup heavy cream
¼ cup chicken stock
1 egg yolk
Pinch of flaked sea
pinch of nutmeg

Instructions

Add the butter, cream cheese, cream and chicken stock to a saucepan. Cook over a medium heat until the butter melts - about 2 minutes. Do not boil.
Put the egg yolk in a separate cup. Add a little of the warmed sauce to it, mixing well with a fork (this step is essential to stop the béchamel splitting).
Add the yolk mix into the saucepan. Stir constantly over a low heat using a hand balloon whisk for about 4 minutes or until the sauce has thickened. Don't overheat the sauce or the egg yolk will curdle.
Season with salt and nutmeg to taste.

Notes

1.9g net carbs per portion. Makes 4 generous portions of ¼ cup (4 tablespoons or 60g each).

Change up the flavour by adding one or more of the following ingredients:

shredded mozzarella or cheddar for a Keto Cheese Sauce
grated parmesan, gruyere or Emmental (to make a low carb sauce mornay)
white wine or sherry
lemon juice
parsley
tarragon
puréed sautéed onions
mustard
garlic
chives

Take care not to overheat the sauce or it can split.

Easy hack if it does split or become lumpy: Take it off the heat immediately and pulse with an immersion blender.

Store in the fridge for up to 4 days or freeze for up 1 month.

Nutrition