Keto Bechamel Sauce
This Keto Bechamel Sauce is made using butter, cream cheese, heavy cream, and chicken stock, thickened gently with an egg yolk. It offers a rich and creamy texture with subtle seasoning of sea salt and nutmeg. The method prevents curdling by tempering the egg yolk carefully, resulting in a smooth low-carb béchamel alternative suitable for ketogenic diets.
Ingredients
- 1 tablespoon butter 14g, unsalted
- ½ cup cream cheese 120g
- ½ cup heavy cream 120ml
- ¼ cup chicken stock 60ml
- 1 egg yolk
- Pinch of flaked sea
- pinch 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
- Maintain low heat to prevent the sauce from overheating and splitting.
- If splitting occurs, remove from heat immediately and blend with an immersion blender to smooth.
- This recipe yields approximately four ¼-cup servings, each with about 9g net carbs.
- Customize by adding shredded mozzarella, parmesan, or herbs such as parsley or tarragon for flavor variations.
- Store refrigerated for up to four days or freeze for up to one month.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 227
% Daily Value*
| Serving | 60g | |
| Calories | 227kcal | 11% |
| Total Carbohydrates | 2g | 1% |
| Protein | 3.7g | 7% |
| Fat | 24.1g | 37% |
| Fiber | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.