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Most cream-based soups start with a “roux” of butter and flour, but unfortunately, keto-friendly flours make poor substitutes in a Bechamel. Instead, this keto bechamel is made with eggs and is great for creating thicker cream-based soups.
Keto Bechamel Recipe
Servings: 1 serving
Prep Time: 5 minutes| Cooking Time: 5 minutes | Total Time: 10 minutes
Nutritional Facts: 4g Net Carbs| 549 Calories | 56g Fat | 4g Carbs | 10g Protein | 0g Fiber
Ingredients:
- 2 tbsp salted butter
- 1/4 cup chicken broth
- 1/4 cup cream cheese
- 1/2 cup heavy cream
- 2 egg yolks
Steps:
- In a small bowl, use a whisk to scramble your egg yolks together until smooth.
- In a medium non-stick skillet, melt the butter over medium heat, then add the chicken broth, cream cheese, and heavy cream over medium heat until melted and combined, then reduce to low and simmer.
- Using a spoon, slowly add a spoonful at a time into the egg yolks, mixing the whole time, until the eggs are tempered (meaning they are up to temperature with the hot liquid and won’t cook.)
- Slowly add the egg mixture into the cream mixture while whisking, and cook for a few minutes on low heat until thickened. Remove the pan from heat and taste. You can now season with salt and pepper to your liking.
Keto Bechamel
Most cream-based soups start with a “roux” of butter and flour, but unfortunately, keto-friendly flours make poor substitutes in a Bechamel. Instead, this keto bechamel is made with eggs and is great for creating thicker cream-based soups.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 Serving 1x
- Category: Keto Tips
Ingredients
Scale
- 2 tbsp salted butter
- 1/4 cup chicken broth
- 1/4 cup cream cheese
- 1/2 cup heavy cream
- 2 egg yolks
Instructions
- In a small bowl, use a whisk to scramble your egg yolks together until smooth.
- In a medium non-stick skillet, melt the butter over medium heat, then add the chicken broth, cream cheese, and heavy cream over medium heat until melted and combined, then reduce to low and simmer.
- Using a spoon, slowly add a spoonful at a time into the egg yolks, mixing the whole time, until the eggs are tempered (meaning they are up to temperature with the hot liquid and won’t cook.)
- Slowly add the egg mixture into the cream mixture while whisking, and cook for a few minutes on low heat until thickened. Remove the pan from heat and taste. You can now season with salt and pepper to your liking.
Nutrition
- Serving Size: 1
- Calories: 549
- Fat: 56g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 10g
19 comments
I just tried this with baked mac and cheese, using Banza low carb pasta. It was quite good and more successful than trying to make a white sauce with almond flour. I didn’t know how much to make for a 4 serving casserole dish. Guessed at 4 servings and ended up with a lot of extra sauce. I am guessing I used about a third of it for the 3/4 box of Banza elbow macaroni. Extra is in the freezer for later. Thanks, the family enjoyed it!
What I don’t understand is why with all the creativity required to come up with something keto and tasting you couldn’t find an original name for the recipe. The recipe has different ingredients, color and taste: why becamel? no, really, why?
Because when people are looking in Google for a keto substitute for Bechamel in their recipe, they won’t find it if I name it something else. I want people to be able to find a substitute easily.
Yup. I googled bechamel keto and this came up. Super happy
Thank you for calling it a keto bechamel. It was exactly what I was looking for. Whisked in some shredded cheese and used it in a cauliflower gratin. Delicious!
Roasted red peppers and eggplant and pureed into this…added parm cheese, it was good, thank you Amanda.
I’m looking for white sauce similar to a bechamel with cheese, to serve on vegetables such as roasted broccoli. Does almond flour or one of the other low carb flours work or would you recommend the recipe above? I’m getting tired of eating salad, avocado and salmon every day. It’s delicious and I love avocado but it would be wonderful to broaden my options. This sauce though with eggs and chicken brother seems much more involved than a basic bechamel with cheese. I’m open to any suggestions you might have.
I’d recommend this recipe for that, and you could add some cheese while stirring to get to the texture you like.
Would this bake up well ontop of a mousakka? I love the light fluffy texture of true bechamel, and I’m considering making mousakka for dinner one night.
I haven’t tried it, but I’d love to hear if it works, if you go for it!
Taste super yummy and happy to be using instead of canned soup. However, regarding the Nutrition info provided. When I entered everything I get like 900 calories. The heavy cream alone is 400, then 200 for 2 tbsp of butter. Are u using full fat ingredients?
Super tasty. I did a riff on a croque monsieur with a keto-crepe ham wrap, covered with this sauce. I might just go with the yolk thickening technique for most sauces from now on!
(Edit to add): For the nutrition, I inputted to CarbManager and for 5 servings (about 1/4c each), I got:
Net Carbs – 1 | Fat – 19g | Protein – 2g | Calories – 185
Per serving
Other keto bechamel recipes do not use eggs, why are they required for this recipe? Can Xanthan Gum be used instead?
This was delicious! I added fresh spinach to sauce and continued cooking until wilted then served over zucchini zoodles with sliced chicken spinach Asiago sausage. Next time I’m going to add sautéed shrooms as well!
Thank you so much for the recipe!
I use it as a bechamel replacement for a garlic spinach recipe we cook traditionally. Delicious!
Added Romano cheese and poured over mousaka, Greek
Surely youre not supposed to SCRAMBLE the eggs??
Scramble, whisk together, tomato tomato 😉
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