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.

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:

1. In a small bowl, use a whisk to scramble your egg yolks together until smooth.
   
   
2. 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.
   
3. 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.)
   
4. 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

★★★★★

5 from 7 reviews

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.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 Serving 1x
• Category: Keto Tips

Scale 1x2x3x

Ingredients

• 2 tbsp salted butter
• 1/4 cup chicken broth
• 1/4 cup cream cheese
• 1/2 cup heavy cream
• 2 egg yolks

Instructions

1. In a small bowl, use a whisk to scramble your egg yolks together until smooth.
2. 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.
3. 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.)
4. 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

Keywords: Keto Bechamel

This keto bechamel is used in my Cheddar Chicken Bacon Ranch soup. If you love creamy, flavorful soups please try it out and let me know what you think in the comments.