Keto Parsley Sauce

This keto parsley sauce is very easy to make! A delicious gluten free, LCHF, and low carb recipe to serve with fish, ham or vegetables.

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Parsley sauce is a classic English recipe that I've finally converted to be low carb! It's very similar to a white sauce (or bechamel) but with - you guessed it - added fresh parsley. I prefer to make it with flat leaf parsley but you could also use curly parsley. Just don't use dried! For best results, take the time to chop the parsley as finely as possible - try these herb scissors!

The sauce is traditionally served with fish - it's particularly good with salmon, cod, or haddock. But it's also good with ham and vegetables.

How to Make a Keto Parsley Sauce

To a small saucepan add some cream cheese, heavy cream and water. You can use reduced fat or full fat cream cheese - the reduced fat version will result in a slightly carbier sauce. See the notes in the recipe card below for data.

Heat over a low heat until the cream cheese has melted, stirring occasionally. Place an egg yolk into a small bowl and temper it by adding a small spoonful of the cream mixture into the bowl and mixing well.

Then add the egg yolk mixture into the saucepan, together with the finely chopped parsley. Keep cooking for a few minutes until the sauce has thickened, stirring constantly. Add salt and white pepper to taste, if you think it needs it!

This sauce can be made in advance. Let cool and store in the fridge until needed, then reheat in a saucepan or microwave.

This sauce was absolutely perfect with roasted cod fillets!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Parsley Sauce

4.50 from 16 votes

This parsley sauce is very easy to make! A delicious gluten free, LCHF, and low carb recipe to serve with fish, ham or vegetables.

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Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Net Carbs: 2.2

Calories: 218

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• ½ cup cream cheese
• ½ cup heavy cream
• ¼ cup water
• 1 egg yolk
• 3 tbs very finely chopped flat leaf parsley
• salt and white pepper to taste

Equipment

• Jenaluca Herb Scissors with 5 Blades and Cover
• Professional Culinary Saucier Decorating Spoons 2-piece 

Step-by-Step Instructions

 

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1. Add the cream cheese, cream and water to a saucepan and cook over a low heat until the cream cheese has melted.
2. Temper the egg yolk by adding a little of the cream sauce to it, mixing well, then adding the yolk back into the cream mixture. Add the parsley.
3. Stir constantly over a low heat for a few minutes until the sauce has thickened.
4. Season with salt and white pepper to taste.

Nutrition

Calories: 218kcalCarbohydrates: 2.2gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 109mgSodium: 248mgSugar: 2gNet Carbs: 2.2g

Notes

Full fat cream cheese: 2.2g net carbs per serving (as shown in data panel)

Reduced fat cream cheese: 3.1g net carbs per serving

This recipe makes four servings.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.