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!
Keto Parsley Sauce
This parsley sauce is very easy to make! A delicious gluten free, LCHF, and low carb recipe to serve with fish, ham or vegetables.
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
Instructions
- Add the cream cheese, cream and water to a saucepan and cook over a low heat until the cream cheese has melted.
- 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.
- Stir constantly over a low heat for a few minutes until the sauce has thickened.
- Season with salt and white pepper to taste.
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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Nutrition Information
Yield 4 Serving Size ¼ cupAmount Per Serving Calories 218Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 109mgSodium 248mgCarbohydrates 2.2gNet Carbohydrates 2.2gFiber 0gSugar 2gProtein 3g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.