This low carb white sauce is super easy to make and is the perfect accompaniment to many meat, fish, and vegetable dishes. A keto, gluten free, and LCHF recipe.
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White sauce, or Bechamel as it is also known, is a classic recipe made from butter, milk and flour. This low carb version is not authentic in the slightest – but it is a great substitute! It has a great mouthfeel and only includes “real” ingredients! No thickeners or anything artificial.
I’ve made a video tutorial to show you just how simple it is to make – so watch this or scroll down for the full instructions and printable recipe card.
Add cream cheese, heavy cream and water to a saucepan. You can use reduced fat or full fat cream cheese – the reduced fat version will result in a slightly carbier sauce. See the recipe notes below for data and read more about the effect that reduced fat versions have on carb count here. Heat over a low heat until the cream cheese has melted.
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. Keep cooking for a few minutes until the sauce has thickened, stirring constantly. Add salt and pepper to taste (not shown in the video!!).
This sauce is one of the key elements of my Low Carb Lasagna.
It could also be used in place of the sauce for my Low Carb Moussaka, or simply poured over meat, fish or vegetables. I particular love it with leeks as a special treat – as part of the onion family, leeks aren’t super low in carbs, but aren’t high for a vegetable either. This sauce complements them perfectly!
Just *don’t* be tempted to eat this low carb white sauce by the spoonful – otherwise you might find you have to make another batch – it’s that good! 🙂
This amazing #lowcarb White Sauce takes just minutes to make and uses only three ingredients! #lchf #glutenfree #keto Click To Tweet
- ½ cup cream cheese
- ½ cup heavy cream
- ¼ cup water
- 1 egg yolk
- salt and pepper to taste
- 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.
- Stir constantly over a low heat for a few minutes until the sauce has thickened.
- Season with salt and pepper to taste.
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