This keto white sauce is a silky, creamy keto bechamel made with cream cheese, heavy cream and an egg yolk instead of flour. It takes about 10 minutes, has around 3g net carbs per serving, and it's the sauce I reach for whenever a low carb lasagna, casserole or plate of veggies needs something rich and comforting.
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White sauce, also known as bechamel, is a classic made from butter, milk and flour. This low carb version isn't authentic in the slightest, but it's a really great substitute! It has a lovely, velvety mouthfeel and it's made from simple, real ingredients you probably already have in the fridge. If you like having a few go-to sauces up your sleeve, take a look at all of my low carb sauces, too.
I've made a short video so you can see just how simple this keto bechamel sauce is. Watch it below, or scroll down for the tips and the full printable recipe card.
Key Ingredients & Substitutions
- Cream cheese. This is what gives the sauce its body, so there's no need for flour. Full-fat cream cheese melts the smoothest and keeps the carbs lowest. Reduced-fat cream cheese works, but it's a little carbier (I explain why in Reduced Fat = Higher Carbs?). Let it soften on the counter for 15 minutes so it melts without lumps.
- Heavy cream. Heavy cream (double cream in the UK) adds richness and that classic white sauce color. Half-and-half will make a thinner sauce with slightly more carbs, so I'd stick with heavy cream if you can.
- Water. A splash of water loosens the sauce so it pours like a real bechamel instead of setting like a dip. You can use unsweetened almond milk instead for a slightly lighter sauce.
- Egg yolk. The yolk thickens the sauce gently and gives it a gorgeous glossy finish, a bit like a custard. Use the yolk from a large egg.
- Nutmeg (optional). A tiny pinch of ground nutmeg is the traditional bechamel seasoning, and it makes this taste much more like the real thing.
- Salt and pepper. Season at the end, once the sauce has thickened. White pepper keeps the sauce looking pristine, but black pepper is just fine.
How to Make Keto White Sauce
Add the cream cheese, heavy cream and water to a small saucepan and warm everything over low heat, whisking often, until the cream cheese has completely melted into a smooth sauce.
Put the egg yolk in a small bowl and temper it: whisk in a spoonful of the warm cream mixture, then another. This gently warms the yolk so it won't scramble when it hits the pan.
Pour the tempered yolk into the saucepan and keep stirring over low heat for a few minutes, until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper (and a pinch of nutmeg if you like), and it's ready!
How to Thicken Keto White Sauce Without Flour
A regular bechamel relies on a flour roux, which is exactly what we're skipping. The good news is that you have plenty of low carb ways to get a thicker sauce, depending on how you plan to use it.
- Give it time. The sauce thickens as the yolk cooks and again as it cools. Keep stirring over low heat for an extra minute or two, then let it sit off the heat for 5 minutes before you decide it needs anything else.
- Add more cream cheese. Whisk in another 1 to 2 tablespoons of softened cream cheese for a thicker, richer sauce. This is my favorite fix for lasagna, where you want the sauce to hold its shape between the layers.
- Use a second egg yolk. Temper an extra yolk the same way and stir it in over low heat. You'll get a thicker, more custard-like sauce that's lovely for baked dishes.
- Stir in some cheese. A handful of finely grated Parmesan thickens the sauce as it melts, and of course adds flavor, too.
- Use a pinch of xanthan gum. Sprinkle no more than ⅛ teaspoon of xanthan gum over the sauce while whisking hard, then wait a minute for it to work. A little goes a very long way, and too much makes the sauce slimy. Glucomannan powder works the same way and is just as potent.
Went a little too far? Just whisk in a splash of warm water or cream until the sauce is back to the consistency you want.
Helpful Tips
Keep the heat low. This sauce should never boil. High heat can make the cream cheese grainy and scramble the egg yolk, so keep the burner on low and be patient. A small, heavy saucepan helps, because it heats evenly and the sauce doesn't spread out and catch.
Whisk, don't just stir. A whisk breaks up the cream cheese much faster than a spoon and gives you a smoother sauce. A silicone whisk is ideal because it won't scratch a nonstick pan.
Don't skip tempering the yolk. Adding a cold yolk straight to hot cream is the quickest way to end up with little bits of scrambled egg. Two spoonfuls of the warm sauce whisked into the yolk first is all it takes.
Season at the end. The flavors concentrate a little as the sauce thickens, so taste it once it's done and then add salt and pepper. If it's going into a dish with salty cheese or ham, go easy on the salt.
Make it just before you need it. The sauce is at its silkiest fresh off the stove. If you're assembling a lasagna or casserole, make the sauce last so it spreads easily.
Variations
- Cheese sauce. Take the pan off the heat and stir in a good handful of grated sharp cheddar until melted. It's perfect over cauliflower or broccoli. For a dedicated version, try my Low Carb Cheese Sauce.
- Garlic white sauce. Melt a tablespoon of butter in the pan and gently cook 1 to 2 minced garlic cloves for a minute before adding the cream cheese, cream and water. It's wonderful with chicken, shrimp or zucchini noodles.
- Parmesan white sauce. Stir in ¼ cup of grated Parmesan at the end for an Alfredo-style sauce. For the full Alfredo experience, see my Decadent Low Carb Alfredo Sauce.
- Parsley sauce. Stir in a big handful of finely chopped fresh parsley for a classic British sauce to go with fish or ham. My Keto Parsley Sauce is built on exactly this idea.
- Mustard sauce. Whisk in a teaspoon of Dijon or whole grain mustard for a tangy sauce that's great with pork, ham or corned beef.
Ways to Use It
This keto white sauce is one of the key elements of my Low Carb Lasagna, where it's layered with the meat sauce and cheese. It's also a great topping for my Low Carb Moussaka, and it's the creamy base in my Low Carb Chicken Pot Pies.
Creamy casseroles are another natural fit. If you love this sauce, you'll enjoy the cheesy sauces in my Low Carb Cheesy Chicken Noodle Casserole, Low Carb Spinach Cauliflower Casserole and Low Carb Cheesy Ham Cauliflower Casserole. And if you're in the mood for something creamy you can eat with a spoon, my Keto Alfredo Soup has all the same cozy flavors in a bowl.
It's also lovely simply poured over meat, fish or vegetables. I particularly love it with leeks as a special treat. As part of the onion family, leeks aren't super low in carbs, but they aren't high for a vegetable either, and this sauce complements them perfectly! Just don't be tempted to eat it by the spoonful, or you might have to make another batch. It's that good!
Storing & Freezing
Let any leftover sauce cool, then keep it in a covered container in the fridge for up to 3 days. It firms up quite a bit when it's cold, which is completely normal. Reheat it gently in a small saucepan over low heat, whisking constantly and adding a splash of water or cream to loosen it. Don't let it boil, or the yolk may split. You can also microwave it in 15-second bursts, stirring in between.
I don't recommend freezing the sauce on its own. Cream cheese and egg-thickened sauces tend to separate and turn grainy after thawing. The good news is that once it's baked into a lasagna or casserole, the whole dish freezes well, so make the sauce fresh and freeze the finished meal instead.
More Low Carb Sauces
If you loved this keto white sauce, here are a few more sauces you might enjoy:
📖 Recipe
Low Carb White Sauce
Ingredients
Equipment
Step-by-Step Instructions
- Add the cream cheese, heavy cream and water to a small saucepan. Warm over low heat, whisking often, until the cream cheese has melted completely and the mixture is smooth, about 3 to 4 minutes. Don't let it boil.
- Put the egg yolk in a small bowl. Whisk in a spoonful of the warm cream mixture, then a second spoonful, to temper the yolk so it doesn't scramble.
- Pour the tempered yolk into the saucepan, whisking constantly. Keep cooking over low heat, stirring constantly, for 2 to 3 minutes, until the sauce thickens enough to coat the back of a spoon. Don't let it boil.
- Take the pan off the heat and season with salt, pepper and a pinch of nutmeg, if using. Serve warm.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!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.
Lyn Mac says
This low carb béchamel is fabulous! I made it for the first time yesterday for a lasagne & was so impressed I made it again tonight to serve over asparagus. Tonight I replaced the water element with white wine & added some Swiss cheese. It's so rich, creamy & versatile!
Georgina says
I'm so pleased! Thanks for letting me know.
Patricia says
Can I just say DELICIOUS,, I added some minced garlic, shredded mozzarella and shredded Parmesan cheeses, made zucchini boats with chicken meatballs drizzled sauce over and baked... yum yum yum!! Thank you for sharing this recipe
Georgina says
That sounds awesome!!!
Ellie says
My daughter is allergic to yeast and yeast extract, and unfortunately, all commercial sauces, gravy, soups etc have yeast extract. In fact it's almost impossible to get anything without it, so I thought I'd try this sauce over salmon with rice and cauliflower and she loved it.
Thank you so much.........Ellie
Georgina says
Awesome - I'm so pleased she liked it!
Katie says
Just made this to go with a salmon & veg dinner. Beautifully creamy and DELICIOUS, thank you!
Georgina says
I'm so pleased - thanks for letting me know!
Rachel Thomas says
This looks good - does it freeze?
Georgina says
I've never tried it but I'm not sure that it would. But if you try it, please let me know!
Liz Walker says
Thank you. Using this for my LCHF moussaka.
Georgina says
I bet that will be amazing!!
David says
Great with tuna steaks. Thanks
Georgina says
So glad you liked it!
Bel says
This was so good! Added chicken, mushrooms, baby spinach, zucchini noodles. Thanks for the recipe 🙂
Georgina says
I'm so glad you enjoyed it, Bel!
Holly says
Would you say that 1/2 cup of cream cheese is 2oz? Google says 2oz but I'm thinking 4oz and in your video it looks like about half of a brick of cream cheese (4oz). Thanks!
Georgina says
½ cup cream cheese is 4 oz. I've now added it to the recipe card!
Lisa says
I grew up with Creamed Eggs on Toast as a comfort food. Having gone Keto to get control of my glucose numbers, I thought that comfort food was out of reach. Then I found your White Sauce recipe and BAM! I had it for lunch. For the toast I used riced cauliflower mixed with the deviled ham. I then made your sauce, added 4 minced hard boiled eggs. Altogether it made 2 servings that my husband and I enjoyed so much. Thank you for this delicious contribution to our Keto recipes!!
Georgina says
Thanks, Lisa, I'm so glad you both enjoyed it. It's one of my favorites!
RandyH says
Lisa, can you elaborate on toast made with riced cauliflower and deviled ham? Do you actually mean something like a baked bread, or more like a hash?
Rob Wilkerson says
What is the serving size? 2.2 net carbs per serving. Am I supposed to make it and divide it in 4 containers, then measure (weigh) it?
Georgina says
The serving size is a quarter of the whole recipe. Just over a quarter cup per person.
Rebecca Siharath says
What is a serving size?
Georgina says
The serving size is a quarter of the whole recipe. Just over a quarter cup per person.
Alexia says
This recipe is bomb! In fact, I think it's better than traditional bechamel.
Georgina says
Thanks Alexia! Just the kind of comment I like to receive!!
Sue says
I find most low carb substitutes to be rather appalling in either taste or texture, or both. And nothing like the original. This sauce however, ticks all the boxes. I've shared it with more people than I can count and is definitely a regular in my house. I use a lot of your recipes and thought I would take this opportunity to say thanks for all your hard work.
Georgina says
Thank you so much, Sue!!
Jamie says
It worked out very well- simple, fast & yummy. We added Parmesan cheese & red peppers which gave it a little thickness & kick.
Georgina says
Great! Sounds good!
Laurissa Brown says
Can this go on pizza as "white sauce"?
Georgina says
That's an interesting idea! It might be too thick? But try it - please let me know how it goes!
Terry says
This sauce is beyond wonderful! So, so good. Thank you! If your other recipes are as good as this sauce, I'm sold. Thanks.
Georgina says
Thank you so much!
Olivia says
This is so good but what is the serving size
Georgina says
It's a quarter of the whole recipe. Very approximately a little over a quarter cup per person.
Carol says
Hi I’m just wondering if you could microwave it?
Georgina says
I've actually never tried cooking it this way, sorry! If you try it, let me know!
Vicki Terry says
This sauce is so amazing! I use a different seasoning than salt and pepper (it's still keto friendly 🙂 ). I made shrimp the other day and I added a couple of table spoons to the sauce and it was delicious!! Thank you so much for sharing!
Georgina says
Thank YOU so much for letting me know!
Petra says
Can this be made substituting the cream cheese for cheddar?
Georgina says
No, I'm afraid I don't think that would work. Sorry!
Beth says
Want to try. The nutritional info is missing serving size.
Georgina says
It's a quarter of the whole recipe as it serves 4. I don't have a volume measurement noted down but I'll get one next time I make the sauce!
Michelle says
Oh my goodness this was amazing!! So quick and easy! So many things you can do with this delicious sauce!! Thank you!!
Georgina says
I'm so glad you liked it!
Talya says
Thanks for the recipe! I have just made to use on my low carb lasagna tonight - can’t wait to see how it turns out!
Georgina says
Yum - sounds good!
Alex says
I made a lasagne layered with mushrooms rather than pasta along with this sauce and a side of salad. Very tasty!
Georgina says
Wow that sounds amazing! I love the idea of using mushrooms - I'll have to try that out!
R. Gibbs says
This is great! used it to make chicken ala king with rotisserie chicken, 1/4 c peas and a small red pepper. Served over 90 second bread.
Raven says
This sauce is amazing and so easy! Thank you so much
Laurie says
My husband and I are doing Keto and I'm always searching for new ways to make our meals enjoyable. I used your cream sauce to go over cauliflower and it was Ahhhh MAZING! I made it to go along side of a nice steak and the cauliflower with cream sauce stole the show.
Georgina says
I'm so glad that you both liked it! It's one of my favorites and it sounds amazing with cauliflower!
Debbie says
Can you use this for macaroni and cheeses?
Georgina says
I think this cheese sauce would be better: https://stepawayfromthecarbs.com/low-carb-cheese-sauce/
Deanna Pyszka says
Oh my goodness! This is the best!! Now I know what you meant about being careful not to eat the whole batch! Thanks for this easy, amazing recipe.
Georgina says
Thank you!
Nicole says
Can I use this for a pasta sauce? Maybe add some garlic and parmesean cheese for a kind of Alfredo sauce...would this be good? Would it come out right?
Georgina says
Yes I would think it would work - but you could also try my alfredo sauce recipe! https://stepawayfromthecarbs.com/decadent-low-carb-alfredo-sauce/
George Spanos says
Came to a realization, what about the carb content in the HWC shouldn't that be added to the Macros too?
Georgina says
The carbs in the cream are included in the nutritional data panel.
Janet says
I used this as a base for my Gruyère and Parmesan cheese sauce to put over cauliflower. So very good. Thank you. So many keto sauces have a strong cream cheese flavor and this does not.
Georgina says
Oooh I like the idea of adding cheese and then pouring over cauliflower. Yum!!
Cathy says
Can you make it ahead of time then reheat?
Georgina says
I haven't tried it on its own, but when I make it and then add it to a low carb lasagna which then gets baked, it all holds together just fine!
libby says
White sauce is fabulous. Will make this every time now when I need white sauce. So easy and no fuss. The Naan bread appeals too so will give that a go and the zabablione makes a change from egg custard. Thank you and I wish you well.
Georgina says
Thanks Libby!
Ann says
Made this recipe several times now. I add mozzarella & Parmesan to make a cheese sauce. It’s brilliant. Especially now my husband is now diabetic too.
Thank you so much for sharing this recipe
Maz says
Fantastic sauce, so easy and delicious. Have used it multiple times but the (keto and diabetic) family favourite is with smoked fish, boosted with onion, lemon juice and zest and a dollop of mustard. Delicious, thank you!
Cristiane says
I wanted mac and cheese with ham. I made the sauce and used baked ham juices for the liquid. Then I added all my traditional mac and cheese ingredients, including sharp Cheddar, then some low carb noodles, threw it in oven and broiled top. Just what I was looking for! It's amazing. Thank you for answering my mac and cheese dreams!
And now that I've made it, I'm thinking I could use the cream cheese, some whipping cream, and adding no liquid to substitute for "cream of" soups in my casserole recipes. Will let you know....