Keto bechamel sauce

Keto bechamel sauce

Ever wondered how to make that lovely creamy white sauce without using any flour? It's way simpler than you'd think. Not only gluten-free but also keto and so much easier to make than the original version, without compromising on its authentic taste. What a great addition to your repertoire!

Keto bechamel sauce

Ever wondered how to make that lovely creamy white sauce without using any flour? It's way simpler than you'd think. Not only gluten-free but also keto and so much easier to make than the original version, without compromising on its authentic taste. What a great addition to your repertoire!
USMetric
6 servingservings

Ingredients

  • 1¾ cups 425 ml heavy whipping cream
  • 7 oz. (45 cup) 200 g (210 ml) cream cheese
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ¼ tsp ¼ tsp ground nutmeg
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Add the heavy whipping cream, cream cheese, salt, pepper, and nutmeg to a medium-sized, nonstick saucepan. Bring to a boil over high heat, while stirring continuously.
  2. Reduce temperature to medium-low, and simmer uncovered for a few minutes, until a desired consistency is reached.
  3. Prior to serving, season with salt, pepper, and nutmeg, to taste.

Tip!

Bechamel is a basic sauce used in lasagna, gratins and dozens of classic dishes. The seasoning is super simple: salt, pepper and a pinch of ground nutmeg. Cheese is also often added and practically there are thousands of other flavor combinations, so get creative and feel free to play around. You could start with adding some flavored cream cheese... Here are some inspirational suggestions (based on 4 servings) - just add them to the base recipe and enjoy your own unique bechamel! Chilli sauce - 1 tablespoon chilli powder or paste Citrus sauce - 2 tablespoons freshly squeezed lemon or lime juice and a little zest for serving Curry sauce - 1 tablespoon curry powder or paste Caper sauce - 2 tablespoons finely chopped capers and maybe a small sardine fillet Onion sauce - ½ cup butter fried onion Cheese sauce - ½ cup grated parmesan or other grated mature cheese, to be added at the end. Crumbled blue cheese and feta are also good. Horseradish sauce - 2 tablespoons grated horseradish, add at the end Mustard sauce - 1 tablespoon sugar-free mustard Tomato sauce - 1 tablespoon tomato paste Tex-Mex sauce - 1 tablespoon unsweetened taco seasoning Garlic sauce - 2 crushed garlic cloves or 2 teaspoons garlic powder Herb sauce - 3 tablespoons chopped parsley, dill, basil, coriander or equivalent amount of dried herbs. Pesto can be a good addition too!

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What did you think? Please share your thoughts in the comment section below!

12 comments

  1. Annie
    This is how I make cheese sauce though I do it by eye rather than measuring! I add grated Cheddar and Parmesan for flavour. Using a flavoured cream cheese is nice too. I use Garlic and Herb Boursin (I'm in the UK).
  2. Beverly
    You can achieve an even more traditional tasting bechamel by heating cream and butter in the same proportion you would use for the roux method (2 cups liquid 2 T butter) with a touch of salt. Then take it off he heat and sprinkle with a t of guar gum. (It's a superior product that's crossed over from molecular gastronomy and works brilliantly in any cream sauce. Also for other things like thickening stewed blueberries). Mix the gg in thoroughly and wait a while to see if the sauce texture is what you want. Adjust accordingly. I love cream cheese too, but it doesn't taste like a true bechamel. This does.
    Reply: #6
  3. Alice
    How long can I store this for? Can I make it in advance to just put together my dish when I serve it?
  4. Birgit
    This is probably a very nice sauce. But a true bechamel does not taste like fat and protein only. I therefore think, a thickener instead of cream cheese would make the result come closer to a true bechamel. What method was perfect to mix in guar, xanthan or carob seed flour is another question though. I think, mixing the powder with butter or some other oil/fat and then add that mixture to the sauce would help.
  5. Dee
    I make mine the traditional roux way using almond flour and almond milk. Putting it through the blender once it is fully cooled takes away any grainyness. It's to die for.
  6. Oscar
    Hi Beverly,
    This sounds really interesting
    I will try it;)
  7. Ema
    Even though this is not quite true to the original carby béchamel sauce, it is still a very decent alternative that is super easy to make! Why not try a fennel and endive bake using this sauce as a base and flavoured with onion and lemon.
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Even though this is not quite true to the original carby béchamel sauce, it is still a very decent alternative that is super easy to make! Why not try a fennel and endive bake using this sauce as a base and flavoured with onion and lemon.

    That sounds delicious!

  9. anaelisacornejo
    I used some almond milk, seasoned it, and added the cream cheese and whisked away! It came out delicious! A pinch of xantham gum to thicken it up. Made for an amazing pizza sauce! (I would've never thought to do with cream cheese).
    Reply: #10
  10. Kerry Merritt Team Diet Doctor

    I used some almond milk, seasoned it, and added the cream cheese and whisked away! It came out delicious! A pinch of xantham gum to thicken it up. Made for an amazing pizza sauce! (I would've never thought to do with cream cheese).

    Great! So glad you enjoyed it!

  11. Nutmeg
    Can this bechamel sauce be used for making cheese souffles?
    Reply: #12
  12. Kristin Parker Team Diet Doctor

    Can this bechamel sauce be used for making cheese souffles?

    We have not tested that, but it sounds delicious.

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