Vegetarian keto bechamel cheese sauce
Classic bechamel sauce is a no choice for people who follow the keto diet, as it contains wheat flour. Here is a low carb alternative bechamel sauce recipe, based on cheese, butter and heavy cream. This keto sauce, can be used in recipes requiring bechamel sauce, such as moussaka, or can be poured on your favourite vegetables, or can be served as a fondue.
Nutrition facts
Ingredients
Sauce
2 tbsp(s) unsalted butter (28 gr)
4 tbsp(s) cream cheese (58 gr)
3 tbsp(s) heavy whipping cream (45 gr)
0.2 cup(s) shredded cheddar cheese - regular or vegetarian (23 gr)
0.2 cup(s) shredded provolone cheese - regular or vegetarian (23 gr)
1 large egg(s) (50 gr)
Seasoning
salt (to taste)
ground black pepper (to taste)
Instructions
- Place a non-stick saucepan on medium-low heat and add the butter
- When butter is melted, add the cream cheese, the whipping cream, the shredded cheddar* and provolone* cheeses and stir
- Keep stirring. When all ingredients are melted (no more than 4-5 minutes needed), get the pan out of the heat
- Beat the egg(s) and pour in the pan slowly, while stirring at the same time
- Keep stirring, until well mixed with the rest of the ingredients
- Place the saucepan back on the heat for 1-2 more minutes, until is starts to bubble
- In case your sauce gets thicker than you wish, add some water until it reaches your desired texture
- Add salt & pepper, stir and taste. Add salt, until it reaches your desired saltiness
Notes
✔* You may use solely cheddar cheese or provolone cheese if you prefer, or replace with other kinds of cheese that are high in fat and melt well
✔ Serving size: about 4 tablespoons
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