Learn how to make this unbelievably easy keto Béchamel sauce recipe that rivals the classic French version but with none of the carbs! Indulge in this silky and creamy low carb bechamel that has a luscious texture and pour it over your favorite vegetables, or incorporate it into a mouthwatering lasagna.
In a medium saucepan, combine the butter, cream cheese, heavy cream, and chicken broth. Cook over medium heat until the butter melts, which should take about 2 minutes. Be careful not to bring it to a boil.
Once the butter is melted, add 3 tablespoons of the warm mixture over the egg yolks and whisk. This step is crucial to prevent the béchamel from separating.
Gradually pour the yolk mixture back into the saucepan while stirring continuously. Keep the heat low and use a hand balloon whisk to stir the sauce for approximately 4 minutes or until it thickens.
Once thickened, remove the saucepan from the heat, stir in the salt and nutmeg, and mix until well combined.