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All Low Carb Keto Sauce Recipes

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All Low Carb Keto Sauce Recipes


Per serving. Effective carbohydrates: 0.7 g Carbohydrates: 0.9 g
Fiber: 0.2 g
Protein: 0.8 g
Fat: 55.1 g
Calories: 494

Ingredients: 4 cloves garlic
2 egg yolks
About 2 cups olive oil, enough to thicken 2 Tbsp lemon zest
1 tsp vinegar
2 tsp warm water
Salt and black pepper to taste

In workbowl of food processor, mince garlic and combine with egg yolks. Process to beat egg yolks. Very slowly, while processing, add olive oil in a thin stream. When you have added about 1/2 cup oil, start adding lemon zest and vinegar from time to time, still processing. Add 1 teaspoon warm water. Continue to add oil in a slow stream. The mixture should become thick and smooth. Add remaining teaspoon water. Season with salt and pepper. If mixture does not thicken or blend properly, remove aioli from food processor. Put another egg yolk in the workbowl and turn on the machine. Slowly add aioli mixture to egg yolk while processor is running. This procedure should correct sauce. Serve with fish or roasted vegetables. Makes about 2 cups.

Makes 4 Servings


Per serving. Effective Carbohydrates: 3 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 12 g
Fat: 59 g
Calories: 581

This recipe has been suggested to be used to make Zucchini Alfredo with chicken.

1 Tablespoon Olive oil 2 Cloves garlic pressed
1 pk (8 oz) cream cheese cut up 2/3 cup Fresh Parmesan cheese 1/2 c Butter
1/2 c Whipping cream
1/8 c Milk optional (To cut even more carbs I would try and use half heavy cream and half milk)

In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the cheeses, butter, cream and milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little milk. Toss fettucini lightly with sauce, coating well. This recipe is easily doubled, tripled, or whatever for large crowds and any leftover sauce freezes well.


Makes about 1 1/2 cups (360 ml)

Per 1 Tbsp. (15 ml). Effective carbohydrates: 0.2 g Carbohydrates: 0.4 g
Fiber: 0.2 g
Protein: 0.7 g
Fat: 5.5 g
Calories: 52

A spoonful of pesto goes well with almost anything. It’s great on fish, in soup as a garnish, or stirred into cream cheese or mayonnaise as a dip or dressing. Just make sure that you don’t pulverize it to death or the lovely flavor will be lost. You can make cilantro pesto by substituting cilantro for the basil.

Note: You can freeze the pesto in ice cube trays, transfer it to a plastic bag, and use just a cube as needed.

1 garlic clove, crushed
2 Tbsp freshly grated Parmesan cheese
1 1/2 cups firmly packed fresh basil leaves
1/2 tsp sea salt
1/2 cup extra-virgin olive oil
1/4 cup pine nuts (optional)

Place the garlic, cheese, basil, salt, and oil in a food processor. Pulse until the basil is finely chopped. Add the pine nuts (if using) and pulse again until the pine nuts are barely detectable.


Makes 1 cups (300 ml)

Per 1 Tbsp. (15 ml). Effective carbohydrates: 0.4 g Carbohydrates: 0.4 g
Fiber: 0 g
Protein: 1 g
Fat: 10.7 g
Calories: 100

Wonderful with asparagus, broccoli, cauliflower, and steak! The butter needs to be very hot when it’s added to the blender, so don’t let it cool down at all.

16 Tbsp unsalted butter (2 sticks)
6 egg yolks
1/4 tsp sea salt
4 to 6 Tbsp freshly squeezed lemon juice

Place the butter in a large saucepan and cook over high heat until it starts to foam and appears to be boiling.

As the butter melts, place the yolks, salt, and 4 Tbsp. (60 ml) of the lemon juice in a blender. Blend on high speed to combine. With the blender running, add the hot butter in a slow, steady stream through the hole in the blender lid; leave the milky residue behind in the pan. Adjust the seasoning with more lemon juice, if needed.

20 servings, 4 Tbsp each


Per serving. Carbohydrates: 2.7 g
Protein: 0.48 oz

1/2 lb blue cheese
1 cup chopped scallions 1/2 cup chopped parsley 2 cups mayonnaise
1 cup sour cream
1/2 cup red wine vinegar or cider vinegar Salt and black pepper to taste

Crumble blue cheese. Mix with scallions and parsley. Stir in mayonnaise, sour cream, and vinegar. Season with salt and pepper. Refrigerate overnight. Makes about 5 cups.

Makes 11 servings. 2 cups (360 ml)

Per 1 Tbsp. (15 ml). Effective carbohydrates: 0.5 g
Carbohydrates: 1 g
Fiber: 0.5 g
Protein: 0.6 g
Fat: 3 g
Calories: 31 Made with Splenda only: Add 0.2 g carbohydrates
Totally yummy! And it makes very good hot chocolate syrup. To make hot chocolate, place 2 to 3 Tbsp. (30 to 45 ml) of the syrup in a mug. Bring a combination of whipping cream and water to a boil and slowly stir into the syrup.

1/3 cup Dutch-processed cocoa powder 1 1/4 cups water
2 large egg yolks
1 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, at room temperature
4 tsp each Splenda and Canadian Sugar Twin or 1/3 cup (80 ml) Splenda Pinch of sea salt
1 tsp pure vanilla extract
1 tsp pure chocolate extract (optional)

Place the cocoa in a small saucepan and slowly whisk in the water to form a smooth paste. Stirring constantly, bring the mixture to a boil over high heat and stir for 1 minute. Remove from the heat.

In a medium bowl, whisk the egg yolks until blended. Whisking constantly, very slowly pour the cocoa mixture into the yolks. Stir in the chocolate, butter, sweetener, salt, and extracts and continue stirring until the butter and chocolate have melted. Cool and refrigerate.

Makes about 8 servings


Per serving (with Parmesan).
Carbohydrates: 2 g Effective Carbohydrates: 2 g
Fiber: 0 g
Protein: 3 g
Fat: 7 g
Calories: 80

This versatile sauce can be used ”as is,” as Alfredo sauce or as cheese sauce. It is great served over broccoli, cauliflower, asparagus, Brussels sprouts, etc. If you choose xanthan gum as your thickener, it will reheat better, but I prefer the taste of the arrowroot as a thickener.

1 1/2 teaspoons butter
1 1/2 teaspoons coconut oil 4 cloves garlic, minced
1/2 teaspoon seasoning salt 1 cup half-and-half
1/2 teaspoon xanthan gum or about 1 teaspoon arrowroot
1/2 cup shredded cheese (Colby, Cheddar, or Parmesan)-optional Nutmeg, if using Parmesan cheese

Melt the butter and coconut oil in a small saucepan over medium heat. Add the garlic and saute until fragrant. Add the seasoning salt and 3/4 cup of the half-and-half; cook until bubbling.
Mix the thickener with the remaining 1/4 cup half-and-half. Add it to the bubbling sauce in the pot, stir- ring lightly. Turn off the heat and add the cheese, if using it.

Pour the sauce over your veggies and garnish with nutmeg if using Parmesan cheese. The total cooking time is about 10 minutes.

Makes 6 servings


Per serving. Carbohydrates: 1.1 g
Protein: 0.25 OZ

1/2 tsp finely chopped shallot
1/8 cup crumbled gorgonzola (about 3/4 oz)
3/4 cup heavy cream Freshly ground black pepper

Combine shallot, gorgonzola, and cream in a skillet. Heat to a simmer. Reduce by half. Season with pepper. Serve with stuffed tenderloin on page 220 or with other roasted or grilled meats. Makes about 1 cup.

Makes 6 servings


Per serving. Carbohydrates: 0.39 g
Protein: 0.31 oz

Ingredients: 3 egg yolks
1 Tbsp cold water
Salt and white pepper to taste
2 sticks butter, cut into small cubes 1 Tbsp lemon juice

Heat 1 or 2 inches of water in bottom half of a double boiler. Bring to a simmer, then reduce heat. In top half of double boiler, combine egg yolks, 1 tablespoon cold water, and salt and pepper. Place the pan over the hot water and whisk egg yolks until they begin to thicken. Do not let the mixture get too hot or the eggs will cook and sauce will become lumpy. Whisk in butter a few pieces at a time until it is all incorporated. Whisk until thick and creamy. Whisk in lemon juice. Makes 1 1/2 cups.

Makes 8 servings, 2 Thsp each

Per serving. Carbohydrates: 1.8 g
Protein: 0 g

1 cup mayonnaise
1 1/2 Tbsp horseradish 1 1/2 tsp Dijon mustard 2 drops Tabasco sauce 2 tsp chopped fresh dill

Mix all ingredients together with a spoon until well blended. Makes about 1 cup.

Makes 6 servings


Per serving. Carbohydrates: 5.6 g
Protein: 0.36 OZ

This sauce can be used in many recipes that call for a red sauce, such as meatloaf or stuffed cabbage. It will keep in the refrigerator 4-5 days. It may be stored in the freezer 2-3 months.

3 cups diced red bell peppers 1 Tbsp olive oil
1/4 cup chopped fresh basil 2 cloves garlic, minced
1 cup College Inn chicken broth
1/3 cup heavy cream
1/2 tsp salt
1/3 tsp black pepper
1/2 tsp dried oregano
1/2 tsp stevia powder (1 packet) 2 Tbsp grated Parmesan cheese

In a saucepan, bring a quart of water to a boil. Add diced peppers, cover, and simmer for 20 minutes. Drain liquid from peppers by pouring through a colander. Add peppers to food processor work bowl and puree 2-3 minutes. The finished texture of the puree will contain some pulp. Heat olive oil in a saucepan over a low flame. Add basil and garlic. Saute on a low flame until the aroma is released, 3-4 minutes. Stir in the pepper puree, chicken broth, and heavy cream. While stirring, add remaining seasonings except for grated cheese. Simmer the sauce uncovered for 40 minutes. Add grated cheese to sauce just before serving. Makes about 3 cups of sauce.


Makes about 1 cups (300 ml)

Per 1 Tbsp. (15 ml). Effective catbohydrates: 0.2 g Carbohydrates: 0.2 g
Fiber: 0 g
Protein: 0.1 g
Fat: 9.4 g
Calories: 85

I remember the first time I made mayonnaise. I was all of 18 years old and following the recipe from The Joy of Cooking. It was tense and joy-filled at the same time. After painstakingly whisking in the oil drop by drop, I had my reward. It seemed like a miracle that a few ingredients could combine to make something greater than the parts.

One thing that seems to spook the new low-carber is reading the label on the trusty jar of mayo and find- ing that sugar is an ingredient. The amount is not enough to cause any harm.

While I am a big fan of commercially prepared mayonnaise, there is something about making your own that is fulfilling and comforting at the same time. A food processor or blender makes the job nearly foolproof You can also use a hand-held blender and beat the ingredients in a bowl.

Your mayonnaise may curdle if the oil was added too quickly. If this happens, place 1 egg yolk in the food processor or blender and add 1 tsp. (5 ml) mustard very slowly, beat in the curdled mayonnaise. If it is too thick at any point, add a bit of warm water to thin it out. When you are halfway through, it is safe to add the curdled mixture more quickly.

1 large egg, at room temperature
1 large egg yolk, at room temperature 1 to 2 tsp Dijon mustard
1/4 tsp sea salt
1 cup extra-virgin olive oil or vegetable oil 1 Tbsp warm water
5 to 6 tsp freshly squeezed lemon juice

In a food processor or blender, combine the egg, egg yolk, mustard, and salt. Blend to mix. With the motor running, blend in 1/3 cup (80 ml) of the oil very slowly-practically a drop at a time.

When the mixture starts to thicken, add the water. Then add the remaining 2/3 cup (160 ml) oil in a slow, steady stream. When all the oil is incorporated, blend in the lemon juice. Taste and adjust the seasoning with more lemon juice, mustard, and salt as needed.

Makes 4 servings


Per serving. Carbohydrates: 4.8 g
Protein: 0.6 oz

If you are serving this with spaghetti squash, use the recipe variation below.

Ingredients: 3 Tbsp butter
3/4 lb mushrooms, chopped 2 Tbsp chopped shallots
6 Tbsp heavy cream
Salt and black pepper to taste

Heat butter in skillet. Saute mushrooms and shallots until mushrooms begin to brown, about 15 minutes. Add heavy cream. Bring to a simmer. Allow to simmer until the sauce reduces and thickens, 5-10 minutes. Season with salt and pepper. Serve over spaghetti squash into which you have mixed additional butter, cream, and Parmesan (see variation below) or serve with broiled chicken breast. Makes about 2 cups.

Spaghetti Squash Variation

Makes 8 servings

Per serving. Carbohydrates: 8.85 g
Protein: 0.91 g

Ingredients: 2 Tbsp butter
6 Tbsp heavy cream
1/2 cup grated Parmesan cheese 1 recipe Spaghetti Squash
1 recipe Mushroon Cream Sauce

Stir butter, cream, and Parmesan into 6 cups hot spaghetti squash. Top with sauce.

Makes 4 servings


Per serving. Carbohydrates: 1.75 g
Protein: 0.2 oz

Mint or scallions could be substituted if you can’t find sorrel, but the taste will be different.

3 Tbsp Dijon mustard 1 Tbsp horseradish
2/3 cup heavy cream, whipped 2 Tbsp lemon zest
2 Tbsp chopped sorrel leaves Salt and black pepper to taste

In a bowl, whisk together Dijon and horseradish. Fold in whipped cream. Mix in lemon zest and sorrel. Season with salt and pepper. Makes about 1 1/2 cups.

Makes 10 servings


Per serving. Carbohydrates: 4 g
Protein: 0.7 OZ

1 cup sour cream 1 cup mayonnaise
1/2 green bell pepper, chopped
1/2 cup chopped scallions 20 green olives, sliced thin 1 Tbsp chopped parsley
1 Tbsp chopped basil
1 Tbsp fresh oregano leaves
1/2 tsp garlic salt
3/4 cup grated Parmesan cheese Salt and black pepper to taste

Combine all ingredients. I like this dip chunky. If you want it smoother, you can blend it in a food processor. Refrigerate for several hours. Serve with raw vegetables. Makes about 3 1/2 cups.

Makes 6 servings


Per serving. Carbohydrates: 3.9 g
Protein: 1 OZ

2 cups packed basil leaves 3 cloves garlic
1/2 tsp salt, or to taste
1/4 cup pine nuts, toasted
1/2 cup olive oil or to moisten 1/2 cup grated Parmesan cheese Salt and black pepper to taste

Puree the basil, garlic, salt, and pine nuts in a food processor until blended and the mixture becomes a paste. Add the olive oil and blend until the mixture is smooth or to your liking. Add 1/3 cup of the cheese to the mixture, just before serving. The pesto can be frozen before the cheese is added. Reserve the remaining cheese to sprinkle on top when serving. Use pesto with chicken, salmon, or on spaghetti squash. Other herbs can be added – parsley, mint, sorrel, etc. for a different taste. Makes about 1 1/2 cups.


Makes 1 1/2 cups (360 ml)

Per 2 Tbsp. (30 ml). Effective carbohydrates: 1.6 g Carbohydrates: 1.8 g
Fiber: 0.2 g
Protein: 0.5 g
Fat: 0 g
Calories: 8

The fans of this sauce are legion. It turns any plain meat into a Thai New Year celebration and is the very special guest of the Thai BBQ Chicken Bundles. It’s traditionally served with chopped roasted peanuts on top.

Note: Look for xanthan gum in natural food or bulk stores.

1 Tbsp each Splenda and Canadian Sugar Twin or 1/4 cup (60 ml) Splenda 1 cup water
1/2 red bell pepper, stem removed but seeds and core left in 1 to 3 fresh chile peppers 2 garlic cloves, smashed
1 tsp sea salt
1/4 cup freshly squeezed lemon juice or lime juice 3 Tbsp fish sauce
1 tsp xanthan gum

In a cup, mix the sweetener and water.

Roughly chop the bell pepper and chiles. Place in a food processor or blender and add the garlic, salt, and cup (60 ml) of the sweetened water. Blend until smooth. (The pepper seeds will remain whole.)

Add the lemon or lime juice, fish sauce, and the remaining 3/4 cup (180 ml) water. Pulse a few times to combine. Sprinkle the xanthan gum evenly over the surface of the liquid and blend until thickened. Cover and refrigerate for up to 1 week.


Makes about 1 cup (240 ml)

This sauce goes well with prawns, scallops, white fish, pork, or chicken.

Per 1 Tbsp. (15 ml). Effective carbohydrates: 0.7 g Carbohydrates: 0.8 g
Fiber: 0.1 g
Protein: 0.6 g
Far: 3.6 g
Calories: 41

1 Tbsp unsalted butter 2 garlic cloves, minced
1/3 cup dry white wine or dry white vermouth 2 Tbsp tomato paste
1 cup chicken stock
1/2 cup whipping cream
Sea salt and freshly ground black pepper

Melt the butter in a small saucepan over medium heat. Add the garlic and cook until it sizzles. Add the wine or vermouth and boil until it reduces to a glaze.

Whisk in the tomato paste, stock, and cream. Boil until the sauce is reduced by about half and slightly thickened. Season to taste with salt and pepper.

Makes 6 servings


Per serving. Carbohydrates: 3 g
Protein: 2.1 OZ

This is good tossed with cooked spaghetti squash.

Ingredients: 1/4 cup olive oil 1/4 cup butter
2 cloves garlic, minced
1/2 cup water
1/2 cup chopped parsley 1 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
16 oz clams, frozen, canned, or fresh, Shelled 2 Tbsp heavy cream
6 Tbsp grated Parmesan cheese (optional)

Heat oil and butter in skillet. Saute garlic over medium heat until lightly browned. Reduce heat. Add water slowly. Reserve 2 Tbsp parsley. Stir in remaining parsley, salt, pepper, and oregano. Add clams and their liquid. Simmer until slightly reduced, about 5 minutes. Stir in cream. Cook a few more minutes, until slightly thickened. Toss with spaghetti squash. Top individual serving with Parmesan and reserved parsley.

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