With only 3 main ingredients and quick preparation, keto hollandaise sauce is as simple as it gets. It’s a staple for eggs Benedict, but tastes great on seafood and vegetables too.
Are you having trouble getting in your optimal amount of fat on keto diet? If so, you should be adding in some higher fat low carb sauces and dressings into your meal plans.
One of my favorite breakfast dishes is keto eggs benedict. And what makes it so good is the creamy sauce on top. But many people are intimidated by the process to make a hollandaise so they’ll buy a powdered mix. However, mixes come with hidden carbs so it’s best to make it from scratch!
The carbs in hollandaise sauce are low because it’s just a blend of butter, egg yolks and lemon juice. And it’s best to make it up fresh each just before serving. Otherwise, the sauce can separate easily if it’s left sitting.
How to make hollandaise sauce
I like to use a blender to make the sauce, but a mixing bowl and hand mixer works just as well. Just place the yolks in a bowl while melting butter on the stove top or in the microwave.
With the blender or hand mixer running, stream the melted butter into the yolks until the mixture is thick and creamy.
A little lemon juice is added after the butter. And if the sauce is too thick, a little warm water can be added. Finally, add some salt and pepper to taste. I also like to add in a pinch of cayenne pepper.
Can you use an immersion blender?
I tested the recipe with an immersion blender and it didn’t work as well as a hand mixer. So I recommend using the mixing bowl method instead.
Is hollandaise sauce keto?
My sauce makes enough to serve 4 people and combines 3 egg yolks with 7 ounces of butter and a tablespoon of lemon juice. There’s also seasonings which add negligible carbs.
Each egg yolk has 0.6 gram of carbs so that’s a total of 1.8 grams. There’s no carbs in butter and lemon juice adds only 1 gram of carb. Therefore, each serving has less than a carb each which is certainly keto.
However, there are some hollandaise sauce mixes that aren’t so keto friendly. If it’s not a sauce made from scratch, you definitely have to question it. For example, the Bob Evans sauce mix has 6 grams of carbs per serving.
Can you fix a broken sauce?
If the sauce separates, you can try whisking in some hot water. But only add a few drops at a time. You can also try adding in another egg yolk to see if it corrects it.
Other uses for keto hollandaise sauce
There’s so many other things that you can use this amazing sauce for! It’s a popular topping for salmon and crabmeat casserole. And it makes plain broccoli or asparagus taste a lot better.
Keto Hollandaise Sauce
- 3 egg yolks
- 7 tablespoons butter
- 1 tablespoon lemon juice
- dash salt
- dash pepper
- pinch cayenne pepper
- Place egg yolks in a blender or food processor. Alternatively, a mixing bowl and hand mixer can be used.
- Melt the butter in the microwave or on the stove top until bubbling.
- With the blender or food processor running (or hand mixer), gradually add the hot butter in a steady stream to the egg yolks until the sauce is thick and creamy.
- Add the lemon juice while still blending. If the sauce is too thick, add a little warm water.
- Season to taste with salt, pepper, and cayenne. Serve immediately. (Can be kept warm in a container submerged in warm water for a short period of time if needed.)
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.