Home » Dressings & Sauces » Keto Hollandaise Sauce

Keto Hollandaise Sauce

Rich and lemony, creamy and beautiful, nothing beats this Keto Hollandaise Sauce when poured over perfectly poached eggs, baked salmon or steamed asparagus!

Plate with steamed asparagus and salmon, covered in keto hollandaise sauce and garnished with chives.

Nothing screams Sunday Morning louder than hollandaise sauce. Cozy socks, plaid pyjamas and lingering over that second cup of coffee ain’t got nothing when compared to hollandaise sauce!

Of course there are many other tasty dishes to enjoy with this Keto Hollandaise Sauce than just poached eggs, but Eggs Benedict has been my most favourite breakfast of all time ever since I was little, so I still always attribute a good Sunday morning with perfect bennys covered in creamy hollandaise sauce.

Hollandaise sauce is it is naturally keto friendly when made from scratch. All you’ll need it three main ingredients plus some spices, whereas the packaged stuff is loaded with weird ingredients and carbs.

Stick with me and I’ll get you whisking up your very own Keto Hollandaise Sauce in two shakes of a monkey’s tail!

Two plates each with a keto eggs benedict and garnished with chives.
Keto Eggs Benedict

Ingredients

  • unsalted butter
  • egg yolks
  • freshly squeezed lemon juice
  • sea salt
  • ground black pepper
  • ground cayenne

How to make Keto Hollandaise Sauce

There are blender methods out there but honestly, I find the good old classic way of making hollandaise the best. Yeah, you’ve gotta whisk for a few minutes, but it’s easy to do, rewarding and you won’t have to clean eggy sauce from your blender. Cuz that sucks.

You’ll need to make a double boiler to create this Keto Hollandaise Sauce. First step to do so is to fill a small or medium saucepan with an inch of water. Place a heat safe bowl over top of the saucepan to make sure it fits on top without falling in.

Bring the water to a boil, remove the bowl from the heat and whisk the egg yolks and lemon juice inside the bowl until fully combined. Place the bowl onto the saucepan and reduce the heat to medium low. Whisk the egg yolk and lemon constantly, until it becomes frothy and thick, about 5 minutes. Once thick, remove the bowl from the heat and slowly pour in the melted butter while constantly whisking. Mix in the sea salt, cayenne and ground black pepper. Serve immediately.

Plate with steamed asparagus and salmon, covered in keto hollandaise sauce and garnished with chives.

Expert Tips

  1. Be sure to reduce the heat of the saucepan. If the egg yolk gets too hot, you’ll end up with scrambled eggs instead of a nice smooth sauce.
  2. Cook the egg yolk/lemon until thick and frothy. This could take longer than 5 minutes, depending on how hot the simmering water below is. There will be no runny liquid left – be sure to cook it long enough!
  3. When pouring in the melted butter, slowly drizzle it in while constantly whisking so that the Keto Hollandaise Sauce does not break.
  4. If you do not need the sauce right away, keep it warm by placing a piece of plastic directly on the surface of the sauce (rather than wrapping the bowl in plastic) or pour the sauce into a plastic baggy, remove all of the air, and keep it floating in a bowl of warm water.
Two plates with eggs benedict, covered in keto hollandaise sauce.

How to enjoy your Keto Hollandaise Sauce

Here are some other keto friendly sauces you might like:

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Plate with steamed asparagus and salmon, covered in keto hollandaise sauce and garnished with chives.

Keto Hollandaise Sauce

Rich and lemony, creamy and beautiful, nothing beats this Keto Hollandaise Sauce when poured over perfectly poached eggs, baked salmon or steamed asparagus!
5 from 12 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Aleta

Ingredients

  • 6 tbsp unsalted butter
  • 2 large egg yolks
  • 2 tsp lemon juice freshly squeezed
  • ½ tsp sea salt
  • 1 pinch ground cayenne
  • 1 pinch ground black pepper optional

Instructions

Equipment Needed

  • Small or medium saucepan
  • Heat safe bowl
  • Whisk

Directions

  • Melt the butter and set it aside. Fill a saucepan with an inch of water and bring it to a boil, then place a heat safe bowl over top of the saucepan to be sure it is big enough without falling.
  • Remove the bowl from the heat and whisk the egg yolks and lemon juice inside the bowl until fully combined. Place the bowl onto the saucepan and reduce the heat to medium low. Whisk the egg yolk and lemon constantly, until it becomes frothy and thick, about 5 minutes. There will be no runny liquid left in the bowl. – see notes
  • Once thick, remove the bowl from the heat and slowly pour in the melted butter while constantly whisking. Mix in the sea salt, cayenne and ground black pepper. Serve immediately.

Notes

Expert Tips

  1. Be sure to reduce the heat of the saucepan. If the egg yolk gets too hot, you’ll end up with scrambled eggs instead of a nice smooth sauce.
  2. Cook the egg yolk/lemon until thick and frothy. This could take longer than 5 minutes, depending on how hot the simmering water below is. There will be no runny liquid left – be sure to cook it long enough! I find I’ll be whisking, whisking, whisking, (thinking okay, any time now) and then suddenly it with thicken up.
  3. When pouring in the melted butter, slowly drizzle it in while constantly whisking so that the Keto Hollandaise Sauce does not break.
  4. If you do not need the sauce right away, keep it warm by placing a piece of plastic directly on the surface of the sauce (rather than wrapping the bowl in plastic) or pour the sauce into a plastic baggy, remove all of the air, and keep it floating in a bowl of warm water.
 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

Nutrition

Serving: 2TBSP | Calories: 181kcal | Carbohydrates: 0.5g | Protein: 1.4g | Fat: 20.3g | Sodium: 295mg
Tried this Recipe? Like it Today!Mention @MamaBearsCookbook

19 Comments

  1. 5 stars
    Delicious! I made this to go with a keto Scotch egg. Fast and easy to make. Thanks for the recipe.

  2. Now this looks and sounds like a delicious hollandaise sauce! Thick and creamy and decadent, but without all the hard work! I can’t wait to try this recipe out!

  3. 5 stars
    Oooh my this looks amazing!!! I’d love this for breakfast any day! Hollandaise is such a treat …haven’t had it in ages but now I’m itching to make it soon!

  4. 5 stars
    I have been looking for a hollandaise sauce and this one looks absolutely delish. I would definitely give it a try.

  5. 5 stars
    I so much agree with you. There is hardly a sauce that can beat a well prepared Hollandaise sauce. Having a couple of eggs with it in the morning is a blessing!

  6. 5 stars
    This hollandaise sauce made with a keto diet in mind looks delicious! Perfect for a low card eggs benedict too.

  7. 5 stars
    I looove hollandaise sauce and eggs Benedict! Thanks for the healthier version! Will save the recipe to try it out!

  8. 5 stars
    I’m not a huge salmon fan but know I need to eat more of it, what a great recommendation to serve it with this amazing sauce! I’ve added this sauce (& the salmon) to my meal plan this week. Thanks!

  9. 5 stars
    This is such a delicious hollandaise sauce! It’s so decadent and perfectly creamy. Thanks so much for sharing a great recipe!

    • Kate Fortin

      Is this supposed to be super runny? It was thick and frothy then I slowly added butter and it just turned to all butter.

      • Hi Kate! No, it isn’t supposed to be super runny. If it is, that means it wasn’t thickened enough before adding the butter. There’s a stage past frothy you have to get to. Once you are there, there will be no liquidy egg left, it will be thick and you’ll know as soon as you’re there.

  10. Marisa F. Stewart

    5 stars
    What a delicious looking sauce. This is the perfect breakfast during the holidays when you want to linger at the table and aren’t in any rush to go anywhere. The asparagus are a great touch to go along with the eggs.

  11. 5 stars
    I so love hollandaise sauce whether it’s on grilled veggies or the classic eggs and ham. Yours looks so luscious and creamy! Thank you for sharing!

  12. 5 stars
    I’ve been on the Keto diet for 2 weeks and have already started losing weight. I’ve been searching for some yummy recipes and so happy I came across your site Aleta. This hollandaise sauce goes so well with Salmon =)

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