keto hollandaise sauce salmon feature
Breakfast, Dressings & Sauces, Low Carb

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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keto hollandaise sauce salmon feature

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!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course sauce, Side Dish
Cuisine Canadian, Low Carb
Servings 4 servings
Calories 181 kcal

Ingredients
  

  • 6 tbsp unsalted butter
  • 2 large egg yolks *see note 1
  • 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 low *see note 2. Whisk the egg yolk and lemon constantly, until it becomes frothy and thick, then continue to whisk until it becomes super thick and no longer frothy, about 5 minutes. There will be no runny liquid left in the bowl. – *see note 3
  • Once thick, remove the bowl from the heat and slowly pour in the melted butter while constantly whisking *see note 4. Mix in the sea salt, cayenne and ground black pepper. Serve immediately *see note 5.

Notes

Expert Tips

  1. Remove all egg white from the yolk, or it may not thicken properly.
  2. 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. The water should not be rapidly boiling, but either steaming or gently simmering.
  3. Cook the egg yolk/lemon until super thick and no longer 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.
  4. When pouring in the melted butter, slowly drizzle it in while constantly whisking so that the Keto Hollandaise Sauce does not break.
  5. 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: 2TBSPCalories: 181kcalCarbohydrates: 0.5gProtein: 1.4gFat: 20.3gSodium: 295mg
Keyword keto hollandaise sauce
Tried this recipe?Let us know how it was!

29 thoughts on “Keto Hollandaise Sauce

  1. Lynn Meadows says:

    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 =)

    1. Aleta says:

      Hey Lynn, that’s awesome! I totally agree, this saucy goodness is perfect for salmon. Enjoy!

  2. 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!

    1. Aleta says:

      It’s the best, right? Thanks Lori!

  3. Marisa F. Stewart says:

    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.

    1. Aleta says:

      Thanks Marissa!

  4. Amanda says:

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

    1. Kate Fortin says:

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

      1. Aleta says:

        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.

  5. Tara says:

    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!

    1. Aleta says:

      Thanks Tara, enjoy!

  6. Veronika says:

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

  7. Sharon says:

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

  8. Elaine says:

    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!

  9. 5 stars
    I have been looking for a hollandaise sauce and this one looks absolutely delish. I would definitely give it a try.

  10. Tammy says:

    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!

  11. Jess says:

    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!

  12. Jackie says:

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

    1. Aleta says:

      So glad you liked it Jackie!

  13. Oliver Collins says:

    5 stars
    Made this for the first time this evening, delicious!

    1. Aleta says:

      I am so glad you liked it Oliver!

    2. Fran Vallette says:

      5 stars
      Came out perfect ! Thank you for the recipe

  14. DEBORAH A WALKER says:

    4 stars
    Turned it god. Next time a little more lemon.

  15. Angela says:

    5 stars
    excellent!

    1. Aleta says:

      I’m glad you enjoyed it Angela 🙂

  16. Jen says:

    Can you store this in the fridge and reheat later?

    1. Aleta says:

      It should be consumed right away. I have stored mine before and reheated it, which turned out okay… but way better fresh

  17. Kayla says:

    2 stars
    This failed terribly despite following directions exactly. Apparently there’s an exact science to this recipe! Tasted okay though if you can get past the clumps.

    1. Aleta says:

      Clumps? Oh no! Sounds like perhaps the water was too hot, which cooked the egg 🙁

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