I am personally following a high fat/ low carb diet and hence some of the recipes I use have to be adjusted. As Béchamel sauce is such a key sauce in cooking I have had to try and come up with a low carb alternative.
There are many variations on the internet, however, I have played around with recipes and this is the one I use now.
RECIPE NOTE: When the recipe is done you should be left with a beautiful silky smooth sauce. BUT if you are going to further bake it (for example in a lasagna) the sauce will tend to split during the baking process. There is not much you can do about this, but I can assure you that the flavour is still fantastic. It is a great alternative to normal Béchamel sauce.
TOP TIP: I use my home-made cream cheese (see recipe here) for this recipe.