Here are a few suggestions to thicken your sauces:

1. Xanthan Gum (my favorite): this is made from fiber so all the carbs can be deducted. Use a LITTLE bit (1/2 teasp. will thicken 1 cup). I sprinkle on about 1/4 teas at a time and whisk real well. It will thicken a little more on standing so be careful not to overdo. It's a little expensive, but goes a LONG way. I got it at a local health food store, but it's also available on line.

2. Guar Gum - I used this before I tried the Xanthan. Same info as the xanthan applies, but it leaves a "slimy" taste to the food in my opinion. I wouldn't use it again.

3. Expert Foods notStarch - this is a rather expensive product that I haven't had much success with, as it just didn't seem to thicken my stuff very well, but other people have had good results.

4. Soy Flour/Oat Flour - for small quantities, these seem to work okay, but are higher in carbs than the "gums." I've made a white sauce by melting butter, stirring in soy or oat flour til it makes a paste, and adding light cream. If you just need 1/2 cup of sauce or so, this will work.

Example: Can of Beans shows 4 g carb (4x4=16) and 1 g protein (1x4=4). 16+4=20 calories per serving.