This post may contain affiliate links. See my disclosure policy.
Smooth, creamy, and rich, my keto gravy recipe doesn’t skimp on flavor and really takes your roast to the next level. I love how easy it is to customize! 2 grams of net carbs.
Want more keto sauce recipes? Try my keto Alfredo sauce, keto stir-fry sauce, and keto cranberry sauce next.
Whenever a hearty beef roast lands on the table, I shamelessly reach for the gravy. It adds a whole extra flavor element to an already hearty dish, and this keto version has the same rich, meaty flavor as traditional gravy, just with a fraction of the carbohydrates.
Table of Contents
Why I love this recipe
- Naturally gluten-free. So everyone can enjoy it!
- Easy to customize. Use the pan drippings of whatever protein you have, or make one of my 4 flavor variations to suit each dish.
- Super versatile. Pour it over everything from Thanksgiving dinner to keto mashed potatoes, keto biscuits, and keto Shepherd’s pie.
- Better (and easier) than store-bought. Now, there are a few keto gravies on the shelves, but let me tell you, they lack imagination. Plus, you really can’t beat the quality of a homemade gravy.
Ingredients needed
- Butter. Use unsalted butter, as the broth and drippings will already be salty enough. Besides, if you want it to be saltier, you can always add some salt before serving.
- Low-sodium broth. Any animal or vegetable broth can be used. For the original turkey gravy, beef or chicken stock is preferred.
- Turkey pan drippings. Turkey pan drippings are the leftover juices and fats from roasted boneless turkey breast or a spatchcock turkey after it’s removed from the oven. If you’re not roasting turkey, beef, lamb, or chicken are all wonderful substitutions.
- Soy sauce. Mixed with the sweetener to create a mock Worcestershire sauce. Tamari can also be used.
- Granulated sweetener. I used allulose, but monk fruit sweetener works well too.
- Salt and pepper. To taste.
- Xanthan gum. My preferred thickening agent as opposed to cornstarch.
How to make keto gravy
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Start the gravy. Melt butter in a small saucepan over medium heat. Once melted, add the broth and pan drippings and stir until combined.
Step 2- Simmer. Once the mixture begins to simmer, reduce to low heat. Add the soy sauce, sweetener, salt, and pepper, and let simmer for 10 minutes. Whisk in the xanthan gum and continue to simmer for 10 minutes until thickened.
Step 3- Rest and serve. Remove the gravy from the heat and let sit for 2 minutes before serving it over your favorite meat, poultry, seafood, or vegetables.
Arman’s recipe tips
- Use a good-quality stock. My #1 tip for making gravy is to use a high-quality stock since it will be the recipe’s predominant flavor.
- Stir regularly. You have to babysit the gravy and stir often to ensure it doesn’t clump together or stick to the pan. If the gravy starts to boil around the edges, lower the heat.
- Don’t add more thickener right away. The sauce will continue thickening as it cools, so hold off on adding more xanthan gum, even if the sauce appears thin. The best kinds of gravy shouldn’t be too thick, so it doesn’t overpower what it is served with.
- Brown the butter. When I want to add a more caramelized, nutty element to the gravy, I’ll lightly cook the butter just until it begins to brown, then I’ll add the rest of the ingredients.
- Add flavor. I prefer my gravy to be somewhat mild so it doesn’t overpower the other ingredients, but if you want to add more flavor, stir in 1-2 teaspoons of garlic powder, onion powder, or fresh herbs.
Flavor variations
This keto turkey gravy is delicious on its own, but here are some other simple variations to change things up!
- Mushroom gravy. Use beef broth and simmer 1/4 cup of sliced mushrooms in the turkey mixture.
- White gravy. Also known as country-style gravy, sub half the broth with either heavy cream or some unsweetened coconut milk.
- Chicken gravy. Use chicken pan drippings, low sodium chicken broth, and replace half the broth with heavy cream.
- Beef gravy. Also known as the suet, use beef pan drippings and low sodium beef broth.
Storage instructions
To store: Gravy can be stored in the refrigerator, covered in an airtight container, for up to 1 week.
To freeze: Place leftover gravy in a shallow container and store in the freezer for up to 2 months.
Reheating: Either microwave the gravy for 30-40 seconds or in a small saucepan.
Frequently asked questions
Yes, while I haven’t tested other thickeners, guar gum, glucomannan, and coconut flour could all work. Just keep in mind that the amount needed to thicken the gravy will vary, so start light and work your way up.
Ways to use low-carb gravy
There’s really no limit to how you can use this keto brown gravy recipe. Here are some of my favorite suggestions:
- Mashed cauliflower
- Beef tips and gravy
- Cube steak
- Salisbury steak
- London broil
- Instant pot pork roast
- Keto fried chicken and keto waffles
Keto Gravy
Ingredients
- 1/4 cup butter unsalted
- 2 cups low sodium chicken broth or beef, vegetable, etc.
- 1 cup turkey pan drippings * See notes
- 1 1/2 teaspoon soy sauce or tamari
- 1/2 teaspoon allulose
- 1/2 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1/2 teaspoon xanthan gum
Instructions
- In a small saucepan, add the butter and place over medium heat. Once melted, add the broth and turkey pan drippings, and stir until combined and smooth.
- Once the mixture begins to simmer, reduce to low heat. Add the soy sauce, sweetener, salt and pepper, and let it simmer for 10 minutes. Whisk in the xanthan gum and continue to simmer for 10 minutes, until it has thickened.
- Remove the gravy from the heat and let sit for 2 minutes, before serving over your favorite meat, poultry, seafood, or vegetables.
I never tried making gravy for myself before. I could try and let you know the feeling.
I used your proportions to make a pan gravy after sautéing some steak. It turned out VERY well and I used it over those awesome biscuits to which I added fresh rosemary. Yum!
Hello Arman …
My husband used to make an amazingly delicious Biscuits & Gravy, and now being on KETO (we just started this month), he wants to replicate it.
Here’s the problem: when he fries up the sausage, he’ll never get a cup of drippings together. Do we add more butter? more broth? or just use the fat that is in the pan after frying the sausage?
I look forward to your response, so that on weekends we can enjoy KETO Biscuits & Gravy.
I am so happy to have found your site early on in my “keto-fication” of our meals. Thank you. Nina
Definitely add more broth!
This turned out great! I used pork drippings from a roast and it was delicious.
Blown away by the exquisite taste of this gravy! Made it for a chicken dinner (Canadian Thanksgiving sub ‘cuz of turkey shortage), used half of broth measurement with heavy cream, and the rest just as you described. Wow. Stand back suckas, mama wants to eat it like a soup hahaha. I’m so grateful to you for these gravy recipes, tried and true. Thank you!! 🇨🇦🍂🍗😋
Hi Arman, your gravy recipe says it takes 2 hours 10 min to make, mistake maybe??
Thanks for some great recipes, really enjoying experimenting with some 👍
Ahh you are right! Remove the 2 hours haha 😀
I don’t know if you eat legumes on your diet or not, but if so, just take a can of your favorite legumes, drain and rinse and add the seasonings of choice and enough water to get the consistency needed and you have a high protein gravy. Blessings!