Keto Gravy
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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.
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.
I’ve been on gravy-making duty for roasts and holiday dinners for years (even before the keto craze!), and I’ve tested nearly every thickener and stock combination imaginable. In culinary school, I was taught that the quality of the stock makes or breaks a gravy, and I’ve carried that lesson in my own kitchen. To perfect this keto version, I tried both allulose and monk fruit sweetener (allulose gave the smoothest finish) and experimented with different thickeners before settling on the method I share here. The result is a rich, glossy gravy that rivals the classic versions- without the carbs!
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 has been 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. Allulose dissolves smoothly and avoids a grainy texture.
- Salt and pepper. To taste.
- Xanthan gum. Cornstarch and arrowroot technically work, but they add more carbs and don’t give the same glossy finish as xanthan gum.
Flavor variations
I often make the mushroom variation when serving a crowd – it stretches the pan drippings further and pairs beautifully with turkey stuffing:
- 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.
How to make keto gravy
Find the printable recipe with measurements below.
Step 1- Start the gravy. Melt the butter in a small saucepan, then stir in the broth and pan drippings.
Step 2- Simmer. Add soy sauce, allulose, salt, and pepper, then let it gently simmer. Whisk in xanthan gum and cook until thickened.
Step 3- Rest and serve. Let the gravy sit for 2 minutes before serving. If it tastes flat, brighten it with a splash of soy sauce or vinegar instead of more salt.
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.
- If you’re nervous about clumping, whisk the xanthan gum with one tablespoon of broth before adding – it disperses more evenly this way (a trick I picked up after dozens of gravy test runs).
- 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.
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
I’ve experimented with guar gum and glucomannan. Both thicken, but guar gum can turn slightly slimy if overused, and glucomannan needs more time to activate. My top choice remains xanthan gum for reliability.
Yes! I often make a big batch the day before hosting holiday dinners. It actually thickens more as it sits, so reheating the next day gives you an even richer gravy.
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:
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!