This keto gravy is so smooth, thick, and rich, you won’t believe it is low carb! Easily customizable with whichever meat you are working with, it will take your roast to the next level!
When it comes to keto sauces and condiments, my favorite recipes to make are teriyaki sauce, ketchup, and this keto gravy.
Growing up, our Sunday tradition involved a big roast dinner with all the trimmings. My mom loved to cook cozy comfort food once a week and Sunday nights became our favorite for this reason.
My mom would usually roast some beef or lamb and on occasion, a turkey. What set her roast apart was the most delicious gravy she served with it. She’d whisk the turkey pan drippings with a few other ingredients and create the most delicious gravy. When I first moved out of home, I begged her to teach me how to do a simple roast, and it was one of the first things I ever made. Since going keto, I was determined to replicate the exact recipe with a twist, and I was thrilled with the results!
I’ve been meaning to share a keto gravy recipe for quite some time. It’s just like my mom’s classic version, but adapted to be low carb! No flour and no cornstarch are needed, but you’d never tell! The texture is smooth, slightly thick, and easily pourable! It’s rich, meaty, flavorful, and easily customizable depending on whatever protein you use!
I had some friends over for a roast turkey dinner and served them this gravy and NO ONE believed me when I told them it was low carb- It was perfectly thick and delicious!
How do you make keto gravy?
- Butter– Use unsalted butter, as the broth and drippings will already be salty enough. Besides, if you want it 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 reserved juices and fats from the roasted turkey, once removed from the pan.
- Soy sauce– Mixed with the sweetener to create a mock Worcestershire sauce. Tamari can also be used.
- Granulated sweetener of choice– I used erythritol, but monk fruit sweetener works well too.
- Salt and pepper– To taste.
- Xanthan gum– Thickens the gravy.
Start by adding the butter into a small saucepan over medium heat. Once the butter has melted, add the broth and turkey drippings and mix well, until smooth. Once the mixture begins to simmer, reduce to low heat. Add the soy sauce, sweetener, salt, and pepper, and continue to simmer for a further 10 minutes. Whisk in the xanthan gum and let the gravy simmer for a further 10 minutes, until it has thickened.
Remove the gravy from the heat and let sit for 1-2 minutes, before serving over meat, poultry, mashed potatoes, or even vegetables.
Tips to make the best low carb gravy
- You must stir the gravy regularly, to ensure it doesn’t clump together or stick to the pan. If the gravy bubbles around the edges, reduce to a very low simmer.
- Use a good quality beef or chicken stock, for the best flavor.
- Your gravy continues to thicken as it cools down. The best kinds of gravy shouldn’t be too thick, so it doesn’t overpower what it is served with.
This keto turkey gravy is delicious on its own, but here are some other simple variations to change things up!
- White gravy– Also known as country style gravy, sub out 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.
- Mushroom gravy– Use beef broth and simmer 1/4 cup of sliced mushrooms into the turkey mixture.
Storing and freezing keto turkey gravy
- To store: Gravy can be stored in the refrigerator, covered, 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.
More keto sauces and dressings to try
- 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 granulated sweetener of choice I used erythritol
- 1/2 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1/2 teaspoon xanthan gum
- 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.
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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!
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 😀
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!! 🇨🇦🍂🍗😋
This turned out great! I used pork drippings from a roast and it was delicious.