This quick and easy low carb keto gravy recipe requires no flour, no pan drippings, and is a gluten-free and paleo-friendly sauce that you can pour over your favorite meat dishes.
Ingredients and substitutes
Broth - Chicken or beef broth will work well in this recipe, so you can choose one according to the main dish you want to have with our keto gravy sauce. You can also add some pan drippings for extra flavor, but this step is totally optional.
Butter - Unsalted butter will create a silky and rich sauce while acting as a thickening agent for our low carb gravy recipe.
Seasoning - We will need salt and freshly ground black pepper to season. However, don't restrict yourself and be creative with your cooking! Add some cayenne pepper, white pepper, or smoky paprika to your taste if you want to experiment with flavors.
Fresh herbs - I decided to fancy up this sauce by adding fresh thyme, but you can go further and add some rosemary and oregano to your herbs bouquet.
Xanthan gum - Most commonly, flour or starches like corn starch are used to thicken gravy; we’ll take another route and use some xanthan gum instead.
Since this easy keto gravy recipe doesn't require any pan drippings, the cooking process will be quick and straightforward.
First, we need to prepare a slurry by combining 1 cup of broth and xanthan gum in a large bowl, then blend with an immersion blender. Alternatively, combine everything in a standing blender until no lumps are left and set aside.
Then melt 1 tablespoon of butter in a large non-stick skillet over a medium heat. Add the onions and garlic, season everything with salt and pepper, and cook until golden. Here you may ask, why we don't use a saucepan? Cooking gravy in a skillet instead of a saucepan will speed up the process significantly; the larger the cooking surface, the faster the liquids evaporate, leaving us with a thick and delicious gravy!
When our onions and garlic have turned golden, pour in one cup of the broth and add the fresh thyme bouquet. Bring the liquids to a simmer and cook until reduced by a quarter. Then add the rest of the broth and simmer until reduced by a quarter again.
When done, discard the herbs and add the rest of the butter to our skillet. Let it melt completely while whisking. When the sauce starts simmering again, add the slurry and cook for 2 additional minutes while constantly whisking so the sauce emulsifies.
Remove the onions and garlic by straining the sauce through a sieve over a bowl (or you can leave them be. if you like). You should end up with around 13-14oz or 350-400g of the sauce. Discard the solids and pour our low carb keto gravy sauce into a sauceboat or a jug. Serve while hot!!!
How many carbs in keto gravy
There aren’t that many carbs in gravy, even if it's made with flour as a thickener! However, I wanted to make this recipe as keto-friendly as possible, so I replaced the flour with xanthan gum and reduced the net carbs even more, leaving us with less than 1g net carbs per serving if you divide the sauce into 6-8 servings.
This sauce will be a really nice addition to your low carb diet meal plan. It's very versatile and can be served with every type of meat. Just make it with chicken broth if you’re cooking poultry for dinner, then beef broth if you're having red meat main dish. This gravy also goes well with mashed cauliflower, so you can go ahead and check my CREAMY KETO CAULIFLOWER MASH recipe.
More low carb recipes
Low carb keto gravy recipe
- Non-stick skillet
- 5 tablespoon (70g) unsalted butter +1 tablespoon for frying onions and garlic
- 1 small (50g) yellow onion, diced
- 3 cloves garlic minced
- Small fresh thyme bouquet, tie a bunch of fresh thyme springs with a kitchen twine
- 3 cups (720g) beef or chicken broth
- ½ teaspoon xanthan gum
- Freshly ground black pepper
- Prepare a slurry by combining 1 cup of broth and xanthan gum in a large bowl and blend with an immersion blender. Alternatively, combine everything in a standing blender until no lumps are left. Set aside.
- Melt 1 tablespoon of the butter in a large non-stick skillet over a medium heat. Add the onions and garlic, season with salt and pepper, and cook until golden.
- Pour in one cup of the broth, add the fresh thyme bouquet, bring to a simmer, and cook until reduced by a quarter. Then add the rest of the broth and simmer until reduced by a quarter again.
- Discard the herbs and add the rest of the butter. Let it melt completely. When it starts simmering, add the slurry and cook for 2 additional minutes, constantly whisking. Remove from the heat.
- Remove the onions and garlic by straining the sauce through a sieve over a bowl. Discard the solids.
- Pour the sauce (you’ll have around 13-14 oz or 350-400g of the sauce) into a sauceboat or a jug and serve while hot.
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