The beauty of this gluten free, low carb, and keto gravy recipe is that you can make it ahead of time (like 3 days before) - and it's so delicious! There is no last-minute frantic gravy-making before dinner. 😉 I know you will LOVE that. Only 3 grams net carbs per 1/3 cup serving. Ready to make it?
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The Best Keto Gluten Free Gravy Recipe!
"The perfect make-ahead low carb and keto gravy that's so good no one will know it's healthier!"
Loaded With Flavor
This is a low carb and keto-adaptation of my favorite gravy recipe from Barefoot Contessa. I have been making this recipe for years and years and at every holiday. I took the flour out and replaced it with xanthan gum.
This turkey gravy recipe is made in advance on your stovetop and can easily be reheated on the stove over low or even in your crockpot - which is my preferred method. It works like a charm.
You will LOVE not having to stand over your stove frantically thickening gravy before your meal...you know what I'm talking about? 😉
This gravy is gluten free, low carb, sugar free, and Keto. It will work for just about everyone. Because of the butter, it is not low fat and contains dairy. It has only 3 grams net carbs per 1/3 cup serving.
Ketogenic Gravy Ingredients
Here are the ingredients you will need to make this gluten free gravy recipe:
- Chicken Broth - bold dash with a space in between. Start instruction in lowercase not bolded like this example.
- Yellow Onion
- Xanthan Gum - a low carb, keto, and gluten free thickener.
- Kosher Salt
- Ground Black Pepper
- Heavy Cream
- Optional pan drippings - turkey drippings or chicken.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
Here are a few ways you can customize your keto gravy recipe:
Use flour for the thickener if you are not following a gluten free low carb and keto diet.
Use a variety of onions together - sweet, yellow, and red.
Add a tablespoon of white wine, brandy, or cognac.
Use a little fresh herbs such as thyme or parsley.
How To Make Gravy Keto
In a large saucepan, melt the butter over medium-low heat.
Add onions and cook, stirring frequently, until the onions are very soft and lightly browned, about 15 minutes.
Be careful not to burn, turn the heat down if needed.
Add Remaining Ingredients
Whisk the xanthan gum into the butter and onions. Whisk in the salt, pepper, and chicken broth.
Bring to a simmer, stirring frequently, until the gravy is thickened.
Stir in cream before serving.
How To Serve Low Carb Gravy
Adjust seasoning to taste.
Serve over mashed or riced cauliflower (or regular mashed potatoes).
- Make the recipe up to 3 days ahead of time and reheat on the stovetop over low heat (or in a crockpot) until warm.
- If it's too thick, add more broth.
- If it's too thin, simmer until it reduces.
- Adjust the amount of salt and pepper to your taste.
Not all gravy is keto. If a gravy uses any sort of flour or gluten based thickener it will not be keto. The best way to to thicken gravy is to use xanthan gum - a little goes a long way. Start with 1/2 teaspoon. Dissolve it in 1 teaspoon of olive oil before adding to your gravy.
To store leftovers, let the gravy cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. See reheating and freezing instructions below.
Reheat on a stovetop or slow cooker on low heat until warmed through, stirring occasionally. Adjust thickness with additional broth or heavy cream as needed.
You can freeze this recipe, yes. Transfer the cooled gravy to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator. Reheat over low heat either on a stovetop (stir frequently) or in a crockpot. Add broth or cream to adjust the consistency if needed.
Low Carb Ketogenic Gravy Recipe
- 1 stick butter
- 1½ cups yellow onion (chopped)
- ½ teaspoon xanthan gum
- 2 cups chicken stock or broth
- 1 tablespoon white wine
- ½ teaspoon kosher salt (start with ½ tsp, then add more to taste when done)
- ½ teaspoon ground black pepper (adjust to taste)
- ½ teaspoon dried thyme
- 1 tablespoon heavy cream
- optional: 1 tablespoon of pan drippings (can be added before serving)
- In a large saucepan, melt the butter over medium-low heat. Add onions and cook, stirring frequently, until the onions are very soft and lightly browned, about 15 minutes. Be careful not to burn, turn the heat down if needed.
- Whisk the xanthan gum into the butter and onions. Whisk in the chicken broth, wine, salt, pepper, thyme (and any pan drippings).
- Bring to a simmer, stirring frequently, until the gravy is thickened.
- Stir in cream before serving.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: The original Barefoot Contessa recipe added 1 tablespoon cognac or brandy substitute for the white wine. If you want to make "regular" not keto gravy then instead of xanthan gum, add 1/4 cup of flour to the butter and softened onions and stir for 2 to 3 minutes before adding the broth.
- TO MAKE AHEAD: Make the gravy recipe, let it cool completely then transfer to an air-tight container. Refrigerate up to 3 days. Reheat slowly in a crock pot on low heat or a saucepan until it is warm. Add broth or cream if needed.
- TOP TIPS: Be careful not to burn your onions, watch them carefully, stir frequently, adjust the heat if needed. Make sure they are very soft and lightly golden. This is a caramelization process that gives this gravy delicious flavor.
- SERVING SUGGESTIONS: Serve over cauliflower mashed potatoes or these make ahead crock pot mashed potatoes.
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