This Keto Gravy is perfect for drizzling over roasted vegetables or mashed cauliflower! It’s ready in just 5 minutes and is low-carb, vegan optional, and gluten-free.
What’s a holiday table without gravy? This gluten-free Keto Gravy is the real deal, nice and silky it adds a burst of hearty flavor to any vegetable or mashed cauliflower. No doubt, there are many ways of making gravy but this is our tried and true way to have a delicious gravy every single time, regardless of pan drippings.
For our recipe we use Pacific Foods Organic Vegetable Broth. Sometimes you want gravy without having a load of pan drippings around and this is the tastiest way to get that. If you’re plant-based, this recipe is perfect for you!
You’ll see in our recipe notes that you can sub 1 cup of the broth with drippings if you have them, subbing the full amount tends to lead to a greasier keto gravy which isn’t necessarily what you want. This is where the broth comes in! It provides flavor but also lends to the light silky texture. Don’t worry, there’s still plenty of healthy fats in this Keto Gravy 😉
Pro Tip: our Keto Rolls are delicious on the side of a meal with this low-carb gravy!
How to thicken Keto Gravy:
We opt to use a pinch of xanthan gum as our gravy thickener. Some recipes use coconut flour or almond flour but that gives you a gravy with a terrible texture and a taste of coconut or almonds, no thank you. Xanthan gum can be found at any grocery store usually where the baking soda and baking powder are found. It’s the perfect thickening agent for this gravy.
Some folks opt to use cream cheese but this just doesn’t taste right to us either, it’s delicious don’t get me wrong but it’s not traditional Thanksgiving style gravy.
What drippings to use for Gravy?
You don’t have to use drippings at all but if you want any drippings will work here. Beef, chicken, turkey, even bacon fat will work.
How to make Keto Gravy:
So let’s walk through the steps, shall we?
To start you’ll melt the butter in a skillet over medium heat. Then you’ll whisk in the garlic powder, sea salt, and xanthan gum. Pour in the vegetable broth and bring to a simmer until thickened. Season with black pepper to taste and serve immediately.
To reheat the gravy, place the gravy over medium-high heat until warm.
Can you make this dairy-free?
Yes! Just use your favorite vegan butter substitute. We like Miyokos Vegan Butter.
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
- ¼ cup unsalted butter or butter substitute for dairy-free
- 2 cups Pacific Foods Organic Vegetable Broth can sub 1 cup of turkey drippings for 1 cup of broth
- 1 teaspoon garlic powder
- 1 teaspoon xanthan gum
- sea salt and freshly cracked black pepper to taste
- Heat the butter in a 10” or larger cast-iron skillet over medium heat. Whisk in the garlic powder, and xanthan gum. Pour in the vegetable broth and bring to a simmer until thickened. Season with salt and pepper, to taste. Serve immediately or transfer to a lidded container and refrigerate until ready to serve.
- To reheat, place the gravy over medium heat until warm. If the gravy is too thick add a bit more broth to thin out.