Gravy often contains high-carb ingredients like corn starch, flour, or other thickeners that aren't keto-friendly. And don’t even think about getting store-bought gravy from a jar or a pouch. This stuff is usually loaded with empty carbs or junky ingredients.
This homemade keto gravy is a low-carb gravy option that perfectly complements any meat or protein source.
Try it on Thanksgiving over Oven-Roasted Turkey Legs (collect the pan drippings after they come out of the oven), or on your cauliflower mashed potatoes. Feel free to make more than you need -- this is a freezer-friendly recipe.
This gravy is made from pan drippings, and our keto chef added some additional richness with heavy cream and a fragrant pop of fresh herbs. This low-carb gravy will make everything on your plate taste better.
This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar
What to Serve with this Gravy
Gravy is delicious, and there's no doubt that you'll be looking for something to serve with the extra gravy you make!
You make this recipe with the drippings from oven-roasted turkey legs. But there are plenty of other delicious keto recipes to enjoy this gravy on! Try it on:
- Low-Carb Keto Meatloaf. Either on top of the meatloaf, or on a side-dish!
- Sausage “Cornbread” Stuffing. A delicious, keto-friendly stuffing that pairs perfectly with gravy.
- Keto-Style Roasted Carrots. Delicious, comforting carrots, roasted with gravy on top? Yes please!
Gravy is surprisingly versatile and delicious on many dishes, but you can't go wrong with pairing it with fall favorites or serving it over turkey during the holidays -- especially for your keto thanksgiving dinner!
Not losing weight? Try our 5 Ways to Break a Weight Loss Plateau.
New to keto? Take the KETO 30 Challenge.
Simple Low-Carb Keto Gravy Recipe
- Innards of a turkey (optional)
- 1/2 cup of pan drippings from roasted whole turkey or legs
- 3 cups chicken stock
- 1/2 cup heavy cream
- Pinch of Kosher salt and pepper
- 1 teaspoon Worcestershire sauce
- Dash of hot sauce
- 1/4 teaspoon xanthan gum
- 1 teaspoon fresh thyme, chopped
- Put the innards of the turkey (if using), the pan drippings, chicken stock, and heavy cream into a saucepan and bring to a boil.
- Reduce heat to medium-low and simmer uncovered for about one hour until it reduces by half.
- Blend the gravy with a hand-held immersion blender or in a blender. Return the gravy to the stove and bring it back to a simmer over medium-low heat.
- Add the Worcestershire sauce, hot sauce, xanthan gum, and thyme, and whisk until it thickens to the desired consistency. Remove from heat and serve.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Yield: 8