If there’s one thing I missed when switching to low-carb meals, it was gravy. You know, the kind that pulls a meal together — poured over mashed cauliflower, roasted chicken, or even grilled veggies. This Keto Gravy hits the spot every single time. It’s rich, comforting, and comes together in about 15 minutes with just a few pantry staples.
Why This Is a Go-To Gravy in My Kitchen
Back when I first started eating low-carb, I thought gravy was off-limits. No more thick, glossy sauces to go with my Sunday roast? That didn’t sit right with me. So I started experimenting, and this version came out better than I imagined — no flour, no cornstarch, and definitely no weird texture.
What makes it work?
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No flour or cornstarch needed: Instead of traditional thickeners, I use xanthan gum, which works beautifully in small amounts. It gives you that silky, cling-to-the-spoon texture without adding carbs.
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Pan drippings optional: Some days I have drippings from a roast, and other days I just want quick gravy without firing up the oven. This recipe works great either way.
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Customizable flavors: Use whatever broth base you have — chicken, turkey, beef, even veggie. I often keep a jar of “Better Than Bouillon” chicken base in the fridge just for this.
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Fast and easy: Honestly, once you’ve made this once or twice, you won’t even need to measure anymore. It’s that easy.
What You’ll Need
You don’t need a complicated list here — just a handful of ingredients I always have on hand:
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Water – To thin out the concentrated broth. You can adjust the amount depending on how thick or thin you like your gravy.
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Concentrated Broth or Bouillon Paste – I usually go for a chicken base, but if I’m making beef roast, I’ll swap in a beef one. This is way more flavorful than using boxed stock.
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Butter (or pan drippings) – Butter works just fine, but if I’ve roasted meat recently, I love using the drippings for added depth.
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Xanthan Gum – This is the magic thickener. Just a pinch goes a long way.
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Salt-Free Herb Seasoning – I like using a blend that has garlic, thyme, pepper, and onion powder. You can use your favorite herb mix here.
How I Make It
When I’m in a rush or pulling together a quick dinner, this is how I whip up gravy in a snap:
Start by bringing your water to a boil in a small saucepan. Once it’s bubbling, stir in the concentrated broth, butter (or drippings), and herbs. Lower the heat to medium and whisk in the xanthan gum. Let it simmer for a couple of minutes — you’ll see it thicken as it cooks, and even more as it cools.
Don’t be tempted to overdo the xanthan gum. A little is enough, or it might get too jelly-like. I learned this the hard way during my early experiments.
Helpful Cooking Tips
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Whisk constantly after adding xanthan gum. It tends to clump if left sitting.
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Adjust the salt depending on how salty your broth paste is. Some are pretty salty already.
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Gravy too thick? Add a splash of water or broth. Too thin? Simmer for a bit longer or whisk in a tiny bit more xanthan gum.
How I Store and Reheat It
Leftovers keep really well. Just pour the cooled gravy into an airtight container and store it in the fridge for up to 5 days. When reheating, warm it gently on the stove or in the microwave and stir well. You may want to add a splash of water or broth to loosen it back up.
Gravy Without Pan Drippings? No Problem
On nights when I’m not roasting anything, I still want that cozy gravy taste. In those cases, I use butter — or even bacon grease if I have some from breakfast.
If I want more flavor, sausage is a great option. I brown up a couple of sausage links (casings removed), then use the fat they release as the base for the gravy. It adds this incredible depth that’s perfect over eggs, low-carb biscuits, or veggies.
Swaps and Substitutes
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Don’t have bouillon paste? Use bone broth instead of water and bouillon combined. Bone broth is more flavorful than regular boxed stock and gives the gravy that long-simmered taste.
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No xanthan gum? I’ve also had success using unflavored collagen peptides. It’s a little more subtle in its thickening ability, but it gives a good body to the sauce and adds some protein too.
How I Use This Keto Gravy
I pour this over everything — no exaggeration. It’s my favorite topper for:
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Mashed cauliflower — My weeknight replacement for mashed potatoes.
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Roasted chicken thighs — Just spoon it right over for an easy dinner.
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Sautéed green beans or mushrooms — Simple veggies become restaurant-worthy.
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Low-carb stuffing during the holidays — This brings it all together.
Sometimes I even use it as a dipping sauce for leftover meat or roasted veggie sticks.
Easy Keto Chicken Gravy
This rich, savory keto gravy is the perfect finishing touch for your low-carb meals. It’s buttery, full of flavor, and thickened without any flour or starch—great over turkey, chicken, or cauliflower mash!
Ingredients
- 2 cups water
- ¼ cup butter (or use pan drippings for more flavor)
- 1 tablespoon reduced sodium chicken bouillon (any preferred variety)
- ½ teaspoon xanthan gum
- ½ teaspoon salt-free herb seasoning blend
Instructions
- Start by pouring the water into a small saucepan and bringing it to a gentle boil.
- Once bubbling, stir in the bouillon, herb seasoning, and butter. Reduce the heat to medium-high and whisk until the butter fully melts.
- While whisking constantly, sprinkle in the xanthan gum. Let it cook for about 2 minutes, stirring often to prevent clumping.
- Turn off the heat and remove the pan from the burner. The gravy will continue to thicken as it cools—just give it a minute or two.
Notes
- Pan Drippings: Swap out the butter with meat drippings for extra depth of flavor.
- Herb Swap: You can use your own blend of dried herbs like thyme, sage, and rosemary if you don’t have a premade mix.
- Make It Creamy: Add a splash of heavy cream for a richer, creamier version.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 71Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 390mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I freeze keto gravy?
Yes, but the texture may slightly change when thawed. I prefer making a fresh batch since it’s so quick. If you do freeze it, stir well while reheating.
Why is my gravy too gloopy or slimy?
You’ve likely added a bit too much xanthan gum. Start with a very small amount (¼ tsp or less) and add more only if needed.
Can I use coconut flour or almond flour instead of xanthan gum?
I wouldn’t recommend it. They don’t behave the same way and may give your gravy a gritty or odd texture.
Let me know how you use this gravy — whether for a quick weeknight dinner or to round out your holiday table. Once you’ve tasted how easy and flavorful this is, you’ll never go back to store-bought again.
Try other Keto recipes:
