The BEST Whole30 + Keto Gravy
The BEST Whole30 + Keto Gravy Recipe + Video – less than 2 carbs! You would never guess this was flour free, butter free, gluten free, grain free, dairy free! Just 3 ingredients and 5 minutes.
I am SO excited to be sharing this recipe with you!
Whole30 and keto G R A V Y !!!
Because gravy makes everything better.
Whole30 + Keto Gravy
I do a ton of roasted meat and vegetables for dinner. Whenever I roast chicken or beef, I love covering it in some cozy gravy. It makes dinner even more comforting and delicious.
After many, many trials, I’ve perfected the perfect gravy that is Whole30, Keto, dairy free, gluten free and grain free!
Ingredients in Whole30 + Keto Gravy
You melt the ghee and stir in the tapioca flour to make a roux. Then slowly stir in the chicken stock, bring to a simmer, and season with salt and pepper. It is ready in 5 minutes and perfect every time!
Whole30 + Keto Gravy Thickener
For the thickener, rather than using flour the best substitute I found was tapioca flour, also sometimes called tapioca starch, same thing. This is the tapioca flour I use and love. It is made from the starch extracted from the cassava plant, so 100% keto and Whole30 friendly.
Arrowroot starch also works, but I don’t love using it for gravies since it loses it’s thickening abilities if it gets too hot or stays over heat for too long. But in a pinch, you can definitely use arrowroot starch, just cook the gravy over medium heat and try to prevent it from boiling.
Then, I add in whatever stock that compliments the dinner I am making, chicken or beef (or even vegetable stock). Broth works too!
Every week I make a big batch of instant pot bone broth. The flavor is unbeatable. Way better than store bought. This is my favorite to use in the gravy, since all the flavor is coming from the liquid.
If I can, I try to add in any natural meat drippings from what I’m making, like from roasted chicken or beef. It adds even more depth of flavor!
Watch Gravy Recipe Video (0:59 mins)
Watch Gravy Recipe Demo (1:45 mins)
- Heat a medium size sauce pan over medium heat.
- Melt the ghee. Once the ghee is completely melted, add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
- While whisking constantly, slowly pour in the stock. Cook for 1-2 minutes until thickened, whisking every few seconds.
- Season with salt and pepper to taste.
- Serve warm on top of meat and vegetables.
- Leftovers will keep in an airtight container for 5 days.
I like my gravy to be a similar thickness consistency as tomato soup. Feel free to add less stock to make it thicker, or more stock to make it thinner to suit your personal preference!
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