The Ultimate Keto Gravy Recipe
This keto gravy recipe is ready in just 5 minutes and less than 2 carbs! Flour free, gluten free, & dairy free, this low carb keto gravy is a cozy favorite for any meal!
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The Ultimate Gravy Recipe
I am SO excited to be sharing this recipe with you! Low carb, keto gravy !!! Because gravy makes everything better, and why should eating fewer carbs make you miss out on Thanksgiving‘s ultimate condiment?!
Get your mashed cauliflower and turkey ready, this keto gravy recipe will blow your mind!
What Makes This Recipe Great
The holidays are coming up, and a good gravy recipe is a must-have for special holiday meals. Whether you’re making my perfect roast chicken, a whole turkey, or this delicious pot roast, this easy, low-carb keto gravy recipe is a staple for every cook (and your family won’t even know the difference!).
After many, many trials, I’ve perfected the ultimate keto gravy recipe! With easy swaps, you can make chicken gravy, beef gravy, or turkey gravy, all keto and low carb! You really can’t go wrong with this delicious recipe!
Ingredient Notes
Stock/Broth: Your gravy is going to be as delicious as your chicken stock. My favorite to use is my homemade bone broth. If you’re using store-bought, my favorite is Kettle + Fire (code TASTESLOVELY for a discount).
Thickener: I love tapioca starch since it remains thick after being on the heat for an extended period of time (arrowroot tends to lose its thickening ability if heated for too long). But if all you have is arrowroot, you can use it, just be sure to eat it fairly quickly after the gravy comes to a simmer. Tapioca starch and arrowroot are both keto-friendly and gluten-free.
Recipe Step by Step
- Heat a medium-size saucepan over medium heat.
- Melt the butter. Once the butter 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.
Expert Tips
Make-Ahead: Make this keto gravy recipe up to 5 days in advance, and store in an airtight container. I love a mason jar. Reheat on the stovetop over medium-low heat until simmering.
Freezing: You can freeze for at least 6 months in the freezer. I love wide-mouth mason jars for this. Or freeze in ice cube trays so you can thaw smaller amounts as needed.
Thickness: I like my keto 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!
Lactose/Dairy Free: If you need this to be lactose-free, use ghee in place of butter. If you need this to be completely dairy-free/vegan, use vegan butter or triple filtered coconut oil. Same quantities for all substitutions.
Thickener: Tapioca is my recommended thickener for this gravy. You can also use arrowroot flour, all-purpose flour, or cornstarch. Same quantity for all substitutions.
FAQs
Yes! You can use turkey drippings (or roasted chicken drippings or roasted beef drippings). I recommend pouring your drippings into a fat separator. You’ll need 2 cups. If you don’t have enough turkey or chicken drippings, to reach 2 cups, just use the drippings you got and then supplement with broth or stock to reach 2 cups.
Leftovers will keep in an airtight container for at least 5 days in the refrigerator, or in the freezer for at least 6 months.
Yes! You can make this up to 5 days in advance, and store it in an airtight container. I love using a mason jar. Reheat on the stovetop over medium-low heat until simmering, and serve!
The most perfect gravy needs a perfect turkey or chicken to go with it, but I know cutting a whole turkey or chicken is intimidating. I’ve created the most helpful guide to carving!
More Keto Holiday Recipes
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The Ultimate Keto Gravy Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons tapioca flour
- 2 cups chicken stock, beef stock, or vegetable stock (broth works also)
- salt and pepper to taste
Instructions
- Heat a medium size sauce pan over medium heat.
- Melt the butter. Once the butter 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 at least 5 days, or frozen for at least 6 months.
34 Comments on “The Ultimate Keto Gravy Recipe”
I made the chicken gravy today and it was exactly what I was looking for! So quick and easy! I used Kettle & Fire bone broth and it turned out great! I’m not on Keto but I do like Whole30 options, so thank you for sharing. There’s nothing like a good chicken gravy, and this one nailed it!
Hi Lisa! I am so glad you liked this recipe! Gravy is always something that people get nervous to make, but it’s so easy and so much better homemade! I am so happy this worked out for you!
This is great! Thank you for sharing, and helping me become a better cook.
Aww I love that! I’m so honored to be a part of your journey!
The only reason I didn’t like it is because I couldn’t get over the taste of the ghee coming through. I def appreciated the alternative to flour used here! Next time I make whole30 gravy, I will use bacon grease instead of ghee.
I sure hope you like it better with bacon grease Aundria. Let me know how it turns out!
So do you have a convection oven? I tried the roast chicken recipe. Cooked it the 70 min and took it out of the oven. still bloody around the thigh had to put it back in and now vegetables are cold… This is the second recipe where the cook times do not work for my oven.
No, I do not have a convection oven Annette. So sorry your chicken didn’t cook properly. You may want to test your oven that it is the proper temperature. I know mine was off and I adjusted it. You can purchase testers online or in a drug store. Sure hope it turns out better for you next time. I know how frustrating it is to try a new recipe and it does not turn out well.
My whole family LOVED this gravy. Used my homemade bone broth and it was nice and thick, so much better than the normal jarred gravy I usually use, Another fantastic recipe!
I do think using homemade bone broth is a game changer Tara!
Do the left overs need to be refrigerated?
I would for sure refrigerate the leftovers Bri. Store in an airtight container for up to 5 days.
This is my all-time favorite recipe for gravy! I will be honest – whisking the broth into the pan just does not cut it if you want a uniform consistency. I will put half the broth in with the roux, throw it into my blender and then put it back in the pan to add the rest of the broth and thicken up. It makes a huge difference!
I am so happy you liked my gravy recipe Jenna! Even better that it is your all time favorite! I love your tip about blending it in the blender. Thanks so much for sharing that!
Thank you for this quick and easy (and delicious!) recipe. I was in need of a gravy recipe for family members that are gluten free, paleo, and vegetarian. I used vegetable broth instead of chicken broth, so this recipe was perfect for everyone to enjoy!
I am so happy you and your family members enjoyed my keto gravy Charlotte. That is a pretty tall order to find a gravy that works for gluten free, paleo and vegetarian. I am thrilled this worked for you!
I notice you mention cassava as a source for tapioca flour. . could I use cassava flour?
Thanks so much for the question Mary. I have not recipe tested the gravy with cassava flour instead of tapioca flour but I think it should work just fine. Cassava flour has more fiber content so it has more thickening agents than tapioca flour. I would slightly reduce the amount if using cassava flour as opposed to tapioca flour. I sure hope this answers your question.
Amazing recipe! I’m always horrible at making gravy and this turned out amazing!
I have left overs though because it was just for me and my husband. Can I freeze it?
Hi Lauren – I am so glad you liked this! It’s amazing how foolproof it is. To answer your question, YES you can freeze it for up to 6 months in an airtight container. It’s fantastic to have on hand for a quick meal!
I wonder if arrowroot would work as the thickener here?
Hi Rebecca – Thanks for the question yes arrowroot would work as the thickener. Happy cooking!
Thank you Natalie!
What else can I use instead of ghee or butter?
I made this last weekend for the first time and am excited to do it again tonight. I couldn’t believe how wonderful this turned out. My first try at paleo gravy a few years ago was more like a jello mold! I followed your recipe exactly (minus a few tbsps of broth that I’d used for basting) AND added the pan drippings. Fantastic! Thank you for providing me with a gravy that I’ve been missing for years!
I am so happy to hear that you liked it! You just made my day! Thanks for taking the time to let me know you enjoyed my recipe. Means the world. Big hugs!
Every time I’ve tried paleo gravy it’s gummy ? help!
Oh really? I just posted a recipe video! Hopefully that will help! Does your cooking method mimic the video?
My gravy isn’t thickening. Had to buy coconut flour instead. I did two cups of breef broth. What am I doing wrong?
Coconut flour won’t work! Only arrowroot starch or tapioca flour!
Can you use arrowroot powder instead of tapioca flour?
Yes! I’ve used both!
What are the nutrition facts ?
You can calculate the exact nutritional info with the ingredients you use on myfitnesspal.com!
I would never guess that you could make paleo gravy, haha . . . not that I’m knowledgeable about such things, but this looks and sounds delicious! Love that it’s guilt-free!
Dipping a few toes back into blogging (just in time to have a second baby and disappear again, sigh), and wanted to pop in and say hi! Hope you are doing well! :)