Tastes Lovely » Recipes » The Best Low Carb Keto Gravy Recipe (Gluten-Free)
by Natalie on November 14, 2021 — updated May 11, 2022 // 36 Comments »
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5 from 33 ratings
This easy keto gravy recipe is ready in just 5 minutes and less than 2 net carbs! Made with basic ingredients, this recipe beats store-bought gravy and will be the best thing to accompany your keto stuffing, mashed cauliflower, keto biscuits, and more! Flour free, gluten free, and dairy free, this delicious gravy is a cozy favorite for any holiday 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 homemade gravy makes everything better, and why should eating fewer carbs make you miss out on Thanksgiving‘s ultimate condiment?!
Made with super simple ingredients, this low-carb gravy tastes like everything you love about traditional gravy, without all the carbs. Get your cauliflower mash and turkey ready– you don’t have to miss out this year!
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, homemade 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 this holiday season!
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). Chicken broth or beef broth will work, depending on what kind of gravy you’re making.
- Thickening Agent: I love tapioca starch. It’s a keto thickener and remains thick after being on the heat for an extended period of time (arrowroot powder 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.
- Butter
- Salt and Pepper
Step-by-Step Instructions
- Heat a medium 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 in a small saucepan 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 a thick gravy 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.
Recipe FAQs
Can I use Turkey drippings to make this keto gravy recipe?
Yes! You can use Turkey pan drippings (roasted chicken drippings or roasted beef drippings). I recommend pouring your meat drippings into a fat separator. You’ll need 2 cups. If you don’t have enough turkey or chicken drippings, to reach 2 cups, use the drippings you got and then supplement with chicken broth or beef stock to reach 2 cups.
How do I store this keto gravy?
Leftovers will keep in an airtight container for at least 5 days in the refrigerator or in the freezer for at least 6 months.
Can I make this gravy ahead of time?
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!
Help! How do I carve a whole Turkey or Chicken?
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
Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow meon Instagram,Pinterest, TikTok, andFacebook. Tag me if you try a recipe!
The Best Low Carb Keto Gravy Recipe (Gluten-Free)
Servings: 2 cups
Cook Time: 5 minutes mins
Total Time: 5 minutes mins
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!
5 from 33 ratings
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.
Notes
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.
Cuisine: American
Course: Condiment, Side Dish
Author: Natalie
Calories: 37, Total Carbs: 2.3g, Protein: 0.4g, Fat: 3g, Net Carbs: 2g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
15 Minutes Dairy Free Fall Gluten Free Paleo Recipes Whole30 Winter
posted by Natalie on November 14, 2021
36 Comments / Leave a Comment »
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Leave a Comment
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Karen Black — June 11, 2023 @ 5:04 pm Reply
Great recipe!
Once the broth and seasoning were added into a pot, I whisked, and cooked 3 minutes. Stirred in half a teaspoon of browning bouquet. Then transferred the gravy into the cast iron skillet for the drippings to add their note. We don’t use metal whisks in the cast iron. Extra effort well worth it. Thanks-
Natalie — August 8, 2023 @ 10:39 am Reply
Love this, Karen! Thanks for sharing your tips!
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Lisa V. — November 14, 2021 @ 5:56 pm Reply
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!-
Natalie — December 1, 2021 @ 8:22 pm Reply
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!
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April — September 20, 2021 @ 4:33 pm Reply
This is great! Thank you for sharing, and helping me become a better cook.-
Natalie — September 21, 2021 @ 7:22 pm Reply
Aww I love that! I’m so honored to be a part of your journey!
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Aundria — March 29, 2021 @ 8:02 pm Reply
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.
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Natalie — March 30, 2021 @ 8:01 pm Reply
I sure hope you like it better with bacon grease Aundria. Let me know how it turns out!
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Annette Householder — January 17, 2021 @ 10:45 am Reply
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.
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Natalie — January 18, 2021 @ 10:04 am Reply
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.
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Tara Miller — November 27, 2020 @ 7:52 am Reply
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!-
Natalie — November 29, 2020 @ 12:58 pm Reply
I do think using homemade bone broth is a game changer Tara!
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Bri — November 16, 2020 @ 8:48 pm Reply
Do the left overs need to be refrigerated?
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Natalie — November 19, 2020 @ 1:08 pm Reply
I would for sure refrigeratethe leftovers Bri. Store in an airtight container for up to 5 days.
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Jenna Moore — April 19, 2020 @ 9:55 am Reply
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!-
Natalie — April 19, 2020 @ 3:33 pm Reply
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!
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Charlotte — December 25, 2019 @ 7:19 am Reply
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!
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Natalie — December 29, 2019 @ 8:32 pm Reply
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!
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Mary — December 17, 2019 @ 8:15 am Reply
I notice you mention cassava as a source for tapioca flour. . could I use cassava flour?
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Natalie — December 17, 2019 @ 9:52 am Reply
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.
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Lauren — November 14, 2019 @ 3:12 pm Reply
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?
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Natalie — November 14, 2019 @ 7:37 pm Reply
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!
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Rebecca Symmank — November 13, 2019 @ 9:29 am Reply
I wonder if arrowroot would work as the thickener here?
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Natalie — November 13, 2019 @ 3:40 pm Reply
Hi Rebecca – Thanks for the question yes arrowroot would work as the thickener. Happy cooking!
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Alina — June 2, 2019 @ 11:48 pm Reply
Thank you Natalie!
What else can I use instead of ghee or butter? -
johanna — February 8, 2019 @ 3:59 pm Reply
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!
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Natalie — February 11, 2019 @ 12:27 pm Reply
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!
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Lauren — January 14, 2019 @ 2:30 pm Reply
Every time I’ve tried paleo gravy it’s gummy ? help!
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Natalie — January 16, 2019 @ 11:38 am Reply
Oh really? I just posted a recipe video! Hopefully that will help! Does your cooking method mimic the video?
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Sarah Buel — January 7, 2019 @ 5:51 pm Reply
My gravy isn’t thickening. Had to buy coconut flour instead. I did two cups of breef broth. What am I doing wrong?
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Natalie — January 16, 2019 @ 11:19 am Reply
Coconut flour won’t work! Only arrowroot starch or tapioca flour!
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Lesley — November 12, 2018 @ 12:35 pm Reply
Can you use arrowroot powder instead of tapioca flour?
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Natalie — November 19, 2018 @ 12:41 pm Reply
Yes! I’ve used both!
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Abby — September 13, 2018 @ 10:00 am Reply
What are the nutrition facts ?
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Natalie — September 18, 2018 @ 7:38 am Reply
You can calculate the exact nutritional info with the ingredients you use on myfitnesspal.com!
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Meg — January 24, 2017 @ 10:36 am Reply
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! :)
