This fast, easy and nutritious recipe for keto gravy is thickened without the use of starch or grain-based flour. It takes only 10 minutes to make and contains only 3 carbs per serving.
Several of you emailed after Thanksgiving to rave about how much you loved my low carb stuffing/dressing, so I thought I would share our family’s easy, five-ingredient recipe for keto gravy too!
The problem with making low carb gravy is that it needs to be thickened.
If you don’t use flour to do the job as is customary because you are grain-free, then another type of thickener is necessary.
For those that are gluten-free, organic cornstarch works fine.
For those that are paleo, arrowroot, tapioca or cassava flour are acceptable and get the job done.
However, keto diet fans need another alternative, as even the paleo options are too starchy. Those on the gut-healing GAPS protocol or the Specific Carbohydrate Diet require a no-starch thickener as well.
Even agar, a thickener derived from red algae is off-limits as it consists of over 90% carbs.
You can try using a third-party lab tested, glyphosate-free gelatin, but the texture isn’t quite right, in my opinion, even if you let it cool a bit to solidify.
Since the essence of thickening involves starch of some kind, what to do?
Thickening Gravy without Starch
In my experience, the solution is to simply thicken gravy with almond flour. Almonds are very low carb with a mild, fairly neutral flavor. Hence, it does not overpower the umami flavor of the meat drippings, which form the base of the gravy.
Even better, this starch-free approach to making gravy is fast. No standing over the stove and constantly stirring while it cooks for 10-15 minutes. You simply blend and warm up the ingredients for instant homemade gravy.
While you can use either commercial or DIY almond flour for this recipe, the most nutritious keto gravy is made using freshly ground sprouted almonds. I use an electric spice/coffee grinder to easily and quickly make mine.
Thick and Rich Keto Gravy
Nutritious recipe for keto gravy that is thick and rich without the use of starch or grain-based flour. Only 3 carbs per serving and 10 minutes to make!
- 1-1.5 cups meat drippings
- 1 cup almond flour
- 1/4 cup cream
- 2 bay leaves
- salt and pepper to taste
Pour hot drippings from meat roasting pan into a medium-sized pot. Add bay leaves and simmer on medium heat for 5 minutes.
While meat drippings are simmering, quickly grind sprouted almond flour. If you are using commercial almond flour, skip this step.
Slowly stir in the almond flour and then the cream.
Warm until hot but not boiling. About 3-5 minutes on medium heat.
Taste and add sea salt and pepper as needed. Serve immediately.
Refrigerate leftovers after cooling to room temperature. Keto gravy will last 4-5 days refrigerated. Freeze what you won't use in that period of time.
I used almond flour and my gravy was extremely gritty, and it didn’t thicken. I bought finely sifted almond flour. Please help.
I look forward to trying this low carb gravy. I have always wondered how to thicken gravy without using a starch or a gum. The only other alternative that I have found that works great is cream cheese but I like that this is dairy free and won’t have a cheesey taste if that’s what you don’t want in your dish. I wanted to have more starches in my life but with my Hashimoto’s it seems to be causing some awful skin flare ups when I have too much carbs so back to a more restrictive diet for me this year. Thanks again for the recipe.
(… 1 or 2 yolks per cup… not 1 or w…)
My preference would not be for almond flour, as it adds density but does not actually absorb the liquid. Instead, I do one of two things: either I don’t thicken at all and accept a runnier gravy, or I use egg yolks. The egg yolks thicken quite nicely, and add a richness that can’t be beat. I use 1 or w yolks per cup of broth/drippings, beating a little cooled broth or cream into the yolk and then adding it to the pan, stirring constantly to thicken. This covers every type of non-vegan diet!
Sarah Pope MGA
Thanks for the great tip Maureen!
I also think finely ground cashews would be a better choice than almond flour, flavorwise). Back in my veg days (before I discovered WAPF) I used to make a delicious vegetarian cashew gravy that really seemed to resemble chicken gravy in flavor.
Sarah Pope MGA
Great idea! I will have to try that.
I use homemade cashew cream. Equal parts cashew cream and either stock or pan droppings, or any combination. Heat and stir until smooth. Works great for hamburger gravy. It will thicken while cooking, in case the cashew cream is too thin. To make cashew cream, soak cashews for a couple of hours, drain, put in a blender (like a Vita-mix) with water. A little water makes it really thick, more, obviously, makes it thinner. I have also used this to make cheese sauce.