Diet or not, you can't serve a roast without gravy! This easy keto turkey gravy recipe makes a smooth, brown gravy that rich, thick, & very low in carbs.
It looks, feels, and tastes like traditional gravy - it just SEEMS like a cheat!
We roasted a whole turkey for Canadian Thanksgiving last weekend, so I took the opportunity to photograph my low carb turkey gravy to share here.
This easy keto gravy recipe is made in the style of a classic gravy, just with a small change to ingredients and technique.
Rather than make a roux, I combine that xanthan gum with a few other ingredients before adding it to my low-carb gravy base.
This prevents clumping, ensuring a silky smooth gravy, perfect for the holiday season - or even just a random Sunday roast!
The best thing?
While the ingredients and technique may be slightly different, this homemade keto gravy is just a good gravy in general - no “for a diet thing” modifier needed!
I love when one recipe will keep everyone happy - whether they’re on a keto det or not!
Nutritional Information
As keto-friendly recipes for the holidays go, this one is pretty stellar!
The recipe makes about 2 ¼ cups of keto-friendly gravy, which I’m calling 8 servings. (Just over ¼ cup per serving).
Each serving comes in at 69 calories, with just under 2 total grams of carbohydrate per serving.
There’s about 0.3 grams of fiber per serving, leaving you with under 2 grams net carbs per serving - perfect for anyone on a ketogenic diet
So, you can drown your turkey and stuffing, without worrying about stalling your weight loss!
Proper thing, IMHO. Thanksgiving isn’t supposed to be about moderation!
Ingredients
This recipe uses really simple ingredients, that will be easy to find in most grocery stores.
You probably have most of these basic ingredients sitting in your pantry!
A few notes:
Turkey Drippings - and Broth
Like most regular gravy recipes, this one starts out with meat drippings.
I like to add a bit of boxed chicken or turkey broth to the pan when I’m roasting my turkey, along with some onions and celery.
The vegetables cook down and release juice, adding some flavor to the resulting drippings.
In addition to the drippings, you’ll want some more turkey broth, turkey stock, chicken broth, chicken stock, or even bone broth - whatever makes sense for you!
Looking to make a keto beef gravy? Use the pan drippings from roast beef, and top up with beef broth or beef stock.
Roasting a chicken? Swap in chicken drippings and top up with chicken broth or chicken stock.
Gravy Thickener
Before going gluten-free - and eventually keto - I started off all my gravies with a deep, dark roux made from butter and regular flour.
Having to give up gluten made experimenting with the options.
While corn starch was a popular choice, I’d just make my roux with a rice flour - perfect... but not low carb!
Now, I use Xanthan Gum as my secret ingredient / thickening agent.
I just wasn’t a fan of using either of the more traditional keto flour substitutes - coconut flour & almond flour - in gravy. It’s a texture thing, for me.
Xanthan gum does require special handling, though - if you just dump it in to the liquid, it will clump up. Once it forms clumps, it’s basically impossible to smooth out, even with a blender.
The secret?
Dried Herbs
The key to preventing xanthan gum clumps in keto gravy is to mix it into dry ingredients - getting it well distributed - before adding it to the liquid.
Mixing it into dried herbs disperses the xanthan particles, preventing them from gluing to each other on contact with moisture.
It allows the xanthan grains to distribute throughout the liquid - in this case, the broth / drippings - free to do its job.
For this gravy, I use a basic set of turkey-friendly seasonings:
Dried Summer Savory
Onion Powder
Garlic Powder
Ground Black Pepper
Salt
Butter
I use regular, unsalted butter for my keto turkey gravy.
That said, you can use lard, bacon fat, or dairy free butter, if needed.
How to Make Keto Turkey Gravy
The full recipe is in the recipe card at the end of this post. Here is a pictorial walk through with additional info.
In a small bowl, mix savory, xanthan gum, onion powder, garlic powder, pepper, and salt. Make sure it’s well combined, with everything well distributed.
Set aside.
Remove your roast turkey - or turkey breast - from the roasting pan, and have a look at your turkey pan drippings.
If it seems a bit dry, add a small amount of the stock to the pan. Scrape the bottom of the pan, loosening any thicker / brown bits and stirring it into the liquid.
Strain your turkey drippings into a large measuring cup, allow to sit for 10 minutes or so, to allow the fat to separate.
Pour or skim off most of the fat that rises to the top, either discarding it (if using butter), or measuring out ¼ cup of it (if not using butter).
Once the fat is skimmed off, top up remaining drippings with stock to make 2 cups of liquid.
In a small saucepan (you can use a medium saucepan if you tend to use an immersion blender for mixing it!), combine seasoning mixture, liquid, and butter (or measured dripping fat), whisking well to combine.
Bring to a boil over medium-high heat, then turn burner down to low heat.
Simmer for 2 minutes.
Remove from heat, season with additional salt and pepper, to taste.
Transfer to a gravy boat, if desired, and serve hot!
Adjusting Viscosity
As is, this recipe makes a medium-thick gravy. It’s always easier to make the gravy thinner than it is to thicken it, so aim for thicker than you want.
If you know you want a REALLY thick low carb gravy, add ¼ teaspoon (or slightly more) extra xanthan gum in the beginning.
To thin the gravy, whisk a small amount of stock into the gravy - after it’s thickened - until you reach your desired consistency.
If you go to far and really do need to thicken it up, mix ¼ teaspoon xanthan gum with additional dried herbs (at least ½ tsp), then add it to the gravy.
Leftovers
Leftovers can be transferred to an airtight container and kept in the fridge for 3 days or so.
Reheats well in the microwave or on the stovetop.
More Keto Holiday Recipes
Looking for more easy keto recipes to serve over the holidays? Here are some tasty ideas:
Bacon Wrapped Mummy Meatloaf
Brussels Sprouts with Bacon (Keto)
Halloween Deviled Eggs
Hasselback Turnips
Keto Paska (Ukranian Easter Bread)
Turkey Meatballs with Keto Cranberry Glaze
Keto Cream Cheese Mints
Pumpkin Fat Bombs
Keto Mushroom Turnovers
Low Carb Funeral Potatoes
Keto Sauerkraut Buns
Charcuterie Christmas Tree
Low Carb Stuffing
Scalloped Turnips (Keto Scalloped Potatoes)
Low Carb Holiday Desserts Roundup
Keto Holiday Main Dishes Roundup
Low Carb Holiday Side Dishes Roundup
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Turkey Gravy
Equipment
- Fine mesh strainer
Ingredients
- 1 teaspoon Dried summer savory
- 1 teaspoon Xanthan gum
- ½ teaspoon Onion powder
- ¼ teaspoon Garlic powder
- ¼ teaspoon Ground black pepper
- ¼ teaspoon Salt
- Turkey Drippings
- 1 ½ cups Chicken or turkey stock (You won't use all of this, actual amount depends on how much drippings you're working with)
- ¼ cup Unsalted butter optional (see post)
Instructions
- In a small bowl, mix savory, xanthan gum, onion powder, garlic powder, pepper, and salt. Make sure it’s well combined, with everything well distributed. Set aside.
- Strain your turkey drippings into a large measuring cup, allow to sit for 10 minutes or so, to allow the fat to separate.
- Pour or skim off most of the fat that rises to the top, either discarding it (if using butter), or measuring out ¼ cup of it (if not using butter).
- Once the fat is skimmed off, top up remaining drippings with stock to make 2 cups of liquid.
- In a medium pot, combine seasoning mixture, liquid, and butter (or measured dripping fat), whisking well to combine.
- Bring to a boil over medium high heat, then turn heat to low.
- Simmer for 2 minutes.
- Remove from heat, season with additional salt and pepper, to taste.
- Serve hot!
Video
Notes
Nutrition
This looks delightful. I made a similar recipe, nut mine didn’t have the dried dummer savory, and it was very good. I was making beef stew so I used beef bone broth. I first tried xanthin gum in gravy four years ago, and I wish I had time traveled and read this first. I added the xanthin in one fell swoop. Clumps like transparent rocks formed! I did get it smoothed out in my Vitamix, but I had to add a ton of broth to emulsify that, and I had to soak and scrub my poor blender container more than once. Sprinkling a little at a time and stirring is the way to go, people! I love your recipes and have all your cookbooks. I went gluten free thirty years ago, and low carb two years ago. It’s almost impossible to find recipes that are low carb and gluten free, so I value yours. Thanks for another great one.