Looking for a rich, savory Keto Gravy that you can pour over all the Thanksgiving things (without breaking your low-carb streak)? This creamy, dreamy recipe is about to become your new holiday staple—no turkey drippings needed!
Is gravy considered a sauce? I mean, technically, yeah, it damn well is a sauce. And if not, I’d definitely put it in the sauce category because, for me, I don’t discriminate. If there’s one thing you know about me by now, it’s that I absolutely LOVE my sauces.
Normally when I say the word ‘sauce’, my mind naturally gravitates towards something white, thick, and creamy. Something like a ranch sauce or a blue cheese dressing (probably because I spent most of my teenage years devouring those things by the bottle…).
But, of course, being Italian, I’m also a huge fan of tomato sauce and pizza sauce. But blackberry sauce, hoisin sauce, and mint yogurt sauce are just a few more examples of the kinds of sauces I like (I told you I don’t discriminate!).
Are you with me when I confidently exclaim that sauce, OF ANY KIND, just has the ability to make absolutely ANYTHING taste better?!

So, now that we have established that gravy is officially considered a sauce (especially in my world), I guess it’s time for me to confess my undying love for it, also. I’ve always loved gravy (well, hey, that shouldn’t come as much of a surprise – I am from the land of poutine afterall!). And truly believe that its creamy deliciousness belongs on more than just french fries. Am I right?!
This Keto gravy seriously checks off all of the boxes (so you don’t have to feel left out this holiday season!). It’s easy to whip up, incredibly flavourful, and the kind of sauce that will have even non-keto dieters coming back for more—trust me, they won’t even notice it’s low-carb! So go ahead and slather it on all of the Thanksgiving things ’cause this keto gravy is the real deal.
INGREDIENTS YOU’LL NEED TO MAKE KETO GRAVY

This Keto gravy is the perfect way to bring rich, savory flavour to your holiday feast—minus the carbs. Made with simple, wholesome ingredients, this low-carb gravy is thick, creamy, and incredibly versatile. Whether you’re drizzling it over roasted vegetables, cauliflower mash, or juicy turkey, this gravy will take your meal to the next level. And the best part? You don’t even need turkey drippings to make it!
Let’s discuss the ingredients you do need in a little bit more detail down below:
- Broth: Serves as the base of the gravy, providing a rich and savory flavour. It replaces the need for any turkey drippings. You can choose either chicken broth for a milder taste or beef broth for a deeper, more robust flavour. Or, try mixing the two for the ultimate flavour combo!
- Heavy Cream: Adds creaminess and thickness to the gravy while keeping it low-carb. It also helps to create that smooth, velvety texture.
- Butter: Forms the base of the roux and adds a rich, buttery flavour to the gravy. I like using unsalted butter for this low carb gravy recipe as it allows me to control the saltiness better. However, you can use salted instead if that’s all you have on hand. Just be mindful of any additional salt you’re adding.
- Almond Flour: Acts as the thickening agent for the gravy, replacing traditional flour. You can use coconut flour instead, if you prefer. Almond flour gives a more subtle flavour, while coconut flour thickens more quickly, so use half the amount.
- Garlic Powder: Adds a mild garlicky flavour without overpowering the other spices. It gives the gravy a savory depth.
- Onion Powder: Complements the garlic powder, providing a slight onion flavour that rounds out the gravy’s overall taste profile.
- Dried Thyme: Brings an earthy, aromatic note to the gravy. It pairs well with other herbs, giving a warm, comforting flavour.
- Dried Sage: Adds a classic Thanksgiving flavour to this delicious keto gravy. If you don’t have sage, you can use more thyme, marjoram, or even tarragon as a substitute.
- Salt and Pepper: Essential for seasoning and balancing flavours. Add a little at a time and taste as you go.
- Worcestershire Sauce (optional): Adds a deep umami flavour that enhances the gravy’s savory profile. A little bit of worcestershire sauce goes a long way in this recipe for low carb gravy.

HOW TO MAKE KETO GRAVY FROM SCRATCH (KEY TIPS)

You can find full instructions for how to make this low carb gravy in the recipe card down below, but here are a few quick tips to keep in mind:
- Use room temperature ingredients. If possible, use room temperature butter and heavy cream. This helps them incorporate smoothly and prevents the gravy from curdling.
- Whisk constantly. When making the roux (butter and almond/coconut flour mixture), whisk continuously to prevent clumping and burning. This also helps create a smooth and lump-free gravy.
- Add broth gradually. Slowly pour in the broth while whisking to ensure it blends seamlessly with the roux. Adding it all at once can cause lumps, so take your time.
- Simmer, don’t boil. Once all ingredients are combined, keep the gravy at a low simmer. Boiling can cause the cream to separate and the gravy to become grainy.
- Adjust thickness as needed. If the gravy is too thin, add a small amount of almond flour (or coconut flour) and whisk until it thickens. If it’s too thick, gradually add more broth until you reach the desired consistency.
- Taste as you go. Taste the gravy before serving and adjust seasoning. Keto gravies can sometimes need a bit more salt or pepper, especially if you’re using low-sodium broth.
- Xanthan gum as a last resort. If your gravy isn’t thickening enough, you can add a tiny pinch (1/4 teaspoon) of xanthan gum. Sprinkle it in while whisking to avoid clumping, but be careful—too much can make the gravy gummy.
- Strain for a smoother texture (I didn’t). If you prefer a perfectly smooth gravy, strain it through a fine mesh sieve before serving to remove any lumps or herb bits.


FREQUENTLY ASKED QUESTIONS
Traditional gravy can be high in carbs, especially when it’s made with all-purpose flour or cornstarch as thickening agents. These ingredients contain significant carbohydrates, which can add up quickly, particularly when used in larger quantities. Additionally, store-bought gravies and gravy mixes often include added sugars and starches that increase the carb count even more.
However, it’s easy to make a low-carb version of gravy by using keto-friendly alternatives like almond flour, coconut flour, xanthan gum, or heavy cream to thicken it. By swapping out high-carb ingredients, you can create a delicious, creamy gravy that fits perfectly into a keto or low-carb lifestyle, making it a great option for those watching their carb intake during meals like Thanksgiving!
To thicken gravy on keto without using traditional flour, you can use several low-carb alternatives that work just as well. One popular option is xanthan gum, a low-carb thickener that only requires a small amount (about 1/4 teaspoon) to create a rich, velvety consistency. Simply sprinkle it in while whisking to prevent clumps.
Another effective choice is cream cheese, which not only thickens the gravy but also adds a creamy texture—just stir in a few tablespoons until melted and smooth. Heavy cream can also work wonders; letting it simmer and reduce helps naturally thicken the gravy while giving it a luxurious finish.
If you prefer a more traditional approach, you can use almond flour or coconut flour to make a low-carb roux; however, use them sparingly as they thicken more quickly than regular flour. Each of these methods keeps your gravy keto-friendly while providing that comforting, hearty texture everyone loves.
Yes, gravy can be great as leftovers, but storing and reheating it properly is key to maintaining its texture and flavour. When stored in an airtight container in the fridge, gravy typically lasts about 3-4 days. As it cools, it may thicken, so when reheating, add a little broth or water to bring it back to the desired consistency. Heat it slowly over medium-low heat while stirring to prevent separation, especially if your gravy contains cream or butter.
Freezing gravy is also an option, but if it’s made with dairy, it may separate once thawed, so whisking it thoroughly during reheating can help restore its smoothness. Overall, with the right storage and reheating techniques, leftover gravy can be just as tasty as when it was freshly made!

MORE KETO HOLIDAY FAVS
GREEN BEAN BAKE WITH CRUSHED PORK RINDS
HEARTY CABBAGE AND VEGETABLE SOUP
PROSCIUTTO WRAPPED ASPARAGUS BUNDLES
LOVE THIS RECIPE? PIN IT FOR LATER!


KETO GRAVY
Ingredients
- 2 cups Chicken or Beef Broth (or a mix of both for deeper flavour)
- ¼ cup Heavy Cream
- ¼ cup Unsalted Butter
- ¼ cup Almond Flour (or 2 tbsp coconut flour)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Dried Thyme
- ½ tsp Dried Sage
- Salt and Pepper to taste
- ½ tsp Worcestershire Sauce (optional, for a bit more umami flavour)
Instructions
- In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the almond flour (or coconut flour) to create a roux. Stir constantly for about 2-3 minutes until the mixture is golden brown and bubbly.
- Gradually whisk in the chicken or beef broth until the mixture is smooth and there are no lumps. Bring the gravy to a gentle simmer.
- Stir in the garlic powder, onion powder, dried thyme, and dried sage. If using, add the Worcestershire sauce for extra depth of flavor. Let the gravy simmer for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Reduce the heat to low and stir in the heavy cream. Allow the gravy to simmer for another 2-3 minutes. Taste and adjust the seasoning with salt and pepper as needed. Once the gravy has thickened, remove it from the heat and serve over your favourite Keto dishes.
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Nutrition
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