Learn how to make the best keto gravy with this easy recipe. Rich and delicious, you won’t miss the carbs! Great with roast turkey or chicken.
I should have shared my keto gravy recipe with you long ago. I’ve shared all sorts of other keto thanksgiving recipes, so why have I held back on the gravy?
I promise I was not trying to keep anything from you. It’s just that I’ve never taken the time to formalize it and write it down from start to finish.
I am one of those people who makes gravy on the fly, when the turkey’s in the oven. I make it slightly differently every time, depending on what I have on hand and how big the bird is.
But you deserve a really good gravy recipe for your holiday meals, and so I roasted a chicken and spent time working out the ideal ratios. This is a classic gravy that goes perfectly with chicken or turkey. And it’s highly adaptable for any herbs and spices you want to add in.
Keto thickeners for gravies and sauces
The first thing we need to discuss is how to thicken your gravy. Because no one likes thin, watery gravy, am I right?
Traditional gravy is usually thickened with flour or a starch like cornstarch or tapioca starch. Flour gravies usually start off with a roux, a thick paste of butter and flour cooked until brown, before the broth is slowly whisked in. Whereas starch is usually added to the broth at the end of cooking.
Neither flour nor starch are good options for a keto-friendly gravy. But never fear! There are several possible keto solutions – but I find one of them superior to all the rest.
You can always use gums like xanthan and guar gum, but they tend to give the gravy a slightly slimy quality. I’ve also seen recipes that blend cream cheese into the hot broth – and that works because cream cheese contains some sort of gum, like xanthan or locust bean.
But I don’t want cream cheese in my gravy, thank you very much!
So for the best classic keto gravy, do yourself a favor and get some glucomannan powder. It makes your gravy thick and rich, without any sliminess or cream cheese.
What is glucomannan?
Glucomannan is fiber extracted from the konjac root, the same ingredient that’s used in shiritaki noodles. It’s often sold as a dietary supplement, so make sure you aren’t purchasing the capsules, rather than the loose powder.
It’s a great thickener and a little goes a long way. For keto gravy, I experimented and found that 1/4 tsp per cup of liquid was just about right.
One huge advantage over gums like xanthan is that it doesn’t clump up the minute it hits the warm liquid. So you don’t have to work quite so quickly to whisk it into your sauce.
It’s incredibly useful so I promise you it won’t go to waste. I’ve used glucomannan in quite a few of my recipes, including my Keto Mongolian Beef, Keto Chicken and Mushrooms, and my updated Keto Rhubarb Crisp.
How to make the best keto gravy
This low carb gravy recipe is really quite straightforward and goes perfectly with chicken or turkey. And you can scale it up or down, depending on the size of your feast!
- Remove the giblets (the neck, heart, liver, and gizzard) from the cavity of the bird. I highly recommend using the giblets to help deepen the flavor of your gravy. But if you really object, or you purchased a partial bird that doesn’t have them, you can go without.
- Saute the giblets and the chopped onion and celery in butter, allowing them to cook until the giblets are browned and the butter has deepened in color.
- Add in chicken or turkey broth and bring the whole mixture to a boil. Then reduce the heat and simmer for at least 30 minutes, again to deepen the flavor.
- Once your bird has finished roasting, you want to add all the juices and drippings from the pan into your broth. Scrape up all the browned bits from the roasting pan and get those into the broth too, as they have tons of flavor!
- If the drippings are very fatty, you can spoon some of it off, either before you add them to the broth or after. Let them sit for a bit so the fat rises to the top, then simply use a spoon to remove some.
- Bring the pan of broth and juices to a boil again and cook until reduced by about one quarter. Then use a sieve to strain out all the solids. Return the liquids to the pan.
- Whisk in the glucomannan and season to taste! The gravy will take a bit to thicken up so don’t overdo it. Start with 1/2 a teaspoon and add more if your gravy isn’t thicker after 10 minutes.
- If your gravy gets overly thick, it’s easy to thin it out with some more broth. Put it back over low heat and whisk in until well combined.
- You can easily scale this recipe up for a larger bird or if you just love to drown everything in gravy. For every cup of liquid, you need about 1/4 tsp glucomannan.
How to store keto gravy
Gravy of any kind is best made fresh but this does do well in the fridge for several days. So you can enjoy leftover turkey and keto gravy as long as you have the taste for it!
As I have mentioned, it will thicken more as it cools. If it’s very thick, place it in a saucepan and add a few tablespoons of broth. Warm over low heat and whisk frequently until it thins out.
More delicious keto Thanksgiving recipes
- Keto Bread & Sausage Stuffing
- Keto Sugar-Free Cranberry Sauce
- Keto Pecan Pie
- Keto Pumpkin Pie Cupcakes
- Keto Green Bean Casserole
- Keto Brussels Sprouts with Bacon
- Keto Cranberry Pecan Cauliflower Stuffing
Learn how to make the best keto gravy with this easy recipe. Rich and delicious, you won't miss the carbs! Great with roast turkey or chicken.
- 1 tbsp butter
- 1 pkg turkey or chicken giblets
- 1/4 medium onion chopped
- 2 stalks celery sliced
- Salt and pepper
- 3 cups chicken broth
- 1/2 to 3/4 tsp glucomannan
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In a large saucepan over medium heat, melt the butter. Add the giblets, onion, and celery. Sprinkle with salt and pepper and saute until nicely browned, about 5 minutes.
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Add the broth. Bring to a boil and then simmer 30 to 40 minutes. Use a slotted spoon to remove the giblets.
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When your chicken or turkey is done cooking, remove to a platter and tent with foil. Pour any pan juices and drippings to the stock in the pan, scraping up any browned bits for flavor. (You can spoon off some of the fat from the drippings, if there is more than you like).
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Bring to a boil and cook until reduced by about one quarter. Set a fine mesh sieve over a bowl to strain out the solids. Discard solids and return the liquid to the pan.
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Whisk in 1/2 tsp of glucomannan and let sit 10 minutes to thicken. If you like very thick gravy, whisk in the remainging glucomannan.
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The gravy will continue to thicken up as it cools. If it gets overly thick, add a little chicken broth to thin it out as you re-warm it.
You can easily scale this recipe up for a larger bird or if you just love to drown everything in gravy. For every cup of liquid, you need about 1/4 tsp glucomannan.
Isabel says
Hi Carolyn,
I am excited to try this gravy recipe. I have used xanthum gum to thicken gravy, and while the gravy turned out good, I think it could be better. What brand of Glucomannan do you use? Prices seem all over the board and I want good quality but don’t want to spend a fortune. Thank you!
Carolyn says
Please click either the link in the blog post or in the recipe. It takes you right to what I use.
Christa says
Do you have to ‘strain’ out the bits? Asking for a friend.
Carolyn says
Read the instructions… you do strain the broth.
Cae says
Carolyn, This is absolutely the right recipe for the right time!! I’ve been working on a replacement for Xanthan Gum too and have been trying to use Acacia Gum powder with limited success. I can’t wait to use Glucomannan for my gravies and sauces that need a little thickening. Hubby hates the mouth feel of Xanthan and I’ve really tired of using cream cheese & heavy cream to thicken most saucy dishes. Thanks for continually sharing your expertise. Good Wishes!
Brad Dawkins says
Can you use xanthan gum or glucomannan to make an actual roux, that you brown in butter? I have read that this can be done, and am considering making a roux in this way for a seafood gumbo. Wondering if you have tried and what your experience has been.
Carolyn says
Not in my experience. It thickens so quickly, it wouldn’t turn into a roux. Plus you use only 1/2 tsp… but you can still brown the butter and get great flavour.
Claire says
It says on the Glucomannan info that it should only be taken a while BEFORE eating and there are risks of blockages in the gut as it swells. Makes me a little nervous to use it in food.
Carolyn says
That’s when taken as a dietary supplement, which is 1/2 teaspoon. This recipe uses 1/2 to 3/4 tsp spread out over 8 servings, which is a tiny fraction of that. I’ve never experienced any issues when using it in a recipe like this one. It’s simply a soluble dietary fibre, which many food contains naturally anyway.
Eileen says
Thank you for all your great Keto recipes! I’ve saved many and this gravy recipe will be one of them.
BTW is that gravy ladle pattern “Grosvenor” by Oneida? It look just like my silverplate flatware pattern.
Melissa Zmerz says
Hi Carolyn,
It’s gumbo time so I was insterested in how you were making roux. I searched this site and used the info for the glucomannan for my roux. However, instead of 3 tsp, I used 3 Tbls and now have glop in my gumbo. My gumbo tastes great but I have to spit out the glop. Is there anyway to save my pot of gumbo??? TIA
Carolyn says
Oh no!!! The only way I can think to rescue it is to warm it up with additional broth or liquid. But you’re going to need a LOT more liquid, which will obviously thin the whole thing out quite a bit…
Melissa Zmerz says
Thank you! I was afraid that would be the solution. I think I’m going to have to start over 🙁
Melissa Zmerz says
Carolyn, please help! This is the third attempt making gumbo with glucomannan powder. This time in a small bowl I mixed my 3 tsps with some chicken broth and it immediately turned into jello. I added more broth but it’s lumpy. I’ve almost used the entire quart of chicken broth. What do I do now?
Melissa Zmerz says
I also heated it and tried to get it to dissolve. Now it’s all sitting in my strainer. What did I do wrong?
Diane says
BEST KETO GRAVY!! Your recipes never disappoint! Thank you
Jennifer says
This sounds perfect for Thanksgiving! In defense of the gravy made with cream cheese – it is perfect for replacing “milk gravy,” which is popular in the south served over biscuits.
Amanda says
I really don’t know what I did wrong with this, but it is the consistency of stock/broth, did not thicken at all. I added around 1.5 tsp in the end to what was around 3 cups of liquid. I mean, tastes great, but I don’t know why it didn’t thicken. I bought the brand on your link from Amazon. Curious.
Carolyn says
Well that makes me wonder if it’s an off batch of glucomannan, because 1 1/2 teaspoons should have made it so thick and gloppy, you wouldn’t want to touch it. I find that very strange and I am not sure what to say. I use glucomannan frequently so I do know it works as stated in the recipe.
Amanda says
I put it in the fridge and it turned pretty solid overnight (like something set with gelatin). The dogs loved it!
Carolyn says
Yes but did you see my tips on thinning it back out? It loosens when it’s warm but you can also add additional broth or water.
Mary says
Ya kinda lost me at “shirataki noodles.” I bought them once and they went straight into the trash because of the HORRIBLE ODOR. Do they stink because of the glucomannan in them? I certainly don’t want my gravy smelling like that.
Carolyn says
Trust me, it won’t at all. And your noodles needed to be soaked for a while, then they lose their odor. 🙂
Sami says
I cannot thank you enough for this recipe and at the best time of the year when GOOD gravy is one of the highlights of Thanksgiving. I just made this to try before my Turkey day but used drippings from a pork roast and am blown away by how un-keto the taste of this is. It taste like I’m cheating big time. Amazing mouth feel. 10 out of 10 stars for me.
In the past I’ve tried xanthan gum to thicken and always ended up with a slimey texture that was never pleasing. This recipe is a definite keeper for all time. Thank you again.
Carolyn says
So glad you liked it!
Jen says
It’s definitely not the holidays without gravy to pour over just about everything! Can’t wait to try it.
Toni Dash says
This is seriously amazing! Such a great alternative for those in keto! Thanks for sharing the recipe!
Lisalia says
Perfect Keto Gravy! Great flavor and texture. Can’t wait for Thanksgiving… bring it on!
Cheryl says
Carolyn, I just used the glucomannen for the first time (about 3-4 cups broth including all the veggies and half tsp of the powder) in a beef stew recipe. Yippee! Its real gravy in all its glory without being “slick or slippery”. Thank you so much! I’ve been looking for something to replace xanthan gum and my search is over. Can’t wait to make gravy for Thanksgiving! Happy Holidays to you and your family.
Carolyn says
So glad you like it!
Melissa Zmerz says
Hi Carolyn,
This is a repost further up the thread. I first tried using the glucomannan powder in my gumbo but used too much and had to throw it out. I next used the right amount and stirred it in and ended up with bits of glop that I would spit out–gross! This time, I mixed the 3 tsp with some chicken broth before going into the pot and it turned into jello. I mixed in the entire quart of broth and heated it and couldn’t get rid of the glop. Now my gumbo is soup. What am I doing wrong??? Can I still recover from this and thicken my gumbo?
Pam says
Thank you , I have used xanthan gum . It does not thicken and can get slimy. I purchased the glucomannan. I have used it serveral times now. It works great. I pull some of the broth out, let it cool a bit , then add the glucomannan and stir over heat.
Laurie Hale says
I read this recipe,clicked the link,made the purchase and have made good gravy since! Thank you so much!!