Easy, Keto Low-Carb Brown Gravy is the best quick recipe that can be smothered on chicken, beef, pork, and especially meatloaf! You can even substitute beef broth for cream and make country sausage gravy to drizzle on biscuits! This recipe provides all of the tips on how to thicken up the gravy.
I love to drizzle gravy onto my favorite meats! This method will show you how to make keto-friendly gravy.
How to Make Keto Gravy
- Heat a skillet on medium-high heat and add the butter and garlic powder. Wisk until melted.
- Add in beef stock and xantham gum. Wisk continually until the powdered texture disappears, and the sauce thickens.
How to Thicken Gravy
Typically cornstarch is used to thicken gravy and sauces, but it isn’t keto-friendly at all. I like to use xanthan gum and sometimes almond flour. Almond flour does not work well for brown gravy in my opinion.
How Long Will Homemade Gravy Last?
Homemade gravy will last up to 2 days in the fridge. If you wish to continue use, boil it again in a pot on the stove. You can read more about The Best Ways to Store Leftover Gravy here.
Can You Freeze Homemade Gravy?
Yes, the gravy should last up to a few months in the freezer. Reheat the gravy by boiling it and then simmering. You may need to add water or beef broth to thin it out some.
How to Make White Keto Country Gravy
Easy, Keto Low-Carb Brown Gravy
- Combine 2 tablespoons of butter, 2 cups of beef stock, and 1 teaspoon of onion powder in a skillet on medium-high heat.
- Whisk to combine.
- Add 1 teaspoon Xanthan gum to a small bowl with 2 tablespoons of the gravy mixture from the skillet. Whisk the bowl to combine. The mixture will look like gelatin. Add the mixture back to the skillet and adjust the heat to low.
- Whisk continually (be patient) to remove any clumps.
- After about 10 minutes the gravy should thicken. As the gravy thickens adjust to taste with salt and pepper.