Keto Gravy
Keto gravy for the Thanksgiving turkey that works with or without pan drippings, thickened with a pinch of xanthan gum, at under 1 g carbs a serving.
This keto gravy is the one I want on the table when the turkey comes out, and the nice part is you don’t need a roasting pan full of drippings to make it. Butter, good broth and a pinch of xanthan gum will get you a glossy gravy in about twenty minutes, and if you do have drippings, they go right in and make it taste even more like Thursday.
Every cook has a gravy moment. The turkey is resting under foil, the rolls are cooling, somebody is asking where the big spoon went, and the pan on the stove is the last thing standing between you and sitting down. I’ve learned to make that pan the calm part of the day. Measure everything out the night before, put the saucepan on the back burner, and gravy becomes a five-minute job instead of a panic.
Where gravy comes from
Gravy is a plain idea: take what the meat left behind in the pan, add liquid, and thicken it so it clings to the spoon. For generations the thickener has been flour cooked in the fat, a roux, or a little cornstarch stirred into cold water. That is exactly where the carbs sit in a classic gravy, and why a ladle of the traditional kind can quietly add a few grams to a plate that was otherwise careful.
The tradition itself is the part worth keeping. Gravy is how a table says everything on this plate belongs together. It goes over the turkey, then the stuffing, then wanders toward whatever else is within reach. On Thanksgiving nobody asks whether there will be gravy. They ask whether there will be enough.
How to make keto gravy with or without drippings
Here is the whole method in a few sentences. Melt the butter, pour in the broth, and stir in the onion powder, garlic powder, poultry seasoning and pepper. While it comes up to a simmer, you’ll sprinkle the xanthan gum in a thin stream and whisk as you go. A little goes a long way: half a teaspoon thickens two cups. It looks thin at first, and that’s normal. Give it a few minutes off the heat and it tightens up into real gravy.
Xanthan gum has one habit to know about. Dumped in all at once, it clumps, and clumps don’t whisk out. So mix it with the dry seasonings in a small bowl first, then whisk that mixture into the liquid slowly. If you add too much it turns slimy, so go easy. The card gives you a starting amount, and you can add a pinch more after the gravy rests if you want it thicker.
If you roasted a turkey or a chicken, pour the pan juices through a strainer into a measuring cup and let the fat rise for ten minutes. Spoon off the fat, and use the dark juices below it as part of your two cups of liquid. Turkey drippings are salty and rich, so taste before you add any extra salt. If you want a deeper color without any wine or sherry, let the broth simmer a few minutes longer before the gum goes in.
One thing I won’t skip: bring the finished gravy to a full rolling boil for a minute before serving, especially when it has drippings from raw poultry in it. The safe minimum internal temperature for poultry is 165°F, and a good boil takes care of that. It also helps the gum finish thickening.
Keeping the Thanksgiving table low carb
This gravy has 43 calories, 1 gram of protein and 4 grams of fat in a quarter-cup serving, and under 1 gram of total carbs, which rounds to 0 g net carbs. That is why it can sit comfortably on a keto plate, which is the whole point of making it. Pour it over sliced turkey and it adds richness without adding anything to your carb count.
Think of gravy as the thing that ties the sides to the bird. My keto cauliflower stuffing is made for exactly that job, and it holds up well under a ladle. And if you want a green vegetable on the plate to soak up the extra, the keto green bean casserole is the next dish I put on the table.
A word about the amount. This makes about two cups, which is eight servings at a quarter cup each. That’s a modest pour. If your family drowns everything, and mine would, double it and use a bigger saucepan.
A few swaps keep it keto:
- Use chicken broth for a chicken gravy, or beef broth for a gravy to go with roast beef.
- Use a splash of heavy cream at the end for a creamier, paler gravy.
- Add a spoonful of mushroom powder or a pinch of dried sage and thyme for more depth.
- Swap the butter for the skimmed fat from your drippings, using the same amount.
Make ahead, storing and reheating
Keto gravy is good for making ahead, which is a gift on a busy holiday morning. Make it up to two days early, cool it, and keep it covered in the fridge, where it will keep 3 to 4 days. It sets up thick once cold, almost like a jelly, and that’s fine. Warm it in a saucepan over medium-low heat with a splash of broth, whisking until smooth. The USDA leftovers guidance says to reheat gravy to a boil, so let it bubble before it goes on the table. You can freeze it too and it’s best within 2 to 3 months. Whisk well after thawing, since it can separate a little.
Keto gravy questions
Can I make keto turkey gravy without pan drippings?
Yes. The recipe is written for butter and broth, so you can make it any day of the week. If you have drippings, use them in place of some of the broth.
Can I use this as keto chicken gravy?
Use chicken broth and a rotisserie chicken’s juices, or a pan of roasted chicken thighs, and follow the same steps. Boil it for a minute at the end.
What if my keto gravy is too thin or too thick?
Too thin: wait five minutes, since xanthan gum keeps working as it rests, then whisk in a pinch more mixed with a little seasoning. Too thick: whisk in broth a spoonful at a time.
Make a batch on a quiet weeknight first, so you know how it behaves before the big day. Then pour it warm over the turkey and watch it travel around the table.
Side Dish
Side Dish
Side Dish
