Gluten-Free Keto Gravy
Easy Gluten-Free Keto Gravy made with real bone broth, butter, and the perfect ratio of xanthan gum for a sauce as smooth and satisfying as traditional gravy, without the carbs. Perfect for holiday turkey, weeknight chicken, or Sunday roast.
Ingredients
- 4 cups bone broth
- ½ cup butter
- 1 teaspoon xanthan gum
- salt and pepper, to taste
Instructions
- Using an immersion blender or a blender bottle, blend ½ cup cold or room temperature broth (or water) with the xanthan gum until smooth.
- In a medium saucepan, melt the butter over medium heat. Stir in the remaining 3½ cups broth and bring to a simmer. Simmer until the broth is rich, flavourful, and reduced by half, about 15 minutes.
- Whisk in the thickened broth mixture. It should incorporate easily. Simmer for 5 minutes, until thickened and glossy.
- Taste and season with salt and pepper as needed. Serve warm.
Notes
Broth: I like using bone broth, but you can totally make this with regular broth or pan drippings. Use any broth you like turkey, chicken, beef, or vegetable. For pan drippings or richly-flavoured broth (that’s already pretty concentrated), you can cut the volume down to 2 cups and skip the step where you reduce the broth by half.
Storage: Store cooled gravy in an airtight container in the refrigerator for 1 week, or in the freezer for up to 3 months. Simply thaw overnight in the fridge before reheating.
Reheating: Heat through in the microwave or on the stovetop over medium heat, stirring often. If it becomes too thick, whisk in a splash of broth or water until smooth.
Nutritional Info: Per batch (the whole recipe), 940 Calories, 28g Protein, 92g Fat, 0g Net Carbs.