Keto Gravy

What Makes Gravy 'Keto' or 'Non-keto'?

Let's get one thing straight: the base of gravy is a stock base, whether vegetable, beef, chicken, or bone broth... The base of gravy is by default keto friendly. The difference on a non-keto gravy and a keto gravy is the thickening agent used to get that beautiful glossy nappé consistency.

Nappé, is a french culinary term that loosely translates to "to coat"; meaning, the ideal consistency of a sauce should always evenly coat the back of a spoon. Can you imagine a sauce that runs smoothly, has a luster look, and coats + runs off the back of a spoon smoothly? That is exactly what we are looking for.

With that small culinary lesson aside, for this recipe, we will stay away from using flour based thickeners, like roux's, or corn starch, and instead we will use Xantham gum, a root-based gum you can find in grocery stores in the flour section. This thickening agent is your friend for any keto sauce recipe!

A few tips from Chef Mario:

  • Feel free to use coconut liquid aminos instead of tamari. Tamari is a gluten-free soy sauce. You can use soy sauce, but if you want to keep the gravy GF, stick to tamari. Liquid aminos would make it soy-free.
  • Feel free to make your stock from scratch, or use your favorite bone broth. If you're using a powder bone broth, add a bouquet garni (peppercorns, cloves, bay leaf, parsley stems, star anise, crushed whole garlic) while it simmers. This will impart a richer and fresh flavor.
  • Omega 3:6 ratio in this recipe is 1:2

Not About Cooking? We got you!

Check out our Keto Meal Plan to get ready made keto meals delivered straight to your door. It's also the easiest way to get back on track after the holidays - no cooking or stress needed. 



Keto Gravy


05 min


05 min




Part of our Keto recipe collection, this recipe is a perfect sauce to have for your holiday parties. I have gone ahead and included a few extra ingredients to give this gravy an extra 'oomph'; with some umami notes, this recipe sure yields a super tasty Thanksgiving, or Christmas side. As well, make sure you use actual canned coconut cream. There are some canned coconut products that are higher in carbs, but we are looking for a strictly fat cream product.


  • 80 fl oz beef or veg stock, or bone broth
  • 2 e/a Bay leaves, fresh
  • 0.5 cup/150 mL Coconut Cream, Rich & Extra Thick
  • 10 oz/284 g Butter, unsalted
  • 2 Tsp./9.4g Tabasco (about two dashes)
  • 1 Tbsp./16g Tamari
  • 2 Tsp./2.8g Black Pepper
  • 1.66 Tsp./2g Xanthan Gum
  • Kosher Salt, TT (if needed)


  1. In a saucepan, combine broth, heavy cream, butter, Tabasco, Tamari, and bay leaves. Bring to a gentle simmer and stir often, incorporating the butter as it melts.

  2. Simmer for 10 - 15 minutes, until sauce slightly reduces.

  3. Add black pepper and mix. While whisking fast, add Xanthan gum to avoid lumps from forming, 1 tsp. At a time. I would suggest you use a hand blender for this, as Xanthan gum is activated with high power blending.

  4. Taste and adjust seasoning as needed.


Servings: 32 portions (~91g) | Calories Per Serving: 90 calories

  • Total Fat 8g
  • Cholesterol 20mg
  • Sodium 110mg
  • Total Carbohydrates 1g
  • Sugars 0g
  • Protein 3g
  • Vitamin A
  • Vitamin C