Sometimes, the most important part to a roast beef, or roast pork, is to have some gravy, or shall we say keto gravy.
This recipe was made with roasts in mind. If you live with others who regularly make normal gravy, then this keto substitute will be you saving grace.
A lot of people have been asking for a keto gravy recipe, so that’s the reason why this recipe is going up. I always want to keep you all healthy by providing you with simple low carb/keto options so that you don’t have to eat off plan simply because there is no other option.
Keto Gravy
If you are looking for more smooth Gravy like this, you are going to love my other dinner recipes on the blog that are just as delicious is this one, or you can download my Best Selling Keto Cookbook and get even more great keto dinner recipes.
Or if you are looking for more Gluten Free Gravy recipes sequenced into an easy keto meal plan, then you’ll enjoy my 4-week keto meal plan, filled with many more dinner ideas like this recipe.
How many calories in Keto Gravy?
If you’re wondering How many calories in Low Carb Gravy?, then hopefully I can answer this question for you.
The nutritional information can be found here for this recipe:
How many carbs in Keto Gravy?
That’s a good question. Well, I also wondered about How many carbs in Keto Gravy? before I created this recipe, so you’re not alone! If you look above, hopefully, the nutritional information panel can answer this question, but if it doesn’t, you can always leave a comment below and I’ll answer as promptly as I can.
I hope you enjoy this smooth Keto Gravy as much as I did testing, creating and photographing this recipe. Don’t forget to share this Keto Gravy with a friend in need, or anyone who would be excited about finding a perfect smooth Keto Gravy.
Until Next Time.
Keto Gravy
Ingredients
- 2 Cups Beef Stock Or Bone Broth
- 1.5 Tbsp Gelatine Powder
- 2 Egg Yolks
- 4 Tbsp Butter
Instructions
- Place the stock and gelatine into a saucepan, and simmer for 8-10 min.
- Remove the stock from the heat for 2 mins, and add the egg yolk, stirring hard and quickly.
- Place the stock back on a low heat and add the butter. Stir well.
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OH, this recipe is very good! I want to share it with my friends …
Can I use almond flour to make this?
Tried this and it is lovely. I made far too much though, does anyone have any advice on it if freezes well? Plus how best to reheat from frozen?
I’m not sure why but it didn’t thicken up as much as I would like. Tasted good though.
Interesting. Sometimes I have this as well.
Can you add cream of tartar instead of gelatin?
Hey Gina,
Cream of tatar works a little differently than that. You could use xanthan gum, or guar gum, but not cream of tatar.
How much Xantham would you add?
I accidentally added Cream of Tartar when making gluten free gravy once. It made it sour.
Does this reheat well? Wondering if I can make it ahead of time for Thanksgiving and take it with me (not having Thanksgiving at home).
Hi Renae, Yes, of course, reheats often times even better as the flavours have had time to infuse.
Awesome!
Can I use chicken stock?
Sure!
its technically net carbs right? like total 3 but when you subtract the 2 fiber grams its really 1 gram. i think its so insignificant that during thanks giving its the perfect sub to regular gravy along with cauli flower mash
That’s the way I am reading it..net carb would be 1 after fiber is deducted. If true that’s great!!
From what I understand, European countries have it subtracted already. The US, however, does not and has to do it after.
Again, how are you figuring the carbs? You say 3g per serving, none of the ingredients have many carbs and I get .2g per serving
mmmm, you are right!
Oh, this sounds amazing; must try this weekend! After reducing 8-10 minutes, would you say about 1/4 cup would be a single serving?