Thickening Keto Gravy: The Best Low-Carb Options

Gravy is a sauce that is traditionally made with flour, fat and milk or water. However, for those on a keto diet, flour is not an option. So, what can be used to thicken gravy and keep it keto-friendly?

There are several options, including xanthan gum, guar gum, glucomannan, agar-agar powder, gelatin, and egg yolks. Some of these thickeners are more suitable for cold applications, such as desserts and salads, while others work better for baking or cooking.

Xanthan gum, for example, is a common food additive that acts as a thickening agent and emulsifier. It is often used in gluten-free baked goods and can be purchased online. Guar gum is another plant-based option that is commonly used in commercial baking and ice cream to improve texture and extend shelf life.

Glucomannan, derived from the konjac plant root, is a soluble plant fibre with zero net carbs and is said to be one of the strongest thickening agents. Agar-agar, on the other hand, is derived from seaweed and is frequently used in cold applications but can also be used to thicken soups or sauces if added towards the end of cooking.

Gelatin is an animal-based thickener that can be used in desserts or sauces, while egg yolks can be used as the main thickener in gravy, along with finely chopped onions for added flavour.

So, there you have it! There are plenty of options for thickening gravy while staying keto-compliant.

Xanthan Gum

How to Use Xanthan Gum to Thicken Gravy

When using xanthan gum to thicken gravy, a little goes a long way. For every 3 cups of gravy, you will only need about half a teaspoon of xanthan gum. It is important to sprinkle the xanthan gum into the gravy a little at a time and whisk to combine, to ensure it doesn't clump.

Tips for Using Xanthan Gum

• Xanthan gum has zero net carbs, making it a great option for keto diets.
• Be careful not to add too much xanthan gum, as it can result in a gummy or slimy texture.
• If your gravy becomes too thick, you can thin it out by adding a little water or broth.
• Xanthan gum can be purchased online or in the gluten-free or baking section of grocery stores.

Keto Gravy Recipe Using Xanthan Gum

Ingredients:

• Butter
• Beef broth (or bone broth)
• Onion powder
• Garlic powder
• Xanthan gum
• Salt and black pepper to taste

Instructions:

• Combine all ingredients in a medium saucepan over medium heat and whisk together.
• Bring the mixture to a low boil.
• Reduce heat and simmer, whisking occasionally, for a few minutes.
• Season to taste and serve warm.

This keto gravy has 0 net carbs and is gluten-free, making it a perfect addition to your Thanksgiving dinner or any comfort food meal.

Guar Gum

When making keto gravy, guar gum can be used as a substitute for flour or starch, which are high-carb ingredients. Simply add a small amount of guar gum to your gravy mixture, a little at a time, to avoid clumping and achieve your desired consistency.

Other keto-friendly thickeners that can be used as alternatives to guar gum include xanthan gum, glucomannan, agar-agar powder, and gelatin.

Glucomannan

To use glucomannan to thicken keto gravy, simply mix it with a bit of cold water and add it to your gravy once it has finished cooking. Be sure to whisk continuously and take note of the thickening consistency.

Dairy-based thickeners

Cheese

A great way to add thickness and flavour to your keto gravy is by adding cheese. Cheese not only adds fat and protein but also creates a richer, creamier taste.

Heavy Cream

Heavy cream is another dairy product that can be used to thicken keto gravy. It adds fat and richness to the gravy, making it more indulgent and satisfying.

Cream Cheese

Cream cheese is a versatile ingredient that can be used in both sweet and savoury keto dishes. It helps to thicken the gravy while also adding a creamy texture and a tangy flavour.

Sour Cream

Sour cream is a great option if you're looking for a tangy and creamy thickening agent. It adds a unique flavour to your keto gravy while also providing a smooth and rich texture.

Butter

Butter is a classic ingredient used in many recipes, and it can also be used as a thickening agent. It adds richness and flavour to the gravy while also contributing to a smoother, creamier texture.

When using dairy-based thickeners, it's important to add them gradually and adjust the amounts as needed. Too much dairy can make the gravy too thick or rich, so it's best to add a little at a time until you achieve the desired consistency and flavour.

Egg yolks

Here's how to do it:

• Crack and beat your yolks in a bowl.
• Slowly and gradually add about a cup of the heated gravy, while whisking. Add a little more to make sure it is warming.
• Add this mixture slowly back into your pot or pan to finish thickening the gravy, stirring while you pour.
• If the gravy is at a boil, it will curdle, so be sure to lower the heat.

Some important things to keep in mind:

• If you're cooking in an aluminium pan, don't use egg yolks to thicken, as they'll turn grey.
• If you want to avoid curdling your eggs, you need to "temper" the egg yolks by adding a little bit of the hot liquid at a time.
• If a recipe calls for a roux (flour and egg), you can use the egg yolk alone: temper the egg yolks into the hot dish and whisk briskly.

Frequently asked questions