Are you looking for a low carb keto gravy recipe that doesn’t use xanthan gum? Here’s how to use egg yolks as a thickener for homemade gravy.
As I was getting my holiday recipes ready this year, I noticed that I’ve never posted a gravy recipe. It’s not because I’ve never made low carb gravy. I just never shared a recipe for it.
Low Carb Gravy Thickener
In the past, I’ve always used xanthan gum as the thickener. Sometimes, I’d blend it with guar gum. However, I’m not a fan of using either of those ingredients these days. Instead, I prefer using glucomannan.
However, all of these low carb thickeners can make your sauce turn into a thick pudding. So you need to add just the right amount so you don’t thicken your liquid too much.
That’s why I came up with a keto gravy that’s thickened with egg yolks, some puréed onion and a little butter or coconut oil. Plus, the onion and butter not only thicken but add flavor.
Keto Gravy with Coconut Flour
I’ve thought of using coconut flour to make the gravy. However, the taste of the flour isn’t completely neutral and is slightly sweet. However, it could be used as a thickener since it absorbs liquid make it thicker.
Therefore, you can add in a small amount of coconut flour if desired in this low carb gravy recipe if desired. I would only add in a teaspoon at a time and give it some time to settle in before judging the consistency.
Keto Gravy with Almond Flour
You may be wondering if finely ground almonds could be used as a gravy thickener. Personally, I wouldn’t use them. Although almonds are fairly neutral in taste, they do give a slightly nutty flavor that wouldn’t taste right.
And almond flour doesn’t mix in as smoothly into liquid as coconut flour does. It tends to be more grainy. But, if you don’t mind these issues, you can certainly experiment and give it a try. Personally, I’d go with the coconut flour instead.
How to make no flour low carb gravy
I like to make my keto gravy with egg yolks as the main thickener along with some finely chopped onions which add in flavor. You could leave the onions out for a zero carb gravy, but there’s not a lot used and it’s worth adding them for a better taste.
The drippings from freshly roasted meat works best for the gravy. But you can use a pre-made meat stock if you want gravy for mashed cauliflower or turnips without having to make a roast.
To start the gravy, take the strained pan drippings from a roast or the meat stock and reduce the liquid by boiling it down for about 10 minutes. Then, add in the onion and finely puree it with a blender. Of course, you’d skip this step if omitting the onion.
Then two egg yolks are tempered with the hot liquid and then slowly whisked into the pot with the rest of the hot gravy liquid. To help thicken things up, butter or coconut oil is whisked in next.
If the gravy is too thin when it’s removed from the heat, an additional low carb thickener can be added. My preference is to add a small amount of glucomannan. However, I typically don’t need it.
Keto Brown Gravy
Brown gravy is usually made by thickening roasted meat juices with wheat flour or cornstarch. So the key to make it keto friendly is to thicken the liquid with a low carb gravy thickener.
This keto brown gravy is perfect for serving over the roasted meat and or mashed low carb vegetables like cauliflower and turnips. And you can dress up the sauce by adding in things like mushrooms or onion.
Plus, holidays like Thanksgiving just wouldn’t be the same without a gravy boat on the table. Sure you can eat your turkey and faux mashed potatoes plain. But they taste so much better drenched with a low carb gravy!
What do you use to thicken up your gravy sauce? Is it just one thickener or do you a combination of them. We’d love to know what you prefer to use when making homemade gravy that’s low in carbs.
Low Carb Keto Gravy
- 2 cups pan drippings and water or meat stock
- 1/2 cup onion
- 2 large egg yolks in small bowl
- 1/4 cup butter flavored coconut oil or butter
- salt and pepper to taste
- Strain pan drippings and add enough water or stock to make 2 cups. Place in a pot and reduce the liquid to thicken a bit by boiling down for about ten minutes.
- Add onion to liquid and finely puree with a stick blender or high speed blender. Cook the onion for a few minutes to further reduce the liquid.
- Remove from heat and slowly pour about 1/4 cup of the hot liquid into the egg yolks while whisking to temper them. Gently pour the egg yolk mixture into the hot liquid in the pot while whisking.
- Continue to whisk and simmer the gravy liquid. Whisk in the coconut oil or butter and stir until smooth. You can continue to simmer. Butter tends to thicken the gravy better than coconut oil, but the gravy will thicken more as it cools with the coconut oil.
- Values Array ( [carbohydrates] => 300 [protein] => 50 [fat] => 65 [saturated_fat] => 20 [cholesterol] => 300 [sodium] => 2400 [potassium] => 3500 [fiber] => 25 )
- Carbs: 300
- Fiber: 25
- Protein: 50
- Net Carbs: 275
- Macro: 1560
- % Carbs: 71%
- % Protein: 13%
- % Fat: 38%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.