This keto turkey gravy is lip-smacking good! Find out in the post which secret ingredients I use to thicken it. Hint - there is no need to use flour or cornstarch.
I went into all-out holiday mode and tested my Christmas turkey this week (it's still October). We had the bird with all the trimmings, from roasted Brussels sprouts to a delicious keto cauliflower stuffing and sugar free cranberry sauce.
And of course, I made a low carb gravy!
I make this recipe every time I roast a turkey, but you can also use it for chicken.
It is flavourful, thick and incredibly tasty. Plus, it is gluten-free.
It is also very easy to make! I would say it's the perfect addition to your turkey, whether it's Thanksgiving, Christmas or simply a regular weekend feast.
Also, it's just 1.7g net carbs per serving.
Here are the ingredients you'll need for the best homemade keto turkey gravy recipe:
- Any pan drippings. Use a spatula to scrape them off.
- Turkey stock. You can also use chicken broth or even beef broth.
- Roasted vegetables. You roast these together with the turkey, so they will be soft and caramelised. I used onion, carrot, celery sticks and garlic. This also means you won't have to add garlic powder or onion powder for extra taste.
- Red wine. I chose a dry red wine. A white wine also works.
- Salt and pepper.
- Ground chia seeds or xanthan gum. This helps to thicken the gravy.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Fist, drain the drippings from the turkey roasting pan. Keep the roasted veggies to one side. I used a gravy separator but you can pour into a jug if you prefer and place in the fridge and then skim off the fat.
Alternatively, put the fat in a small frying pan and roast until browned, then add back to the gravy.
Place the turkey drippings and roasted vegetables in a saucepan and pour over the wine and stock. Option to add a little butter for extra creaminess.
Bring to the boil, then simmer to concentrate the gravy and reduce the volume by half.
Add the ground chia or xanthan gum and blend with an immersion blender. Season with salt and pepper.
Return to the pan and simmer to let the gravy thicken, stirring regularly. It will thicken further as it cools.
If you wish to add additional flavor, add a dash or Worcestershire sauce.
Store-bought gravy is not. It contains added sugar and other nasties. Plus, regular gravy is thickened with flour, which is not keto friendly. For this keto gravy, I use roasted vegetables and ground chia seeds as thickeners.
The vegetables will make the gravy take on a paler colour. To get that nice brown colour, simply pass the gravy through a muslin cloth. This is a purely optional step.
Whisk in a little more broth to loosen it.
Instead of ground chia seeds, it's possible to use xanthan gum. You can also use guar gum, agar agar, arrowroot powder or gelatin. Coconut flour or almond flour will not work.
First of all, a turkey! I also recommend these low carb sides:
- Keto stuffing
- Almond flour biscuits
- Sugar free cranberry sauce
- keto mashed cauliflower
- Brussels sprouts
- Keto mac and cheese
- Green beans & broccoli
Thinking how to round off your meal?
You can store keto turkey gravy in the fridge just like you would a regular gravy. It stays fresh for up to 5 days.
You can also freeze it for up to 3 months. Thaw it overnight in the refrigerator or gently re-heat on the stovetop.
I like to freeze gravy in ice cube trays. That way, I have single portions that I can use for future lunches and dinners.
Tried this recipe? Give it a star rating below!
Low Carb Keto Turkey Gravy Recipefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- all turkey drippings from the pan
- 2 ½ cups / 600 ml turkey or chicken stock
- 1 roasted onion, 1 carrot, 2 celery sticks and ½ head garlic from the pan
- 120 ml / ½ cup red wine
- salt and black pepper to taste
- optional 3 teaspoon ground chia or ½ xanthan gum
- Drain the juices from the turkey pan. Keep the veggies to one side. I used a gravy separator for this.
- Place the turkey pan juices and roasted vegetables in a saucepan and pour over the wine and stock. Bring to a boil, then simmer for about 20 minutes to concentrate the gravy and reduce the volume by about half.
- Add the chia or xanthan gum and blitz with a hand blender or smoothie blender. Season with salt and pepper.
- Return to the pan and simmer for another few minutes to let the gravy thicken.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.