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Easy Keto Holiday Gravy

I have a British and French background and my British mother is an incredible self taught chef- we and friends and family were lucky to be around her inspired and delicious cooking! Her holidays feasts are always decadent but with all of the essentials. Nothing makes me think of my mum in the kitchen more than holiday cooking and making mince meat pies, Xmas cake, Yorkshire pudding, pigs in a blanket or a rich gravy sauce made with the oven turkey drippings. Keto gravy can be just as rich and decadent using heavy whipping cream, coconut flour and mushrooms for thickness. Coconut flour is very absorptive so only a fraction of it needs to be used in the place of cornstarch or wheat flour.

I am a big mushroom lover so I have included mushrooms in this recipe for added flavor, they are optional and the gravy turns out well without them too!

Test out this keto gravy with your family and see if they can tell that it is not high in refined wheat flour and zero carbs! Use the coconut milk to make it dairy free or omit it entirely as it is not necessary for the gravy to be complete!

Yield: Makes 6 servings

Gluten free, sugar free, wheat free, nut free, dairy free (optional), keto, lchf.


1 stick of butter (1/2 cup) or butter flavored coconut oil if omitting dairy
1 clove of garlic (minced)
Pan drippings from oven roasting and/OR 1/2 cup porcini mushrooms
2 cups turkey bone broth or stock (no sugar added)
1 tablespoon coconut flour
1/4 cup heavy whipping cream (or coconut milk for dairy free)
1 teaspoon dijon mustard
1-2 sprigs of fresh thyme
1/4 teaspoon sea salt 
black or white peppercorns to taste



Remove mushrooms from packaging and revive with a bit of water in a bowl. Dry and chop. In a saucepan, melt the butter on low heat and let simmer until lightly browned, swirling the pot to avoid burning. Fry the minced garlic for 1-2 minutes in the golden brown butter. Add pan drippings from your roasted turkey or beef, and/or chopped porcini mushrooms. Stir until well combined. Add turkey bone broth, blending with a whisk, and then coconut flour. Stir until well blended. Depending on how thick you like your gravy, simmer for 5-20 minutes on low heat. I like to simmer mine for 5 minutes.

Remove from heat and add cream, dijon, thyme, sea salt and a pinch of peppercorns. Using a handheld immersion blender, blend until it is a smooth, fine consistency and strain through a mesh strainer. Serve with your holiday feast and enjoy this delicious carb free gravy!

Nutritional information per serving:

Fat: 27.5 g, protein: 2.8 g, carbohydrates: 1 g, fiber: 0.3, net carbs: 0.7.

Gluten free, sugar free, wheat free, nut free, dairy free (optional), keto, lchf.


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