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This is my absolute favorite way to make low-carb gravy! I first created this easy keto recipe back in 2015 and since then I fine tuned it to perfection. It's thick and creamy with none of the starches and thickeners found in most gravy recipes.
How to Make Truly Creamy Keto Gravy
The reason this gravy turns out so creamy has nothing to do with starches or thickeners. It’s all about blending the right ingredients. The porcini mushrooms, along with the sautéed onions and garlic, give it that thick and smooth texture naturally. Once everything is cooked down and blended together, you get a super creamy gravy without needing flour or cornstarch.
Instead of relying on any starches, the mushrooms and veggies do all the work here. The trick is blending them well – either with an immersion blender or in a regular blender – until the gravy is silky smooth.
If you’re interested in more ways to thicken sauces and gravies without adding carbs, be sure to check out my complete guide to low-carb and gluten-free thickeners.
Recipe Tips and Swaps
Before you get started, here are some tips and easy swaps to make sure your Ultimate Keto Gravy turns out perfectly every time.
- Stock or Drippings? I usually make this gravy with chicken stock or bone broth, but if you have meat drippings from a roast, definitely use them! Just replace the broth with drippings for extra flavor. You can always add bone broth or stock if you need to thin the gravy later.
- Mushrooms: Porcini mushrooms add a deep, umami flavor to the gravy. If you don’t have porcini, you can use other dried mushrooms like shiitake. Just be sure to soak them in hot water before adding them to the recipe.
- Herb Choices: Fresh sage and rosemary are my go-to herbs for this gravy, but feel free to swap them with thyme, parsley, or even a blend of herbs. Fresh herbs work best, but dried herbs can be used in a pinch – just reduce the amount by half.
- Fats for Cooking: I love using ghee or duck fat for cooking the onions and garlic, but if you’re out of either, butter or olive oil will work fine.
- Thickening & Consistency: If your gravy ends up too thin, you can simmer it longer to reduce it, or blend in a bit more of the soaked mushrooms for a thicker texture. If it’s too thick, just add a splash of water or broth until it’s the consistency you like.
- Dairy-Free Option: For a dairy-free version, you can replace the optional heavy cream with coconut milk or leave it out entirely. The gravy is delicious either way.
- Doubling the Recipe: If you're serving a crowd or want to have extra for leftovers, you can easily double or triple the recipe. Just make sure you have a large enough pot to simmer everything.
- Making it Ahead: This gravy is perfect for prepping in advance. You can make it a day or two ahead of time and store it in the fridge. It’s a time-saver for busy holiday meals or big family dinners.
Storage Tips
You can store this keto gravy in an airtight container in the fridge for up to 5 days.
Need to freeze it for later? Pour the cooled gravy into freezer-safe containers or ice cube trays for individual portions. It will keep in the freezer for up to 3 months.
To reheat, warm the gravy gently on the stovetop over low heat. If it’s too thick after storing, just add a little water or broth to thin it out until you get the desired consistency.
How To Serve This Keto Gravy
This gravy isn’t just for roasts – it’s great with mashed cauliflower, steamed broccoli or even over sautéed veggies like green beans or Brussels sprouts. It’s versatile enough to pair with a variety of keto-friendly dishes.
This keto gravy be perfect with Sausages & Mash (simply swap with the red wine gravy), with pork chops, or even as a base in these Pork & Sage Pot Pies (simply skip the chicken stock and arrowroot powder and use this keto gravy instead).
Love roast chicken? You can serve this gravy with some Crispy Air Fryer Garlic Chicken or Spatchcock Chicken.
For holiday-inspired recipes, to pair with Butter Blanketed Roast Turkey, Ginger Spiced Pork Roast, Festive Herb & Mustard Roast Turkey Legs, or low-carb stuffing.
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Hands-on Overall
Serving size 1/4 cup/ 60 ml
Nutritional values (per 1/4 cup/ 60 ml)
Net carbs2.6 grams
Protein1.1 grams
Fat4.3 grams
Calories54 kcal
Calories from carbs 19%, protein 8%, fat 73%
Total carbs3.1 gramsFiber0.6 gramsSugars1 gramsSaturated fat2.4 gramsSodium489 mg(21% RDA)Magnesium29 mg(7% RDA)Potassium172 mg(9% EMR)
Ingredients (makes 10 servings, about 2 1/2 cups/ 600 ml)
- 1/2 cup dried Porcini mushrooms (15 g/ 0.5 oz)
- 1/2 cup boiling water to soak the mushrooms (120 ml/ 4 fl oz)
- 1 medium white onion (110 g/ 3.9 oz)
- 2 cloves garlic
- 2 tbsp freshly chopped sage and/or rosemary or herbs of choice
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 1 tbsp Worcestershire sauce or balsamic vinegar (15 ml)
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice (30 ml)
- 2 cups bone broth or chicken stock or vegetable stock (480 ml/ 16 fl oz) - you can make your own bone broth
- sea salt and ground pepper, to taste
- Optional: 1/4 cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
Instructions
- Peel and dice the onion and garlic. Roughly chop the herbs.
- Add boiling water to the porcini mushrooms and soak for 30 minutes. Peel and dice the onion and garlic.
- Add the onion into a hot pan greased with ghee and cook over a medium heat until translucent. Add the garlic and chopped herbs and cook for another minute.
- Pour in the bone broth, lemon juice and add the soaked porcini mushrooms including the soaking liquid.
- Add Worcestershire sauce (or balsamic vinegar) and mustard and bring to a boil. Lower the heat and let it simmer for about 10 minutes.
- Take off the heat. Use an immersion blender or place in a blender to process until smooth and creamy. Season with salt and pepper to taste.
- Depending on how much you reduce the gravy, you'll get 2 1/4 to 3 cups of gravy. If the gravy is too thin, place back on the stove and cook until thickened. If the gravy is too thick, add a few tablespoons of water. You can optionally add 1/4 cup heavy whipping cream or coconut milk.
- When done, serve immediately with meat, roasted vegetables or Creamy Keto Mash or let it cool down and store covered and refrigerated for up to 5 days. Reheat as needed.
Ingredients
- 1/2 cup dried Porcini mushrooms (15 g/ 0.5 oz)
- 1/2 cup boiling water to soak the mushrooms (120 ml/ 4 fl oz)
- 1 medium white onion (110 g/ 3.9 oz)
- 2 cloves garlic
- 2 tbsp freshly chopped sage and/or rosemary or herbs of choice
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 1 tbsp Worcestershire sauce or balsamic vinegar (15 ml)
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice (30 ml)
- 2 cups bone broth or chicken stock or vegetable stock (480 ml/ 16 fl oz) - you can make your own bone broth
- sea salt and ground pepper, to taste
- Optional: 1/4 cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
Instructions
- Peel and dice the onion and garlic. Roughly chop the herbs.
- Add boiling water to the porcini mushrooms and soak for 30 minutes. Peel and dice the onion and garlic.
- Add the onion into a hot pan greased with ghee and cook over a medium heat until translucent. Add the garlic and chopped herbs and cook for another minute.
- Pour in the bone broth, lemon juice and add the soaked porcini mushrooms including the soaking liquid.
- Add Worcestershire sauce (or balsamic vinegar) and mustard and bring to a boil. Lower the heat and let it simmer for about 10 minutes.
- Take off the heat. Use an immersion blender or place in a blender to process until smooth and creamy. Season with salt and pepper to taste.
- Depending on how much you reduce the gravy, you'll get 2 1/4 to 3 cups of gravy. If the gravy is too thin, place back on the stove and cook until thickened. If the gravy is too thick, add a few tablespoons of water. You can optionally add 1/4 cup heavy whipping cream or coconut milk.
- When done, serve immediately with meat, roasted vegetables or Creamy Keto Mash or let it cool down and store covered and refrigerated for up to 5 days. Reheat as needed.
Nutrition (per serving, 1/4 cup/ 60 ml)
Calories54kcal
Net Carbs2.6g
Carbohydrates3.1g
Protein1.1g
Fat4.3g
Saturated Fat2.4g
Fiber0.6g
Sugar1g
Sodium489mg
Magnesium29mg
Potassium172mg
Detailed nutritional breakdown (per 1/4 cup/ 60 ml)
| Total per 1/4 cup/ 60 ml |
| 2.6 g | 1.1 g | 4.3 g | 54 kcal |
| Mushrooms, wild, Porcini, dried |
| 1 g | 0.1 g | 0 g | 4 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Onion, brown (yellow), raw |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Sage, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Rosemary, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 3 g | 27 kcal |
| Worcestershire sauce |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Dijon mustard |
| 0 g | 0.1 g | 0.1 g | 1 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Keto bone broth |
| 0.1 g | 0.7 g | 1.2 g | 14 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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