Follow us 148.4k
This is my go-to method for making keto gravy — thick, creamy, and full of flavor, without flour, cornstarch, or any starchy thickeners. I first shared this recipe back in 2015, and over the years I’ve fine-tuned it to perfection.
The secret? Mushrooms and vegetables. By slowly cooking and then blending porcini mushrooms with onions, garlic, and herbs, you get that silky, pourable texture that tastes just like traditional gravy. No need for starch, and no compromises on flavor.
Whether it’s for Sunday roast, a holiday dinner, or just adding something special to weeknight chicken and veggies, this keto gravy has become one of my most requested recipes — and for good reason.
Follow us 148.4k
How to Make Truly Creamy Keto Gravy
The rich, creamy texture of this gravy comes entirely from the ingredients themselves — no flour, cornstarch, or thickeners required. Porcini mushrooms, along with sautéed onions, garlic, and fresh herbs, naturally create that smooth consistency once blended.
Here’s the key: cook everything down slowly, then blend until silky. You can use an immersion blender right in the pan or transfer the mixture to a regular blender. Either way, you’ll end up with a thick, savory gravy that tastes every bit as indulgent as the classic version.
If you’d like more ideas for thickening without starch, check out my guide to low-carb and gluten-free thickeners.
Follow us 148.4k
Tips & Easy Swaps
- Stock or drippings? Use chicken stock, bone broth, or meat drippings from a roast. Drippings add the deepest flavor, but stock works beautifully. You can always thin the gravy later with more bone broth or stock if needed.
- Mushroom options. Porcini give the best umami flavor, but other dried mushrooms (like shiitake) work too. Always soak them in hot water first.
- Herbs. Sage and rosemary are classic, but thyme, parsley, or a mix will work. Use fresh if possible; if using dried, halve the amount.
- Fats for cooking. Ghee or duck fat are my favorites, but butter or olive oil are fine alternatives.
- Consistency. Too thin? Simmer longer or blend in more mushrooms. Too thick? Add a splash of broth or water.
- Naturally dairy-free. Skip the optional cream or replace with coconut milk. The gravy is still deliciously creamy. If you can't have ghee (though usually well tolerated), use lard or olive oil instead.
- Make ahead. This gravy reheats well. Cook a day or two in advance, then gently warm before serving. Great for meal prep or holiday cooking.
- Scaling up. Easily double or triple the recipe if you’re cooking for a crowd.
Storage Tips
This keto gravy is best enjoyed fresh, but you can store leftovers in a sealed container in the fridge for up to 5 days. To freeze, let the gravy cool completely, then transfer to freezer-safe containers or ice cube trays for single portions. It will keep in the freezer for up to 3 months.
When reheating, warm gently on the stovetop over low heat, stirring often. If the gravy has thickened too much, just add a splash of water or broth to loosen it.
Follow us 148.4k
How to Serve Keto Gravy
This rich, creamy gravy is a versatile addition to any low-carb meal. It’s perfect poured over mashed cauliflower, roasted or steamed vegetables, or classic sides like Brussels sprouts and green beans.
It pairs beautifully with meats — think roast chicken, pork chops, sausages, lamb, or beef. You can also use it as a base for casseroles or pies, like these Pork & Sage Pot Pies.
For the holidays, try it with turkey, festive roasts, or low-carb stuffing. However you serve it, this gravy is a simple way to make any meal feel special.
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
- Prep all the ingredients. Peel and dice the onion and garlic. Roughly chop the herbs.
- Place the dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 30 minutes.
- Heat the ghee in a pan over medium heat. Add the onion and cook until translucent. Stir in the garlic and chopped herbs, and cook for another minute.
- Add the bone broth, lemon juice, and soaked porcini mushrooms along with their soaking liquid.
- Stir in the Worcestershire sauce (or balsamic vinegar) and Dijon mustard. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Remove from the heat and blend until smooth and creamy using an immersion blender (or transfer to a blender). Season with salt and pepper to taste.
- You should get 2 1/4 to 3 cups of gravy, depending on how much it reduces. If it’s too thin, return to the stove and simmer until thickened. If it’s too thick, add a few tablespoons of water. Optionally, stir in 1/4 cup heavy cream or coconut milk for a richer finish.
- Serve immediately with meat, roasted vegetables, or Creamy Keto Mash. Or let cool, then store covered in the fridge for up to 5 days. Reheat gently before serving.
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
- Prep all the ingredients. Peel and dice the onion and garlic. Roughly chop the herbs.
- Place the dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 30 minutes.
- Heat the ghee in a pan over medium heat. Add the onion and cook until translucent. Stir in the garlic and chopped herbs, and cook for another minute.
- Add the bone broth, lemon juice, and soaked porcini mushrooms along with their soaking liquid.
- Stir in the Worcestershire sauce (or balsamic vinegar) and Dijon mustard. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Remove from the heat and blend until smooth and creamy using an immersion blender (or transfer to a blender). Season with salt and pepper to taste.
- You should get 2 1/4 to 3 cups of gravy, depending on how much it reduces. If it’s too thin, return to the stove and simmer until thickened. If it’s too thick, add a few tablespoons of water. Optionally, stir in 1/4 cup heavy cream or coconut milk for a richer finish.
- Serve immediately with meat, roasted vegetables, or Creamy Keto Mash. Or let cool, then store covered in the fridge for up to 5 days. Reheat gently before serving.
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 |
Do you like this recipe? Share it with your friends!
