This classic, keto white gravy is thick, ultra-creamy, and perfect with keto biscuits, mashed cauliflower, meat, eggs, keto chicken fried steak, and more! Easy to make with only a handful of easy ingredients, one skillet, and 15 minutes.
In a small bowl, stir together the xanthan gum and oil or melted butter. Set aside.
Add butter to a medium to large-sized skillet and melt over medium heat.
Slowly whisk in the heavy cream and chicken broth. Allow to gently simmer for 6 to 8 minutes.
Give the xanthan gum mixture another quick stir. Then, add it to the skillet and briskly whisk until it reaches a soft boil and begins to thicken. About 3-5 minutes.
Add the sea salt, black pepper, garlic powder, ground thyme, and cayenne pepper (if using). Taste and adjust seasonings if needed. Serve immediately.
Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for 2 to 3 months. Reheat in a skillet over medium/medium-low heat. If frozen, thaw before reheating. Add a splash or two of chicken broth to thin as needed.
Notes
If the keto gravy becomes too thick, thin with additional chicken broth.
For thicker gravy, add an additional ¼ tsp. xanthan gum mixed with a small amount of oil.
I wrote this recipe for when you DON’T have pan drippings. But if you have pan drippings (especially bacon grease!), use themfor added flavor!
For Keto Sausage Gravy
Brown 1 pound of pork sausage on step 2, breaking it up with a wooden spoon as it cooks.
Add butter, if needed, until you have about 3 Tablespoons of fat total between the butter and pan drippings.