Easy Keto Gravy Recipe with No Drippings Needed • Low Carb with Jennifer (2024)

FAQs

Can I thicken gravy with psyllium husk? ›

Here are some options to thicken the gravy without using flour, cornstarch or arrowroot. I tried them all and ended up with a combination of 1 tablespoon of cream cheese and 1 teaspoon of psyllium husk powder, which I think gave me the best tasting gravy with the thickness I was looking for.

What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.

Mix 1 tablespoon plus 1 teaspoon arrowroot powder with 3 tablespoons water until dissolved for every 1 cup of gravy. While whisking the gravy constantly over medium heat, add the arrowroot mixture a little bit at a time. Cook, whisking often, until the gravy thickens.

Gravy can be keto-friendly if made with low-carb thickeners and ingredients.

Thickeners, such as flour, cornstarch, arrowroot, and rice flour, add about 6 to 8 grams of carbohydrate per tablespoon to a gravy recipe. If you are looking to lower the carbohydrate content of your gravy, you can use alternative thickeners with less carbohydrate.

Cornstarch and potato starch are the best options for gravy. Avoid arrowroot and tapioca starches because they can get "stringy" and look artificial in gravy. Cornstarch gravy is more translucent than flour based sauces. Potato starch gravy is more opaque than cornstarch, but less opaque than flour.

A 1-ounce serving of cornstarch has 26 grams of total carbohydrates, including 0.3 gram of dietary fiber. An ounce of white flour has 21 grams of carbohydrates and 0.8 grams of dietary fiber, and an ounce of whole-wheat flour has 20 grams of carbohydrates and 3 grams of dietary fiber.

Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Does almond flour thicken sauce? ›

The almond flour simply thickens up the liquid, lending it heaps of body to make a creamy sauce. To use almond flour in your beef stroganoff, all you need to do is sprinkle a couple of tablespoons over your mushrooms and onions while they're sauteing.

Flour is a natural thickening agent and can be incorporated into your sauce with a few different methods (for a gluten-free option, you can also use arrowroot flour or a gluten-free flour blend like Bob's Red Mill's 1 to 1 or King Arthur's Measure for Measure).

Keto practitioners incorporate a variety of different condiments into their diets, including hot sauce, low-carb BBQ sauce, sugar-free ketchup, mustard, ranch dressing, mayonnaise, guacamole, soy sauce, sour cream, and more.

Because psyllium husk is virtually tasteless, it's a great option to use as a thickening agent in your soups, stews, sauces, and salad dressings. Start with a small amount, about ½ a teaspoon, and allow time for the psyllium to absorb the liquid and start thickening.

In most recipes, you'll whisk psyllium husk with water to create a psyllium gel. It will thicken up almost immediately, and get progressively more thick over the next 5 to 10 minutes, until it's pretty firm and gel-like.

Absolutely! Use it as a thickener in soups and sauces, or mix it into dough for savory baked goods. It's a great way to enhance your dishes' fiber content.

A type of soluble fiber, psyllium husk can be used as a cornstarch substitute—many people like this ingredient because it's low in carbohydrates. When it comes in contact with liquid, this powder quickly forms a gel-like consistency, and it works well in soups and stews.