Let's get one thing straight: the base of gravy is a stock base, whether vegetable, beef, chicken, or bone broth... The base of gravy is by default keto friendly. The difference on a non-keto gravy and a keto gravy is the thickening agent used to get that beautiful glossy nappé consistency.
Nappé, is a french culinary term that loosely translates to "to coat"; meaning, the ideal consistency of a sauce should always evenly coat the back of a spoon. Can you imagine a sauce that runs smoothly, has a luster look, and coats + runs off the back of a spoon smoothly? That is exactly what we are looking for.
With that small culinary lesson aside, for this recipe, we will stay away from using flour based thickeners, like roux's, or corn starch, and instead we will use Xantham gum, a root-based gum you can find in grocery stores in the flour section. This thickening agent is your friend for any keto sauce recipe!
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