Not Your Typical Keto Gravy! (Edit recipe)

There are so many keto gravy recipes out there…so why am I sharing another one? Well, because it’s another game changer! If you don’t like the slimy texture of xanthan gum, you must try this recipe. I’ve served it to non keto folks young and old at Thanksgiving and Christmas dinner parties and no one ever knew it was keto friendly!

5 minutes

10 minutes to 15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	39
Fat:	2 g
Carbohydrates:	2 g
Protein:	4 g
Cholesterol:	1426 g
Sodium:	509 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 8-10

Ingredients

2 cups Water
1 cup Turkey Broth (Bonafide Provisions), turkey drippings, or chicken/vegetable/beef broth
1/2 Tbsp Mushroom Seasoning
1 tsp Sea Salt, (or to taste)
1 Tbsp Sodium Alginate
1/2 Tbsp Ground Fresh Black Peppercorns
1/2 tsp Garlic Powder, OR 2-3 star anise
1/2-1 Tbsp Wheat-free Tamari, (or to taste)
3 oz Turkey Giblets, and neck (1 package)
1-2 Tbsp Unsalted Butter, (optional)
1/2 tsp dried Thyme, (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a high speed blender, add in the water and run it on low speed.
Add in the turkey dripping or broth of choice, follow with mushroom seasoning, sea salt, and lastly, sodium alginate.
Blend until the mixture is thickened, and then transfer it to a saucepan.
Turn on the stove to medium heat and add in the black peppercorns, your choice of spice, and tamari. Bring the gravy to a boil.
As an option, add in the neck and giblets, and/or unsalted butter and simmer on low heat.
If making the classic version and not the Asian inspired version, add in dried thyme with garlic powder.

Notes

Here’s a review: “This is it! This is the one!! This has the flavor and texture of gravy. No cream cheese or xantham or chemicals or anything else to mess up the flavor/texture. I didn't have any drippings, but added a bit of butter just in case it needed some fat (probably not, though). I tasted it right out of the blender and thought that this was a big mistake. But, I went ahead and boiled it and it is AMAZING! It was super easy to make. I whipped it up while my buns were baking in the oven. I'm using them to make stuffing. I'm going to put the gravy on my stuffing tonight for dinner. 🥰 YUM!! I just need to learn to trust any recipe that Ann Lin creates! 🙂” - Stacey Clark Hensen