Beef Gravy Low-Carb Recipe

Low-Carb Beef Gravy Recipe

Whenever I pan fry any type of red meat, I save the drippings in a jar in my fridge. That way, when the beef gravy craving hits, it only takes a few minutes to prepare and cook. You can also store extra Low-Carb gravy in the refrigerator for up to 2 weeks.




  1. In a saucepan, slowly heat the fat from pan drippings.
  2. Mix in the beef broth or bone broth and bring to a boil.
  3. After the mixture has boiled, lower to a simmer and whisk in the xanthan gum or guar gum. Do not just “dump” in the thickener – it nees to be sifted in and stired in immediately.
  4. Continue whisking as the mixture thickens. If further thickening is needed, additional thickener may be added 1 tablespoon at time.
  5. Serve Immediately or if using for a later date, let cool and transfer to a storage container, seal well, and refrigerate.


If you are refrigerating for future use, you may need to slowly add more beef broth to thin it slightly as it warms up on the stove.


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