Non carb gravy thickener?

Hi all :slight_smile:

Im wanting to know what I can use to thicken gravy with which is non carb?

Pureed low carb veggies. Buy one of those stick blenders. You have to use a deep container or it can splatter all over you and burn you if its hot. Its really best to let them cool a bit, then blend, and stir them into the hot drippings carefully. Or you can cook some LC veggies ahead of time and store in the fridge until you need it. Squash works well because it has such a mild flavour.

If you don’t want to mess with a stick blender buy a Magic Bullet, or a blender to puree the veggies.

If you’re organized enough, you can cook up a squash, let it cool, puree it in your blender and freeze it in ice cube trays, and then pop the cubes into freezer bags and just add them to the broth when you need to thicken it.

Low carb veggies will affect the taste a little, but it can be a positive thing. You can boost the meat flavour to counter act it by adding a “no salt” beef, chicken or veggie stock powder to add more flavour. I buy mine at the health food store. It has no salt and no MSG, and because its a powder it doesn’t thin down the gravy or soup.

Another option is to add a bit of low fat or fat free sour cream after you take the sauce off the heat. Reducing the stock also works, but takes a lot of time.

Here are some more ideas, note that not all are low carb, so read with care:…

thanks :slight_smile: that is a great idea to use blended veg to thicken it up.

I actually got a stick blender for christmas :slight_smile:

Kuzu is a root starch and is about 3 carbs per teaspoon. Don’t know if that is low carb enough for your needs but thought I would mention it.

Arrow Root. It is a very easy way to thicken sauces, I use it all the time.

@ KevinS Arrowroot has lots of carbs - 113 carbs per cup, which is even higher than wheat flour, so its not carb free.

I use such a small amount that the carbs are very little but she did ask for No carb so sorry about the rec.

p.s I use my immersion blender alot to puree soups and the veggies pureed really thicken well.

I’ve used Xanthan.

Doesn’t take much, just sprinkle slowly until you think it is thick enough (depending on how much sauce, a T might be too much). I thought it was okay and will probably use again, but I have to have an alternative to flour or starch.

My family didn’t like it, they could tell the difference.