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Low Carb Cream Gravy

15 min
5 min prep
10 min cook

Serves 4

Ingredients

  • 1 tsp Ground Black Pepper
  • 1 1/2 cups Half and Half
  • 1 tsp Kosher Salt
  • 2 tbsp Gluten Free Flour
  • 3 tbsp Butter

Instructions

  1. Melt butter in a medium saucepan over medium heat. When melted add flour and stir to form a roux. Cook, stirring constantly for 2 minutes.
  2. Slowly stream in half and half, whisking constantly, until all is incorporated and whisk until mixture is smooth. Add salt and pepper and bring to a simmer until gravy thickens to desired consistency.

Nutrition

7gCarbs
18gFat
4gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories190
  • % Daily Value*
  • Total Fat
    • 18g
    • 28%
  • Saturated Fat
    • 11g
    • 55%
  • Trans Fat
    • 0g
  • Cholesterol
    • 50mg
    • 17%
  • Sodium
    • 590mg
    • 25%
  • Total Carbohydrate
    • 7g
    • 2%
  • Dietary Fiber
    • 2g
  • Sugars
    • 0g
  • Protein
    • 4g
  • Vitamin C
    • 2%
  • Calcium
    • 10%
  • Iron
  • Vitamin A
    • 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.