Keto Gravy with Pork Belly
Everything tastes better with pork. I made this keto gravy with pork belly. So tasty, little to no carbs
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It's no secrete I go off an on the keto diet, sometimes as far a going full carnivore. At one time I lost 20 pounds on the keto diet. Only if biscuits and pancakes didn't have carbs. When I'm going heavier on keto this is a go to recipe. I could eat pork belly at every meal.
In case you didn't know, pork belly in the USA is most commonly used for making bacon. Bacon is one of the greatest foods invented by humans.
Ingredients (makes about 1½ – 2 cups)
- 2 tbsp butter (or bacon fat for extra flavor)
- 1 cup chicken bone broth (or beef broth for darker gravy)
- 4 oz full-fat cream cheese, cubed
- ½ cup heavy cream
- ½ cup shredded sharp cheddar (or Parmesan for tang)
- ½ tsp garlic powder
- 1/4 tsp unflavored gelatin
- Salt & black pepper to taste
- Optional: ¼ tsp poultry seasoning or fresh thyme
How to Make Keto Gravy
- 1. Sauté base: Melt butter in a saucepan over medium heat. Cook 3–4 min until soft and golden.
- 2. Deglaze: Pour in broth. Whisk to scrape up any browned bits. Bring to a simmer.
- 3. Thicken: Sprinkle gelatin evenly over the surface while whisking vigorously (prevents clumps). Simmer 1 min – it thickens fast!
- 4. Make it creamy: Reduce heat to low. Add cream cheese cubes and heavy cream. Whisk until cream cheese fully melts (2–3 min).
- 5. Cheesy finish: Stir in shredded cheese until melted. Season with garlic powder, salt, pepper, and herbs.
Cletus’s Pro Tips from the Holler
- Pork belly no matter how it's cook is down right delicous. sliced thin it's so good.
- Don’t be afraid to play with the thickness. Some mornings I want it thin and pourable like traditional red eye, other days I want it closer to a proper gravy.
- This gravy is forgiving. If it gets too thick, just splash in a little more coffee or broth. If it’s too thin, let it simmer longer or add another pinch of flour.
- Leftovers keep in the fridge for 2–3 days. Reheat gently on the stove with a splash of water or milk to loosen it up.
Serving Suggestions
- Classic: Split hot buttermilk biscuits and drown ’em.
- Mountain style: Over fried potatoes or grits.
- Next-level: Pour it on chicken fried steak or even a big ol’ pile of scrambled eggs.
- Leftovers: It thickens in the fridge — just reheat with a splash of milk. Tastes even better the next day.
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Got a tweak or your own family gravy secret? Drop it in the comments or holler at me! I read every one.
