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Caramelized Mashed Cauliflower + Cheddar Cheese Gravy

Cheddar Cheese Gravy

This was one that was meant to help me squelch the mac-and-cheese cravings I occasionally get when my two young boys eat the full carb stuff. It's a relatively simple adaptation of a basic keto gravy. 

Course Condiment, Sauce, Side Dish
Cuisine American, BBQ, Keto, Low Carb, Paleo
Keyword bone broth, cheddar, cheese, gravy, heavy cream, xanthan gum
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 servings
Calories 123 kcal



  • 1 cup bone broth
  • 1 cup water
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 4 oz extra sharp cheddar cheese, shredded
  • 1/2 tsp xanthan gum
  • salt


  • salt shaker (Optional, but helpful with xanthan gum dispersion.)
  • small saucepot


  1. Mix the bone broth, water, cream, and butter in a small saucepot and bring to a boil. Reduce by a little less than half and then rapidly whisk in the xanthan gum very rapidly. Using a salt shaker helps a lot here.

  2. The mixture will thicken very considerably. Add the cheddar cheese an ounce at a time, whisking until it melts and incorporates. You may have to stop short of the full 4 ounces if it gets too thick.