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If you’re a fan of classic Southern food, you won’t want to miss this low carb biscuits and keto sausage gravy recipe! But don’t wait for breakfast; flaky, tender, flavorful biscuits paired with a rich, creamy turkey sausage gravy is a delicious meal any time of day with just 7 grams net carbs per serving!
Being born and raised in the Buffalo area, my first foray into Southern biscuits didn’t come until I was in my early twenties. My mom, brother, and I drove down to visit my sister who was living in North Carolina at the time. On the way home my mom was jonesing for biscuits so badly she asked the toll collector on the highway “How far until the nearest Biscuit World?”
Ok, I’m kidding.
What actually happened was my brother and I had heard that Tudor’s Biscuit World was pretty fabulous. Unfortunately, we didn’t have the chance to check it out during our visit, so we were relentlessly nagging my mom to stop on the way home and she was resisting.
Mom eventually caved and got directions to the nearest Biscuit World from the toll collector. She finally took us to Biscuit World and it was sadly anticlimactic.
I don’t know what I was anticipating, but it certainly wasn’t the dry, slightly hard, and somewhat flavorless biscuit I got. (But in fairness, that could have been because we picked a location in a rest stop off the highway, lol.)
That little escapade was before my low carb days and looking back, I don’t miss regular biscuits at all! This recipe is much more delicious with tender, flaky, and flavorful biscuits and rich, creamy white sausage gravy.
And this recipe has just 7 grams net carbs per serving!
Remaking Classic Southern Biscuits and Gravy Into a Low Carb Delight
For this recipe, I remade the classic Southern food staple into a keto friendly meal. And it’s also gluten free!
Instead of using regular biscuits, I made a couple small tweaks to my low carb biscuits recipe. Almond flour is the biscuit base, and we add butter, heavy whipping cream, and sharp white cheddar. You won’t believe how light, fluffy, and flavorful these biscuits are with a slight crispness on the exterior.
I also kept the sausage gravy for this recipe low carb. To do so, I skipped the flour and milk, and instead made gravy from heavy cream, chicken broth, and cream cheese to thicken it. The gravy is rich, creamy, and flavorful.
You definitely won’t miss the carbs in this meal!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Low Carb Biscuits Ingredients
- Almond flour – This is the base of our biscuit dough. Make sure to use almond flour (not almond meal) because it’s more finely ground.
- Baking powder – This leavening agent helps us achieve the perfect fluffy biscuit texture.
- Salt and black pepper – To season our savory biscuits.
- Unsalted butter – Butter serves a couple purposes in this recipe: 1) it adds rich flavor, and 2) the small pieces of chilled butter in the dough create steam pockets as the biscuits bake, resulting in lighter, flakier texture.
- Heavy whipping cream – Adds richness and acts as a wet ingredient here to help the dough come together.
- Eggs – To help make these biscuits fluffy.
- Sharp white cheddar cheese – Skip the pre-shredded stuff and freshly shred a block of cheese for this recipe. Cheese acts as a binder here, and gives these biscuits a bit of structural integrity and slight chewiness, and also helps them crisp beautifully on the outside.
Keto Sausage Gravy Ingredients
- Mild Italian chicken or turkey sausage – Look for raw bulk sausage for this recipe.
- Cream cheese – Cream cheese adds a subtle tanginess that helps create a balanced flavor profile, and equally importantly, it acts as a thickener.
- Heavy whipping cream – Adds richness and also helps thicken the gravy.
- Chicken broth – To thin out the gravy to the perfect consistency. Make sure to use a good quality chicken broth (or use chicken bone broth here for even more nutrition!).
- Garlic powder, onion powder, black pepper, and salt – This savory combination of pantry staple spices seasons our gravy perfectly. If you like a little bit of a kick, feel free to add a dash of cayenne as well!
Instructions
Here are step-by-step instructions; to watch me make this, please see the video in the recipe card below.
To Make the Biscuits:
- Prep. Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
- Make the dough. Whisk together the almond flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough.
- Bake. Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes. Serve warm or at room temperature.
To Make the Sausage Gravy:
- Brown the sausage. Add the sausage to a medium saucepan over medium-high heat. Cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
- Incorporate the other ingredients. Add the cream cheese, heavy cream, chicken broth, garlic powder, onion powder, and black pepper. Turn the heat down to medium and bring to a simmer, whisking to break up the cream cheese.
- Cook. Simmer until the sauce is thickened, about 5 to 10 minutes, stirring frequently.
To Serve:
- Serve each biscuit warm, split open with a scant 1/4 cup of sausage gravy spooned inside. Garnish with parsley if desired.
Storage
Store the biscuits separately from the gravy because once you put the gravy on the biscuits, the biscuits will soften and it’s best to enjoy them immediately. If you store them separately, this recipe is great for meal prep!
Keep leftover biscuits covered in the fridge up to 5 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
Store leftover sausage gravy in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat the gravy on the stovetop or in the microwave.
Tips For the Best Keto Sausage Gravy and Biscuits
- To pack a punch of flavor, feel free to add fresh herbs! Up to a tablespoon of minced herbs in both the biscuits and gravy will really elevate this meal. Chives are my favorite to use here when I have them on hand, but fresh parsley, marjoram, sage, or thyme all work well.
- Don’t be tempted to swap out the sharp white cheddar in the biscuits for another kind of cheese. This cheese adds just the right amount of fat to help make these biscuits flaky. And if you think you don’t like sharp cheddar, its flavor mellows beautifully as these bake.
- Feel free to experiment with the spices in the sausage gravy. A little bit of paprika is delicious, and if you like a spicy kick, add cayenne pepper to taste.
Let’s Talk About White Sausage Gravy
There are so many different names for white sausage gravy! It’s also called biscuit gravy, breakfast gravy, white gravy, sausage gravy, and Southern gravy. Whatever you call it, I call it delicious.
What is Biscuit Gravy Made Of?
Regular (i.e., not keto) biscuit gravy is made of browned sausage, all-purpose flour, milk, and seasonings. This low carb biscuit gravy is made from browned sausage, chicken broth, heavy cream, cream cheese, and seasonings.
How Do You Thicken Sausage Gravy?
Depending on whether you’re making regular gravy or low carb gravy will determine what thickener you use.
Regular (i.e., not reduced carb) sausage gravy uses all-purpose flour or cornstarch as a thickener.
In this low carb sausage gravy recipe, cream cheese acts as the thickener instead of flour.
How Do You Make the Best Sausage Gravy?
To make the best low carb Southern sausage gravy, we start by browning a good quality sausage. I like to use a mild Italian chicken or turkey sausage for this, but you can use whatever your favorite sausage is.
Look for raw sausage in bulk, but if you can only find links, you can squeeze the meat out of the links and discard the casings. (TIP: Make sure you get raw sausage for this recipe, not pre-cooked sausage.) Once the sausage is browned, add liquid and thickener, as well as seasonings, such as salt and pepper, or other spices.
After that, simmer the gravy so the flavors can blend and the sauce can thicken. That’s all there is to it!
Frequently Asked Questions
Yes, if you make a keto friendly gravy! Regular gravy that’s thickened with cornstarch or all-purpose flour might be a little hard to fit into a keto meal plan, but you could still potentially do it. On the other hand, this recipe for Southern-style white sausage gravy is low in carbs, packed with flavor, and completely keto!
Yes! A lot of keto recipes (both baking recipes and cooking recipes) use xanthan gum as a thickener or emulsifier to help improve the overall texture of the final dish.
However, I don’t use added xanthan gum in my recipes because it can cause tummy troubles for a lot of people, myself included. Instead, in this recipe I use cream cheese and heavy cream. There’s no need for an additional thickener (such as xanthan gum) in this recipe. If you let the gravy simmer for a few minutes, it will thicken up perfectly!
These gluten free flours are not the best choice to thicken gravy. Yes, they will help thicken a bit, but they create a gritty texture and not a smooth, creamy gravy. And not to mention, almond flour makes the gravy taste slightly like almonds and coconut flour adds a subtle coconut flavor. There are better options!
Here we use cream cheese and heavy cream as the thickeners. They’re the perfect choice for this keto breakfast sausage gravy! The end result is a velvety smooth, creamy, and rich white gravy that’s absolutely perfect on top of keto biscuits.
More Low Carb Breakfast Recipes
- Keto Oatmeal
- Low Carb Homemade Granola Recipe (Cinnamon Toast Crunch Copycat)
- Sous Vide Egg Bites with Bacon and Cheddar (Starbucks Copycat)
- Sugar Free Strawberry Jam Recipe
- Keto Quiche Lorraine
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Low Carb Biscuits and Keto Sausage Gravy Recipe
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Ingredients
Biscuits:
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter chilled and diced
- 4 tablespoons heavy whipping cream
- 2 large eggs beaten
- 4 ounces sharp white cheddar cheese freshly shredded (not the pre-shredded kind)
Sausage Gravy:
- 1/2 pound mild Italian turkey sausage or chicken sausage (use raw bulk sausage)
- 4 ounces cream cheese
- 1/2 cup heavy whipping cream
- 1/2 cup chicken bone broth (or regular chicken broth)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste (you might not need any)
Other:
- 1 tablespoon fresh minced parsley for garnish
Instructions
To Make the Biscuits:
- Prep. Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
- Make the dough. Whisk together the almond flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough.
- Bake. Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes. Serve warm or at room temperature.
To Make the Sausage Gravy:
- Brown the sausage. Add the sausage to a medium saucepan over medium-high heat. Cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
- Incorporate the other ingredients. Add the cream cheese, heavy cream, chicken broth, garlic powder, onion powder, and black pepper. Turn the heat down to medium and bring to a simmer, whisking to break up the cream cheese.
- Cook. Simmer until the sauce is thickened, about 5 to 10 minutes, stirring frequently.
To Serve:
- Serve each biscuit warm, split open with a scant 1/4 cup of sausage gravy spooned inside. Garnish with parsley if desired.
Video
Notes
- Net Carbs: 7 grams per serving (each serving is 1 biscuit and a scant 1/4 cup of sausage gravy)
- Recipe Inspiration: This biscuit recipe was adapted from my low carb biscuit recipe.
- Leftover Biscuits: Keep leftover biscuits covered in the fridge up to 5 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
- Leftover Gravy: Store leftover sausage gravy in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat the gravy on the stovetop or in the microwave.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on January 7, 2019 and updated on April 24, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
I love the complexity of the flavors in this recipe. It’s really good!
Can I use regular chicken broth or does it have to be chicken bone broth?
Cathy, Regular chicken broth will also work well here.
I made these biscuits today for a side. They turned out great. They kind of remind me of the red lobster biscuits but keto style. Definitely saved this recipe on my bookmarks.
I made this recipe this morning for Christmas brunch and it was absolutely delicious! The biscuits were so easy and they came out delicious… I’ll be making those again, even without the gravy. My husband loved having biscuits and gravy again after cutting out gluten. Will definitely be bookmarking this one. Thank you for sharing!
Thanks so much for the recipe. Sausage gravy is so good! I had other keto biscuits so just made the gravy. Could you tell me how many carbs there are just in the sausage gravy, please?
Eileen, I’m so happy you enjoyed it! Approximate nutrition information for 1 serving of just the gravy is as follows: 159kcals, 6g protein, 14g fat, 3g total carbs, 1g fiber, 2g net carbs.
My your recipe this morning and my I say I was delicious 😋 rhank you for sharing
Just made this recipe this morning-this is the BEST biscuits and sausage gravy recipe I have ever had. Thank you for sharing my new go-to for keto comfort foods!
While this is really good, it didn’t taste like biscuits and gravy to me at all. The tang of the cream cheese just made it a little too rich for me. Any recommendations on the gravy to make it taste more like traditional southern sausage gravy?
Mandy, If it’s a little too rich, you could try replacing some (or all) of the heavy cream with broth. If you try it, please let me know how it goes!
Making tomorrow. I’m making mine with almond milk, butter, heavy cream, sausage and let reduce some, salt pepper. Then thicken with xantham gum. I think it will be very similar
These were soooooo good!! My husband said they were even better than the flour based version. The gravy had so much flavor and great consistency. I used breakfast sausage and added a little garlic powder. Those biscuits were incredible. I mixed mine in a food processor for a couple pulses to incorporate the butter and then put it in the fridge until I was ready to bake. I’ll be making those more often.
I doubled this recipe for football brunch. It was a huuuge hit!! Those biscuits… Omg… Delicious. This recipe is a keeper. Also, I used breakfast sausage instead… Delish. Thank you!!
This was delicious! My biscuits were a bit flat but am assuming it’s because I am at high altitude. Do you have any recommendations to adjust the biscuit recipe for high altitude?
Michele, I’m so happy to hear you enjoyed the recipe! I don’t have any experience baking at high altitude, but I’ve heard that it’s helpful to increase the oven temperature by 15 to 25°F, and additionally decrease baking time by 5 to 8 minutes per 30 minutes of baking time. I hope this helps! Please let me know if you make them again with any tweaks to the recipe.
Amazingly delicious recipe. I recommend it the biscuits tasted so delicious and cheesy and fluffy.
As for the gravy good flavor liked it better than regular biscuits ans gravy.
Great recipe for biscuits and sausage gravy. Everything turned out perfectly and full of flavor. I will make this again for sure!
Great recipes
Hello, & thanks for this recipe. I made this recipe for my mother, wife, & myself it was very good we all agreed. Looks like I will be making this one often. 👍👍
A+ delicious and soooo easy! I made the sausage gravy and added mushrooms – then ate it over roasted veggies (kale was my favorite so far). I’m new to keto and this is not normally a dish I would eat cuz I’m not really into gravy…but WOWEE I’m a convert! I’ve made it twice already and will continue. Thank you!!
My family of seven rates this as five stars! We made this for my daughters 17th birthday breakfast and didn’t change a thing other than using regular cheddar instead of white, and doubling the gravy mix. Delicious! Thanks so much!
Also we served poached eggs on the side ❤️
Made this for supper, very good! Thanks for the recipe!
This is truly amazing!! My husband was craving biscuits and gravy and I had no idea how I was going to make it low carb. I found this recipe and I’m so glad I did!!! I will make it often that’s for sure!
Super yummy, easy to make and guilt free…WHAT?!!! We loved this and will make it again for sure! Thank you Faith for sharing this recipe with us!
I just made this gravy and put it over Cauliflower Mash, and …..OMG!!! its the best gravy I ever had in my life!
Super yummy! My husband and I both loved the biscuits and gravy!
This gravy is divine! Thank you so much for the recipe!
Have you ever tried psyllium husk in place of the cream cheese?
Kevon, I haven’t tried it, but please let me know how it turns out if you give it a try!
Satisfying biscuits & gravy. Leftovers to enjoy, too.
WOW WOW WOW.. me and my boyfriend were craving biscuits and gravy and I did NOT expect this to satisfy my craving as much as it did!! This was so delicious that we not only made it twice this week but I would also prefer this than normal biscuits and gravy knowing that its guilt free.. so delicious, that k you so much for the recipe!
Destinee, I’m so happy to hear that you and your boyfriend enjoyed these!!! They’ve become a staple in my house, lol! xoxo
I’m so glad I found this, I’m trying to be good and something about using Xanthan just rubs me the wrong way. I’ll be using the gravy over scrambled eggs, but I thank you very much for this recipe! I’ll definitely be checking out more of your ( items? Things? Stuff?) You know…thanks and happy cooking 😁